City dining guide
120 guide-listed restaurants — Michelin, Bib Gourmand, Black Pearl, Must-Eat List, World's 50 Best and more. Reference quality signals; never ranked by commission, no in-app checkout.
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.
WebsiteWarm 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.
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.
TripAdvisor review sample · 4.0/5 · 80 reviews
Sho in Ostuni is a Japanese restaurant praised for its high-quality, fresh ingredients, particularly sushi and sashimi prepared by a Japanese chef. The compact, well-designed interior offers an authentic atmosphere. While many guests appreciate the excellent food and friendly service, others criticize the limited menu, small portions, and perceived high value-for-money ratio. Some negative reviews highlight issues with staff attitude and cleanliness. Overall, it suits diners seeking genuine Japanese flavors in a cozy setting, though those prioritizing variety, large portions, or consistent service may find it lacking.
Recommended for diners seeking authentic Japanese flavors and fresh ingredients, but manage expectations regarding menu variety and portion size.
The 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.
WebsiteIts hallmark beef soup is simmered with beef bones, brisket, fat and onion and thin slices of lean beef are added just before serving. Pour on a dash of rice wine for extra fragrance or dip the beef in the fiery homemade chilli sauce for a kick. The broth delivers serious umami, while the sliced beef is tender and flavourful. To sample the varied textures and flavours of different beef cuts, also try cold beef appetisers and stir-fries.
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 devotee of the goddess Mazu, the owner-chef picked this space near the Grand Mazu Temple for his venture. Motifs of the goddess are dotted throughout the restaurant, from its sign to the shrine-inspired décor. Home-style cooking is kicked up a notch with a touch of sophistication. Leafy greens deftly meld the depth and umami of the fresh, salted and thousand-year egg trio. Try the squid and whelk soup, a classic banquet dish rarely found in Tainan. Closed during Mazu festivities.
TripAdvisor review sample · 3.7/5 · 80 reviews
Eat to Fat in Frattamaggiore offers Taiwanese and Italian cuisine in an elegant, modern setting with indoor and outdoor seating. While many praise the friendly, efficient service and fresh ingredients, others report significant delays, unprofessionalism, and insufficient air conditioning during hot evenings. Food quality is mixed: pizzas and seafood like clams receive high marks for taste and freshness, but some diners criticize heavy dough, sandy clams, or overcooked pasta. The atmosphere is generally pleasant but can become chaotic with families. It suits those seeking varied cuisine, though patience is advised during peak hours.
Suitable for diners seeking diverse flavors who can tolerate potential service variability during peak hours.
The owner had been selling fried eels and squids for ages before he started serving migao by chance in 1985. Surprisingly, his sticky rice topped with braised pork, sliced cucumber, fish floss and peanut quickly surpassed his original offerings in popularity – and he has focused on migao and sishen herbal soup ever since. The gravy on his migao has a peppery aroma to go alongside the rich and deep flavours.
Fu Tai Table began as a street vendor over 80 years ago, but not until 2015 did it have a permanent address. It's the perfect place to experience the unique fan zhuo zai culture – diners order a bowl of braised pork rice with several small plates that arrive at the table stacked on top of each other on a tray. Look for the menu on the blackboard. Made fresh daily, the soup with assorted meatballs is also worth trying for its bouncy texture and deep umami.
The absence of both an obvious sign and air conditioning hasn’t deterred hungry locals from flocking here from 7am till late over the past four decades. With generous chunks of deep-fried Spanish mackerel in a stock made with halibut, bonito and fried garlic, the eponymous thick soup makes a great meal by itself or a snack between meals. If you’re lucky, you may even get to try the deep-fried mackerel skin that offers great seafood umami.
Over 70 years ago, a stall opened by a small park and the owner would sit on a tiny stool to blanch the noodles, to be tossed in pork sauce or served in soup. Nowadays, the park no longer exists, but the owner still sits on a stool like the old days. Soup noodles are recommended – silky, al dente thin egg noodles in a flavoursome broth, topped with velvet shrimps and braised minced pork. Do order sides or braised dishes on top.
This place that started out as a corner stall some 30 years ago is now a fully-fledged joint with a bright, clean room… but the friendly service and bustling ambience haven't changed! Freshly slaughtered milkfish is the main draw – as a soup slow cooked with milkfish bone and head for natural sweetness, or fried milkfish belly with crispy skin and tender flesh. Rife with rustic aromas, the garlic rice drizzled with lard is the breakfast of choice for many.
This century-old Chinese medicine shop was converted into a restaurant specialising in therapeutic food. The sixth-generation owner intentionally kept the apothecary cabinets and used some inscribed plaques as dining tables. Eight tonic soups are offered each day, all tasty and mild in herbal flavour – refer to the menu for their medicinal actions. Make it a complete meal by ordering a set – with noodles tossed in sesame oil, a drink and sweet soup.
Splitting from Fu Sheng Hao, a household name in the realm of Taiwanese savoury rice pudding known as wagui, the owner started Yi Wei Pin in 2013 to amplify his grandpa’s culinary legacy. Much darker in colour than its Taipei counterparts, the wagui is made with local rice milk, freshly slaughtered pork, velvet shrimps and house-braised ground pork sauce. Try it with washabi or minced garlic also. Their milkfish thick soup is also popular.
WebsiteA household name for over 60 years, Amei was remodelled when it moved to this venue. Red tablecloths add colour to the wood-rich interior. The small menu is big on banquet classics and century-old recipes, combining the natural umami of ingredients with the locals’ love of savoury-sweet dishes. Rou mi xia is a thick broth of diced veggies topped with deep-fried whiskered velvet shrimps from Anping. Ask about items that need pre-ordering when booking.
WebsiteThis quaint red-brick mansion built circa 1846 has been home to an omakase restaurant serving traditional Taiwanese banquet dishes since 2015. The room was carefully restored to its former glory, befitting the old-time recipes the head chef got hooked on. For a flat fee per person, your party will be served seven dishes and one soup, all made with local seasonal ingredients like milkfish from Cigu and rice from Houbi. Reservations are mandatory.
Over 60 years old, this eatery has moved four times, but that hasn’t deterred its loyal followers who continue to queue up daily before opening time. Shrimp roll is a classic Taiwanese snack and a must-try for all visitors. Huang Chia’s version is stuffed with shrimp and cabbage and is dipped in a potato starch batter before being deep-fried to order, resulting in a fluffy airy crust, with thinly sliced radish on the side for contrast.
With bar stools, a show kitchen and a soundtrack of Mandarin golden oldies, this self-proclaimed lab experiments with noodle recipes from around the world, serving up bold creations that impress with depth and layers of flavours. The menu changes with the seasons, and the same bowl can include produce from different culinary cultures – bopi chillies, red miso, sambal, green papaya and even ratatouille, to name but a few.
A Hsing has been serving Tainan-style milkfish congee since 1965, attracting a queue as early as 5am every morning. You can specify the cut you want; the belly is the most prized part of the fish, boasting fatty, silky flesh. The congee base is flavoursome; fried garlic pieces on top add extra aroma. Feel free to order milkfish belly dressed in soy sauce as well. Unlike most simple shops in Tainan, air-conditioned seating is available inside.
TripAdvisor review sample · 4.0/5 · 80 reviews
A Hsing Congee is a well-known local breakfast spot in Tainan, specializing in savory congee made with fish parts like belly and skin, often combined with oysters. Diners frequently pair the congee with side dishes such as grilled milkfish, shrimp rice, and fried dough sticks. The atmosphere is spacious but basic, lacking air conditioning, which suits quick meals. While many appreciate the rich flavors and generous portions, some critics find the pricing excessive relative to the quality. Additionally, a minority of reviewers note a strong fishy odor or average taste, alongside complaints about difficult parking. It remains a representative choice for traditional southern Taiwanese breakfasts, though individual experiences vary significantly regarding value and flavor preference.
Suitable for travelers seeking authentic Tainan traditional breakfasts who are not sensitive to fishy flavors.
Circa 1949, it was a hawker stall in the Dongmen Traffic Circle before moving here in the 1960s. Now into the second generation, the family business still attracts a loyal fanbase thanks to its duck noodle soup made with the Chinese herb Dang Gui (a.k.a. Chinese angelica root). The amber broth has rounded flavours, a lingering aftertaste and a hint of bitterness. With freshly slaughtered duck and al dente noodles, it makes for a wholesome meal.
Founded in 1935, this shop claims to be the creator of calamari rice noodle soup. Into the third generation, the owner still insists on making thick rice noodles with brown rice for its fragrance and firm texture. Calamari from Indonesian waters are cooked in a clear broth with intense flavour, a hint of peppery aroma and a sweet aftertaste. The shop is a bit congested, but clean and air-conditioned. Expect to queue for a table on holidays.
Shaved ice is mandatory for anyone spending a summer afternoon in scorching Tainan. But even in winter, shaved ice has its loyal fans. For over 50 years, Yuan Zai Hui has been specialising in eight-treasure shaved ice, traditionally with eight toppings. But the owners serve a simplified version allowing customers to choose five toppings out of 10-plus house-made choices. Signature include mini mochi balls, candied taro and tapioca wedges.
Originally a hawker stall in a residential neighbourhood, Cheng Shi (‘honest’ in Chinese) took up this space in 2020 to serve health-conscious diners with all-natural egg noodle soup. Their clear broth made with kombu is a lot lighter than versions offered by their competitors and the variety generously topped with clams is especially popular. You can even specify how soft or firm you want your noodles. Expect to wait during peak hours.
After five decades of business in Guohua Street Market, the lamb soup stall shut its doors in 2013. Regulars lamented the loss but the owner’s nephew quit his job in Taipei to re-open the shop here. The famous soup made with freshly slaughtered local lamb meat and bones is the must-try item, but do order other lamb cuts and offal blanched in the soup and dressed in sesame oil. Come early – everything is sold out before 11 am.
Amid century-old shops on the same street, A Wen opened its doors only in 2016. But it has quickly won the hearts of many with their rice cake made from scratch. Rice milk is mixed with three sweet potato starches for the right consistency before steamed, sliced and fried till golden. Try the Zhao Pai variety for rice cake in bamboo shoot pork sauce. The over-easy egg is the icing on the cake (pun intended); try also their house-made chilli sauce.
Its full-length windows and open kitchen may not look like your typical noodle shop. The owner-chef has honed his skills in French cuisine for over 10 years and opened this minimalistic shop in his hometown for Taiwanese noodles to mingle with French techniques and sauces. The short menu shows promising creativity and it changes every week, except seared ox tongue with noodles in truffle sauce, and cheese caramel flan that are always available.
Tainanese don’t need a sign to find good food in every nook and cranny of their city. This shop is one of such joints – a nondescript space clad in corrugated metal sheets, but that doesn’t stop regulars from queuing at the door. Its Tainan-style congee is more like soupy rice than the creamy type. Milkfish fillet, oysters, Chinese celery and rice are drenched in a clear stock to make the brunch favourite of many.
Xingang, in Chiayi County, is famous for its duck thick soup – at Yeh San, you can taste the real thing without travelling there! The owner used to run a duck thick soup shop in Xingang and, when he relocated to Tainan in 2021, he decided to introduce his treasured recipe to locals. The duck is stir-fried in a small pot for lovely wok hei; garlic and bamboo shoots are added for extra depth and aromas. The duck rice is another top choice.
In 1946, this rice cake joint opened its doors in South District, away from the city’s busy tourist spots. It has ever been a hit with the locals who can’t get enough of its addictive migao, topped with braised pork sauce, fish floss, cucumber and peanuts. The second-generation owner insists on making migao just like his father did: the sticky rice is soaked, steamed and kept warm in a woven reed tub next to the stove to keep it moist and chewy.
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.
This restaurant is a relative newcomer in this city swamped by century-old stalls, but it has made a name for itself since 2018 thanks to fresh seafood cooked to order. Its renowned milkfish and assorted seafood congee (more like soupy rice) is lavishly topped with fish skin, fish balls, fish meat, shrimps, clams and cuttlefish, imparting deep seafood umami. Steamed seafood in salt is also popular – try steamed giant grouper for its gelatinous texture.
For over three decades, the owner-chef has been supporting charitable causes and cooking for the disadvantaged. Regulars come here not just for his classic banquet dishes, but also for his vision of using only local, eco-friendly ingredients. All dishes, including the array of signature milkfish items, and ‘herbal’ prawns farmed without antibiotics and harmful chemicals, are available in different portion sizes.
Founded over 70 years ago, this eatery is justly proud of its famous lamb soup, which is simmered for at least four hours before the Chinese angelica is added for fragrance and invigorating effects. Lamb from central Taiwan is slaughtered and shipped to the shop on the same day to ensure freshness. Scalding soup is poured over the raw sliced lamb cooking it to medium rare. Also try the bouncy lamb skin roll, available on holidays only, and the braised pork rice made with lamb fat.
This restaurant a stone's throw from a train station is famous for its beef hot pot. Meat from Tainan cattle slaughtered that day is hand-sliced or cut into strips, before being blanched in a rich broth made with beef bone, brisket and vegetables. With its juicy fat and gelatinous sinews, the brisket is a carnivore's dream. Be sure to book a table and pre-order your beef; opt for the big portion for maximum marbling.
TripAdvisor review sample · 2.6/5 · 80 reviews
Hu Dong Beef in Formia offers Chinese and Japanese cuisine. Based on 80 reviews (avg 2.6/5), experiences vary significantly. Positive notes highlight courteous staff, efficient service, and an elegant, clean atmosphere, with some praising fresh sushi and flavorful Chinese dishes. Conversely, negative feedback frequently cites inconsistent food quality, including poor salmon freshness and hygiene issues like hair in sushi. Service problems include slow pacing, missing tablet orders, and disorganization during peak times. One review mentions disputed charges for outside drinks under the all-you-can-eat plan. While recent management changes show improvement, reliability remains questionable.
Suitable for diners tolerant of service variability who specifically seek its Chinese or Japanese dishes, with careful order verification recommended.
Gangshan is famous for its goat and you can’t leave without trying caprine dishes. Before opening Joes in 1955, the founder had long been selling goat in the market. With his connections, Joes always has access to the freshest goats. Signature dishes include Angelica goat hot pot, an herbal tonic with ribs and skin-on cuts. Stir-fried goat with bitter melon, and blanched goat slices with chilli bean sauce are also good. Bookings aren’t accepted.
The "Mothers of the Field" programme trains rural women to start their own businesses selling local specialities – and this small shop is one such establishment. It prides itself on milkfish that is farmed by the women themselves and certified additive-free. Its signature milkfish fillet is aged and seared in its own oil for crispness and umami. Try the three-cup milkfish sausage, and the jiggly sweet potato jelly with house-made brown sugar, too.
TripAdvisor review sample · 3.4/5 · 80 reviews
Chang Ying Seafood House (also known as House of Chang) in Whitianga offers Thai cuisine with mixed reviews. Positive experiences highlight delicious dishes like Green Curry, Pad Thai, and Tom Yum, accompanied by friendly service and prompt delivery. The ambiance is described as warm, with outdoor seating offering town views. Conversely, negative feedback cites significant delays, rude staff, and inconsistent food quality, including cold curries and dry chicken. Some diners found the portions average relative to the cost. The experience varies greatly depending on the visit time and specific orders, suggesting patrons should manage expectations regarding service speed and temperature consistency.
Suitable for diners seeking authentic Thai flavors who can tolerate potential service variability, preferably visiting during off-peak hours.
Ciaotou was the centre of Taiwan’s sugar production and this 6-decade-old joint fascinates its fans with terrific braised pork rice boasting a savoury-sweet taste. Pork shoulder and belly in a specific ratio are hand-diced and braised till melting before being drizzled over steamed rice. Pork thick soup, and assorted pork offal make perfect companions with the signature rice. Expect to queue any time of the day. It closes on major holidays.
This no-frills shop near the train station has been renowned for its migao since 1955. Glutinous rice mixed with dried shrimps and shallot is steamed in ceramic ramekins (rather than bamboo tubes). The rice cake is then turned out onto a serving plate, drizzled with braised pork sauce and topped with fish floss and pickled radish. They sometimes sell out early and the shop has irregular days off, so call ahead to avoid disappointment.
Installed next to Cishan Old Street since 1986, this neat little shop has stood the test of time. Pork offal can be paired with egg noodles, glass noodles or steamed rice. The fleshy and springy pork tongue is the popular dish – best enjoyed with a dab of grated garlic for a kick. Braised ground pork rice topped with a sunny-side-up egg is also a must: pierce the yolk so it runs down over the rice for a mouthful of tasty goodness.
Next to Meinung Folk Village, Ibu Kitchen specialises in indigenous Taiwanese cuisine made with produce from the Bunun chef-owner's hometown in Mt Tengzhi. The menu is dominated by healthy options such as fried egg tofu in plum sauce with crisp-skinned silken tofu garnished with a compote of three-year-aged shiso plums, fresh plum juice and plum essence. On holidays, only set menus are served for a party of minimum two guests. Greenery and mountain views make for a unique experience.
In 1993, this dumpling shop began life as a street stall in a local market. Now it has become a household name throughout south Taiwan. Apart from steamed pork and beef dumplings, the variety filled with assorted vegetables also stands out – its plump, full skin enrobes a filling of shredded wood ear fungus, green bok choy, glass noodles and dried tofu. Pancake rolls that are crispy and nicely browned are also popular.
WebsiteAs opposed to typical braised pork rice shops that can sometimes feel a little dated, this one boasts a bright, simple interior with full-length windows. The cartoon pig logo also makes it appealing to a younger audience. Despite its fresh look, the menu focusses on good old Taiwanese favourites. Braised pork rice is a must, and you have the option to top it with an over-easy egg. Do also order sides like braised cabbage, and pork tendon.
This simple shop is always jam-packed with customers. Its signature is undoubtedly the eponymous duck rice – smoked duck pieces on steamed rice drizzled with a secret sauce. Another speciality, hand-sliced duck leg rice, is available in limited quantity, boasting smoky and juicy flesh. And of course, the duck also goes well with the array of noodles on offer. Try assorted duck offal soup, and side dishes made with bean sprouts.
Memorabilia and vinyl records mingle with glamorous portraits and obsolete farming tools in this nostalgic interior. In the same spirit, the menu compiles a list of some much-missed home-style Taiwanese classics of yesteryear. For the perfect companion to a bowl of steamed rice, order the fried chicken leg with old ginger in three-cup sauce, which delivers deep soy, basil and sesame flavours. Ask about the chef's specials on weekends.
The room isn’t particularly spacious, but it does exude a homely feel. Similarly, the menu features Taiwanese home-style cooking, that is lightly seasoned and in smaller portions. The signature grilled Pacific saury in honey sauce is braised until the bones are tender and edible, perfect with a bowl of steamed rice, pork lard rice, or braised pork rice. Or you can opt for steamed taro root cake with shiitake and dried shrimps as starch.
For over 40 years, Hou Chi has been attracting a loyal following with its tasty duck dishes. Its famously nourishing dang gui duck soup exudes deep herbal aromas; order it with noodles to make a complete meal. The signature duck rice comes with thickly sliced duck and pickled radish. Order an extra platter of smoked or braised duck if you fancy more protein. You can even specify which cuts you prefer.
Formerly known as Yun Lai Fang, this place was renamed and relocated to this address in 2024. The light-drenched room over two levels has wooden furnishings that impart a home-like feel. Regulars will find all their favourites on the menu; these are impeccably made to order by the chef, the son of Yun Lai Fang's founding chef. His signature scrambled egg comes with bouncy, umami-laden shrimps enrobed in silky half-set egg.
This third-generation family business dates back to 1956 and many Kaohsiungese grew up with its ‘tube’ sticky rice, which is actually steamed with braised ground pork in a metal tub, turned out on a plate and topped with gravy. Do order a soy-marinated ‘iron egg’ on the side to go with the rice. There are also several soups on the menu, including steamed egg custard soup – the sponge-like custard sucks up the flavourful stock nicely.
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.
For 20+ years, locals have been swooning over the pork knuckle rice here – ham hock braised in a marinade with spices and Chinese herbs, served with a glistening amber sauce; the peppery aftertaste is spellbinding. Steamed rice from Hualian and a julienne of crispy bamboo shoots cut through the richness. Marine fish cooked to order are also a firm favourite. Noodle lovers can't get enough of the umami-laden pork bone broth lifted by veggie sweetness.
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.
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.
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.
Beef Chief rose from humble beginnings in 1996 as a street stall selling beef soup. Now it serves shabu-shabu hotpot using freshly slaughtered beef shipped from Tainan daily. The amber soup base is made with beef bones, veggies and fruits, boasting subtle sweetness. Apart from being served in hotpot, beef cuts and offal are available as stir-fries – try stir-fried beef tendon. Excellent value and friendly service also explain its popularity.
WebsitePreviously known as Pad Thai, this simple shop has generated a lot of buzz on social media since it opened in 2020. In the 2nd floor dining room, diners adore the exotic street vibe and the photogenic blue wall. Despite the name change, the mildly spicy and tangy fried noodle dish is still the must-try, which is truly perfect when paired with som tum, green papaya salad. The Thai coffee is also worth trying. Check its social media page for days off.
The shop may have little ambiance to speak of, but it’s brightly lit and always spotless. Since its founding over 60 years ago, it has focused on two items only – peanut zongzi and kelp miso soup. The kitchen team at the back is always busy wrapping the signature sticky rice dumplings in bamboo leaves, to be steamed and topped with sauces and ground peanuts before served. Consider taking home some frozen zongzi, especially around Dragon Boat Festival.
WebsiteConverted 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.
Nestled in a department store, the simple space makes an impression with turquoise walls and striking light fixtures. Since the 1960s, this family business has been serving traditional banquet dishes best enjoyed with alcohol. The fourth-generation owner still follows the same ethos; his big-flavoured dishes come in large sharing portions. The deeply flavoured braised cabbage is stewed for 3 hours with dried shrimps, dried plaice and chicken bones.
The goose-themed menu is the handiwork of an owner-chef who has over 20 years of experience with the bird. He opened his own joint in 2008 and moved to this location in 2018. His signature saltwater goose uses 90- to 100-day-old birds, precisely blanched in brine, left to cool and boasting juicy flesh. Classic goose meat rice is paired with braised bamboo shoots and scallion goose oil sauce for a lovely crispy crunch and deep aromas.
After a few years of critical acclaim and commercial success, the owner-chef couple moved to this three-storey terraced house with a warm-hued façade and pebble garden. The rotating menu showcases the best seasonal ingredients, juggling Taiwanese and European flavours. The starch course, usually dumplings or risotto, references their Taiwanese roots. To see the chef in action, reservation is needed.
The wood-rich interior is homely and understated, matching the elegant food with its meticulous attention to detail. The chef honed his skills in Japan and his prix-fixe menu recounts Tainan’s culinary stories with classic French techniques, Japanese influences and ethereal touches. The amuse-bouche is always inspired by a Tainanese snack, while produce from small local farms, such as local beef, takes centre stage in many courses.
TripAdvisor review sample · 3.9/5 · 80 reviews
Principe is situated along Burano’s canals, offering pleasant outdoor seating with views. The food features thin-crust pizzas with generous toppings, alongside well-received dishes like carbonara, cod with polenta, and clam spaghetti. However, some guests noted issues with pasta texture or cold food. Service is generally friendly and efficient, though occasional rudeness was reported. The atmosphere is relaxed and scenic. While the location is attractive, value for money is mixed, with some finding prices high relative to inconsistent food quality.
Suitable for visitors seeking canal views and a relaxed vibe, with realistic expectations regarding food consistency.
Formally trained in France, the chef-owner earned his stripes in various kitchens before embarking on his own venture in his hometown. Check the chalkboard for the day's suggestions, which often include locally sourced seafood and meat dishes. Though the culinary style is rooted in Europe, the flavours are unmistakably Asian. As the small menu changes almost every week, come back to see what's new. The counter offers the best seats for solo diners.
He may be in his 70s, but founder Chef Ah Tu is still hands-on in the kitchen and his restaurant is a veritable institution of vintage Taiwanese cooking. Symbols of joy and good fortune are deeply ingrained in the décor – from the red shop sign to the red tablecloths. There are only 18 items on the menu, including specialities such as fried shrimp with egg, and traditional fried pork liver. Some dishes require pre-ordering.
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 founder began selling zongzi as a street vendor in 1872. The fourth generation of the family now runs this spot and, while following century-old recipes, they also glam up the dumplings with gourmet fillings. Three types of zongzi are offered: basic, eight-treasure, and deluxe eight-treasure; differing in prices, sizes and whether there is dried seafood like scallop and abalone in them. Along with zongzi, they also serve soups and sides.
WebsiteThe shop has been selling sliced duck since 1942. Four-month-old ducks from Pingtung County are boiled or smoked; the latter tend to sell out around lunchtime. The duck glass noodle soup with preserved cabbage is also a treat.
The owner-chef received classic French training and worked for a time in Japan. With this joint in the artsy enclave known as Snail Alley, he champions a unique take on "French-influenced Nippon cuisine". The single set menu changes once a month, with a choice of main from two or three options. Instead of red and white, the wine list features an array of sake from Kyushu, which the owner-chef finds matching his culinary style to a tee.
Formerly in front of Shatao Temple, this 60-year-old bolthole is barely more than a seafood cart in a no-frills space. It serves rustic, traditional Taiwanese cooking at frugal prices until late. Rice omelette is filled with tangy-sweet shredded pork and fried rice in ketchup. The Taiwanese fried pork chop is crispy and golden and ideally paired with potato salad. Oden is served in an amber broth without MSG, alongside house-made dips.
WebsiteThe owner-chef used to work in Taipei and Australia but chose to settle down in his wife’s hometown, where he opened this cosy bistro that boasts a relaxed vibe. There is no paper menu – the day’s offerings are written on a blackboard. Signatures like fish carpaccio, and scrambled eggs with truffles are underpinned by Italian and Mediterranean techniques. Ask the maître d’ (owner’s wife) about the wine selection and catch of the day.
TripAdvisor review sample · 4.4/5 · 80 reviews
Located opposite Christchurch Cathedral, Bistro Alley offers convenient access. Reviewers frequently praise the food quality, highlighting the hearty seafood chowder, fish and chips, and authentic Irish breakfast. Desserts like sticky toffee pudding are also well-regarded. Service receives mixed feedback; while many appreciate the friendly staff, others report slow pacing and long waits during peak hours. The atmosphere is described as relaxed and cozy, though the interior appears somewhat dated. Perceptions of value vary, with some finding prices reasonable and others feeling portions do not justify the cost. Despite occasional inconsistencies in service speed and ambience, the restaurant remains a solid choice for those seeking traditional European contemporary cuisine in Dublin.
Suitable for travelers seeking authentic cuisine who can tolerate occasional service delays.
Don’t be surprised if you see a queue even before this shop’s opening at 5pm – after all, its cellophane noodle soup with pork offal is one of the must-try Tainan delicacies for many travellers. Chef A Ming still cooks the offal like his father did almost 70 years ago – in a bain-marie to prevent overcooking. As well as the signature pork heart soup, try pork ribs or duck feet and wings braised in a garlicky herbal stock.
This iconic establishment has been around since 1968, serving hand-sliced beef half-cooked in a scalding broth made with beef bones and vegetables, to be enjoyed after being dipped in a special blend of sweet and thick soy sauce accompanied by shredded ginger. Three to four Taiwanese beef cuts are used to showcase different textures and meaty flavours. Also try their stir-fried beef with cabbage. They close once the ingredients have sold out.
Tucked away in a quiet alley, this place has a compact, Japanese-inspired space fitted with counter seats and brass pendant lamps. At dinner, all guests are required to order an izakaya-style nine-tapas dinner set, perfect with alcoholic drinks. Exact items depend on availability on the day; if you crave more, see the blackboard for add-ons. The chef behind the counter is happy to interact with diners. Later at night, order à la carte instead.
On the bustling Dongmen Traffic Circle, this simple shop has been serving stir-fried eel since opening its doors in 1970. Diners can specify if they want their eel in a glaze or not. The ‘dry’ version highlights the natural flavour of the fish with smoky wok hei and sweet and sour seasoning. E-fu noodles with stir-fried eel is a must for most regulars. Other specialities include stir-fried cuttlefish, and pork kidney cooked in sesame oil. Dishes are cooked-to-order.
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.
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.
Concrete walls and moody lighting may not conjure up the image of Hunanese food, but rest assured all dishes here are authentically prepared. You can specify your preferred level of spiciness; certain items can even be made non-spicy. Peasant-style fried pork uses shoulder butt cut for tenderness and green pepper gives it an aromatic heat. Ground pork with fermented string beans is best matched with steamed buns.
This spacious restaurant with high ceilings and a black colour scheme is a sub-brand of the beef hotpot legend Liu Jia Zhuang. Freshly slaughtered local beef and offal are the specialities, to be blanched in an array of soup bases, such as the classic Tainan beef bone broth or mala broth. The popular Motsunabe with beef intestines needs pre-ordering. Alongside Japanese hotpot, it also serves Taiwanese stir-fries like beef heart with scallion.
WebsiteThe owner worked in a milkfish ball shop for over 30 years before opening his own eatery in the 2010s. The stall sells soups with milkfish, fishballs and meatballs – customise the components to your liking. The springy milkfish balls are the highlight, but the fish skin is also worth trying – a thin layer of minced milkfish is spread on cooked fish skin for lovely textures. The aromatic diced pork rice with coriander makes for a hearty meal.
Light wood furnishings, arched windows and a crackle effect wall combine to create a relaxed, modern space. Run by a Tainanese catering group, this restaurant is aimed at omnivorous diners who wish to reduce their carbon footprint by forgoing meat once in a while. The lacto-ovo-vegetarian dishes are loaded with Asian spices and condiments, such as satay, Sichuan pepper and kimchi. Try the classic stir-fried king oyster mushroom with basil.
WebsiteThis mansion, dating from the 1960s, has been restored to its former glory. The chef serves Taiwanese seafood classics, with omakase menus offered at three price points, typically starting with sashimi and ending with starch like bi tai bak in pumpkin sauce. For mains, first-timers usually order crab or lobster, but the chef is happy to entertain requests. The wine list stars mainly French vintages, but BYOB is welcomed. Reservations are mandatory.
The Hongkong head chef worked in Japan and Macau for over 20 years before opening Umami in 2015 as he got hooked on the charm and slower pace of Tainan City upon his first visit. The cosy, wood-clad room is furnished in traditional Japanese style, with meticulous attention to detail. Diners can choose between the omakase menu and the nigiri sushi set: the former comprises multiple courses with sashimi, kappo dishes, tempura and sushi.
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.
The menu, like the room, has a retro feel to it. Popular picks include various cuts of milkfish – shipped daily from the port to ensure freshness – cooked in congee or stock. Try the braised milkfish belly for its delicate oily flesh and natural sweetness. The braised pork rice is another highlight: diced fatty pork exudes the fragrance of soybean paste; order an over-easy egg on top and break the runny yolk for extra creaminess.
This shop started out as a tricycle food cart almost 50 years ago. Around the year 2000, it moved into the corrugated iron hut where it is still to be found today. It's often packed with diners craving not only the Taiwanese-style fish cake stew on its sign, but also bargain snacks, such as the famous small sausage in large sausage: pork sausage wrapped in a sticky rice sausage. The sticky rice is toothsome; ground peanuts provide crunch.
The head chef trained in France and worked in some top-tier establishments in Taipei. She opened L’herbe in 2019, recruiting an all-women kitchen team to imbue traditional Gallic cuisine with distinctive local flavours. Expect to see angled loofah, basella, pork offal and the like on the table. Her tasting menu changes every season, with a choice of several main courses – Lumina lamb chop from New Zealand is especially worth trying.
TripAdvisor review sample · 4.1/5 · 80 reviews
L'herbe is a European contemporary restaurant in Giuggianello, set within a vast botanical garden featuring 11 distinct sections. Reviews highlight the enchanting ambiance, romantic outdoor dining under orange trees, and friendly staff, noting that the garden visit alone is worthwhile. While many praise the elegant reinterpretation of traditional Puglian cuisine and high food quality, others criticize the meals as ordinary, poorly portioned, or even undercooked, citing poor value for money. The experience is defined by its stunning location, but culinary satisfaction varies significantly among visitors.
Ideal for travelers prioritizing unique natural scenery and romantic ambiance; those with high culinary expectations should review recent feedback carefully.
The chef, who hails from Pamplona in Spain, was originally a trader of Spanish food. He married his Tainanese wife and decided to use his knowledge by opening a restaurant, on a quiet street that resembles the European countryside. Both set menus and à la carte choices abound, all made with quality ingredients, such as live seafood from Anping Port. Check out the Spanish wines at bargain prices. On balmy nights, ask for a table on the terrace.
WebsiteIt took the founder’s wife and son three years to build A-Yu’s second outlet that spans over 3,000 square metres. Just like the original branch, this restaurant uses only the freshest beef from Shanhua district and serves it in beef stock hotpot to let its natural flavours shine. Order different bovine cuts on a form, but help yourself to the sides, veggies, drinks or the famous braised beef rice. Reservations aren’t accepted so expect long queues.
TripAdvisor review sample · 4.3/5 · 80 reviews
Located in Rende District, A-Yu Beef Shabu Shabu is renowned for its fresh warm-body beef and sweet vegetable-based broth. Most reviewers praise the tender meat, which is sliced on-site and cooked quickly, along with the complimentary braised pork rice. However, negative feedback highlights significant issues with meal pacing, including long queues and slow service during checkout, where billing errors have been reported. Some diners find the portion sizes small relative to the price, questioning the value. While the food quality is generally high, the experience varies due to crowd management and service efficiency. It is best suited for those prioritizing authentic beef flavors over convenience.
Ideal for those seeking authentic warm-body beef, but visit off-peak hours and verify bills carefully.
This simple room doubles as a mini museum for cookware and relics dating back to 1962, when it first opened its doors. The third-generation owner still insists on using freshly slaughtered goats from Shanhua, Tainan for their tender, flavoursome meat. The signature hotpot comes with a rich and well-rounded goat broth simmered for about 5 hours without any condiments added. Depending on your preference, order the leaner loin, or the fattier skin-on belly.
A must for birdwatchers and seafood lovers, the restaurant is one of the best places to see endangered black-faced spoonbills in Taiwan. From September to May, these migratory birds fly here and feed on the fish in the restaurant owner's pond. Try the sustainably farmed milkfish and clams straight from his fish farm. To reduce food waste, the servers suggest the right portion for your party. Reservations are mandatory on holidays.
WebsiteOn the outskirts of the city lies this rustic open-air restaurant on a mountain. Expansive views of green rolling hills complement the intoxicating smell of meat cooked in the wild. The signature smoked lamb is slow-cooked with rice wine and Chinese herbs in cooking pits for 24 hours, boasting a dark rich broth that is considered a health tonic. Wild greens and game meats, such as stir-fried wild boar, are also recommended. Book ahead on weekends.
WebsiteThe owner-chef has over 10 years of experience in haute cuisine. He opened this 6-seater in 2021 because he believes temperature is at the core of all good food. The down-to-earth multi-course omakase menu uses European, Japanese and Taiwanese techniques to create dishes that are homely but layered with flavours and textures. Highlights include stuffed Portobello mushroom, and marinated milkfish on koshihikari rice.
Its sign could use a new coat of paint and the room is nothing to write home about, but the regulars have been returning for its hearty beef soup for nearly three decades. The broth is made from beef bones and tendons, slow cooked for up to eight hours. Fresh local beef is shipped from the slaughterhouse three times a day to ensure freshness. Besides the soup, beef stir-fry and braised pork rice are also popular. Avoid peak hours if you don’t want to wait.
In the past 10 or so years, nearly every car on the way to Jiangjun Fishing Harbour stops here to try its fresh catch at great prices. Pick your critters from the fridge and ask the server for the best way to prepare them. The sizzling three-cup marbled eel is its speciality, exuding heady aromas and savoury umami. A great spot for lunch on your trip to Qinkunshen Salt Fields or Mashagou 3D Mural Village. Reservations on holidays are recommended.
The owner’s family used to run a plum farm in the neighbourhood. In the 1990s, they opened this restaurant, incorporating the tangy stone fruit into their recipes. Diners’ favourites include plum-scented pork, egg tofu in plum sauce, and stir-fried pork intestines with sour plums. There is a shop selling plums next door and the Meiling Scenic Area nearby is a famous viewing spot for plum blossom in winter. It’s best to book at the weekend.
WebsiteCratain is a portmanteau of Tasmania’s Cradle Mountain, which the owner once climbed. He draws a parallel between his restaurant and mountaineering, using the pristine white space as a blank canvas for dishes finessed with well-honed European techniques. He offers a set menu with a choice of mains, alongside optional seasonal specialities. Meat, chargrilled or pan-seared, is the main event, but the pasta is also a highlight.
Adjacent to a water park in an area famous for taro and bamboo shoots, this restaurant has been serving game meats and wild greens since 1971. Signatures include wild boar, muntjac, spotted dove, giant mottled eel, wild fish and shrimps. Braised pork belly with taro and shredded bamboo shoot, and turmeric chicken are also worth trying. Round it out with deep-fried taro balls, and the complimentary taro ice cubes.
Unlike many seafood joint, the room with blue-green walls and lots of greenery feels relaxed but also chic. The family business, run by a father and son, also stands out with a unique sense of humour in dish naming and the incorporation of Western produce in recipes like squid ink fried rice, which impresses with its strong, earthy aromas of truffle oil. Another popular dish, silky scrambled egg with sea urchin roe bursts with briny sweetness.
After a long stint in a Taipei vegetarian restaurant, the chef returned to his hometown, piquing curiosity with his refined plant-based cuisine. He serves three set menus with artfully plated courses that layer rich flavours. Varied techniques, such as fermenting, pickling, grilling, braising and searing, are deftly used to great effect. The vegan braised pork rice uses diced monkey head mushrooms instead of pork, creating light, briny umami.
It may not have a sign at the door, but since opening in 2020, Nibbon has become one of the most in-demand restaurants in the city. The tasting menu changes every three months and is inspired by the chef's travels and exposure to global cuisine; it showcases seasonal flavours and uses quality local and Japanese ingredients. Consider ordering add-ons such as the must-try Norwegian blue lobster, which boasts springy texture and sweet umami.
WebsiteAfter formal training in the US, the chef-owner launched J Parc in 2023. His 10-course prix-fixe aligns with the seasons, presenting audacious creations that celebrate local vegetables and Japanese seafood, underpinned by French, Italian and American techniques. Mildly sweet bread made with chestnut flour is a nod to the harvest season. Ask for counter seats for up-close views of the chef at work in the semi-open kitchen.
For over three decades, the owner-chef has been flying in the best ingredients from his home island of Penghu twice a day to serve his customers. The famous salt-baked virgin crab burst with buttery roe, while the baby octopus in dark brown sugar sauce boast tender flesh and deep caramel flavour. Fried fish tail tossed in salt and pepper is also hard to resist. Don’t miss the Feng-ju tea made with an herb native to Penghu.
TripAdvisor review sample · 4.7/5 · 80 reviews
Located in Magherareagh, Good Crab House holds a 4.7/5 average rating on TripAdvisor based on 80 reviews. Positive feedback highlights high food quality, attentive service, and a cozy atmosphere, noting generous portions and diverse choices. The venue is wheelchair accessible with convenient parking. However, some critics mention slow meal pacing, inconsistent value, and reduced vegetarian options under new management. While isolated complaints cite unprofessional service or poor presentation, the majority describe a welcoming environment with friendly staff, making it a reliable spot for hearty seafood meals.
Suitable for travelers seeking a comfortable atmosphere and hearty seafood, particularly welcoming those with mobility needs.
This eatery in a simple white room with wooden furniture is much-loved by locals. The signature soup – made daily with freshly slaughtered local chicken – comes in over 10 flavours, including pickled fried chilli, Chinese Angelica root or golden cordyceps. The lean pork version with sesame oil is especially popular – the depth and nutty notes work wonders with the pork and cabbage. Try the noodles tossed in scallion oil and the various sides, too.
The kitchen team has remained the same since this household name opened in 2008. Three 8-course set menus feature traditional banquet dishes updated with delicacy and sophistication, that showcase the best seasonal produce. Guests can also pre-order their favourites. The signature taro and sago sweet soup is the perfect way to end a meal here – starchy taro from Jiasian is slow-cooked until creamy and melting.
Ça marche opened in a quiet alley in 2021, with a modern classic room dotted by retro knickknacks. Honing his skills in Japan and France, the Taiwanese chef offers a 10-course prix-fixe menu that changes seasonally. French-Italian inspired dishes are tweaked slightly to cater to local palates, such as using Chinese-style dumpling skin in ravioli and Taiwanese basil instead of the sweet variety. Open only for dinner at 7 pm; cash only.
WebsiteShort, plus-sized people are affectionately called winter melon (a.k.a. white gourd) in Chinese. The humorous owner-chef named his restaurant after his nicknames and decorated it like someone’s home straight out of 1970s sitcoms. The homely feel works perfectly with the family-style dishes. There is no menu – solo diners can only order the braised pork belly set, while parties of two or more are served 4 or 5 courses omakase-style.
The pristine space in a serviced apartment tower is done out in brick-red hues and has trendy pendant lamps. Helmed by a Taiwanese head chef, the kitchen delivers a tasting menu that effortlessly unites local produce with influences from around the world. In addition to the main room, there are private rooms for parties and banquets.
TripAdvisor review sample · 4.4/5 · 80 reviews
Located in central Betanzos, Cho offers modern cuisine with strong traditional Galician influences. Reviewers consistently praise the high food quality, particularly highlighting the homemade potato tortilla, cachopo, and octopus as standout dishes. The atmosphere is welcoming, making it suitable for families. While most guests appreciate the friendly and attentive service, some note issues with meal pacing during peak hours, occasional understaffing, or inconsistent waiter attitudes. Value perceptions vary; many find the generous portions justify the cost, though a minority consider it expensive or feel servings are small. Reservations are recommended due to high demand.
Ideal for families and food lovers seeking authentic Galician flavors who can secure reservations in advance.
In stark contrast to the century-old façade, the interior juxtaposes local serpentine stone and cypress wood for a sleek, Nordic vibe. The owner remodelled the family manor she inherited and manages the business; her partner, who received formal training in France, helms the kitchen. The menu showcases local ingredients such as Muscovy duck or glue berries into culinary gems using French techniques. To honour the family's roots in poultry farming, the menu includes a signature egg dish that celebrates their history.
WebsiteIn business for over 40 years, this no-frills spot is now run by the second-generation owners. On top of Taiwanese home-style favourites like bean noodle soup and taro balls, the menu also offers rare gems such as gizzard or swim bladder of grey mullet. Simmered for hours, their signature Silkie chicken claypot soup entices with rounded aromas of Chinese herbs and rice wine. For a sumptuous variation, add chicken testicles or abalone.
The Tainanese founder started selling fried noodles with eel over 60 years ago. The second-generation owner is a passionate foodie and has been adding new items to the menu. That said, the speciality is still the eel, either fried with scallion or braised in sesame oil, boasting tasty, springy flesh. House-made meat balls, cuttlefish balls and taro balls are also addictive. Those interested in trying virgin crabs should pre-order when booking.
Since 1971, the same couple has owned this nostalgic, elegant space clad in warm walnut wood. The wife helms the kitchen, and her Sichuanese and Taiwanese dishes, as well as original creations inspired by her travels have attracted a loyal following. Apart from the main menu, check out the daily specials – they never disappoint. Certain painstakingly prepared items need to be pre-ordered, and are big enough for a few people to share.
TripAdvisor review sample · 4.7/5 · 80 reviews
Tain Chu in Mullagh operates primarily as a cafe serving Sichuan and Taiwanese influences, offering breakfast, lunch, and desserts. Reviews highlight high food quality, generous portions, and tasty items like omelettes and apple pies. Service is generally friendly and efficient, with a relaxed atmosphere and pleasant outdoor seating near the river. Some guests appreciate its location within the Rathcroghan museum complex. However, recent negative feedback points to declining value, with some finding prices high relative to quality. Issues include inconsistent cleanliness, sticky tables, and reduced operating hours or limited hot meal availability later in the day. While many praise the experience, others note a drop in standards compared to previous visits, advising visitors to check opening times and manage expectations regarding service consistency.
Suitable for travelers seeking a convenient lunch or coffee break, but verify opening hours and current service standards before visiting.
With an ice cellar for storing fish and a profusion of hinoki wood, the interior is steeped in Japanese charm. The owner-chef hails from Tokyo and his omakase menu starts with cooked zensai dishes that showcase the best seasonal produce, followed by the freshest catch flown in from Japan over sushi rice dressed in two kinds of akazu. Custard-like tamagoyaki and Taiwanese black tea make the perfect conclusion. In autumn, the sanma shiso spring roll is unmissable.
After opening its doors over 60 years ago, Duck Zhen now takes up two retail space, but still has barely enough room to seat the hordes of diners lining up for its duck dishes day and night. Its smoked duck platter is the must-try item, with juicy, flavourful meat to be dipped into the house-made garlic sauce, and best enjoyed with a bowl of braised pork rice. Portion sizes of assorted duck offal or duck soup can be tailored to your party size.
In Yancheng district famous for street snacks stands this 80-plus-year-old noodle shop. The third generation owner insists on using top-quality ingredients and keeping the room spotless. All food is served in porcelain tableware with vintage floral prints. The signature noodles swim in a flavourful broth made with pork bones, chicken and veggies, to be enjoyed with an array of side dishes such as blanched pork offal or sliced chicken.
Fitted with an orange counter, this hawker stall in a wet market specialises in refined plant-based cooking underpinned by Western techniques – the chef has years of experience in Western cooking. Diners pick each course of his four-course seasonal set menu from a number of vegan options. Local produce such as black nightshade berry, prickly pear fruit and kumquat is crafted into colourful creations that are both tasty and nutritious.
🕐 Th-Su 16:30-20:30
WebsiteThe same owner couple has been running this snug, homely restaurant for 10 years, but the muted, monochromatic room doesn’t feel a bit dated. The 10-course tasting menu changes every 6 weeks, inspired by Taiwanese, Hakka and aboriginal recipes and demonstrates a flair for local Chinese herbs and spices. Most dishes are cooked over charcoal and the reduced sauces are free of starch. Try the chargrilled, smoked beef short ribs as a main dish.
Tucked away in an alley and lacking any visible signage, apart from a triangle, this eatery greets diners with an awe-inspiring massive longan wood-fired kiln and rows of charcoal grills behind the counter. The veteran head chef is keen on straight-forward, back-to-basics cooking, in which meat, fish and veggies are grilled over a wood fire. New Zealand venison is a firm fixture. Check the regularly changing special menu that stars seasonal produce. Order the abalone if available.
Founded in 1976, this household name was the first restaurant in town specialising in live seafood shipped daily from the island county of Penghu. As you can tell from its name and the giant crab sign, crab is the signature dish, especially the spiced salt and pepper variety. Besides the eponymous crustacean, ask the friendly servers about the catch of the day. Try also the shrimp rolls wrapped in pork caul fat before being deep-fried.
TripAdvisor review sample · 4.1/5 · 78 reviews
Crab's House in Kaohsiung specializes in Penghu-style seafood, with garlic fried crab and steamed fish being standout dishes. Most reviewers praise the freshness of ingredients and authentic flavors, noting attentive and warm service, including helpful guidance on how to eat certain items. However, criticisms focus on perceived poor value, with some guests finding prices high and menu items unlisted, causing confusion. Others reported erratic meal pacing and mixed opinions on specific dishes like boiled beef noodles. While the atmosphere is comfortable and suitable for special occasions, the experience may not justify the cost for budget-conscious diners or those preferring transparent pricing.
Suitable for travelers seeking authentic Penghu seafood who can accept higher costs and unclear pricing.
From a tricycle food cart in 1961, the third-generation family business has transformed itself into a no-frills booth, open from noon till dusk. This popular venue for Taiwan-style afternoon snacks is a stickler for tradition. The best-selling chargrilled pork sausage in intestine skin is mildly laced with five spices and sorghum wine. Fried shallot and peanuts give sticky rice sausage extra aromas, best enjoyed with the hearty sparerib soup.
After more than 20 years away from home, Chef Lin is back in Kaohsiung, where he has opened this tiny gem with only four tables. His seasonal tasting menu champions a farm-to-table concept, showcasing produce from small local farms. Chef Lin declares his love of Taiwan, taking diners on a culinary voyage of the island as he highlights ethnic diversity in every dish. His wife, in charge of the front of house, explains the dishes in detail. Check social media for opening hours.
This restaurant, renowned for its home-style Taiwanese cooking, moved shop in 2024. The dining room is now spread over two levels and features a wood-rich space adorned in the owner’s collection of vintage crockery. The upper level commands unobstructed views of Love River. Two omakase menus are on offer and the dishes change daily depending on availability. Best sellers include deep-fried pork belly marinated in red rice wine lees and fish soup in a claypot.