九號文旅

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 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.

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.

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.

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.

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