Must-try MICHELIN-recommended Eats Near Tainan Art Museum

Nabeyaki egg noodles are one of the must-eats in Tainan, and there's no better place to get them than at Cheng Shi, which opened in 2020, right smack in an alley. The clear and refreshing broth — one of the key ingredients of this dish — is made with kombu. Diners can choose how soft or firm they want their noodles to be. Expect to wait during peak hours.

Fu Tai Table began as a street vendor over 80 years ago, and it didn't have a permanent address until the 2nd- and 3rd-generation owners moved into this spot in 2015.

It’s the perfect place to experience the unique "fan zhuo zai" culture — diners order a bowl of braised pork rice with a number of small plates. Only fresh ingredients are used. Do take a look at the daily specials to know the fish of the day and other seasonal dishes. Food portions can be adjusted according to the number of diners. Arrive early, as it's very popular during lunch or dinner.

The chef-owner of this establishment honed his skills in French cuisine for over 10 years before opening this minimalist shop in his hometown of Tainan.

Taiwanese noodles are prepared with French techniques and sauces, and ingredients such as short ribs and chorizo are used. The short menu shows promising creativity, and it changes every week. The simple yet comfortable restaurant is within a 15-minute walk to Tainan Art Museum. 

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Over 70 years ago, a quaint food stall opened in a small park, and the stall's owner would sit on a tiny stool to blanch noodles that would be tossed in pork sauce or served in soup.

Nowadays, that park no longer exists, but the owner (part of the 2nd- or 3rd-generation) still sits on a stool like the old days. The soup noodles are recommended — silky, al dente thin egg noodles in a flavoursome broth, topped with velvety shrimps and braised minced pork. 

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Founded in 1935, this shop claims to be the creator of calamari rice noodle soup.

The shop was closed temporarily during the pandemic, but the owner has re-started the business soon after. Tradition is kept alive as the same flavours and cooking techniques that have been passed down for three generations are still being practiced. Each bowl comes with thick rice noodles that are made with brown rice for fragrance and firmness, and the delicious calamari are cooked in a clear yet flavourful broth made with cuttlefish.

A must-visit dessert spot in Tainan for over 50 years, Yuan Zai Hui is a shaved ice shop that has been passed down for three generations.

The name of the shop is a combination of the shop owners' names, as well as their shop's signature dish. Diners can choose five toppings out of over 10 tasty homemade creations. Signatures include chewy mini mochi balls and gooey candied taro.