Kaohsiung, the largest city in southern Taiwan by area, serves as the nation's primary port and economic hub. Founded in the 17th century, it has evolved from a trading village into a Sufficiency-level global city with robust infrastructure. The city offers a diverse landscape ranging from coastal urban centers to the rural Yushan Range. For hotel travelers, Kaohsiung provides excellent connectivity via Kaohsiung International Airport, high-speed rail, and national freeways. Recent investments in cultural landmarks like the Pier-2 Art Center, National Kaohsiung Center for the Arts, and Kaohsiung Music Center have significantly enhanced the tourism experience. Its strategic location and well-developed transit network make it an ideal base for exploring southern Taiwan.
🕐 Asia/Taipei · 💱 TWD
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☀️ Best months: Jan–Apr, Nov–Dec
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KHH airport guide (official info · terminals · lounges) →
Stay in the Qianzhen or Lingya districts for proximity to the port and major transit hubs. Hotels near the new cultural precincts offer an artistic atmosphere while providing easy access to the High-Speed Rail station and the international airport.
Kaohsiung International Airport is the second busiest in Taiwan. The city is exceptionally well-connected to other major cities via high-speed rail, conventional rail, and several national freeways, ensuring smooth travel throughout the region.
Key visits should include the Pier-2 Art Center, the National Kaohsiung Center for the Arts, and the Kaohsiung Music Center. These recent public works aim to grow the tourism and cultural industries, offering modern art experiences essential for visitors.
mosque in Zhenggi Village, Lingya District, Kaohsiung City, Taiwan
stadium in Kaohsiung, Taiwan
cathedral of Kaohsiung
mountain in Taiwan
lake in Taiwan
museum in Kaohsiung
Confucian temple in Kaohsiung
place in Kaohsiung City, Taiwan
lake in Kaohsiung City, Taiwan
museum in Kaohsiung, Taiwan
cuesta in Kaohsiung, Taiwan
fort in Kaohsiung
Warm wooden hues, soothing curves and rich textures set the scene. The chef-owner has been in fine dining for over 20 years and his set menu marries his travel experiences with his Taiwanese heritage. Local flavours like dried cauliflower, black garlic and dried radish are cleverly woven into his recipes. In winter, line-caught fish from his home county Penghu are a nod to his childhood. Some wines can be ordered by the half glass.
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.
WebsiteOpened 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.
WebsiteThe 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.
WebsiteSince 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.
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.
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.
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