树屋

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.

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.

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.

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.

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.

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.

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.