2 Unique Pizzerias in Taitung: DIY Pizza-Making Experiences & Pickled Chili Flavors
Reported by Lee Tzu-yi / Taitung
The chickens raised by the neighbor’s aunt, the rice planted by the uncle across the street, the vegetables grown in the old lady’s yard at the alley’s entrance — here, every flower and blade of grass becomes food. It’s no surprise that homemade meals are common, but did you know even pizzas are made with local ingredients? Whether you want to taste true-blue Taiwanese pizza or make your own creative wood-fired pizza by hand, you can do both here. Taitung isn’t just about tasty rice — its indigenous and Hakka dishes are top-notch, and Western meals favored by the youth have gradually been integrated into local cuisine, transforming into distinctive new Taitung flavors.
▲%Home-style pizzeria (Ke Huan Yue Ba Zhen? Cheng? Zhi? Yin) (Taiwan, this reporter cleverly implied)
In the Amis tribal settlement of Chihang Community in Chishang, the “Kiln Roll Café – The Tribe,” run by a group of local moms, turns homegrown wild greens into healthy dishes, promoting local flavors together and serving up the taste of “home.”
It all started with a simple hope for a place where tribe members could gather to eat without traveling far — a spot where they could enjoy pizza and bread close to home. So the community came together to build an oven. Later, thanks to the open, natural dining atmosphere and expert guidance on making naturally fermented bread and pizza, the moms began serving creative dishes, gradually putting “Kiln Roll Café – The Tribe” on the map.
▲Left: Handmade bread spread with natural pumpkin jam. Right: Homemade pizza being baked in the kiln.
“Kiln Roll Café – The Tribe” specializes in bread naturally fermented with rice wine, served with homemade pure pumpkin jam so you can savor the most genuine flavors of the ingredients. Homemade pizza is another highlight. Because the pizza-making process is fun and easy, they’ve launched a DIY experience, allowing guests to roll out their own dough into any shape, add toppings like onions, German sausages, bell peppers, top it all off with cheese, then bake it in the kiln for 10–15 minutes to enjoy their very own custom pizza.
▲%Quiet… also hidden with a community garden and restaurant (correct structure implied)
Fans of indigenous cuisine can also try the creative simple meal made with wild greens by the Amis moms, called “Herbivore Herbal Health Meal.” The main dish features pickled wild onion pork, paired with salted egg stir-fried with dragon beard vegetable and a dash of Shaoxing wine, deep-fried cowpea skin wrapped around mulberry leaves using non-GMO ingredients, fragrant mushroom omelet, and imperial vegetable soup. Community committee head Lin Liu-hsing said the side wild greens change with the seasons, offering different flavors. Also, due to the community-run style, guests are advised to call ahead or check the Facebook page for reservations. Everyone is welcome to come and experience the warmth and energy of the community moms as well as these unique local dishes.
Not far from Beinan Boulevard, past rice fields and simple houses, a small restaurant and homestay are nestled around a secluded garden paradise — this is Life 21 House, a dream project jointly founded by ex-military police officers Ah Wei and Ah Hui.
Leaving bustling Taipei behind, Ah Wei wanted nothing more than to provide his daughter, who has allergies, with a suitable living environment, so the family moved to Chishang, Taitung, where they’ve lived for four years. Life 21 House originally started as just a homestay, but since it also offered breakfast and dinner, the restaurant initially served only à la carte meals based on whatever was available that day. Now it also welcomes diners for meals only, and a full menu is planned to be launched soon.
%And (right), Ah Hui (left).
Chef Ah Hui says the restaurant mainly presents local ingredients in Western-style dishes, with a focus on chicken-based meals. The Provence Herb Set features chicken raised locally in Taitung as the main course, seasoned with rosemary and Italian herbs, paired with seasonal persimmons and pumpkins as sides, and even the rice is specially selected organic white rice — simple yet delivering the most original flavors.
▲Provence Herb Set.
▲Bottom row left: Makauo Pork and Cumin Chicken Pizza; bottom row right: Pickled Chili Chicken and Preserved Plum Pork Pizza; top row left: Provence Chicken and Potatoes; top row right: Homemade Cookies.
Beyond casual meals, the shop’s pizza flavors are especially unique, featuring four types of “Tai-style” pizzas made with local ingredients: a Hakka-style pizza with preserved mustard greens and pork, a Taiwanese spicy flavor pizza with pickled chili and chicken, a Xinjiang-style pizza with cumin powder, bell peppers, and chicken, and an indigenous-style pizza with makauo, pork, and shredded onions. Each of the four flavors has its own distinct character. The shop’s most popular drink, “Rice Dew,” is made by grinding Chishang rice and mixing it with milk, offering a texture similar to bubble tea — the graininess pairs perfectly with the smoothness of the milk.
Ah Wei, who values life (a lot), believes that life should be kept simple, so Ah Hui, who designs the menu, also keeps the ingredients presented in a simple way, hoping that guests can taste the original flavors of the ingredients. With many local farmers around, sourcing ingredients is easy, and the shop has also switched to operating around the clock, open from 11 a.m. to 9 p.m., serving breakfast, lunch, afternoon tea, and dinner.
Deliciousness non-stop from morning to night
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