We landed Taoyuan Airport (TPE) and took a car directly to this city of approx 300k, 121 miles southwest of Taipei.
Chiayi is lesser known but was featured in the Netflix Street Foods of Asia series. We’d enjoyed our visit 2 years ago and had been looking forward to this return with relish.
Bright and early the 1st morning, we headed out with the Chiayi East Market as our tentative destination. We covered a good bit of ground en route and strolling around the market, which encompassed at least 12 sq city blocks. (Will cover the street market abundance in a later post)
1st dinner: Seafood. A mere 15 minutes walk from our hotel.
https://maps.app.goo.gl/FDHTtxp1CwrZo7nz7
No menu per se. Bubbling Tanks and Iced Bivalves, Crustaceans, Finfish and fresh from the field greens line the entryway.
Carefully make your selections, quick consultation with the boss for the prep. Help yourself to beverage of choice from the beer cooler.
Large Taiwan Beer, of course. Complimentary accompaniment of Braised Beancurd, Chile, Scallion, Garlic and tiny Dried Fish.
HUGE Oyster with lightly marinated slivered cucumber and garlic, a sweet Taiwanese sauce and wasabi (not needed). DW wanted to order more than one, and the respectful proprietor advised her these are very large. Eat the one first and then order more as desired. Good advice.
Stir Fried Clams with Basil, Chile and Garlic. These Sea Sunflower Seed Clams are quite common here, very meaty.
Silver dollar size (Manila?) Clams in a galangal and garlic broth. Plump, tender and juicy, bursting with sea essence.
Fiddlehead Ferns, my favorite Taiwan veggie. Chile, garlic dried fish and tree seed (like a big caper).
Morning Glory, another favorite. Stir fried with fermented bamboo, chile and garlic. We both agreed too much going on here, would prefer a simpler lighter prep, still good.
Watermelon to finish.
So full, we reluctantly passed on the 24 hour ice cream softie machine beckoning in our hotel lobby. Good first meal.
