经济舱旅馆

A returnee launched a second career over 10 years ago by opening this no-frills joint that specialises in duck dishes. Perseverance and eagerness to learn helped the shop establish a presence on the food scene, and his original recipes of shredded ginger duck soup, and braised duck rice with fried shallot have secured a loyal fan base. The sliced duck platter made with mule ducks from south Taiwan, slow cooked for 2 hours, is juicy and tender.

Lush greenery adds to the relaxing feel of this restaurant that is flooded with natural light thanks to full-length windows. It is famous for its rice vermicelli soup in casserole, the seafood variety of which is especially popular. The fish stock is made fresh daily; the starchy, creamy taro chunks and rice vermicelli soak up the flavoursome broth nicely. For a novel take on Taiwanese food (and a giggle), try their creative recipes with amusing names. Minimum charge applies.

Tucked away on a mountainside, this rustic house behind a farm is dripping in nostalgia and the smell of fermenting homemade sauces heralds an experience connected to nature. The mother-and-son team crafts organic produce from their own farm into culinary gems packed in natural sweetness. Deep-fried chicken leg with bamboo ginger and a drizzle of tea tree oil embodies the essence of rural life. The scenic setting is idyllic during warm weather.

Opened in 2000, this place has a retro and rustic feel. The chef from Kaohsiung, whose culinary career spans over 30 years, is of half Hakkanese descent and a keen advocate of Hakkanese food preservation culture: he incorporates various dried, pickled and fermented condiments into his menu. Try his steamed sea bass with the house-made pineapple sauce – pineapple and fermented soybeans are aged with liquorice and salt for three months to develop tangy depth.

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