鐵騎休息棧

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.

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.

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.

Converted 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.

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.

Previously 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.