I’ve found a Puyuma operated pasta place in Taitung City called Alamu Kitchen. Friggen’ delicious. Easy to enjoy without seafood.
You’ve been told about Akame, a Rukai operated place which has the reputation of being brilliant. Have you bothered to follow up and let us know what you think about it? Perhaps you posted it and I missed it.
I regularly enjoy nanbu zongzi with pork and laced with chili oil (no seafood there) at Kuo-jia in Kaohsiung City’s Yancheng District. How often do you spend your weekends in that older district checking out the small eats?
These are all specific recommendations, you have had months and years to follow up, and yet all we hear are assertions of absence from you. I’m starting to think like @foc that you are just wedded to your position without actually taking the time and yes the effort to seek out the awesomeness that does actually exist—even if your ethical decision to not eat seafood is respected.
It’s totally fair for you to not invest time in this game, but then at least be honest enough to admit you are not interesting in investing your time this way.
I don’t live in Kaohsiung and usually just pass through. I can give you a list for Taipei.
Tried searching for the usual chains like Shin Yeh but seems they don’t have a Kaohsiung branch. I remember giving you a whole list of dishes to try previously though.
I’m not. I merely stated that I prefer the Taiwanese version of stinky tofu. But I still like Hunanese food overall.
My first few years here I spent a lot of time trying different random places. Now, I spend time shopping, cooking and doing dishes. I spend more time enjoying food and less time wasting it
Yeah, I’m gonna go to the other side of the country for a good meal
Dude, you haven’t given me a single place in the city where I live. “Go explore a neighborhood” isn’t a suggestion, it’s a cop out.
I’ve learned not to go to random places. The average is very low. Why keep punishing myself if I’ve learned the average is low? I came with an open mind, I decided the food is terrible (I’m not the only one), and now the onus is on people who feel differently to change my mind or STFU.
If you can’t suggest a place in Kaohsiung, a specific place, why bother responding to me?
Ok, that’s nice. I don’t live in Taipei, so not helpful.
I’m not here to help you. I did my part when I gave you a list of dishes I like. You didn’t know what half of them were at the time but found a reason to shoot them down.
Don’t know anything about Kaohsiung sorry.
I was just going through the Michelin list for Kaohsiung to see if any names I recognized. And it occured to me not eating seafood and complaining is a bit like being a vegetarian in Argentina.
On a separate note I really enjoy 炒龍珠. It’s one of the first dishes I had when I moved here.
I’ve got some in-laws that are fisherman and brought back loads of squid from Argentina this weekend. Cooked it up fresh and it was delicious.
A bit different, but the fried squid balls with simple salt-and-pepper on the side remain a real favourite of mine in southern Taiwan. It’s great food.
At this point, anything that isn’t a specific restaurant in Kaohsiung is just bickering.
Well, for anyone reading this from another country and wondering about it, I know because I live here and have for years. The food sucks.
Ok, so we’ve established pretty clearly with @foc as well that the non-seafood options suck. Case closed.
I also talk with other foreigners down here, presumably some of them eat seafood and many are Asians. I ask what they think of the local food and if they can recommend anywhere. The answers don’t surprise me.
Not long ago I was with visiting VIPs feom Europe and we were all treated to an expensive meal, including seafood which they ate. The guy i sat beside volunteered that he wasn’t enjoying that meal and had had difficulty getting anything good on his whole tour of taiwan
Today’s Awesome Taiwanese Dish™ is omelette with preserved radish.
This needs to be eaten very soon after it is made. So someone’s home or a small eatery is more reliable. It is terrible if it has been left sitting around.
I find this to be true for all Chinese/Taiwanese food. The fancier or the more they try to show off the worse it is. I’m not a big fan of weddings for that reason.
Yes and it’s usually pretty good in just about every rechao joint.
I can’t help TT with restaurant recommendations in Kaohsiung although I have had excellent food there (mostly seafood as I recall). I don’t know Kaohsiung that well. I head for the mountains, ocean, or (less frequently) the smaller town when I leave greater Taipei.
It just can’t be difficult though.
The annals of Taiwan lore are full of foreigners (especially Europeans) who come here for business travel and don’t get the food. It means nothing. They are just like the many Taiwanese who don’t want to eat anything besides Taiwanese or Chinese food when abroad.
One of my friends was tasked with minding a team of German engineers here for a month. They insisted on McDonalds for breakfast and Fridays for lunch and dinner every single day.
I tried several dishes at the one close to where I used to live, nothing beyond “just ok”. Definitely wasn’t worth the price, bad service, and inconvenient hours. next closest one I tried once or twice, i just remember it being so bad I couldn’t go back. Maybe somewhere else in the city there is a good rechao place. Where i live now there isn’t one within walking distance.
It isn’t that I don’t want to enjoy my food.
I just did a google search for “taiwanese food is overrated” and I know I’m not crazy!
I guess all those American major media outlets like the New Yorker and The NY Times and LA Times have just lost their minds with all their positive coverage of Taiwanese food. After all, everyone knows that those rubes in LA and NYC will eat any old slop.
It’s also on this Taiwanese list of Lurou/rouzao fan places in Kaohsiung. It must be decent. Standards are high for this sort of thing. And Luroufan is a great place to start discovering Taiwanese food. Fundamental.
I’ve been making pretty decent guacamole from local avocados for the past few years. More varieties are available now, although I can’t seem to keep track of which is which, and some are quite rich and creamy…not like the watery monstrosities of yesteryear.
