城市餐厅榜单
120 家上榜餐厅 — 汇总米其林、必比登、黑珍珠、必吃榜、World's 50 Best 等权威榜单。榜单为品质参考,不影响排序,不在站内结账。
Warm wooden hues, soothing curves and rich textures set the scene. The chef-owner has been in fine dining for over 20 years and his set menu marries his travel experiences with his Taiwanese heritage. Local flavours like dried cauliflower, black garlic and dried radish are cleverly woven into his recipes. In winter, line-caught fish from his home county Penghu are a nod to his childhood. Some wines can be ordered by the half glass.
Having honed his skills in some famous kitchens in Taiwan, Chef Kang, a Taipei native, chose to start his first venture in Kaohsiung. With an open kitchen and counter seats, the earth-toned room exudes warmth and understated elegance. The single set menu that is served features local and Japanese produce astutely prepared in Japanese-French style. The menu changes every season but always includes one course inspired by Kaohsiung culture.
官网Opened in 2020, this is the first outpost of Tokyo's famed restaurant Den outside of Japan. Exploring the vast repertoire of Taiwanese produce with traditional Japanese techniques, Sho serves a single menu including two signature dishes lifted from Den: a green salad made with 10+ local vegetables that have been fried, steamed, ground or pickled, and two versions of kamameshi, which may include local yam, Brussels sprouts and sakura shrimp.
TripAdvisor 评论样本 · 3.9/5 · 100 条
Sho位于奥斯坦尼，是一家主打正宗日本料理的餐厅。多数评论认可其食材新鲜，尤其是生鱼片和寿司品质上乘，由日本厨师制作，口味地道。环境小巧整洁，设计独特，氛围舒适。然而，评价呈现两极分化：部分顾客赞赏服务专业热情；另一些则抱怨菜单选择有限、分量少且价格偏高，甚至提及服务冷漠或卫生问题。总体而言，这里适合追求高品质日式风味且能接受较小空间的食客，但对性价比和服务一致性要求极高者需谨慎。
适合追求正宗日式风味和新鲜食材的食客，但需对菜单多样性和性价比有合理预期。
The lofty room is a soothing patchwork of camel and neutral shades set off by gun metal grey. Besides sitting at the arc-shaped counter or round tables, you can also book a room for more privacy. The kitchen brigade from Macau and Hong Kong crafts three set menus, showcasing gourmet dried seafood like bird’s nest and abalone and updating 1980’s Cantonese favourites with novel twists. Concise selection of French wines, but a very varied tea menu.
官网Founded over 70 years ago, this eatery is justly proud of its famous lamb soup, which is simmered for at least four hours before the Chinese angelica is added for fragrance and invigorating effects. Lamb from central Taiwan is slaughtered and shipped to the shop on the same day to ensure freshness. Scalding soup is poured over the raw sliced lamb cooking it to medium rare. Also try the bouncy lamb skin roll, available on holidays only, and the braised pork rice made with lamb fat.
Next to Meinung Folk Village, Ibu Kitchen specialises in indigenous Taiwanese cuisine made with produce from the Bunun chef-owner's hometown in Mt Tengzhi. The menu is dominated by healthy options such as fried egg tofu in plum sauce with crisp-skinned silken tofu garnished with a compote of three-year-aged shiso plums, fresh plum juice and plum essence. On holidays, only set menus are served for a party of minimum two guests. Greenery and mountain views make for a unique experience.
Installed next to Cishan Old Street since 1986, this neat little shop has stood the test of time. Pork offal can be paired with egg noodles, glass noodles or steamed rice. The fleshy and springy pork tongue is the popular dish – best enjoyed with a dab of grated garlic for a kick. Braised ground pork rice topped with a sunny-side-up egg is also a must: pierce the yolk so it runs down over the rice for a mouthful of tasty goodness.
Bawan has been around for over a century in Taiwan – the savoury filling is wrapped in a translucent dough, steamed and served with a sweet-savoury sauce. This shop, opened in 2012, is a relative newcomer, but their smaller version stuffed with spear shrimps and pork shoulder butt have instantly won the hearts of gourmets in Tainan. Try it with a dribble of mustard, or pair it with Sishen soup or shiitake pork soup. Check their media page for closing.
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.
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.
Xingang, in Chiayi County, is famous for its duck thick soup – at Yeh San, you can taste the real thing without travelling there! The owner used to run a duck thick soup shop in Xingang and, when he relocated to Tainan in 2021, he decided to introduce his treasured recipe to locals. The duck is stir-fried in a small pot for lovely wok hei; garlic and bamboo shoots are added for extra depth and aromas. The duck rice is another top choice.
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.
Circa 1949, it was a hawker stall in the Dongmen Traffic Circle before moving here in the 1960s. Now into the second generation, the family business still attracts a loyal fanbase thanks to its duck noodle soup made with the Chinese herb Dang Gui (a.k.a. Chinese angelica root). The amber broth has rounded flavours, a lingering aftertaste and a hint of bitterness. With freshly slaughtered duck and al dente noodles, it makes for a wholesome meal.
With bar stools, a show kitchen and a soundtrack of Mandarin golden oldies, this self-proclaimed lab experiments with noodle recipes from around the world, serving up bold creations that impress with depth and layers of flavours. The menu changes with the seasons, and the same bowl can include produce from different culinary cultures – bopi chillies, red miso, sambal, green papaya and even ratatouille, to name but a few.
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.
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.
A household name for over 60 years, Amei was remodelled when it moved to this venue. Red tablecloths add colour to the wood-rich interior. The small menu is big on banquet classics and century-old recipes, combining the natural umami of ingredients with the locals’ love of savoury-sweet dishes. Rou mi xia is a thick broth of diced veggies topped with deep-fried whiskered velvet shrimps from Anping. Ask about items that need pre-ordering when booking.
官网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.
TripAdvisor 评论样本 · 3.7/5 · 80 条
Eat to Fat位于Frattamaggiore，提供台湾风味与意大利菜。环境优雅现代，兼具室内与室外座位，但部分顾客反映夏季空调不足导致闷热。服务评价两极：多数称赞接待热情、上菜迅速且专业；亦有投诉等待时间过长、服务迟缓及缺乏礼貌。食物方面，披萨和海鲜（如蛤蜊）品质受关注，有好评称食材新鲜、口味地道，也有负面反馈指出披萨面团厚重、蛤蜊含沙或菜品过熟。整体氛围适合家庭或商务午餐，但高峰时段可能略显嘈杂。
适合追求多元风味且能容忍高峰时段潜在服务波动的食客。
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.
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.
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.
官网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.
This quaint red-brick mansion built circa 1846 has been home to an omakase restaurant serving traditional Taiwanese banquet dishes since 2015. The room was carefully restored to its former glory, befitting the old-time recipes the head chef got hooked on. For a flat fee per person, your party will be served seven dishes and one soup, all made with local seasonal ingredients like milkfish from Cigu and rice from Houbi. Reservations are mandatory.
Over 60 years old, this eatery has moved four times, but that hasn’t deterred its loyal followers who continue to queue up daily before opening time. Shrimp roll is a classic Taiwanese snack and a must-try for all visitors. Huang Chia’s version is stuffed with shrimp and cabbage and is dipped in a potato starch batter before being deep-fried to order, resulting in a fluffy airy crust, with thinly sliced radish on the side for contrast.
Originally a hawker stall in a residential neighbourhood, Cheng Shi (‘honest’ in Chinese) took up this space in 2020 to serve health-conscious diners with all-natural egg noodle soup. Their clear broth made with kombu is a lot lighter than versions offered by their competitors and the variety generously topped with clams is especially popular. You can even specify how soft or firm you want your noodles. Expect to wait during peak hours.
A Hsing has been serving Tainan-style milkfish congee since 1965, attracting a queue as early as 5am every morning. You can specify the cut you want; the belly is the most prized part of the fish, boasting fatty, silky flesh. The congee base is flavoursome; fried garlic pieces on top add extra aroma. Feel free to order milkfish belly dressed in soy sauce as well. Unlike most simple shops in Tainan, air-conditioned seating is available inside.
TripAdvisor 评论样本 · 4.0/5 · 80 条
阿堂咸粥位于台南，以地道南部早餐闻名，主要提供鱼肚、鱼皮及蚵仔等食材熬制的咸粥，并搭配煎虱目鱼、虾仁饭及油条等小菜。多数食客认为粥品味道浓郁，分量充足，能带来饱足感，环境宽敞但设施简单且无空调，适合快速用餐。然而，部分评论指出价格偏高，性价比存疑；另有声音提及鱼腥味较重或口感平淡，且停车不便。整体而言，这是一家具有地方特色的传统早餐店，体验因个人对风味和价格的接受度而异。
适合想体验地道台南传统早餐且对鱼腥味不敏感的食客。
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.
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.
After five decades of business in Guohua Street Market, the lamb soup stall shut its doors in 2013. Regulars lamented the loss but the owner’s nephew quit his job in Taipei to re-open the shop here. The famous soup made with freshly slaughtered local lamb meat and bones is the must-try item, but do order other lamb cuts and offal blanched in the soup and dressed in sesame oil. Come early – everything is sold out before 11 am.
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.
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.
Tainanese don’t need a sign to find good food in every nook and cranny of their city. This shop is one of such joints – a nondescript space clad in corrugated metal sheets, but that doesn’t stop regulars from queuing at the door. Its Tainan-style congee is more like soupy rice than the creamy type. Milkfish fillet, oysters, Chinese celery and rice are drenched in a clear stock to make the brunch favourite of many.
In 1946, this rice cake joint opened its doors in South District, away from the city’s busy tourist spots. It has ever been a hit with the locals who can’t get enough of its addictive migao, topped with braised pork sauce, fish floss, cucumber and peanuts. The second-generation owner insists on making migao just like his father did: the sticky rice is soaked, steamed and kept warm in a woven reed tub next to the stove to keep it moist and chewy.
This restaurant is a relative newcomer in this city swamped by century-old stalls, but it has made a name for itself since 2018 thanks to fresh seafood cooked to order. Its renowned milkfish and assorted seafood congee (more like soupy rice) is lavishly topped with fish skin, fish balls, fish meat, shrimps, clams and cuttlefish, imparting deep seafood umami. Steamed seafood in salt is also popular – try steamed giant grouper for its gelatinous texture.
For over three decades, the owner-chef has been supporting charitable causes and cooking for the disadvantaged. Regulars come here not just for his classic banquet dishes, but also for his vision of using only local, eco-friendly ingredients. All dishes, including the array of signature milkfish items, and ‘herbal’ prawns farmed without antibiotics and harmful chemicals, are available in different portion sizes.
This restaurant a stone's throw from a train station is famous for its beef hot pot. Meat from Tainan cattle slaughtered that day is hand-sliced or cut into strips, before being blanched in a rich broth made with beef bone, brisket and vegetables. With its juicy fat and gelatinous sinews, the brisket is a carnivore's dream. Be sure to book a table and pre-order your beef; opt for the big portion for maximum marbling.
TripAdvisor 评论样本 · 2.6/5 · 80 条
Hu Dong Beef位于福尔米亚，提供中式与日式料理。综合80条评价（均分2.6/5），体验两极分化。正面反馈称赞员工礼貌、服务迅速及环境优雅整洁，部分食客认为其寿司新鲜、中餐味道浓郁且具独特性。然而，负面评价集中反映食物质量不稳定，如生鱼片色泽不佳、出现异物，以及上菜缓慢、订单遗漏等管理混乱问题。另有顾客投诉自助用餐期间遭遇额外收费争议。尽管近期管理层变更带来改善迹象，但整体服务质量与性价比仍存较大波动，需谨慎选择。
适合对服务效率有较高容忍度且偏好特定中式或日式菜品的食客，建议提前确认订单细节。
The "Mothers of the Field" programme trains rural women to start their own businesses selling local specialities – and this small shop is one such establishment. It prides itself on milkfish that is farmed by the women themselves and certified additive-free. Its signature milkfish fillet is aged and seared in its own oil for crispness and umami. Try the three-cup milkfish sausage, and the jiggly sweet potato jelly with house-made brown sugar, too.
TripAdvisor 评论样本 · 3.4/5 · 80 条
Chang Ying Seafood House（亦称House of Chang）位于Whitianga，提供泰式餐饮。评价呈现两极分化：正面反馈称赞食物美味，特别是绿咖喱、冬阴功汤和Pad Thai，服务热情且上菜迅速；环境温馨，设有户外座位可欣赏城镇景色。负面反馈则指出部分时段服务迟缓、态度冷漠，食物存在温度不足、鸡肉干柴或味道平淡的问题，且性价比受到质疑。总体而言，体验取决于具体用餐时段及菜品选择，建议食客对服务效率和食物温度保持合理预期。
适合寻求地道泰味且能包容潜在服务波动的食客，建议避开高峰时段以确保最佳体验。
Gangshan is famous for its goat and you can’t leave without trying caprine dishes. Before opening Joes in 1955, the founder had long been selling goat in the market. With his connections, Joes always has access to the freshest goats. Signature dishes include Angelica goat hot pot, an herbal tonic with ribs and skin-on cuts. Stir-fried goat with bitter melon, and blanched goat slices with chilli bean sauce are also good. Bookings aren’t accepted.
Ciaotou was the centre of Taiwan’s sugar production and this 6-decade-old joint fascinates its fans with terrific braised pork rice boasting a savoury-sweet taste. Pork shoulder and belly in a specific ratio are hand-diced and braised till melting before being drizzled over steamed rice. Pork thick soup, and assorted pork offal make perfect companions with the signature rice. Expect to queue any time of the day. It closes on major holidays.
This no-frills shop near the train station has been renowned for its migao since 1955. Glutinous rice mixed with dried shrimps and shallot is steamed in ceramic ramekins (rather than bamboo tubes). The rice cake is then turned out onto a serving plate, drizzled with braised pork sauce and topped with fish floss and pickled radish. They sometimes sell out early and the shop has irregular days off, so call ahead to avoid disappointment.
In 1993, this dumpling shop began life as a street stall in a local market. Now it has become a household name throughout south Taiwan. Apart from steamed pork and beef dumplings, the variety filled with assorted vegetables also stands out – its plump, full skin enrobes a filling of shredded wood ear fungus, green bok choy, glass noodles and dried tofu. Pancake rolls that are crispy and nicely browned are also popular.
官网This simple shop is always jam-packed with customers. Its signature is undoubtedly the eponymous duck rice – smoked duck pieces on steamed rice drizzled with a secret sauce. Another speciality, hand-sliced duck leg rice, is available in limited quantity, boasting smoky and juicy flesh. And of course, the duck also goes well with the array of noodles on offer. Try assorted duck offal soup, and side dishes made with bean sprouts.
As opposed to typical braised pork rice shops that can sometimes feel a little dated, this one boasts a bright, simple interior with full-length windows. The cartoon pig logo also makes it appealing to a younger audience. Despite its fresh look, the menu focusses on good old Taiwanese favourites. Braised pork rice is a must, and you have the option to top it with an over-easy egg. Do also order sides like braised cabbage, and pork tendon.
For 20+ years, locals have been swooning over the pork knuckle rice here – ham hock braised in a marinade with spices and Chinese herbs, served with a glistening amber sauce; the peppery aftertaste is spellbinding. Steamed rice from Hualian and a julienne of crispy bamboo shoots cut through the richness. Marine fish cooked to order are also a firm favourite. Noodle lovers can't get enough of the umami-laden pork bone broth lifted by veggie sweetness.
The room isn’t particularly spacious, but it does exude a homely feel. Similarly, the menu features Taiwanese home-style cooking, that is lightly seasoned and in smaller portions. The signature grilled Pacific saury in honey sauce is braised until the bones are tender and edible, perfect with a bowl of steamed rice, pork lard rice, or braised pork rice. Or you can opt for steamed taro root cake with shiitake and dried shrimps as starch.
Memorabilia and vinyl records mingle with glamorous portraits and obsolete farming tools in this nostalgic interior. In the same spirit, the menu compiles a list of some much-missed home-style Taiwanese classics of yesteryear. For the perfect companion to a bowl of steamed rice, order the fried chicken leg with old ginger in three-cup sauce, which delivers deep soy, basil and sesame flavours. Ask about the chef's specials on weekends.
For over 40 years, Hou Chi has been attracting a loyal following with its tasty duck dishes. Its famously nourishing dang gui duck soup exudes deep herbal aromas; order it with noodles to make a complete meal. The signature duck rice comes with thickly sliced duck and pickled radish. Order an extra platter of smoked or braised duck if you fancy more protein. You can even specify which cuts you prefer.
After selling sticky rice in a market for 10-plus years, the owner couple opened this shop in 2021. Tables are set on a plant-adorned porch with tiled floor and walls; the cartoon duck and handwritten logo create a strong visual identity. The signature boneless duck sticky rice entices with its sesame oil and ginger aromas, while taro pork rib soup boasts starchy tuber infused with meaty flavours. Honey black tea from Taitung makes the perfect pairing.
Formerly known as Yun Lai Fang, this place was renamed and relocated to this address in 2024. The light-drenched room over two levels has wooden furnishings that impart a home-like feel. Regulars will find all their favourites on the menu; these are impeccably made to order by the chef, the son of Yun Lai Fang's founding chef. His signature scrambled egg comes with bouncy, umami-laden shrimps enrobed in silky half-set egg.
Since 2000, this shop has been famous for its oversize steamed bun sandwiches packed with tasty fillings. The must-try is definitely the assorted gua bao stuffed with crisp pickled cabbage, half-fatty soy-braised pork, ground peanut sugar, and the secret red chilli sauce, all working miraculously together. There is even a plant-based version for vegan customers. Healthy drinks such as Job's Tears milk or almond soy milk are also on hand to quench your thirst.
Now helmed by the second generation of the family, this well-known landmark of Taiwanese home-style cooking has been in business for over 60 years. Masterful control of heat and a dexterous use of sauces depict the food, most of which comes in three portion sizes. Hallmark dishes include stir-fried pork belly with garlic sprouts and stir-fried clams with mung bean sprouts. Wild-caught marine fish, braised or pan-fried, is also popular.
This third-generation family business dates back to 1956 and many Kaohsiungese grew up with its ‘tube’ sticky rice, which is actually steamed with braised ground pork in a metal tub, turned out on a plate and topped with gravy. Do order a soy-marinated ‘iron egg’ on the side to go with the rice. There are also several soups on the menu, including steamed egg custard soup – the sponge-like custard sucks up the flavourful stock nicely.
This third-generation family business dates back to 1959 and its signature braised pork rice has been the favourite breakfast for generations of Kaohsiungese. Only the back cut is used, with pork skin and a layer of fat that give the dish a complex depth. Feel free to order shredded pork, dried fish floss, marinated tofu, or even a soft-boiled duck egg to go with the rice. It’s always busy and may close early when all food has sold out.
Beef Chief rose from humble beginnings in 1996 as a street stall selling beef soup. Now it serves shabu-shabu hotpot using freshly slaughtered beef shipped from Tainan daily. The amber soup base is made with beef bones, veggies and fruits, boasting subtle sweetness. Apart from being served in hotpot, beef cuts and offal are available as stir-fries – try stir-fried beef tendon. Excellent value and friendly service also explain its popularity.
官网Converted from Taipower Company former staff housing, this tiny gem serves five Chinese double-boiled soups that come with a side, plus your choice of rice or noodles. Spicy food lovers shouldn't miss the oyster chicken soup with chillies – vegetables nicely complement the umami of free-range chicken legs and oysters from Yunlin . For staples, try Koshihikari rice from Japan mixed with Tainan No. 16 and topped with nori pork floss.
Previously known as Pad Thai, this simple shop has generated a lot of buzz on social media since it opened in 2020. In the 2nd floor dining room, diners adore the exotic street vibe and the photogenic blue wall. Despite the name change, the mildly spicy and tangy fried noodle dish is still the must-try, which is truly perfect when paired with som tum, green papaya salad. The Thai coffee is also worth trying. Check its social media page for days off.
The shop may have little ambiance to speak of, but it’s brightly lit and always spotless. Since its founding over 60 years ago, it has focused on two items only – peanut zongzi and kelp miso soup. The kitchen team at the back is always busy wrapping the signature sticky rice dumplings in bamboo leaves, to be steamed and topped with sauces and ground peanuts before served. Consider taking home some frozen zongzi, especially around Dragon Boat Festival.
官网The owner’s family used to run a plum farm in the neighbourhood. In the 1990s, they opened this restaurant, incorporating the tangy stone fruit into their recipes. Diners’ favourites include plum-scented pork, egg tofu in plum sauce, and stir-fried pork intestines with sour plums. There is a shop selling plums next door and the Meiling Scenic Area nearby is a famous viewing spot for plum blossom in winter. It’s best to book at the weekend.
官网Adjacent to a water park in an area famous for taro and bamboo shoots, this restaurant has been serving game meats and wild greens since 1971. Signatures include wild boar, muntjac, spotted dove, giant mottled eel, wild fish and shrimps. Braised pork belly with taro and shredded bamboo shoot, and turmeric chicken are also worth trying. Round it out with deep-fried taro balls, and the complimentary taro ice cubes.
On the outskirts of the city lies this rustic open-air restaurant on a mountain. Expansive views of green rolling hills complement the intoxicating smell of meat cooked in the wild. The signature smoked lamb is slow-cooked with rice wine and Chinese herbs in cooking pits for 24 hours, boasting a dark rich broth that is considered a health tonic. Wild greens and game meats, such as stir-fried wild boar, are also recommended. Book ahead on weekends.
TripAdvisor 评论样本 · 3.9/5 · 53 条
王家沙·花样年华位于港岛太古城，主营上海菜。食客普遍赞赏其菜品质量，尤其是蟹粉系列、小笼包及锅仔饭，食材新鲜且摆盘精致。餐厅装潢具中国风，空间宽敞舒适，氛围雅致。服务总体高效友好，但个别评论指出存在上菜节奏不均、部分时段灯光昏暗及服务态度冷淡的情况。尽管有少数关于性价比偏低或特定菜品水准波动的反馈，整体而言，这是一家出品稳定、环境宜人的中式餐厅，适合追求地道风味与舒适用餐体验的顾客。
适合喜爱上海菜、注重用餐环境与菜品质量的食客。
A firm favourite among locals, this shop doesn’t have a name, but regulars call it ‘the milkfish shop next to the big tree under a balcony’. Unsurprisingly, one can expect to find various cuts of milkfish on the menu: the fatty belly, skin, intestines and fish balls. Fish skin soup is especially popular; the skin is stuffed with fish paste, giving it a unique texture unlike others. Note that intestines tend to run out early in the morning.
The owner from Hong Kong opened this dim sum restaurant in 2018. The room is simple and cosy; full-length windows let in natural light. Open only for breakfast and lunch, it prides itself on bite-sized gems crafted in-house from scratch. Seasoning is slightly tweaked for the local palate, but the owner strives to stay true to his childhood memories. Try the steamed tofu skin roll with chicken, fish maw and taro. Booking mandatory.
Fukai means ‘deep’ in Japanese. The room aptly sports a backdrop of rich textures and dark hues and seeks to offer a global experience by way of uniquely local flavours (such as pickled watermelon, salted cabbage or pickled chillies), paired with well-honed European techniques. The 9-course tasting menu changes every quarter to showcase the best seasonal ingredients. The winter menu includes heartwarming soups. For a fee, the main can be upgraded.
Born into a fishing family, the owner knows the local marine life inside out. He serves a variety of seafood in uniquely Tainan png-toh-a style, with food displayed like a rustic buffet and cooked to order. In addition to umami-loaded fish soup made with clams, sliced fish, sea bass bones and vegetables, more than 10 kinds of fish are served daily – pan-fried, grilled or braised. All items are made with less oil and salt than at regular restaurants.
It took the founder’s wife and son three years to build A-Yu’s second outlet that spans over 3,000 square metres. Just like the original branch, this restaurant uses only the freshest beef from Shanhua district and serves it in beef stock hotpot to let its natural flavours shine. Order different bovine cuts on a form, but help yourself to the sides, veggies, drinks or the famous braised beef rice. Reservations aren’t accepted so expect long queues.
TripAdvisor 评论样本 · 4.3/5 · 80 条
A-Yu Beef Shabu Shabu位于台南仁德区，以新鲜温体牛肉和清甜蔬果汤底著称，多数食客认为肉质鲜嫩、现切现烫口感极佳，卤肉饭亦受好评。然而，负面评价指出店内常需长时间排队，服务响应较慢，结账时易出现等待或计算争议。部分顾客认为分量偏少且单价较高，性价比见仁见智。整体而言，这是一家人气旺盛但体验两极分化的餐厅，适合追求地道牛肉风味的食客，但需做好排队准备并留意消费细节。
适合追求地道温体牛肉风味的食客，建议避开高峰时段并仔细核对账单。
Light wood furnishings, arched windows and a crackle effect wall combine to create a relaxed, modern space. Run by a Tainanese catering group, this restaurant is aimed at omnivorous diners who wish to reduce their carbon footprint by forgoing meat once in a while. The lacto-ovo-vegetarian dishes are loaded with Asian spices and condiments, such as satay, Sichuan pepper and kimchi. Try the classic stir-fried king oyster mushroom with basil.
官网This mansion, dating from the 1960s, has been restored to its former glory. The chef serves Taiwanese seafood classics, with omakase menus offered at three price points, typically starting with sashimi and ending with starch like bi tai bak in pumpkin sauce. For mains, first-timers usually order crab or lobster, but the chef is happy to entertain requests. The wine list stars mainly French vintages, but BYOB is welcomed. Reservations are mandatory.
The Hongkong head chef worked in Japan and Macau for over 20 years before opening Umami in 2015 as he got hooked on the charm and slower pace of Tainan City upon his first visit. The cosy, wood-clad room is furnished in traditional Japanese style, with meticulous attention to detail. Diners can choose between the omakase menu and the nigiri sushi set: the former comprises multiple courses with sashimi, kappo dishes, tempura and sushi.
In stark contrast to the century-old façade, the interior juxtaposes local serpentine stone and cypress wood for a sleek, Nordic vibe. The owner remodelled the family manor she inherited and manages the business; her partner, who received formal training in France, helms the kitchen. The menu showcases local ingredients such as Muscovy duck or glue berries into culinary gems using French techniques. To honour the family's roots in poultry farming, the menu includes a signature egg dish that celebrates their history.
官网The wood-rich interior is homely and understated, matching the elegant food with its meticulous attention to detail. The chef honed his skills in Japan and his prix-fixe menu recounts Tainan’s culinary stories with classic French techniques, Japanese influences and ethereal touches. The amuse-bouche is always inspired by a Tainanese snack, while produce from small local farms, such as local beef, takes centre stage in many courses.
TripAdvisor 评论样本 · 3.9/5 · 80 条
Principe位于Burano运河旁，以户外座位和湖景著称。菜品方面，披萨薄底酥脆、馅料充足，碳烤卡邦尼、鳕鱼配玉米糊及蛤蜊意面评价良好；但部分顾客反映意面过软或食物温度不佳。服务整体友好高效，偶有 rude 现象。氛围轻松惬意，适合休闲用餐。尽管环境优越，部分游客认为性价比一般，存在价格偏高或食物质量不稳定的情况。
适合追求运河景观和休闲氛围的游客，建议对菜品稳定性保持合理预期。
On the bustling Dongmen Traffic Circle, this simple shop has been serving stir-fried eel since opening its doors in 1970. Diners can specify if they want their eel in a glaze or not. The ‘dry’ version highlights the natural flavour of the fish with smoky wok hei and sweet and sour seasoning. E-fu noodles with stir-fried eel is a must for most regulars. Other specialities include stir-fried cuttlefish, and pork kidney cooked in sesame oil. Dishes are cooked-to-order.
The owner-chef used to work in Taipei and Australia but chose to settle down in his wife’s hometown, where he opened this cosy bistro that boasts a relaxed vibe. There is no paper menu – the day’s offerings are written on a blackboard. Signatures like fish carpaccio, and scrambled eggs with truffles are underpinned by Italian and Mediterranean techniques. Ask the maître d’ (owner’s wife) about the wine selection and catch of the day.
TripAdvisor 评论样本 · 4.4/5 · 80 条
Bistro Alley位于都柏林Christchurch大教堂对面，交通便捷。食客普遍称赞其食物质量，特别是海鲜浓汤、炸鱼薯条和爱尔兰早餐分量足且美味，甜点如焦糖布丁也获好评。服务方面评价两极，多数认为员工友好热情，但部分顾客反映忙时上菜慢或等待时间过长。氛围轻松舒适，有隐蔽座位，尽管内饰略显陈旧。价值感因视角而异，有人觉得价格合理，也有人认为性价比一般。总体而言，这是一家适合探索地道风味的小馆，但需对用餐节奏有合理预期。
适合追求地道美食且能包容偶尔服务延迟的旅客。
The goose-themed menu is the handiwork of an owner-chef who has over 20 years of experience with the bird. He opened his own joint in 2008 and moved to this location in 2018. His signature saltwater goose uses 90- to 100-day-old birds, precisely blanched in brine, left to cool and boasting juicy flesh. Classic goose meat rice is paired with braised bamboo shoots and scallion goose oil sauce for a lovely crispy crunch and deep aromas.
After a few years of critical acclaim and commercial success, the owner-chef couple moved to this three-storey terraced house with a warm-hued façade and pebble garden. The rotating menu showcases the best seasonal ingredients, juggling Taiwanese and European flavours. The starch course, usually dumplings or risotto, references their Taiwanese roots. To see the chef in action, reservation is needed.
TripAdvisor 评论样本 · 4.2/5 · 52 条
Liang Liang Table位于萨拉戈萨，主打亚洲风味（以中餐为主，兼有日式及素食选项）。多数评论称赞食材新鲜、菜品制作精良，尤其是素食选择丰富且美味。然而，负面反馈集中体现在服务效率低下和用餐节奏缓慢，部分顾客反映等待时间长达数小时，即便餐厅客流稀少。此外，个别外卖订单出现食物变质问题，引发严重不满。整体而言，尽管食物品质普遍获得认可，但糟糕的出餐速度和偶尔的服务失误影响了用餐体验，氛围较为传统。
适合不赶时间且重视食材品质的食客，建议提前确认上菜速度或选择外带。
The shop has been selling sliced duck since 1942. Four-month-old ducks from Pingtung County are boiled or smoked; the latter tend to sell out around lunchtime. The duck glass noodle soup with preserved cabbage is also a treat.
He may be in his 70s, but founder Chef Ah Tu is still hands-on in the kitchen and his restaurant is a veritable institution of vintage Taiwanese cooking. Symbols of joy and good fortune are deeply ingrained in the décor – from the red shop sign to the red tablecloths. There are only 18 items on the menu, including specialities such as fried shrimp with egg, and traditional fried pork liver. Some dishes require pre-ordering.
The owner worked in a milkfish ball shop for over 30 years before opening his own eatery in the 2010s. The stall sells soups with milkfish, fishballs and meatballs – customise the components to your liking. The springy milkfish balls are the highlight, but the fish skin is also worth trying – a thin layer of minced milkfish is spread on cooked fish skin for lovely textures. The aromatic diced pork rice with coriander makes for a hearty meal.
The founder began selling zongzi as a street vendor in 1872. The fourth generation of the family now runs this spot and, while following century-old recipes, they also glam up the dumplings with gourmet fillings. Three types of zongzi are offered: basic, eight-treasure, and deluxe eight-treasure; differing in prices, sizes and whether there is dried seafood like scallop and abalone in them. Along with zongzi, they also serve soups and sides.
TripAdvisor 评论样本 · 4.2/5 · 62 条
Zai Fa Hao是台南拥有逾150年历史的百年老店，以传统肉粽闻名。食物质量普遍受到好评，粽子馅料丰富扎实，口感软糯，蛤蜊汤亦获称赞。然而，部分顾客反映配送产品与堂食存在显著差异，糯米口感变差且客服回应缺失。尽管历史悠久且氛围怀旧，但价格偏高引发争议，有食客认为性价比不足。整体而言，其菜品具有地道古早味，但服务体验因渠道不同而波动，适合追求传统风味的游客，但需对配送品质保持合理预期。
适合喜爱传统古早味肉粽的游客，建议优先堂食以保障最佳口感。
Formally trained in France, the chef-owner earned his stripes in various kitchens before embarking on his own venture in his hometown. Check the chalkboard for the day's suggestions, which often include locally sourced seafood and meat dishes. Though the culinary style is rooted in Europe, the flavours are unmistakably Asian. As the small menu changes almost every week, come back to see what's new. The counter offers the best seats for solo diners.
This shop started out as a tricycle food cart almost 50 years ago. Around the year 2000, it moved into the corrugated iron hut where it is still to be found today. It's often packed with diners craving not only the Taiwanese-style fish cake stew on its sign, but also bargain snacks, such as the famous small sausage in large sausage: pork sausage wrapped in a sticky rice sausage. The sticky rice is toothsome; ground peanuts provide crunch.
The owner-chef received classic French training and worked for a time in Japan. With this joint in the artsy enclave known as Snail Alley, he champions a unique take on "French-influenced Nippon cuisine". The single set menu changes once a month, with a choice of main from two or three options. Instead of red and white, the wine list features an array of sake from Kyushu, which the owner-chef finds matching his culinary style to a tee.
Concrete walls and moody lighting may not conjure up the image of Hunanese food, but rest assured all dishes here are authentically prepared. You can specify your preferred level of spiciness; certain items can even be made non-spicy. Peasant-style fried pork uses shoulder butt cut for tenderness and green pepper gives it an aromatic heat. Ground pork with fermented string beans is best matched with steamed buns.
Formerly in front of Shatao Temple, this 60-year-old bolthole is barely more than a seafood cart in a no-frills space. It serves rustic, traditional Taiwanese cooking at frugal prices until late. Rice omelette is filled with tangy-sweet shredded pork and fried rice in ketchup. The Taiwanese fried pork chop is crispy and golden and ideally paired with potato salad. Oden is served in an amber broth without MSG, alongside house-made dips.
官网This iconic establishment has been around since 1968, serving hand-sliced beef half-cooked in a scalding broth made with beef bones and vegetables, to be enjoyed after being dipped in a special blend of sweet and thick soy sauce accompanied by shredded ginger. Three to four Taiwanese beef cuts are used to showcase different textures and meaty flavours. Also try their stir-fried beef with cabbage. They close once the ingredients have sold out.
Don’t be surprised if you see a queue even before this shop’s opening at 5pm – after all, its cellophane noodle soup with pork offal is one of the must-try Tainan delicacies for many travellers. Chef A Ming still cooks the offal like his father did almost 70 years ago – in a bain-marie to prevent overcooking. As well as the signature pork heart soup, try pork ribs or duck feet and wings braised in a garlicky herbal stock.
Tucked away in a quiet alley, this place has a compact, Japanese-inspired space fitted with counter seats and brass pendant lamps. At dinner, all guests are required to order an izakaya-style nine-tapas dinner set, perfect with alcoholic drinks. Exact items depend on availability on the day; if you crave more, see the blackboard for add-ons. The chef behind the counter is happy to interact with diners. Later at night, order à la carte instead.
Its sign could use a new coat of paint and the room is nothing to write home about, but the regulars have been returning for its hearty beef soup for nearly three decades. The broth is made from beef bones and tendons, slow cooked for up to eight hours. Fresh local beef is shipped from the slaughterhouse three times a day to ensure freshness. Besides the soup, beef stir-fry and braised pork rice are also popular. Avoid peak hours if you don’t want to wait.
This spacious restaurant with high ceilings and a black colour scheme is a sub-brand of the beef hotpot legend Liu Jia Zhuang. Freshly slaughtered local beef and offal are the specialities, to be blanched in an array of soup bases, such as the classic Tainan beef bone broth or mala broth. The popular Motsunabe with beef intestines needs pre-ordering. Alongside Japanese hotpot, it also serves Taiwanese stir-fries like beef heart with scallion.
官网The menu, like the room, has a retro feel to it. Popular picks include various cuts of milkfish – shipped daily from the port to ensure freshness – cooked in congee or stock. Try the braised milkfish belly for its delicate oily flesh and natural sweetness. The braised pork rice is another highlight: diced fatty pork exudes the fragrance of soybean paste; order an over-easy egg on top and break the runny yolk for extra creaminess.
The head chef trained in France and worked in some top-tier establishments in Taipei. She opened L’herbe in 2019, recruiting an all-women kitchen team to imbue traditional Gallic cuisine with distinctive local flavours. Expect to see angled loofah, basella, pork offal and the like on the table. Her tasting menu changes every season, with a choice of several main courses – Lumina lamb chop from New Zealand is especially worth trying.
TripAdvisor 评论样本 · 4.1/5 · 80 条
L'herbe位于Giuggianello，是一家欧洲当代风格餐厅，坐落于拥有11个特色花园的巨大多肉植物园中。多数评论盛赞其魔幻般的氛围、宜人的户外用餐环境及友好的服务，认为植物园的免费参观本身即具吸引力。然而，评价呈现两极分化：部分食客赞赏传统普利亚菜肴的精致与美味；另一些则批评食物平庸、分量不足（如肉类生硬或配菜稀少），并指出性价比低。总体而言，这里适合追求独特自然体验的旅客，但对餐饮品质有高要求的游客需谨慎选择。
适合重视独特自然景观和浪漫氛围的游客，建议对菜品质量有较高期待者提前了解近期评价。
The chef, who hails from Pamplona in Spain, was originally a trader of Spanish food. He married his Tainanese wife and decided to use his knowledge by opening a restaurant, on a quiet street that resembles the European countryside. Both set menus and à la carte choices abound, all made with quality ingredients, such as live seafood from Anping Port. Check out the Spanish wines at bargain prices. On balmy nights, ask for a table on the terrace.
官网This simple room doubles as a mini museum for cookware and relics dating back to 1962, when it first opened its doors. The third-generation owner still insists on using freshly slaughtered goats from Shanhua, Tainan for their tender, flavoursome meat. The signature hotpot comes with a rich and well-rounded goat broth simmered for about 5 hours without any condiments added. Depending on your preference, order the leaner loin, or the fattier skin-on belly.
In the past 10 or so years, nearly every car on the way to Jiangjun Fishing Harbour stops here to try its fresh catch at great prices. Pick your critters from the fridge and ask the server for the best way to prepare them. The sizzling three-cup marbled eel is its speciality, exuding heady aromas and savoury umami. A great spot for lunch on your trip to Qinkunshen Salt Fields or Mashagou 3D Mural Village. Reservations on holidays are recommended.
The owner-chef has over 10 years of experience in haute cuisine. He opened this 6-seater in 2021 because he believes temperature is at the core of all good food. The down-to-earth multi-course omakase menu uses European, Japanese and Taiwanese techniques to create dishes that are homely but layered with flavours and textures. Highlights include stuffed Portobello mushroom, and marinated milkfish on koshihikari rice.
A must for birdwatchers and seafood lovers, the restaurant is one of the best places to see endangered black-faced spoonbills in Taiwan. From September to May, these migratory birds fly here and feed on the fish in the restaurant owner's pond. Try the sustainably farmed milkfish and clams straight from his fish farm. To reduce food waste, the servers suggest the right portion for your party. Reservations are mandatory on holidays.
官网Unlike many seafood joint, the room with blue-green walls and lots of greenery feels relaxed but also chic. The family business, run by a father and son, also stands out with a unique sense of humour in dish naming and the incorporation of Western produce in recipes like squid ink fried rice, which impresses with its strong, earthy aromas of truffle oil. Another popular dish, silky scrambled egg with sea urchin roe bursts with briny sweetness.
After a long stint in a Taipei vegetarian restaurant, the chef returned to his hometown, piquing curiosity with his refined plant-based cuisine. He serves three set menus with artfully plated courses that layer rich flavours. Varied techniques, such as fermenting, pickling, grilling, braising and searing, are deftly used to great effect. The vegan braised pork rice uses diced monkey head mushrooms instead of pork, creating light, briny umami.
Cratain is a portmanteau of Tasmania’s Cradle Mountain, which the owner once climbed. He draws a parallel between his restaurant and mountaineering, using the pristine white space as a blank canvas for dishes finessed with well-honed European techniques. He offers a set menu with a choice of mains, alongside optional seasonal specialities. Meat, chargrilled or pan-seared, is the main event, but the pasta is also a highlight.
Short, plus-sized people are affectionately called winter melon (a.k.a. white gourd) in Chinese. The humorous owner-chef named his restaurant after his nicknames and decorated it like someone’s home straight out of 1970s sitcoms. The homely feel works perfectly with the family-style dishes. There is no menu – solo diners can only order the braised pork belly set, while parties of two or more are served 4 or 5 courses omakase-style.
With an ice cellar for storing fish and a profusion of hinoki wood, the interior is steeped in Japanese charm. The owner-chef hails from Tokyo and his omakase menu starts with cooked zensai dishes that showcase the best seasonal produce, followed by the freshest catch flown in from Japan over sushi rice dressed in two kinds of akazu. Custard-like tamagoyaki and Taiwanese black tea make the perfect conclusion. In autumn, the sanma shiso spring roll is unmissable.
For over three decades, the owner-chef has been flying in the best ingredients from his home island of Penghu twice a day to serve his customers. The famous salt-baked virgin crab burst with buttery roe, while the baby octopus in dark brown sugar sauce boast tender flesh and deep caramel flavour. Fried fish tail tossed in salt and pepper is also hard to resist. Don’t miss the Feng-ju tea made with an herb native to Penghu.
TripAdvisor 评论样本 · 4.7/5 · 80 条
Good Crab House位于Magherareagh， TripAdvisor平均评分4.7/5。多数评论称赞食物质量、服务及氛围，认为提供丰盛且具选择性的餐点，适合轮椅使用者，停车便利。部分负面反馈指出上菜节奏慢、性价比一般及素食选项减少。尽管有少数关于服务不专业或菜品呈现不佳的批评，但整体体验以热情服务和地道海鲜为主，适合寻求舒适午餐或晚餐的旅客。
适合追求舒适氛围和丰盛海鲜餐点的旅客，尤其欢迎行动不便者。
Ça marche opened in a quiet alley in 2021, with a modern classic room dotted by retro knickknacks. Honing his skills in Japan and France, the Taiwanese chef offers a 10-course prix-fixe menu that changes seasonally. French-Italian inspired dishes are tweaked slightly to cater to local palates, such as using Chinese-style dumpling skin in ravioli and Taiwanese basil instead of the sweet variety. Open only for dinner at 7 pm; cash only.
官网From a tricycle food cart in 1961, the third-generation family business has transformed itself into a no-frills booth, open from noon till dusk. This popular venue for Taiwan-style afternoon snacks is a stickler for tradition. The best-selling chargrilled pork sausage in intestine skin is mildly laced with five spices and sorghum wine. Fried shallot and peanuts give sticky rice sausage extra aromas, best enjoyed with the hearty sparerib soup.
Tucked away in an alley and lacking any visible signage, apart from a triangle, this eatery greets diners with an awe-inspiring massive longan wood-fired kiln and rows of charcoal grills behind the counter. The veteran head chef is keen on straight-forward, back-to-basics cooking, in which meat, fish and veggies are grilled over a wood fire. New Zealand venison is a firm fixture. Check the regularly changing special menu that stars seasonal produce. Order the abalone if available.
The pristine space in a serviced apartment tower is done out in brick-red hues and has trendy pendant lamps. Helmed by a Taiwanese head chef, the kitchen delivers a tasting menu that effortlessly unites local produce with influences from around the world. In addition to the main room, there are private rooms for parties and banquets.
TripAdvisor 评论样本 · 4.4/5 · 80 条
Cho餐厅位于贝坦索斯市中心，主打现代与传统加利西亚融合菜。食客普遍称赞其食物品质，尤其是自制土豆饼、卡恰波和章鱼等招牌菜备受推崇，食材新鲜且分量充足。氛围温馨，适合家庭聚餐。服务整体友好 attentive，但部分评论指出高峰期存在上菜节奏慢、人手不足或个别服务员态度冷淡的问题。性价比方面评价两极，多数认为物有所值，但也有反馈认为价格偏高或份量偏少。建议提前预订以确保座位。
适合追求地道加利西亚风味且能接受提前预订的家庭或美食爱好者。
This eatery in a simple white room with wooden furniture is much-loved by locals. The signature soup – made daily with freshly slaughtered local chicken – comes in over 10 flavours, including pickled fried chilli, Chinese Angelica root or golden cordyceps. The lean pork version with sesame oil is especially popular – the depth and nutty notes work wonders with the pork and cabbage. Try the noodles tossed in scallion oil and the various sides, too.
TripAdvisor 评论样本 · 4.2/5 · 52 条
梅良家位于黄山屯溪老街，以开放式陈列和点餐码单模式为特色，方便游客直观选菜。多数评价认可其菜品丰富、分量足且出餐迅速，臭鳜鱼、毛豆腐及馄饨等徽菜风味鲜明。环境融合古朴装饰与现代整洁感，氛围舒适。尽管部分顾客认为食物口味偏淡或一般，但整体性价比获肯定，适合追求便捷与地道小吃的旅客。
适合希望直观选菜、体验地道徽式小吃且重视用餐效率的游客。
It may not have a sign at the door, but since opening in 2020, Nibbon has become one of the most in-demand restaurants in the city. The tasting menu changes every three months and is inspired by the chef's travels and exposure to global cuisine; it showcases seasonal flavours and uses quality local and Japanese ingredients. Consider ordering add-ons such as the must-try Norwegian blue lobster, which boasts springy texture and sweet umami.
官网After formal training in the US, the chef-owner launched J Parc in 2023. His 10-course prix-fixe aligns with the seasons, presenting audacious creations that celebrate local vegetables and Japanese seafood, underpinned by French, Italian and American techniques. Mildly sweet bread made with chestnut flour is a nod to the harvest season. Ask for counter seats for up-close views of the chef at work in the semi-open kitchen.
The kitchen team has remained the same since this household name opened in 2008. Three 8-course set menus feature traditional banquet dishes updated with delicacy and sophistication, that showcase the best seasonal produce. Guests can also pre-order their favourites. The signature taro and sago sweet soup is the perfect way to end a meal here – starchy taro from Jiasian is slow-cooked until creamy and melting.
In business for over 40 years, this no-frills spot is now run by the second-generation owners. On top of Taiwanese home-style favourites like bean noodle soup and taro balls, the menu also offers rare gems such as gizzard or swim bladder of grey mullet. Simmered for hours, their signature Silkie chicken claypot soup entices with rounded aromas of Chinese herbs and rice wine. For a sumptuous variation, add chicken testicles or abalone.
Since 1971, the same couple has owned this nostalgic, elegant space clad in warm walnut wood. The wife helms the kitchen, and her Sichuanese and Taiwanese dishes, as well as original creations inspired by her travels have attracted a loyal following. Apart from the main menu, check out the daily specials – they never disappoint. Certain painstakingly prepared items need to be pre-ordered, and are big enough for a few people to share.
TripAdvisor 评论样本 · 4.7/5 · 80 条
Tain Chu位于Mullagh，虽标榜川菜与台菜，但实际以咖啡馆形式运营，提供早餐、午餐及甜点。多数评论称赞食物质量高、份量充足且口味美味，如煎蛋和苹果派备受好评。服务普遍友好高效，氛围轻松舒适，部分顾客提及户外座位及博物馆内的独特环境。然而，近期负面反馈指出价值感下降，存在价格偏高、清洁度不足（如桌子粘手）及服务态度变化等问题。此外，营业时间和菜单供应稳定性也引发不满，建议游客提前确认开放状态。
适合寻求便捷午餐或咖啡休息的游客，建议避开高峰时段并留意当日营业状态。
After more than 20 years away from home, Chef Lin is back in Kaohsiung, where he has opened this tiny gem with only four tables. His seasonal tasting menu champions a farm-to-table concept, showcasing produce from small local farms. Chef Lin declares his love of Taiwan, taking diners on a culinary voyage of the island as he highlights ethnic diversity in every dish. His wife, in charge of the front of house, explains the dishes in detail. Check social media for opening hours.
The same owner couple has been running this snug, homely restaurant for 10 years, but the muted, monochromatic room doesn’t feel a bit dated. The 10-course tasting menu changes every 6 weeks, inspired by Taiwanese, Hakka and aboriginal recipes and demonstrates a flair for local Chinese herbs and spices. Most dishes are cooked over charcoal and the reduced sauces are free of starch. Try the chargrilled, smoked beef short ribs as a main dish.
Founded in 1976, this household name was the first restaurant in town specialising in live seafood shipped daily from the island county of Penghu. As you can tell from its name and the giant crab sign, crab is the signature dish, especially the spiced salt and pepper variety. Besides the eponymous crustacean, ask the friendly servers about the catch of the day. Try also the shrimp rolls wrapped in pork caul fat before being deep-fried.
TripAdvisor 评论样本 · 4.1/5 · 78 条
蟹之家位于高雄，以澎湖海鲜闻名，主打蒜香脆蟹与蒸鱼等招牌菜。多数食客称赞食材新鲜、口味地道，服务热情且 attentive，部分评论提及服务员提供细致的用餐指导。然而，负面反馈集中在价值感不足，有顾客认为价格偏高且菜单无标价引发困扰，另有声音指出上菜节奏混乱及个别菜品口感一般。整体氛围舒适，适合追求正宗台式海鲜体验的游客，但建议对价格敏感或偏好明确标价的顾客谨慎选择。
适合喜爱尝试正宗澎湖海鲜且能接受较高消费与模糊定价的游客。
The Tainanese founder started selling fried noodles with eel over 60 years ago. The second-generation owner is a passionate foodie and has been adding new items to the menu. That said, the speciality is still the eel, either fried with scallion or braised in sesame oil, boasting tasty, springy flesh. House-made meat balls, cuttlefish balls and taro balls are also addictive. Those interested in trying virgin crabs should pre-order when booking.
Now run by the third generation, Bo Home was opened in 1969 to feed nourishing comfort food to hungry workers away from home. The room is done out in warm wood overtones. The menu has expanded to include stir-fries and blanched side dishes. But ever since day one, the main event has been their signature braised pork rice. The sauce is slow-cooked for three hours to make the pork gelatinous. The sea bass soup pairs perfectly with the rice.
The Macanese owner-chef, who has been cooking professionally for over 30 years, opened this bustling spot in 2022. The menu is based on Taiwanese fare, with occasional Cantonese twists, and he seasons his food lightly allowing the natural flavours to shout their name. His deft hand is best sampled in simple dishes like scrambled egg with spinach and tomato – the mild peppery heat, bright colours and light seasonings work together seamlessly. BYOB.
In a quiet alley, this airy venue sports floor-to-ceiling windows and a white colour scheme. The friendly-priced set menu comes with a main dish, soup, side dish, dessert and drink of the day with a slew of mains available for solo diners. Reservations are open to parties of four people minimum; consider ordering the set menu for four or six. Deep-fried squid in peppered salt arrives crisp and tender; three-cup chicken explodes with juices.
官网In Yancheng district famous for street snacks stands this 80-plus-year-old noodle shop. The third generation owner insists on using top-quality ingredients and keeping the room spotless. All food is served in porcelain tableware with vintage floral prints. The signature noodles swim in a flavourful broth made with pork bones, chicken and veggies, to be enjoyed with an array of side dishes such as blanched pork offal or sliced chicken.
Fitted with an orange counter, this hawker stall in a wet market specialises in refined plant-based cooking underpinned by Western techniques – the chef has years of experience in Western cooking. Diners pick each course of his four-course seasonal set menu from a number of vegan options. Local produce such as black nightshade berry, prickly pear fruit and kumquat is crafted into colourful creations that are both tasty and nutritious.
🕐 Th-Su 16:30-20:30
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