PayaThai 旅馆

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.

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.

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.

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.

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.

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.

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.