信然文旅-New 凝萃海安NCH- Haian Hotel

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.

Founded in 1935, this shop claims to be the creator of calamari rice noodle soup. Into the third generation, the owner still insists on making thick rice noodles with brown rice for its fragrance and firm texture. Calamari from Indonesian waters are cooked in a clear broth with intense flavour, a hint of peppery aroma and a sweet aftertaste. The shop is a bit congested, but clean and air-conditioned. Expect to queue for a table on holidays.

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.

Splitting from Fu Sheng Hao, a household name in the realm of Taiwanese savoury rice pudding known as wagui, the owner started Yi Wei Pin in 2013 to amplify his grandpa’s culinary legacy. Much darker in colour than its Taipei counterparts, the wagui is made with local rice milk, freshly slaughtered pork, velvet shrimps and house-braised ground pork sauce. Try it with washabi or minced garlic also. Their milkfish thick soup is also popular.

Shaved ice is mandatory for anyone spending a summer afternoon in scorching Tainan. But even in winter, shaved ice has its loyal fans. For over 50 years, Yuan Zai Hui has been specialising in eight-treasure shaved ice, traditionally with eight toppings. But the owners serve a simplified version allowing customers to choose five toppings out of 10-plus house-made choices. Signature include mini mochi balls, candied taro and tapioca wedges.

Over 70 years ago, a stall opened by a small park and the owner would sit on a tiny stool to blanch the noodles, to be tossed in pork sauce or served in soup. Nowadays, the park no longer exists, but the owner still sits on a stool like the old days. Soup noodles are recommended – silky, al dente thin egg noodles in a flavoursome broth, topped with velvet shrimps and braised minced pork. Do order sides or braised dishes on top.

This century-old Chinese medicine shop was converted into a restaurant specialising in therapeutic food. The sixth-generation owner intentionally kept the apothecary cabinets and used some inscribed plaques as dining tables. Eight tonic soups are offered each day, all tasty and mild in herbal flavour – refer to the menu for their medicinal actions. Make it a complete meal by ordering a set – with noodles tossed in sesame oil, a drink and sweet soup.