臺南市

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到达与交通

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会籍计划覆盖

住店前先看

附近景点与去处

赤崁樓

地标1.3 公里

位於台灣台南地區古蹟建築

臺南孔子廟

宗教2.0 公里

位於臺灣臺南市中西區的孔子廟

國立臺灣文學館

博物馆1.8 公里

public art museum in Tainan, Taiwan

臺南市美術館

博物馆1.9 公里

台灣台南美術館

臺南公園

公园656 m

位於臺南市內最大的公園

臺南北極殿

宗教1.5 公里

位於臺灣臺南市中西區國定古蹟

延平郡王祠

宗教2.3 公里

国姓爷郑成功纪念祠堂

安平古堡

历史4.8 公里

台灣最早的要塞建築；荷蘭人統治臺灣的中樞。

大天后宮

宗教1.4 公里

位於臺灣臺南市中西區，爲主祀媽祖的廟宇，中華民國國定古蹟

臺南神社

宗教2.1 公里

臺灣日治時期位於臺南市的神社，神苑內有北白川宮能久親王逝世的御遺跡所。

兌悅門

历史1.6 公里

gate in West Central, Tainan, Taiwan

湯德章紀念公園

公园1.7 公里

台灣台南市公園

餐饮

Hsi Lo Tien Beef Soup

餐厅必比登$725 m

Its hallmark beef soup is simmered with beef bones, brisket, fat and onion and thin slices of lean beef are added just before serving. Pour on a dash of rice wine for extra fragrance or dip the beef in the fiery homemade chilli sauce for a kick. The broth delivers serious umami, while the sliced beef is tender and flavourful. To sample the varied textures and flavours of different beef cuts, also try cold beef appetisers and stir-fries.

Shang Hao Chih Beef Soup

餐厅必比登$946 m

The early bird gets the worm; you really need to come early to get a taste of this restaurant’s famous beef soup – it tends to sell out before 11 am. Those in the know go for the hand-sliced Taiwanese beef in a beef bone stock that is amber-coloured and deeply flavoured, followed by stir-fried beef or offal and a bowl of braised pork rice on the side. The rice is slow cooked with pork rind and peanuts for exceptional richness.

Eat to Fat

餐厅必比登$$1.3 公里

A devotee of the goddess Mazu, the owner-chef picked this space near the Grand Mazu Temple for his venture. Motifs of the goddess are dotted throughout the restaurant, from its sign to the shrine-inspired décor. Home-style cooking is kicked up a notch with a touch of sophistication. Leafy greens deftly meld the depth and umami of the fresh, salted and thousand-year egg trio. Try the squid and whelk soup, a classic banquet dish rarely found in Tainan. Closed during Mazu festivities.

Lo Cheng Migao

餐厅必比登$1.4 公里

The owner had been selling fried eels and squids for ages before he started serving migao by chance in 1985. Surprisingly, his sticky rice topped with braised pork, sliced cucumber, fish floss and peanut quickly surpassed his original offerings in popularity – and he has focused on migao and sishen herbal soup ever since. The gravy on his migao has a peppery aroma to go alongside the rich and deep flavours.

Fu Tai Table Third Generation

餐厅必比登$1.4 公里

Fu Tai Table began as a street vendor over 80 years ago, but not until 2015 did it have a permanent address. It's the perfect place to experience the unique fan zhuo zai culture – diners order a bowl of braised pork rice with several small plates that arrive at the table stacked on top of each other on a tray. Look for the menu on the blackboard. Made fresh daily, the soup with assorted meatballs is also worth trying for its bouncy texture and deep umami.

Kaiyuan Red-cook Spanish Mackerel

餐厅必比登$1.4 公里

The absence of both an obvious sign and air conditioning hasn’t deterred hungry locals from flocking here from 7am till late over the past four decades. With generous chunks of deep-fried Spanish mackerel in a stock made with halibut, bonito and fried garlic, the eponymous thick soup makes a great meal by itself or a snack between meals. If you’re lucky, you may even get to try the deep-fried mackerel skin that offers great seafood umami.

Small Park Danzai Noodles

餐厅必比登$1.5 公里

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.

阿兴虱目鱼

餐厅必比登$1.5 公里

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.

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