Royal Group Hotel Bo Ai Branch

Warm wooden hues, soothing curves and rich textures set the scene. The chef-owner has been in fine dining for over 20 years and his set menu marries his travel experiences with his Taiwanese heritage. Local flavours like dried cauliflower, black garlic and dried radish are cleverly woven into his recipes. In winter, line-caught fish from his home county Penghu are a nod to his childhood. Some wines can be ordered by the half glass.

For over 40 years, Hou Chi has been attracting a loyal following with its tasty duck dishes. Its famously nourishing dang gui duck soup exudes deep herbal aromas; order it with noodles to make a complete meal. The signature duck rice comes with thickly sliced duck and pickled radish. Order an extra platter of smoked or braised duck if you fancy more protein. You can even specify which cuts you prefer.

The room isn’t particularly spacious, but it does exude a homely feel. Similarly, the menu features Taiwanese home-style cooking, that is lightly seasoned and in smaller portions. The signature grilled Pacific saury in honey sauce is braised until the bones are tender and edible, perfect with a bowl of steamed rice, pork lard rice, or braised pork rice. Or you can opt for steamed taro root cake with shiitake and dried shrimps as starch.

Formerly known as Yun Lai Fang, this place was renamed and relocated to this address in 2024. The light-drenched room over two levels has wooden furnishings that impart a home-like feel. Regulars will find all their favourites on the menu; these are impeccably made to order by the chef, the son of Yun Lai Fang's founding chef. His signature scrambled egg comes with bouncy, umami-laden shrimps enrobed in silky half-set egg.

Memorabilia and vinyl records mingle with glamorous portraits and obsolete farming tools in this nostalgic interior. In the same spirit, the menu compiles a list of some much-missed home-style Taiwanese classics of yesteryear. For the perfect companion to a bowl of steamed rice, order the fried chicken leg with old ginger in three-cup sauce, which delivers deep soy, basil and sesame flavours. Ask about the chef's specials on weekends.

Now helmed by the second generation of the family, this well-known landmark of Taiwanese home-style cooking has been in business for over 60 years. Masterful control of heat and a dexterous use of sauces depict the food, most of which comes in three portion sizes. Hallmark dishes include stir-fried pork belly with garlic sprouts and stir-fried clams with mung bean sprouts. Wild-caught marine fish, braised or pan-fried, is also popular.

Since 2000, this shop has been famous for its oversize steamed bun sandwiches packed with tasty fillings. The must-try is definitely the assorted gua bao stuffed with crisp pickled cabbage, half-fatty soy-braised pork, ground peanut sugar, and the secret red chilli sauce, all working miraculously together. There is even a plant-based version for vegan customers. Healthy drinks such as Job's Tears milk or almond soy milk are also on hand to quench your thirst.