A selection of dishes from Kitchen 95 (clockwise from top left): three cups chicken, pineapple shrimp with rice, house special beef and chili stir-fry chicken.
House special beef made up of beef stir-fried in a black pepper sauce that is garlicky and a little sweet. 
Co-owners Hsien Chung Hsia and Vicki Lin.
Chili stir-fry chicken, comprised of breaded and fried chicken pieces cooked with spicy chili peppers.
Taiwanese specialties include three cups chicken – a homestyle braised dish made with soy sauce, sesame oil, rice wine, ginger, garlic and basil.
Pineapple shrimp is another common Taiwanese dish on offer featuring shrimp fried with a very light potato starch-based breading, tossed with mayonnaise, pineapple and bell peppers. 
Canned beverage options popular in Taiwan are available to choose from.
The restaurant is primarily carryout, with a handful of tables available for dine-in.
Lin suggests ordering ahead online for easy pick up.
Now open in Overland.
In Overland, a new family-owned eatery features casual Taiwanese and pan-Asian cuisine. Kitchen 95 debuted in late October, featuring a variety of carryout-centric entrées and appetizers.
The concept comes from husband-and-wife duo Hsien Chung Hsia and Vicki Lin, who are both natives of Taipei, Taiwan. Hsia has cooked Asian-style cuisine professionally for more than 20 years while living in Taipei, Philadelphia and St. Louis, and Lin comes from a family of restaurateurs – her parents ran a restaurant in Taiwan, and her aunt owned one in Atlanta. With Kitchen 95, the couple combine their respective experiences in the industry to create a unique menu of savory Taiwanese-inflected fare.
“My husband started cooking as a teenager and said that he’s been dreaming of being a chef and having his own place since 1995,” Vicki says, explaining the inspiration for the restaurant’s name. “Here, we have our own updated recipes and everything is made to order.”
Kitchen 95 fills the space previously occupied by the original location of Chef Ma’s with a handful of tables for visitors looking to dine in. Guests can order ahead online, which Lin recommends due to the nature of their small family-run business. She and Hsia are the sole cooks in the kitchen, while their son Daren helps out at the counter. Their youngest, Joana, can also be found behind the scenes occasionally.
From the menu, guests can choose from a selection of traditional Taiwanese dishes, including sweet and sour ribs, stir-fried Taiwanese cabbage with garlic and three cups chicken or tofu – a homestyle braised dish made with soy sauce, sesame oil, rice wine, ginger, garlic and basil. Pineapple shrimp is another common Taiwanese dish on offer, featuring shrimp fried with a very light potato starch-based breading tossed with mayonnaise, pineapple and bell peppers.
Pan-Asian offerings include chili stir-fry chicken, which is comprised of breaded and fried chicken pieces cooked with spicy chili peppers. House special beef is another highlight, made up of beef stir-fried in a garlicky, slightly sweet black pepper sauce.
Platter specials give guests a chance to sample a few items at once in a bento box-like fashion. Mains include options such as a boneless fried chicken leg or pork chop served with Taiwanese-style sausage, braised egg, braised tofu and rotating vegetable sides, such as spicy radish, potato or broccoli.
“With our own place, we can do things our way,” Lin says “We really love getting to know our customers and hearing that they enjoy our food.”
Kitchen 95 is open Monday, Tuesday and Friday from 11am to 3pm and 5 to 8pm and Thursday, Saturday and Sunday from 12 to 3pm and 5 to 8pm.
Kitchen 95, 2336 Woodson Rd., Overland, Missouri, 314.801.8895, kitchen8895.com
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Mabel Suen is the St. Louis contributing editor for Feast.
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A selection of dishes from Kitchen 95 (clockwise from top left): three cups chicken, pineapple shrimp with rice, house special beef and chili stir-fry chicken.
House special beef made up of beef stir-fried in a black pepper sauce that is garlicky and a little sweet. 
Co-owners Hsien Chung Hsia and Vicki Lin.
Chili stir-fry chicken, comprised of breaded and fried chicken pieces cooked with spicy chili peppers.
Taiwanese specialties include three cups chicken – a homestyle braised dish made with soy sauce, sesame oil, rice wine, ginger, garlic and basil.
Pineapple shrimp is another common Taiwanese dish on offer featuring shrimp fried with a very light potato starch-based breading, tossed with mayonnaise, pineapple and bell peppers. 
Canned beverage options popular in Taiwan are available to choose from.
The restaurant is primarily carryout, with a handful of tables available for dine-in.
Lin suggests ordering ahead online for easy pick up.
Now open in Overland.

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