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The salt on our cheeks and the steam from the bowl

The salt on our cheeks and the steam from the bowl

Four Experiments in the January Mist

The Wind-Tunnel Bike Ride: We borrowed the hotel's sturdy bikes, convinced we could conquer the coastline, but the January Pacific wind roared like a freight train, smelling of brine and cold iron. "We've got this," I lied, my voice whipped away by the gale. Result: A humbling failure; we spent more time pushing the pedals through a salt-sprayed haze than actually moving, laughing until our lungs burned at our own misplaced arrogance.

The Red-Braised Eel Heist: We stumbled upon the late-night buffet at Hoya Resort Hotel Taitung, where the air was thick with the savory, caramelized scent of soy and ginger. It felt like discovering a secret treasury in the middle of the night. Result: A culinary victory; our wallets stayed full, but our stomachs were dangerously close to bursting by 9 p.m., the warmth of the food acting as a golden shield against the damp, clinging night.

The Great Sleep-In: We swore we would wake at dawn to witness the valley mist lifting over the mountains, but the room's legendary brightness acted like a soft, white alarm clock. Just five more minutes, I whispered to the silence. Result: An unexpected success in laziness; we woke at ten, staring at a ceiling bathed in a pale, clinical January glow that made the white linens feel like a fresh, unwritten page.

The Salty Ice Experiment: We ventured to Zhengqi Road, shivering in our heaviest wool coats while the damp air clung to our skin like a wet sheet. The ice cream was a shock of temperature and taste. Result: A confusing flavor profile—sweet, salty, and freezing—that we spent two hours arguing about while our teeth chattered in a rhythmic, desperate percussion, our breath frosting in the air.

The Emotional Scoreboard

The bike ride was a joke, a frantic struggle against a wind that felt personal. Yet, the buffet at Hoya Resort Hotel Taitung became our sanctuary, smelling of soy and shared secrets. Sinking into Japanese futons, I realized the real victory was this collective inertia.

A single plate of eel, shared in the quiet.

  • Brave the Zhengqi Road wind in a coat; see who freezes first.
  • Try to beat the 10 a.m. breakfast wake-up call.

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