Langkei Hotel

Opened in 2000, this place has a retro and rustic feel. The chef from Kaohsiung, whose culinary career spans over 30 years, is of half Hakkanese descent and a keen advocate of Hakkanese food preservation culture: he incorporates various dried, pickled and fermented condiments into his menu. Try his steamed sea bass with the house-made pineapple sauce – pineapple and fermented soybeans are aged with liquorice and salt for three months to develop tangy depth.