All-you-can-eat local Kaohsiung snacks！ High cost-performance main courses “cooked to order” – choose from 10 options

Reported by Hua Shaofu / Kaohsiung

Starting in August, Hotel Indigo Kaohsiung has launched an “all-you-can-order” local Kaohsiung snack menu with main courses cooked to order. The selection includes both Western and Asian dishes, perfect for locals who enjoy hearty and generous meals, with 10 options available daily. As part of a special promotion running until the end of September, diners who show the ETNEWS News Cloud app when visiting will receive a NT$110 voucher for a rich cheesecake (redeemable at the craft café on the 1st floor of the hotel)!

▲ The dining environment on the 2nd floor of Hotel Indigo is comfortable. (Photo / Provided by Hotel Indigo)

During lunch, choose one main course and pay an additional NT$258 to enjoy unlimited access to the salad bar, desserts, and drinks. You can also take advantage of a buy-one-get-one-free offer (main course + salad bar from NT$538 + 10%, pricing based on the higher-priced item, service charge for the second person’s meal not discounted). While enjoying your main course, you’ll also find a colorful selection of freshly prepared vegetables and fruits to add dietary fiber, balancing taste and health. (The buy-one-get-one-free offer is valid only until the end of August.)

Dinner starts from NT$20+10%. In addition to an unlimited supply of Kaohsiung-style appetizers, the chef selects 10 featured dishes from 20 carefully prepared options each day, incorporating international cuisines such as Eurasian and Western dishes to offer different surprises and choices with every visit. The Wok on the Park snack bar recreates the old Kaohsiung vibe, featuring popular items recently featured on travel channels such as mackerel fish rolls, oyster rolls, bite-sized zongzi, pumpkin rice noodles, as well as local family-style dishes like water caltrop salad. The water caltrops, grown by the Lotus Pond in Kaohsiung, are a refreshing summer treat. Tossed with Taiwanese-style salad dressing and raisins for added texture, they’re cool and appetizing. The appetizer selection may vary depending on daily stock.

▲ The dining environment on indigo’s 2nd floor is comfortable. (Photo / Provided by Hotel Indigo)

In addition, the restaurant’s made-to-order menu is equally impressive, featuring not only Roman-style mussels, British fish and chips, Indian curry chicken, and Peranakan lamb chops, but also crispy soy-glazed chicken and Taiwanese flounder with fermented soybean crumbs.

For Father’s Day (August 5–8), the restaurant is offering a special Father’s Day set menu at NT$980+10% per person, inviting hardworking dads to enjoy a lavish feast. In addition to unlimited appetizers, drinks, and desserts, diners can choose one of three specially prepared dishes by the executive chef, including summer black truffle with Mexican-style braised veal shank, Italian DOC cheese served with crispy pork knuckle, and Jiading cuttlefish roe paired with pan-seared French lamb. Customers spending NT$3,000 or more will receive a practical Father’s Day travel toiletry kit.

▲ Lamb chops with green vegetables are very healthy. (Photo / Provided by Hotel Indigo)

Summer black truffle with Mexican-style braised veal shank
New Zealand veal shank is prepared using Mexican cooking techniques. BBQ sauce and Mexican chili give the shank a slightly charred flavor with a mildly spicy, sweet aftertaste. “We added onions, celery, and garlic, then simmered it for six hours, so it’s very tender.”

▲ The chef prepares New Zealand veal shank using Mexican techniques. (Photo / Provided by Hotel Indigo)

Crispy pork knuckle with traditional rice cake
The pork knuckle is first braised and then fried, then stir-fried with fresh vegetables. The rice cake below is made using the traditional sesame oil method—no meat or dried shrimp is added, just ginger, red dates, and sesame oil, finished with a splash of kaoliang liquor. This gives it the aroma of sesame oil and makes it quite healthy as well.

▲ Pumpkin rice noodles are coated with pumpkin sauce. (Photo / By Hua Shaofu)

Pumpkin rice noodles
These are traditional steamed rice noodles paired with local pumpkin. The chef boils the pumpkin into a paste, so the noodles are coated with pumpkin sauce. They are seasoned with traditional dried shrimp and garlic, without mushrooms or meat, aiming to highlight the umami and briny flavor of the dried shrimp.

▲ From now until the end of September, show the ETNEWS News Cloud app when visiting to receive a NT$110 rich cheesecake voucher. (Photo / Provided by Hotel Indigo)

The special promotion runs from now until the end of September. Show the ETNEWS News Cloud app when visiting to receive a NT$110 rich cheesecake voucher. (Redeemable at the craft café on the 1st floor of the hotel)

Hotel Indigo
Address: 2F, No. 4, Zhongshan 1st Rd., Xinxing District, Kaohsiung City
Tel: 07-272-1555 ext. 220 (102 seats available)
Business hours: Breakfast 06:30–10:30, Lunch 11:30–14:30, Dinner 17:30–21:30

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