Tuniu Hakka Kitchen

Review

Tuniu Hakka Kitchen is at No. 399 Fengshi Road in Shigang, a Hakka restaurant on the way to Dongshi that reports say has been open for more than 20 years. Head chef Lin Sheng-wei returned to Shigang after working elsewhere to take over the family eatery, which four generations now run together. During the pandemic he made Hakka meal boxes for healthcare workers, he often promotes Hakka food at Shigang's hot-air balloon events, and in 2023 he was named an Asia-Pacific Elite Master Chef.

The most talked-about dish is the Hakka five-treasure rice, inspired by memories of his grandmother frying dumpling filling in her kitchen: rice topped with garlic chive flowers, shiitake, shallots and a house-made filling. In 2023 it was named one of the Asia-Pacific Top 10 Famous Dishes at an international Chinese food culture summit. The house stir-fry swaps the usual celery for garlic chive flowers, giving a savory, crunchy bite, and the preserved-radish omelet is big enough to cover the whole plate. Diners describe bold flavors that go well with rice, with tender, well-seasoned dishes and plenty of depth.

Feedback is mostly positive, calling it affordable with generous portions and good for whole families. On the other hand, Hakka cooking is naturally on the salty side, so those who prefer it light, or older guests, may want to ask for less salt; it is often full, so walk-ins may have to wait or be turned away. None of the reports found list menu prices, so check on site.

It serves 11 am to 2 pm and 5 to 8 pm, closed on Wednesdays. The dining room is clean and bright, and reports recommend phoning ahead (04-2581-3498). The Dongfeng bike path and the Tuniu Hakka Cultural Center are nearby, making it a good stop after flower viewing, a hike or a ride; sources do not mention parking, so ask if driving.

Good for families and cyclists wanting a table of authentic Hakka home cooking. Two or three people can order the five-treasure rice, the chive-flower stir-fry and the radish omelet plus a vegetable or soup, adding more stir-fries for bigger groups.