Word-of-mouth hidden gem: Ayi's Kitchen in Ruisui

By Chi Bing-hui | Compiled & Reported | Source: MOOK Editorial Department

Some truly delicious restaurants are not located in big cities, don’t advertise, and may not even have very obvious signs. Instead, they rely on friend recommendations and shared online tips. Step into “Ayi's Kitchen” and you’ll discover a hidden world — the dishes here are also created by the owner, with a homely flavor. It’s the power of “word-of-mouth” that keeps the place bustling with customers.

“Ayi's Kitchen” is a small shop that defies categorization by any particular design style, just as unique and individual as its owner, Ben. The entrance is surrounded by lush plants, the corner fireplace inside resembles one from a European castle, and the deer head on the wall is a trophy Ben brought back from hunting in Africa. The shop’s name “Ayi” is even the name of the elephant he rode in Africa. The bar counter displays bottles of red wine, beer, and whiskey, casting an enticing glow under the lights. There are also decorations like traditional Taiwanese farming tools and old wooden cabinets from Chinese medicine shops — all personal collections of the owner. Photography is not allowed inside and must be approved in advance.

What’s special is that the professional-grade coffee machine here serves ILLY coffee, and there’s even premium cigars available. The music customers hear ranges from classic Mandarin songs to Havana tunes. Through his diverse hobbies, Ben has created a comfortable space that attracts many like-minded visitors. All the dishes are created by the owner, who often tweaks the ingredients on a whim, resulting in unexpectedly fresh flavors.

Recommended dishes include the “Honey Milk Pork,” which features braised pork belly paired with cilantro and onions, then wrapped in oval flat noodle wrappers. The onions cleverly cut through the meat’s richness, making the flavorful stewed pork belly incredibly tender. The “Drunken Phoenix Chicken” uses chicken matured in the mountains of Hualien — the meat is juicy, and when served cold, it’s tender yet crisp with a rich wine aroma upon tasting.

Another dish, the “White Jade Emerald Trotter,” is a cold plate made with pig’s trotters that glisten with a pinkish hue, offering a taste of the trotter’s natural crispness. The sauce enhances the texture. The “Ayi Lamb Ribs” are made from ribs of goats raised by indigenous tribes. Each dish has a recommended red wine pairing, and wine-loving diners can ask the owner for suggestions on-site.