People in central and southern Taiwan are also craving these dishes — 4 restaurants everyone’s hoping will open branches down south soon

Travel Center / Comprehensive Report

Many popular restaurants always open their first branch in Taipei, leaving foodies in central and southern Taiwan sighing with regret, as they have to travel north just to get a taste. Although quite a few have expanded southward — such as Kinoshita Hannosuke, Tim Ho Wan, Sushizanmai, and Dim Sum Square — many beloved eateries still haven’t set up shop in southern regions. ETtoday EBC News Cloud has compiled a list of four ultra-popular restaurants that netizens are eagerly anticipating to see open branches in the south.

▲ The eight flavors of Korean BBQ include ginseng, red wine, pine needles, garlic, floral herbs, curry, miso (bean paste), and chili sauce. (Photo / Huang Shih-yuan)

Samgyeopsal in Eight Flavors
Launched in mid-2015, “Samgyeopsal in Eight Flavors,” a must-try Korean dish, still hasn’t announced plans for a second branch even after more than a year. Many fans in central and southern Taiwan especially hope it will open in Taichung or Kaohsiung so they can enjoy it more regularly. This Korean BBQ spot uses thickly sliced pork belly as its base meat, but its standout feature is offering the belly in eight unique flavor variations: ginseng, red wine, pine needles, garlic, floral herbs, curry, miso (bean paste), and chili sauce. Staff provide tableside grilling service, and they recommend eating the meat right after it’s grilled since it stays tender that way. Leaving it on the grill too long makes it tougher, they say.

Address: No. 3, Lane 10, Alley 223, Section 4, Zhongxiao East Road, Da’an District

▲ Hai Di Lao’s second branch is set to open at Banqiao’s RT-Mart, not in Taichung or Kaohsiung. (Photo / Huang Shih-yuan)

Hai Di Lao (Haidilao Hot Pot)
Taiwan’s first Hai Di Lao hot pot restaurant, known for going above and beyond in customer service, has been open for over a year now. While a second branch is finally on the way, it won’t be in Taichung or Kaohsiung — instead, it’s coming to Banqiao’s RT-Mart in New Taipei City. The chain is famed for its “over-the-top service,” which includes everything from checking in on diners, offering tea, massages, and manicures, to even helping look after kids. Another highlight is the dramatic dan dan noodle performance: a young chef twirls noodles to music, stretching them out finely before adding them to your broth. Haidilao’s first branch is open until 4 a.m. — it’s unclear if the second will match that schedule.

Address: 6F, No. 12, Songshou Road, Xinyi District, Taipei City (att 4 fun)
Phone: 02-77431855; 02-77431899

▲ Sarabeth’s classic Benedict egg. (Photo / Huang Shih-yuan)

Sarabeth's
Sarabeth’s, known as the “Queen of New York Breakfast,” has finally arrived in Taiwan. Its first branch is located on the B1 floor of Taipei’s Sogo Dunhua branch, with its own separate entrance and exit, allowing it to operate independently of the department store’s hours — opening as early as 9 a.m., a condition insisted upon by founder Sarabeth Levine for all franchise locations. Among the menu highlights, the signature classic Benedict egg is priced at NT$360, or about NT$400 including a 10% service charge. The French toast is NT$480, topping NT$500 with the service fee added.

Location: B1, 246 Section 1, Dunhua South Road, Taipei City (Pacific Sogo Dunhua)

▲ Fragrant Chicken City’s hand-pulled chicken. (Photo / Huang Shih-yuan)

Fragrant Chicken City
After a 20-year hiatus, Fragrant Chicken City is making a comeback under third-generation management. The new location is in Bali’s Left Bank area in New Taipei City. Chen Chiao-yu, the third-generation owner and brand manager, says the revived restaurant’s hand-pulled chicken is made using locally raised Taiwanese chickens, brushed with a classic barbecue sauce passed down from the founder. The cooking method has also been upgraded — using a multi-step process and French low-temperature cooking techniques to seal in the juices. Even the pepper salt blend is an heirloom recipe, mixed personally.

Aside from the classic hand-pulled chicken, the menu also features creative new items like Hungarian-spiced grilled G-leg (thigh), marinated with Hungarian paprika, garlic, parsley, and black pepper; pepper-salted chicken drumsticks skewers, using thigh meat with a family sauce and pepper salt crust finished with high-heat roasting; and Cuban-style grilled pork buns, inspired by the Cuban sandwich from the movie Chef, featuring grilled pork slices inside Cuban bread paired with sofrito.

Address: No. 39, Guanhai Boulevard, Bali District, New Taipei City