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The sound of a small shoe hitting the floor

The Symphony of Our Taitung Retreat

The wet, rhythmic slap of a toddler's bare feet on the cool, polished tiles of the lobby. "Catch it!" he shrieked, chasing a stray balloon through the bright morning light that smelled faintly of lemon wax. For my youngest, Naruwan Inn is not a place of transit but a vast, unexplored kingdom where every marble corner holds a secret.

The low, electric hum of bicycles being prepped for our ride toward the Shanhai Railway Horse Road. My wife and I shared a brief, knowing silence as the metallic click of the kickstands echoed in the salt-tinged breeze. It was the sound of our frantic city lives finally decelerating, shifting gears into a slow, golden March afternoon.

The sharp, satisfying crackle of flame-roasted duck being carved at the dinner table, releasing a heady scent of honey and smoke. This sound silenced the bickering between my two children for exactly three minutes, a momentary truce brokered by the unifying power of a feast. It represented the shared hunger of a long day and the warmth of a family finally in sync.

The muffled thud of a heavy suitcase closing in our spacious quadruple room, where the high ceilings seemed to swallow the echoes of our laughter. I looked at the plush, inviting beds and felt the tension leave my shoulders; the walls were thick enough to hold our chaos without breaking. It was the sound of the 'packing war' ending and a deep, restorative stillness beginning.

The distant, melodic chime of the shuttle bus announcing its arrival, drifting through the open window alongside the scent of wild lilies. I closed my eyes, listening to the sound blend with the soft murmur of the street below. In that moment, Naruwan Inn became a sanctuary where the external world ceased to be a demand and became merely a beautiful, distant backdrop.

A single, mismatched sock left on the warm bedside rug.

  • Rent the electric bikes early to feel the March wind on the Shanhai Railway Horse Road.
  • Treat the kids to the free soft-serve ice cream to keep the peace between excursions.

Nearby Food & Attractions

Qilixiang Pan-fried Buns

Qi-Li-Xiang Pan-Fried Buns is a thirty-plus-year snack institution tucked in Lane 385 of Zheng-Qi Road in Taitung City. The signature is a fist-sized pan-fried bun with a crisp golden base and a soft, generously filled interior, made even better with the house sweet-chilli sauce. Braised snacks round out the menu, prices are gentle — a single bun is just NT$25 — and queues are common. The plain shop on the corner of Zheng-Qi and Nan-Jing roads does both eat-in and takeaway.

66 Eat

Nanbei Dumpling House

Nan-Bei Dumpling House at 117 He-Ping Street in Taitung City has been around for more than forty years. Its oversized steamed dumplings — thin-skinned, bouncy and packed with juicy filling — are the headline act, joined by boiled dumplings, fried noodles, stir-fries and homestyle plates. Orders are taken on handwritten slips, sauces are self-serve, and spice fans should ask for the house peeled-chilli condiment. The two-storey room is often packed; lunch runs 11 a.m. to 2 p.m., dinner 5 to 8:30 p.m., with an average spend of about NT$400 per head.

52 Eat

Kazier Mahi-Mahi Specialty

Ka-Zi-Er Dorado Specialties at 115 Da-Tong Road in Cheng-Gong Township, Taitung, is a creative snack shop built around the local dolphinfish (gui-tou-dao). The kitchen folds the firm, white fish into classic Taiwanese dishes — dorado braised-pork rice, oyster omelette, fish-paste soup, fried fish cutlets and dumplings — for an affordable, distinctly local menu. Décor mixes old Taiwan with indigenous motifs, and the shop's packed rooms, mentions on the Taiwan Lu-Rou-Fan Festival list and frequent food-show features make it a Cheng-Gong must-try.

83 Eat

Banyan Tree Rice Noodles

Under-the-Banyan Rice Noodles on Section 1, Zhong-Hua Road in Taitung City has been slinging bowls for more than fifty years. The signature rice-thread noodles come with house chilli oil, golden kimchi, crispy fried dorado and other small plates that locals and tourists love. The roomy interior turns over queues quickly at peak hours; there is no air-conditioning, but the clean broth and old-school flavour more than make up for it — a Taitung essential.

70 Eat