美丽假日汽车旅馆

With an understated façade, this place feels like a hidden gem for those in the know. The tearoom-like lobby leads into a minimalist dining room where a brightly lit open kitchen takes centre stage. The menu celebrates Japanese culinary culture, but with the odd Taiwanese twist and global influences. From shirako with bottarga to mussel noodles and wood-fired pigeon, every course is a beauty to behold and a delight to taste.

A favourite spot among locals for braised pork rice, this joint uses mostly fatty pork for its signature dish. The amber sauce has a glossy sheen and the diced pork melts in your mouth like sweets. A drizzle of house-made garlic chilli sauce adds an extra savoury, piquant dimension to the rice. Pair it with the shrimp soup, which boasts chunks of springy minced shrimp, fried garlic bits and a sweet, umami-laden broth.

Opening its doors in 1998, this tiny gem has stood the test of time. The short but sweet menu is packed with well-made small bites at competitive prices: gelatinous and flavoursome braised pork trotter, tender and juicy pork knuckle, and fatty and toothsome braised pork chitterlings. Dine-in customers can order bento boxes with a portion of meat, three sides and rice. Fans of spicy food should not miss the house-made anchovy chilli sauce.

In business since 2012, this simple shop moved from the main drag to a quiet side street in 2023, but that hasn't stopped regulars coming for the famous herbal lamb soup. Australian lamb is chosen for its mild flavor; the stock is simmered for a day to extract the aromas and tonifying compounds from the Chinese angelica herb. Call to pre-order the skin-on lamb soup, which tends to sell out. The "black gold" braised pork rice is equally enticing.

A 60-year-old shop selling buns stuffed with marinated pork belly, pickles, ground peanuts and coriander.

After starting out as a street stall in the night market over 45 years ago, it has since morphed into a full-blown restaurant with a bright, spruce interior. The room is filled with the heady aromas of its signature item – ‘black gold’ braised pork rice with a gelatinous sauce that tastes savoury-sweet. The rice goes well with stewed cabbage that cuts through the richness. Minced pork and pickled cucumber in broth are bouncy in texture and loaded with flavour. As well as minced pork and pickled cucumber in broth, try their steamed rice with ‘black gold’ pork sauce.

Famous for ba-wan and taro cake, this institution celebrated its 70th anniversary with a facelift in 2024. The third-generation owner still makes ba-wan like his grandparents did – freshly ground rice milk is poured into a bowl before a filling of pork shin, shiitake, chestnut and bamboo shoot is added. The steamed dumpling is then poached in oil, and drizzled with a sweet bean paste and miso sauce. Add garlic purée or home-made chilli sauce for an extra kick.