17 February 6-12, 2025 miaminewtimes.com | browardpalmbeach.com New Times | Contents | Letters | news | night+Day | CuLture | Cafe | MusiC | Month XX–Month XX, 2008 miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | Cluck Yeah! Taiwanese street food spot Chia Chick-Pie opens in Miramar. BY BURGER BEAST M iami’s ever-evolving culinary landscape over the last few decades has made supporting mom-and-pop restaurants more critical. As a local food writer known as Burger Beast since 2008 and now a New Times contributor, I’ve made it my mission to share the history of institutions, local restaurants, and the people behind them. In this case, I present to you the tasty story of Bruce Liao and his restaurant, Chia Chick-Pie. If you’ve had Chia Chick-Pie when it popped up at Smorgasburg Miami or Alton Food Hall, you understand how special its Taiwanese fried chicken is. And if you’ve wondered where Chia-Chick Pie has been, now you have your answer: Mi- ramar, Florida. The Taiwan Night Market-in- spired Chia-Chick Pie has found a permanent home in a standalone building that has housed various pubs over the last fifty years. For anyone seeking an authentic taste of Taiwanese street food, Chia Chick- Pie is a destination that should not be missed. Owner Bruce Liao’s story begins in Taipei City, where night markets are cultural hubs. These markets feature stalls selling xiao chi (small eats), specialty drinks, and hand- crafted goods. The market’s blend of sensory overload and culinary delight left an indelible mark on Liao. After relocating to Miami, he brought his love for Taiwanese cuisine to the local food scene by opening at Smorgasburg Miami’s weekend market, and Alton Food Hall in late 2023. Though both were short-lived, they paved the way for Chia Chick-Pie’s permanent location in Miramar, now serving as a haven for anyone craving authentic Taiwanese flavors. The name was the first thing that stood out. Liao said, “Chia Chick-Pie is a loose translation of the Taiwanese phrase “Eat Chicken Cutlet.” Yeah, it makes sense since it’s their signature dish. The signature Taiwanese fried chicken at Chia Chick-Pie is a masterful creation of tex- tures and flavors, available in mastodon-sized one-pound servings of either dark or white meat. The process begins with dipping one of the 72-hour marinated cutlets in batter and frying to crisp perfection. The result? A cutlet that’s crunchy on the outside yet juicy and tender on the inside. Your chicken can be customized with a dredging from a selection of imported spices: Chinese cumin, curry, signature garlic spices, lemon spices, New Orleans blend, pepper salt, and plum seasoning. And since we live in a world filled with dipping sauces, those can added for a nomi- nal fee. From the tangy mango barbecue and the creamy honey mustard to the umami-rich house sauce (a blend of miso and ketchup) and the intriguing “Randy Sauce” (named af- ter Chef Randolph Casanas), there’s a flavor pairing for everyone. While the fried chicken is the undisputed centerpiece of their menu, a few other share- able dishes are available. The “Pie Gu Su” consists of diced pork chunks marinated for over 48 hours, then battered and fried. The resulting bite-sized morsels are tender and pair perfectly with the mango barbecue sauce. If bar food is more your speed, chicken wings are available in portions of three, five, ten, or 20 pieces (ask for the lemon spice and dip your chicken in the house sauce for a true palate-pleaser). Chia Chick-Pie also offers a couple of des- serts for those with a sweet tooth. There are fried Oreos with powdered sugar and fried Chinese steamed buns. The “Fried Golden Thread Buns” (mantou buns) are traditional Chinese steamed buns fried with condensed milk, chocolate, or Nutella sauces. They look like cornbread but taste like a less-sweet pound cake. If you want to keep it traditional, choose the condensed milk. Every element, from the menu to the mar- ket photos that line the wall, will put you in a Taipei mindset. Chia Chick-Pie is more than just a restaurant; it’s an homage to Bruce Li- ao’s story. While they’re currently in soft open mode, the menu, which will expand, re- flects that. Beer and wine will be available soon, and fingers crossed, those battered mushrooms will make the jump from the food hall menu. Chia Chick-Pie is open daily from 11 a.m. to 9 p.m., making it the perfect spot for lunch, dinner, or a quick snack. Whether you’re a fan of Taiwanese cuisine or simply looking to try something new, Chia Chick-Pie promises a delicious, laid-back, and memorable dining experience. Chia Chick-Pie. 6330 Miramar Pkwy., Mira- mar; instagram.com/chiachickpie. [email protected] ▼ Café Photo by Burger Beast Photo by Burger Beast Chia Chick-Pie’s popular fried chicken cutlets are massive — a pound each. EVERY ELEMENT, FROM THE MENU TO THE MARKET PHOTOS THAT LINE THE WALL, WILL PUT YOU IN A TAIPEI MINDSET.
