at Kato
"Taiwanese sausage at Kato is housemade — the pork is stuffed into casings, the curing mixture includes rice wine and sugar, the sausage is cooked until the exterior has a slight char and the interior is still slightly pink. The sticky rice is steamed separately. The combination is a dish that requires eating with both hands."
— Expert, 94/100 credibilityExpert Reviews
"Taiwanese sausage at Kato is housemade — the pork is stuffed into casings, the curing mixture includes rice wine and sugar, the sausage is cooked until the exterior has a slight char and the interior is still slightly pink. The sticky rice is steamed separately. The combination is a dish that requires eating with both hands."
"The housemade sausage is the statement — most kitchens buy their sausage. The curing process takes days, which means the kitchen is working in a timeline that is different from the daily prep of most restaurants. The sticky rice is the correct accompaniment, not an afterthought. This is a dish that rewards attention."