美尼佩酒店高雄

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.

As 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.

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.

Short, 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.

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.

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.

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.