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The way the light hit the steam at six

The way the light hit the steam at six

My youngest asked if the bubbles in the tub were tiny ghosts. He spent twenty minutes trying to catch them, his small fingers splashing water onto the cool marble floor in a rhythmic, mindless beat. We had envisioned a sophisticated retreat, but the reality was a wet floor and a child convinced he was an ocean explorer in the heart of a luxury room.



There is a particular weight to the air in Yilan in December—a damp chill that settles into your bones until you find the bicarbonate sodium water. Sinking into the bath at Cuncyue Hot Spring Hotel, I felt the tension in my shoulders dissolve in slow, rhythmic pulses. The water felt silky, a warm embrace that demanded a total surrender of the schedule.


The wind on the 23rd floor has a different voice, a low hum that vibrates through the glass of the EAST 23 restaurant. Inside, the clink of chopsticks against ceramic was the only other sound, a fragile punctuation in our conversation. Perhaps we travel to find silence, only to realize that the most honest silence is the one shared with people who know exactly how you take your tea.


The Kaiseki dinner arrived in a sequence of deliberate plates. There was a piece of winter radish, simmered until it held the flavor of the broth like a well-kept secret. My eldest insisted it tasted like "warm clouds," a description more accurate than any critic's, delivered with a mouth full of fragrant, steamed rice.


At 6 a.m., the light shifted from a bruised purple to a piercing gold. The Yilan sunrise expands, filling the gap between the curtains and the bed with a thick, amber glow. We lay there, four of us, watching the dust motes dance in the light, feeling the room breathe in the heavy quiet before the children woke up.


The gemstone bath salts have a mineral sharpness that cuts through the winter chill. I watched the crystals disappear into the rising steam, a slow erasure of form. That is the alchemy of a holiday—the dissolving of the rigid person I am at the office, replaced by someone who just wants to stay submerged in the heat.


By the second night, the hotel felt like a portable home. The walk to the bathroom at 3 a.m. felt instinctive, the plush carpet swallowing my footsteps. We ended the trip sitting together in the Executive Suite, listening to the distant hum of the city, feeling the warmth of the onsen still lingering in our skin.

A damp towel on the chair, smelling of salt.

  • Let the kids explore the pool first to burn off energy before a quiet dinner.
  • Book a table at EAST 23 to watch the Yilan valley fade into winter twilight.

Nearby Food & Attractions

OX Yakiniku Steak Yilan Yuanshan

OX Yaxus Seared Steak (Yilan Yuanshan branch) sits at No. 202, Sec. 1, Yuanshan Road in Yuanshan Township, right beside the Yuanshan Farmers' Association. The interior is industrial-style, with blues and jazz setting a laid-back tone and walls lined with rows of motorcycle helmets. The menu centres on a self-service bar and steaks: the bar alone is just NT$109 for salad, hot dishes, toasted bread and ice cream, while steaks start from NT$309 and come with the free bar. Oden, Japanese steamed egg, spicy duck blood with stinky tofu, a chocolate fountain and corn chowder round things out, with no service charge—great for family and group dinners.

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North Gate Green Bean Slush

Beimen Mung Bean Slush (Beimen Lvdousha Milk King) is a long-standing Yilan drink shop with more than 40 years of history. Hand-made to order, the mung bean slush milk, papaya milk and taro slush are the most popular, and the rich, smooth taste routinely draws long queues. Beyond the signature drinks, the bright, refreshed storefront also offers seasonal limited editions—an unmissable taste of Yilan for any traveller.

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North Gate Garlic Pork Thick Soup

Beimen Garlic Meat Soup is a Beimen District, Yilan institution with more than 60 years of history, famed for its rich garlic-fragrant broth. The thickened soup features tender strips of pork shoulder, paired with garlic puree, shredded bamboo shoots and vegetables. Common choices include meat-soup noodles, rice cakes (gua zai) and rice noodles or rice, at about NT$55 a bowl—a coin-purse snack that often draws queues and a Yilan classic not to be missed.

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City God Temple Noodle Shop

Chenghuang Temple Qie-Zi Noodle Shop at No. 27, Chenghuang Street, Yilan City, is a hidden breakfast spot locals love. Sign-less and plain-looking, it serves old-school dry and soup noodles, rice cakes and rice vermicelli, paired with handmade fish balls and small plates like pork liver, lung and cheek meat at friendly prices. Opening hours are roughly 6 to 11 (some say 12); queues are common, so driving in and parking along Zhongshan Road or near the temple is recommended. The dining area is simple and there's no air-con in summer—an authentic choice for travellers wanting a traditional Yilan breakfast.

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