{"id":10938,"date":"2026-02-28T14:44:44","date_gmt":"2026-02-28T06:44:44","guid":{"rendered":"https:\/\/www.tastytrip.com\/?p=10938"},"modified":"2026-04-12T12:48:53","modified_gmt":"2026-04-12T04:48:53","slug":"yudao-tainan","status":"publish","type":"post","link":"https:\/\/www.tastytrip.com\/en\/yudao-tainan\/","title":{"rendered":"A New Destination Restaurant in Southern Taiwan: YuDao in Tainan \u2014 Plating an Island"},"content":{"rendered":"<p>From Taitung on Taiwan\u2019s rugged east coast overlooking the Pacific Ocean, to Yuguang Island in Tainan in southern Taiwan, Nick Yang (Yang Po-Wei)\u2019s restaurant has always been a\u00a0destination in itself. <div \/><div \/>After the closure of Sinasera 24 and before the opening of YuDao at the end of last year, he remained relatively low-profile for a period of time.<\/p>\n<p>On the opening day of YuDao in Tainan, a historic city in southern Taiwan known for its deep culinary traditions, I felt both moved and excited. I flew back from Shanghai especially for the occasion. Since 2019, I have visited Sinasera 24 and have been enjoying Nick\u2019s cuisine for seven consecutive years \u2014 not even the pandemic interrupted that rhythm. If you understand my travel schedule, you would know this is almost impossible \u2014 and yet this year, I did not miss it.<\/p>\n<p><iframe title=\"\u53f0\u5357\u6f01\u5149\u5cf6\u552f\u4e00\u7684\u76ee\u7684\u5730\u9910\u5ef3\uff5c\u4e88\u5cf6Yudao\uff5c\u694a\u67cf\u5049\u4e3b\u5eda\uff5c\u5f9e\u9577\u6ff1\u5230\u6f01\u5149\u5cf6\uff0c\u5f9eSinasera 24 \u5230\u4e88\u5cf6\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/Ds8e9NAuwXM?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">@Jocelyn\u83ef\u59d0's TastyTrip YouTube<\/div>\n<p>Pressure-free fine dining has been my consistent impression of Nick\u2019s cooking, from Sinasera 24 to YuDao. He respects ingredients deeply, and he cooks with the ease of practicing tai chi. Watching him cook is a pleasure in itself. I asked him what the biggest difference was in terms of ingredients and approach after moving from Taitung back to Tainan.<\/p>\n<p>\u201cThe biggest difference is returning to my hometown,\u201d he said.<\/p>\n<p style=\"text-align: center;\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd.jpeg\" alt=\"\" width=\"1056\" height=\"1328\" \/>Chef Nick (Left) &amp; Author (Right)<\/p>\n<p>Tainan is where he grew up. His understanding of ingredients here runs deeper, and more differently \u2014 there is a stronger emotional connection. Take milkfish, for example: it is a fish he grew up eating every day. Returning to Tainan meant reconsidering how to cook something so familiar. In Taitung, he encountered many novel ingredients he had never handled before. In Tainan, however, he faces ingredients he knows intimately. Yet precisely because they are so familiar, they are harder to reinterpret. He describes it as \u201ca familiar stranger.\u201d<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd1.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Chef Nick<\/p>\n<p>Why choose Yuguang Island? He says many outsiders do not know it. It was once called Kunshen, a sandbar. Today, people come to watch the sunset and the sea, but there had never been a formal restaurant here. YuDao is currently the only fine dining restaurant on Yuguang Island.<\/p>\n<p>He looked at many locations in Tainan but felt no connection. One day, riding his scooter here, he fell in love with the feeling of this small fishing village. It is quiet, with sea breeze constantly moving through \u2014 reminiscent of Changbin. He has grown accustomed to cooking in such environments, closer to nature and more attuned to seasonal change. The fishing harbor is only five minutes away. In Taitung, ingredients were largely centered around the Hualien\u2013Taitung region; now Tainan takes precedence, though Hualien\u2013Taitung remains present. He cannot forget Taitung \u2014 too many beautiful ingredients remain there.<\/p>\n<p>YuDao takes over part of what was once the well-known local guesthouse Mao House, renovated from its restaurant and several rooms. It is about twenty minutes from Tainan city center. A friend advised me to arrive before sunset. Crossing Yuguang Bridge, the sky glows with the last light of day. The area is quiet. Upon entering, the space opens unexpectedly \u2014 a generous courtyard, and where there are trees, there is spirit. The exposed concrete structure and full-height glass fa\u00e7ade look unmistakably like Nick\u2019s restaurant.<\/p>\n<p><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd2.jpeg\"><img decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd2.jpeg\" alt=\"\" width=\"1080\" height=\"608\" class=\"aligncenter size-full wp-image-10941\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd2.jpeg 1080w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd2-300x169.jpeg 300w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd2-1024x576.jpeg 1024w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd2-768x432.jpeg 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd2-18x10.jpeg 18w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd3.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd3.png\" alt=\"\" width=\"1080\" height=\"976\" class=\"aligncenter size-full wp-image-10942\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd3.png 1080w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd3-300x271.png 300w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd3-1024x925.png 1024w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd3-768x694.png 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd3-13x12.png 13w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd4.jpeg\" alt=\"\" width=\"1056\" height=\"1328\" \/>YuDao's Interior<\/p>\n<p>The team is equally impressive: front-of-house members with overseas experience, a warm and approachable sommelier, and a strong kitchen brigade. Although hiring in the hospitality industry is never easy, the experience of operating in remote Taitung has made everything smoother this time.<\/p>\n<p>On the debut \u201cGiving\u201d menu, milkfish appears in an entirely new way. Most surprising is its raw presentation. At 3 a.m., the fish is harvested and bled live at the harbor, then dry-aged for seven days. The milkfish is served raw and smoked into a tartare, topped with house-made milkfish crisps. Beneath are dried cauliflower and cauliflower pur\u00e9e. The flavors are clean and precise, layered yet free of any fishiness. Even my Japanese friend was impressed. Finished with bergamot, kombu oil, and caviar, the dish is elegant and pure.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd5.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Milkfish<\/p>\n<p>That day, the market offered fresh mullet roe milt (mullet shirako), silky and delicate, paired with b\u00e9chamel, vegetables and freshly shaved Brazilian mushrooms \u2014 a dish suited to winter (though winter in Tainan is hardly winter). It was accompanied by longan flower sweet potato bread made with Dongshan dried longan, longan blossoms, and longan honey \u2014 rustic and delicious. Nick has always enjoyed incorporating distinctive local ingredients into bread.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd6.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Longan Flower Sweet Potato Bread<\/p>\n<p>The \u201cTaiwanese\u2013French banquet\u201d soup course \u2014 a French-style puff pastry soup simmered with coconut, abalone, fish maw, and bamboo shoots. For him, this dish evokes childhood memories. His grandmother once prepared traditional Taiwanese banquet (ban-doh) feasts, where hot soup is essential in winter. He integrates French techniques with Taiwanese banquet culture, sealing the soup inside a coconut shell beneath puff pastry, creating a distinctive aroma.&gt;div\/&gt;<div \/>\nNext, Changbin white prawn from Taitung is presented stone-seared, paired with chives and Spanish Needles green sauce \u2014 a dish once popular at Sinasera 24, now refined further in seasoning.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd7.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Puff Pastry Soup (Left) &amp; White Prawn (Right)<\/p>\n<p>The first main course features venison meatballs blended with venison fat, served with blood sausage sauce, green cardamom apple, and green banana pur\u00e9e. Charcoal-grilled, it carries a subtle resemblance to yakitori-style chicken meatballs.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd8.jpeg\" alt=\"\" width=\"1056\" height=\"1328\" \/>Venison meatball<\/p>\n<p>Berkshire pork loin is coated in cinnamon-spiced breadcrumbs and grilled over open flame, accompanied by seasonal spinach and charcoal-grilled sugar apple from Taimali, Taitung, finished with veal bone red vinegar sauce. The personal expression is unmistakable; one senses clearly the influence of his collaboration with L\u2019evo in Toyama, Japan.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd9.jpeg\" alt=\"\" width=\"1056\" height=\"1328\" \/>Berkshire pork loin<\/p>\n<p>The rice course draws inspiration from Tainan\u2019s\u00a0banquet\u00a0culture. \u201cWhen something happens, we host a banquet\u201d \u2014 this is how social life functions in Tainan. Everyday dining carries a strong regional identity: several dishes and a soup. Herbs are concentrated directly into the rice. The cooking water is purified with oyster shells and bamboo charcoal. Kaohsiung No.139 rice is folded with herbs from the restaurant\u2019s own farm and browned butter. It is accompanied by house-made pickles \u2014 rice-bran guava, aged plum mushrooms, peanut tofu, and sugar-cured mullet roe \u2014 and finished with a foxtail grass milkfish bone broth.<\/p>\n<p>Desserts are equally memorable. Yuli Aiyu, pear, and Chike Mountain black tea serve as a refreshing palate cleanser. Riz au lait made with Taitung Risomi is paired with soy milk ice cream, charcoal-grilled Guiren strawberries, and strawberry\u2013makauy sauce, accented with lavender seeds, sumac, and pepper \u2014 fresh and delicately sweet. <div \/><div \/>Among the petit fours, my favorite is the Dongshan dried longan rice-cake madeleine, served with house-blended herbal tea.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd10-1.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Riz au lait<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd12.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Dried longan rice-cake madeleine<\/p>\n<p>Nick\u2019s handling of flavor has become more expressive; his personal voice more defined. The cuisine is rooted in local terroir, ingredient-driven, and precisely seasoned. It feels gentle and sincere \u2014 balanced in flavor, and grounded in respect for ingredients.<\/p>\n<p>He hopes YuDao conveys a sense of local value. Once you cross Yuguang Bridge, it feels like entering a sanctuary. This land brings its own ingredients and flavors. From the casuarina-lined path to the small fishing village, then into a minimalist dining room, one simply sits and eats.<\/p>\n<p>What they wish to present is \u201can island.\u201d Not only ingredients, but also tableware, lighting, and artisan works \u2014 nearly everything originates from this land. He hopes creators feel their own value and continue creating. <div \/><div \/>YuDao\u2019s cuisine is heartfelt and deeply connected to Tainan. Its flavors, rhythm, and ingredient selection clearly respond to the local climate, coastal lifestyle, and the chef\u2019s own memories growing up here. To say it merely \u201csettles\u201d in Tainan would be superficial \u2014 this is a restaurant that has grown organically from Tainan itself.<\/p>\n<p><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd11.jpeg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd11.jpeg\" alt=\"\" width=\"1080\" height=\"608\" class=\"aligncenter size-full wp-image-10949\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd11.jpeg 1080w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd11-300x169.jpeg 300w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd11-1024x576.jpeg 1024w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd11-768x432.jpeg 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/yd11-18x10.jpeg 18w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/p>\n<p>One hopes that one day, gastronomes from around the world will travel to Tainan for this meal \u2014 to experience this piece of land firsthand.<\/p>\n<p>Author: Jocelyn \u83ef\u59d0<br \/>\nPhotos:\u00a0Jocelyn \u83ef\u59d0\u3001Patty Chuang<\/p>\n<\/section>\n<section><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2854 size-large\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22.png\" alt=\"\" width=\"744\" height=\"1024\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22.png 1027w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22-218x300.png 218w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22-744x1024.png 744w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22-768x1057.png 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22-9x12.png 9w\" sizes=\"(max-width: 744px) 100vw, 744px\" \/><\/section>","protected":false},"excerpt":{"rendered":"<p>From Taitung on Taiwan\u2019s rugged east coast overlooking the Pacific Ocean, to Yuguang Island in Tainan in southern Taiwan, Nick Yang (Yang Po-Wei)\u2019s restaurant has always been a\u00a0destination in itself. <div \/><div \/>After the closure of Sinasera 24 and before the opening of YuDao at the end of last year, he remained relatively low-profile for a period of time.<\/p>","protected":false},"author":3,"featured_media":10940,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3],"tags":[119],"class_list":["post-10938","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-119"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u3010Jocelyn\u5c08\u6b04\u3011\u65b0\u76ee\u7684\u5730\u9910\u5ef3\uff1a\u53f0\u5357\u4e88\u5cf6\u00a0\u628a\u4e00\u5ea7\u5cf6\u5dbc\u7aef\u4e0a\u9910\u684c - TastyTrip<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tastytrip.com\/en\/yudao-tainan\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u3010Jocelyn\u5c08\u6b04\u3011\u65b0\u76ee\u7684\u5730\u9910\u5ef3\uff1a\u53f0\u5357\u4e88\u5cf6\u00a0\u628a\u4e00\u5ea7\u5cf6\u5dbc\u7aef\u4e0a\u9910\u684c - TastyTrip\" \/>\n<meta property=\"og:description\" content=\"\u5f9e\u53f0\u6771\u5230\u53f0\u5357\u6f01\u5149\u5cf6\uff0cNick\uff08\u694a\u67cf\u5049\uff09\u7684\u9910\u5ef3\u5c31\u662f\u65c5\u884c\u76ee\u7684\u5730\u3002\u5f9e\u53f0\u6771Sinasera 24\u6b47\u696d\u5230\u53bb\u5e74\u5e95\u4e88\u5cf6\u958b\u5e55\u524d [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.tastytrip.com\/en\/yudao-tainan\/\" \/>\n<meta property=\"og:site_name\" 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