Combining local ingredients with Western cuisine – Hualien’s new culinary hotspot “ANDANTE”

The Hualien Cultural and Creative Park was renovated from the old buildings of the former Hualien Distillery. It covers a fairly large area, and in addition to the two-story factory buildings, there is also a section of traditional Japanese wooden houses. It’s said that they will later be operated as a wooden lodge by Hualien Ideal Land.

As I wandered around the park, I found that many areas are still not fully utilized. Aside from the Tamura Eiji Art Museum, some exhibition spaces are still under construction. The only dining options available are ANDANTE and the Japanese ARROW TREE dessert shop. Since it has only recently opened to the public, many people still don’t know about this place.

A renowned space design master, Ye Yuqing, was specially hired to plan the entire venue, dividing the two-story space into different sections. In addition to the vintage-style tables and chairs, it’s said that the chandeliers in the space were all retained from the original factory.

After being redesigned, these elements have become highlights of the space. Coupled with the designer’s expertise in creating atmospheres in old spaces, the restaurant exudes an ambiance that is both rustic and artistic. Many people feel a sense of familiarity upon entering, as if they’ve been here before.

The menu here mainly features European cuisine, such as salads, pasta, risotto, steak, and desserts. While such offerings may not be particularly outstanding in Taipei, the selection of ingredients clearly reflects the chef’s dedication. A large amount of locally sourced produce from Eastern Taiwan is used, giving the dishes a slow-food essence and highlighting the freshness and deliciousness of local ingredients.

In addition, there are exclusively imported healthy meats, freshly baked bread from the Colorful Bread Workshop, as well as wines made with organic and biodynamic farming methods. Although the prices here are relatively high for the area, the quality of the meals makes it feel worth every penny. I believe it won’t be long before this place becomes the top destination for foodies in Hualien.


Rich tomato soup that lets you taste the most concentrated tomato flavor, with just a touch of olive oil to add smoothness, resulting in a silky, sweet-and-sour texture.


Tomato Seafood Soup – a generous seafood soup made by first simmering a large amount of seafood to create a broth, then adding tomatoes and more seafood before serving. You can taste the full oceanic umami, paired with homemade garlic bread and egg yolk butter sauce. It’s warming and incredibly refreshing on a chilly day.


The bar area is perfect for enjoying a drink at night. The wine list features some unique selections, such as this apricot beer, which is quite rare and costs only about 100 NTD per bottle.


Even the cheese shavings in the side salad are of high quality.

Slow-cooked Sesame Arugula and Walnut Salad, 250 NTD. I love this salad because the sauce is just the right amount—not too watery—and is evenly mixed, making it very refreshing.






Pan-seared Natural Tender Pork, 260 NTD. Made with pork cheek from Yilan’s natural pigs, it’s braised in broth, formed into a patty, then pan-fried and served on crispy bread. It’s rich, tender, and full of flavor.

Grilled Aged Duck Breast from Hualien, 380 NTD. Made with sakura ducks raised in Hualien, the breast is aged for seven days, resulting in intense flavor and tender meat. After grilling, the skin is crispy and the meat is juicy, paired with a sauce made from duck broth – a taste that lingers.


East f Pumpkin Vegetarian Risotto, 450 NTD. This is a very filling vegetarian dish. Though meat-free, it’s packed with vegetables like sweet peas, mushrooms, and pigeon peas, stir-fried with Hualien’s Fuli rice to make a delicious risotto. With the richness of cheese and the sweetness of pumpkin, it’s absolutely delightful – one of my favorites.


Exclusively Imported Brandt Beef Sirloin Steak, 8oz for 580 NTD. This is a natural beef from California, USA, aged for 35 days. The meat is tender and elastic, with a sweet and delicate flavor. The corn purée served with it is simply exquisite – the two complement each other perfectly.

Organic and Biodynamic Wine – this is a slightly sweet white wine with a fresh, fruity aroma.


Desserts are also a highlight here. This is Wild Onion Citrus Cheesecake, 250 NTD. It incorporates wild onion (known locally as “bird-doesn’t-step-on”) leaves, commonly used by indigenous tribes in Hualien, into the cheesecake, along with fresh orange and grapefruit for fragrance. It’s an unexpected combination that turns out surprisingly delicious.


Special Black Sugar Sweet Potato Cake, 250 NTD. Who knew sweet potato could make such a sweet and tasty cake? Madagascar vanilla and Taiwanese yellow sweet potato are blended together, with a crispy vanilla cookie base and a layer of Japanese Tokushima white pomelo custard cream. It’s layered with sweetness, a creative and wildly popular unique dessert.

Bar area.


Entrance – very low-key, so some people don’t even realize it’s a restaurant.


The manhole cover wine labels hint at the site’s past as a distillery.

Even the restroom signs are made from wine bottles – quite creative.


Second-floor banquet area.


The historic staircase remains unchanged in its original form.


The main dining area on the first floor has a wonderful atmosphere.

The nearby Japanese-style houses will be turned into homestays in the future.


The park features an art museum by Tamura Eiji, which is worth a visit.


Ye Yuqing’s design style is very distinctive.


Looking outside through the old wooden lattice windows creates a very poetic ambiance.

Each corner has its own unique charm.


【ANDANTE Charm】

Address:No. 144, Zhonghua Road, Hualien City
Contact Number:03-833-1819
Business Hours:11:30～14:30；17:30～21:30

Author of this article: Mi’erGraduated from National Chengchi University’s Department of Chinese Literature and went into food journalism. Coupled with being raised under the guidance of her chef mother, she has a highly sensitive palate—she not only loves eating but also enjoys cooking. Due to her work, she often travels around the country exploring cuisine, sharing her food experiences on her blog, and frequently organizes group dining events. She is the author of the book “Group Food Tasting Reports.”

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