Golden W Hotel

The owner’s father was a sergeant major who learnt to make hand-rolled noodles in a village for military families. The noodles are made exactly as they were 60+ years ago, retaining a lovely chew and dressed in sesame sauce with braised ground pork. Order a soft-poached egg on top; let the yolk run and stir before eating. Also try their wontons in wafer-thin skin tossed in a special sauce – the meat filling packs a flavoursome punch.

The swanky setting seamlessly melds East-meets-West eclecticism with modern elegance. The chef team revisits Taiwan’s food heritage and culture, adding a sophisticated spin to family favourites. The Tasting Set Menu allows diners to pick from the main menu for each course, whereas the Chef’s Menu, served omakase style, needs pre-ordering. The iconic sweet Lukang roasted wheat flour soup is creatively mixed with almond milk imparting a creamy, nutty kick.

Before the owning couple opened this restaurant in 1989, they had been fishers and fishmongers. Now a household name and managed by the second generation, Meidz still prides itself on quality seafood mostly imported from Penghu. Oval squid in soy, three-cup grouper, rice vermicelli soup with pomfret, and catch of the day such as dusky stingfish are all excellent choices. Reservations are recommended at weekends.

An old property in an alley has been remodelled to house this low-profile restaurant. A pared-down interior and casual vibe set the scene, while a Japanese-style wooden counter frames the open kitchen. Taiwanese home cooking and small plates define the concise menu. Try sorghum liquor-scented Kinmen sausages in a crisp thin casing. Salt-baked chicken leg with sweet corn is another must-try, best enjoyed with a bowl of braised pork rice.

This quaint shop with over 40 years of history stands at the end of a winding alley. The second generation of the family prides itself on its signature dish – chicken braised in rice wine with Chinese herbs. No water is added and the broth bursts with deep umami. The chicken tastes especially good after being dipped in chilli soy sauce and ground pepper. For a complete meal, pair with blanched noodles to soak up the broth.

The tables sport ultramarine glass screens in keeping with the maritime theme. There is no menu: guests pick something from the live fish tanks and the staff recommends how best to cook it. The local catch from Yilan and Penghu and imported seafood are prepared Taiwanese style, namely steamed or pan-fried with garlic to highlight their natural flavours. Those who prefer their fish as natural as possible can opt for sashimi.

Restaurant