As I’ve mentioned in the Xiao Zhan Du Sticky Rice Pudding‘s post, small eats are big things in Taiwan. Ba Wan is one of the Taiwanese foods that we can’t live without. It is no doubt my top 5 Taiwanese food.
Ba Wan can be found everywhere, from small booth on the street to food stall in the traditional market. The taste of it varies too. Just like every family knows how to make fried rice, but they all taste differently. The “skin” or the outer layer of Ba Wan is made with rice flour, corn starch, and sweet potato starch, and stuffed with pork and bamboo shoots. The sauce is poured on top upon serving.
This restaurant is opened since 1954. It is one of the oldest, classic traditional breakfast spots in Kaohsiung. It all started with my grandpa, who has to have their breakfast every single morning. The queue is always long no matter it’s rainy or sunny day.
NA*KI is definitely one of the most creative restaurants I’ve ever been to. Reservations have to be made in advanced. No walk-ins are accepted. This is because the owners want to make sure the ingredients are fresh. Also, the part that I love about it is there is no menu, therefore, every dining experience is unique. There are three difference prices for the set meal (4 courses + drinks): NT$500, 800, and 1200. The main difference is in the main course. For the $500, the main course is either pork or chicken; $800 is lamb or beef ; $1200 is surf and turf.
This is another top must-visit place as soon as I come back. This is one of the small eats (小吃) in Taiwan. Small eats play an important role in Taiwanese’s eating. I’ve heard of a philosophy describing Taiwanese food, which is “eat often and eat well”. Basically all these gourmet snacking can be found any time of the day, and not limited to weekdays or weekends.
Sticky Rice Pudding (米糕)
This restaurant is located in the Yancheng district, where a lot of good & old Taiwanese food are located. It was opened in 1954 in a small alley, and it is packed with people everyday. The queue is always very long, so I suggest that get there a bit earlier to avoid the crowd.
Seaweed & Dried tofu
As I’ve mentioned, most of the Taiwanese restaurants have these appetizers, and it varies from restaurant to restaurant. The dried tofu is my favorite. They are braised in soy sauce, sugar, spices, and probably some of their secret ingredients. This dried tofu are sweet, and kind of hard outside but soft inside.
This is one of my top brunch spots in Kaohsiung, in fact, the only brunch spot that I love. The quality of food that was served and the atmosphere are all above the standard in Kaohsiung, while the price is still reasonable.
The decor is country style, and relaxing for weekend brunch. However, they serve breakfast every morning starting at 8:30 am.