I must have walked by this place a million times on the way back from the gym and finally that carb binge that led me to check out Henry's. \n\nI had the three-cup chicken after seeing it was one of the restaurant's signature dishes. The sauce was flavorful and not as overwhelming as had been expected. From there it was all downhill. I could not take a single bite of this dish without biting into tiny shards of chicken bones embedded throughout the dish. The cleaver they used to carve up the chicken pieces was dull or the perhaps the help in the kitchen was pissed off having to come in to dice chicken around the holiday. The chicken pieces were bottom of the barrel that can't even find at food city(discount phoenix market) - dark meat, skin, ligaments, little meat remaining on the bone since it's all carved off for use in another dish - it's the stuff you would throw away at home or make soup with in a restaurant. Leave it to an Asian restaurant to find a way to leave nothing to waste and make an entree of fragmented bones. \n\nI also got the eggplant with garlic sauce. The dish on it's own is tasty but paired side by side with the three-cup chicken, leaves more to be desired. The essence of good Chinese/Taiwanese cooking has each dish coming out of the kitchen having it's own unique identity in flavor. They both had soy sauce, rice vinegar, and sugar for the base sauce garnished with the same green vegetables. The Eggplant added onions and dried chili peppers which did little to enhance the taste because the chilis were of the pre-packaged dried out variety with no flavor to release, and no effort was made to hydrate them to extract what little flavor may have been remaining before hitting the wok. If nothing else, it added some color to the dish. \n\nThe rice. Who can say they've had Taiwanese food without the rice? What I was served was the bottom of the barrel. Brown skid marks from the heat. That's the stuff most Asian restaurants would save for fried rice, or better yet not serve it. This ruined the palate and brings about a question ... If a Taiwanese restaurant can't properly prepare and serve white rice, what can it competently deliver from the kitchen?\n\nThe price is not commensurate with the quality product being offered with similar cuisine in the greater Tempe Chandler Mesa area but has a unique client base in proximity to asu - Taiwanese students craving Taiwanese without straying too far from campus. There are better restaurants dishing up Asian cuisine, yes, even in Arizona.