Zhida Craft Service Guest House

Sur- moved to Central district in 2023 and now occupies the third floor of a quaint building. The minimalist room dotted with wooden furniture and vintage couches sports dark colours. The owner-chef elevates everyday Taiwanese ingredients to haute cuisine using traditional techniques like tempering, charbroiling and smoking in the tasting menu that changes every season. The wine and zero-proof pairings are highly recommended.

Concrete walls, dark green drapes, wooden furniture and local handmade pottery work nicely together in this elegant room that spans two floors. The young chef, who honed his skills in France, excels in modern French fare with an Asian twist. Try his chargrilled scallop with kombu, peas and parsley sauce for a delightful mix of textures. Desserts made à la minute and tea brewed with herbs that you pick yourself end the meal on a decadent note.

This paradise for beef lovers is just the ticket for discerning connoisseurs. The young owner-chef knows his cattle inside out and sources prize-winning breeds from all over Japan, including Akage Wagyu from Kumamoto and some rare ones not found elsewhere. Both the set and à la carte menus showcase premium cuts that are perfectly grilled to your order by the highly-skilled team. They also explain every cut in detail, together with where they source their produce.

This genuine institution has been around since 1933 and holds a special place in every Taichungese’s heart because of its no-frills tasty food and bargain prices. There are only three items on the menu. The meatball is a big translucent dumpling stuffed with peppery ground pork, topped with thick soy and a sweet white sauce made with sticky rice and cassava flour. Pair with either fish ball soup or glass noodle soup for a satisfying meal. Irregular opening hours, so call beforehand to check.

In a restored century-old eye clinic, Moon Pavilion juxtaposes colourful velvet-covered banquettes with original wrought iron and red bricks for an interesting clash of industrial and Victorian styles. The food pays tribute to the old-time Taiwanese palate, showing delicate balance and shrewd judgment. Condiments from different Taiwanese counties make appearances in the recipes, including Hakkanese kumquat sauce and Taichungese Nalta jute.

This neighbourhood noodle shop, which has been going strong for 70 years, is now run by the third generation. Over the decades, regulars have been coming for the preservative-free Shanghainese noodles. Besides crowd pleasers like pork chop or beef shin noodle soup, the pickled cabbage variety is also a best seller, especially when topped with homemade pickled scallion and chilli sauce. Don’t miss side dishes like pickled cucumber.

Many Taichungians have fond childhood memories of this shop as it has been around for some 60 years. The goose noodle soup combines the Chinese herb Dang Gui, springy goose flesh and robust flavours. If the goose runs out, try the equally enticing duck version. Smoked goose uses adult birds weighing about 6 kg, smoked with cane sugar instead of wood chips. Those craving juicier and fattier meat may ask for the hindquarters when ordering.