Bao Kang Flower Farm

This shop with a retro hipster vibe sells chhau-a-koe, a soft, chewy Hakkanese bun made with sticky rice and long-grain rice flours. The savoury version is generously stuffed with shredded white radish, dried shrimps, lard and ground pork. The sweet version with taro or red bean filling is also drool-worthy. Faithful to his grandma’s recipe, the chef adds Chinese mugwort to the dough of sweet version for a green colour and a unique herbal aroma.

Perched on a hillside, the rustic room commands sweeping valley views. For over 20 years, customers have been making their way to this countryside cabin for traditional Hakkanese cooking with subtle creative touches. Simple but tasty, the scrambled egg with wild chayote boasts a chewy texture, sweet flavour and eggy aromas. Their hallmark mochi is made in-house by pounding sticky rice, before being tossed in sugar and ground peanuts.

Simple and rustic, this century-old house is the epitome of nostalgic charm. The owner-chef sources his produce from small nearby farms to craft a seasonal Hakkanese lineup. There isn’t a set menu, but you can call ahead to check what is available and pre-order. His Hakkanese stir-fries are a must – every ingredient is cooked to perfection and retains its crisp texture, while imparting big-boned flavours and wok hei. Booking recommended.

The owner’s family used to run a tea leaf factory and some 30 years ago, he remodelled the factory building into a Hakkanese restaurant. Red bricks, wooden beams and wood-fired ceramics impart a rustic edge. Traditional Hakkanese fare defines the menu, starring unique ingredients like red shiso. Slow-cooked succulent braised pork belly with homemade preserved mustard greens allows the flavours to meld and intensify.

The owner returned to his hometown in 2022 and remodelled this riverside warehouse into a rustic joint specialising in traditional Hakkanese rice cakes made from scratch. Local seasonal ingredients, such as taro, red beans, mugwort and pumpkin, are added to the rice batter for extra flavour. Steamed rice cake is the must-try, coming in sweet and savoury varieties. The latter is seasoned with in-house dried radish, shredded dried tofu and soy sauce.

Since 1999, diners have been coming to this no-frills joint for black pepper duck, a revamped traditional banquet classic. The owner seals in the juices with complicated steaming steps and imbues the bird with rich peppery aromas using a secret marinade. Other home-style Hakkanese dishes may look unassuming, but are all meticulously prepared. Come with a posse as the potion sizes are generous. Reservations recommended on weekends.

Converted from a century-old courtyard residence, the room offers an insight into a bygone way of life. Since 1999, the owner-chef has been serving his grandma’s Hakkanese recipes. His signature poached free-range chicken boasts golden, bouncy skin and firm, juicy meat with a kumquat dip to cut through the richness. Golden sweet potato is added to local rice for fluffiness, fragrance and sweetness. Portion sizes can be tailored to your party size.