Anping

Fort Zeelandia

Historic594 m

former fort in Tainan

Eternal Golden Castle

Historic1.0 km

fortification

Tianhou Temple

Worship506 m

Canal Museum

Museum137 m

museum in Tainan

Anping Small Fort

Historic566 m

former fort in Anping, Tainan, Taiwan

USS Sarsfield

Museum1.3 km

1945 Gearing-class destroyer

Q2072097

Worship271 m

Q2245245

Worship334 m

Fort Provintia

Landmark4.0 km

former fort in Tainan

Tainan Confucian Temple

Worship4.2 km

Confucian temple in Tainan, Taiwan

National Museum of Taiwan Literature

Museum4.2 km

public art museum in Tainan, Taiwan

Tainan Art Museum

Museum4.3 km

museum in Tainan

Xie Shopkeeper

RestaurantBib Gourmand$$320 m

This restaurant is a relative newcomer in this city swamped by century-old stalls, but it has made a name for itself since 2018 thanks to fresh seafood cooked to order. Its renowned milkfish and assorted seafood congee (more like soupy rice) is lavishly topped with fish skin, fish balls, fish meat, shrimps, clams and cuttlefish, imparting deep seafood umami. Steamed seafood in salt is also popular – try steamed giant grouper for its gelatinous texture.

L'herbe

Restaurant$$$582 m

The head chef trained in France and worked in some top-tier establishments in Taipei. She opened L’herbe in 2019, recruiting an all-women kitchen team to imbue traditional Gallic cuisine with distinctive local flavours. Expect to see angled loofah, basella, pork offal and the like on the table. Her tasting menu changes every season, with a choice of several main courses – Lumina lamb chop from New Zealand is especially worth trying.

A Hsing Congee

RestaurantBib Gourmand$2.9 km

A Hsing has been serving Tainan-style milkfish congee since 1965, attracting a queue as early as 5am every morning. You can specify the cut you want; the belly is the most prized part of the fish, boasting fatty, silky flesh. The congee base is flavoursome; fried garlic pieces on top add extra aroma. Feel free to order milkfish belly dressed in soy sauce as well. Unlike most simple shops in Tainan, air-conditioned seating is available inside.

Huang Chia Shrimp Roll

RestaurantBib Gourmand$3.0 km

Over 60 years old, this eatery has moved four times, but that hasn’t deterred its loyal followers who continue to queue up daily before opening time. Shrimp roll is a classic Taiwanese snack and a must-try for all visitors. Huang Chia’s version is stuffed with shrimp and cabbage and is dipped in a potato starch batter before being deep-fried to order, resulting in a fluffy airy crust, with thinly sliced radish on the side for contrast.

Dayong Street No Name Congee

RestaurantBib Gourmand$3.1 km

Tainanese don’t need a sign to find good food in every nook and cranny of their city. This shop is one of such joints – a nondescript space clad in corrugated metal sheets, but that doesn’t stop regulars from queuing at the door. Its Tainan-style congee is more like soupy rice than the creamy type. Milkfish fillet, oysters, Chinese celery and rice are drenched in a clear stock to make the brunch favourite of many.

Jai Mi Ba

RestaurantBib Gourmand$$3.1 km

Its full-length windows and open kitchen may not look like your typical noodle shop. The owner-chef has honed his skills in French cuisine for over 10 years and opened this minimalistic shop in his hometown for Taiwanese noodles to mingle with French techniques and sauces. The short menu shows promising creativity and it changes every week, except seared ox tongue with noodles in truffle sauce, and cheese caramel flan that are always available.

A Wen Rice Cake

RestaurantBib Gourmand$3.2 km

Amid century-old shops on the same street, A Wen opened its doors only in 2016. But it has quickly won the hearts of many with their rice cake made from scratch. Rice milk is mixed with three sweet potato starches for the right consistency before steamed, sliced and fried till golden. Try the Zhao Pai variety for rice cake in bamboo shoot pork sauce. The over-easy egg is the icing on the cake (pun intended); try also their house-made chilli sauce.

A Xing Shi Mu Yu

RestaurantBib Gourmand$3.2 km

This place that started out as a corner stall some 30 years ago is now a fully-fledged joint with a bright, clean room… but the friendly service and bustling ambience haven't changed! Freshly slaughtered milkfish is the main draw – as a soup slow cooked with milkfish bone and head for natural sweetness, or fried milkfish belly with crispy skin and tender flesh. Rife with rustic aromas, the garlic rice drizzled with lard is the breakfast of choice for many.