选址建议
建议入住新店溪沿岸或靠近捷运新店线的区域，兼顾自然静谧与交通便利性。
到达与交通
🚆 景安站
住店前先看
交通接驳
可搭乘捷运红线直达台北市中心，车程约30-40分钟；自驾需留意山区道路状况。
最佳季节
春秋两季气候宜人，最适合户外徒步与温泉体验；夏季注意防暑，冬季湿冷。
附近景点与去处
國家人權博物館
中華民國設立的國家級人權博物館
餐饮
Superman
After 20+ years, this family business is now run by the second-generation owner. The must-try sea bass soup uses a stock made with milkfish, tomato, onion and clams, and without oil, cooking wine or other seasoning. The sea bass is then poached in the stock until half-done for a velvety texture. If you are not good with bones, ask for the trunk instead of the head or tail. And be sure to try the pork trotter braised in soy with charcoal-roasted maltose.
官网San Tung
San Tung opened its doors in 1975 and the most recent facelift has resulted in a bright, modern vibe. The owner’s father founded the shop which initially only sold noodles. The menu then expanded to cover home-style dishes from Jiangzhe, Sichuan and northeastern Chinese provinces, alongside a few Hakkanese choices. Steamed dumplings stuffed with French beans and glass noodles impress with natural sweetness; the tart chilli dip is the icing on the cake.
Lai Kang Shan
Established for over 20 years, the restaurant expanded in 2026 into a bright, comfortable two-storey space. The signature lamb soup, slow-cooked in Chinese angelica, comes in five different cuts, such as thinly sliced meat and skin-on parts. Amber in colour, the broth is clean and refreshing with a mild sweet finish. The soup is best paired with rice or noodles – both topped with the house-made braised pork sauce, slow-simmered from pork skin and fat for rich, savoury depth. Braised pork rice and dry egg noodles are standouts.
乐美中餐厅
This 12-seater near a metro station boasts counter seats overlooking the open kitchen. The chef and his mother are in charge of both the kitchen and the front of house. Their seasonal menu is concise, but well-structured. The dishes are loaded with flavour courtesy of top-notch ingredients and consummate execution. Rack of lamb is cooked to perfection with delicious crispy fat. The warm, personal service makes diners feel right at home.
Bei Ya Duck Thick Soup
The built-in stoves and soup pipelines lend this simple shop its unique character. For over 20 years, it has focused on just two items on the menu – duck thick soup and duck meat rice. At about 75 days old, local mule ducks are braised, deboned and thinly sliced, boasting tender, silky meat. Onion, bamboo shoot and garlic are added to the broth for mild warmth and sweetness. A sprinkle of chilli powder gives an extra dimension of flavour.
Tsai Chia Beef Noodles
This noodle joint tucked away among residences is run by a married couple. Their signature beef noodle soup comes in two varieties: red braised and clear broth. For the former, Australian beef shin is cooked in a spiced soy-based marinade until tender. The latter is a golden ox-bone soup with thick slices of local beef brisket with a soft but toothsome texture. The flavoursome broth clings to the bouncy noodles, which are made fresh daily.
世界豆浆大王永和本店
Popular among locals for its breakfast since 2016, this spot appeals to regulars with cordial service and rustic, traditional flavours. In the food sector for 20+ years, the owner makes the soya milk, flatbread, egg crepe rolls and xiao long bao himself. His signature pastry bun filled with spring onion and peppered pork satisfies with its bouncy texture and aromatic filling. Ask the owner when the freshly baked flatbread is due out of the oven.
GARDEN h
Thanks to floor-to-ceiling windows, diners can sit back and appreciate the beauty of a century-old camellia tree in the yard. The menu is mostly Hakkanese, with some Jiangzhe dishes, jazzed up by creative touches and elegant plating. The signature braised pork belly with dry pickled mustard greens boasts tender texture and succulent flavours, while pickled cucumber cuts through the richness. Also try braised napa cabbage with pork-stuffed tofu.
景点数据来自 Wikidata（CC0）等开放来源，按知名度与距离排序，仅供参考。
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