松山酒店

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.

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.

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.

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.

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.

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.