Starting from downtown Kaohsiung, heading into the mountains along Provincial Highway 27, the hustle of the port city gradually fades behind. When the scenery outside the car shifts from skyscrapers to banana fields, then to misty mountain ridges, you've entered the hot springs zone of Liouguen and Baolai. This approximately one-hour drive actually hides many restaurants worth detouring for—not just serving food, but selling a lifestyle of "just out of the hot springs, body all warm and cozy."
A distinctive feature of restaurants in Kaohsiung's hot springs area: this is the boundary zone between Hakka and indigenous culture. Taoyuan District is the main settlement of the Bunun people, while Liouguen has deep Hakka roots. Here, rather than rushing into a hot springs hotel for buffet, why not park by the roadside at these "en-route eateries," order a plate of mountain fern stir-fried with small fish, drink a bowl of plum chicken soup—experiencing a cultural warmth even hotter than the hot springs water.
Charm of Roadway Stations: Local-Recommended Hidden Gems
Many Kaohsiung locals' hot springs day trips don't go directly to the hot springs area—they first "eat一圈" (go for a round) before soaking. They know which roadside stalls source ingredients fresh from the mountain that day, which restaurant owners will personally come out to chat with you. This "highway diner" culture makes hot springs dining a moving taste adventure rather than a standardized resort experience.
Notably, in recent years, many youth returning to their hometowns have quietly opened new spots along the Liouguen to Baolai route. They combine tribal ingredients with modern cooking, creating flavors you won't find in traditional restaurants—creative dishes seasoned with bush basil, or innovative versions of Hakka classics like "orange sauce." The emergence of these small shops shows visible changes in Kaohsiung's hot springs food scene—no longer just the era of mountain produce shops and quick-fry stalls.
Five Must-Stop Eateries and Stations Along the Way
1. Mountain Legend (Taoyuan District)
This indigenous料理店 hidden on a branch of Provincial Highway 27 has become a "secret diner" whispered among locals. Specializing in Bunun traditional ingredients with creative fusion, the owner is from the tribal community and personally forages wild mountain greens daily. Their signature dish "Mountain Pepper Wild Boar" seasons wild mountain pepper found on the slopes into the meat—the pork slices have a texture between bacon and sausage with rich aroma layers; "Basil Egg" transforms a common tribal herb into an East-meets-West appetizer, with egg香气 carrying a subtle citrus aftertaste. The space is small, about ten tables, with traditional tribal woven fabrics and hunting gear decorating the walls, giving a warm "eating at someone's home" atmosphere. Recommended itinerary: come eat first before soaking, then head to nearby Baolai Hot Springs to soak and refresh.
2. Valley Coffee (Liouguen District)
If you're the type who "wants to find a place to zone out after hot springs," this hillside view café is the top choice. The name is direct—because it's truly on a valley slope, and from the terrace, Liouguen's mountain ridges stack layer upon layer, and on clear days, you can even see Kaohsiung city's distant view. The coffee beans are light-roasted house blends, hand-brewed single-origin cups cost about NT$150-200, with pound cake and cheese tarts as desserts—simple presentation but solid texture. Here there's no emphasis on "hot springs cuisine," but rather providing the "just needed to sit down after soaking"刚需. Many use this as a midpoint between hot springs areas, ordering a coffee with cake, gazing at mountain views and zoning out for half an hour before continuing to the hot springs.
3. Dam Restaurant (Liouguen District)
A long-established mountain produce shop in Liouguen, open for over twenty years—the kind of place "locals host guests at, tourists can't find." Their signature "Plain Boiled Free-Range Chicken" uses locally raised native chickens, with Q弹 skin and sweet meat, dipped in orange sauce—the classic Hakka way; "Garlic Mountain Shrimp" are stream shrimp fished from the nearby Laonong River—small in size but fresh and flavorful, fried until crispy then mixed with garlic, the perfect下酒菜. Other Hakka dishes like stir-fried mountain fern, bamboo shoot pork, and ginger pig intestine are done competently, with friendly prices—NT$300-500 can complete a full table. The owner is especially warm, often coming over to ask "want some辣?"—the kind of Taiwanese hospitality. Suitable for pragmatic travelers who want solid, no-frills meals.
4. Suluopo Organic Farm (Baolai Area)
This restaurant on the outskirts of Baolai Hot Springs area specializes in "farm-to-table" organic concepts. The farm itself grows various organic vegetables and herbs, with over 80% of the restaurant's ingredients sourced from their own land. The most popular "Herb Roasted Chicken" is marinated with rosemary and thyme, the resulting chicken skin golden and crispy, the meat juicy, paired with the farm's organic salad greens—completely guilt-free. Their "Vegetable Hot Pot" is also worth trying, with broth made from fruits and vegetables, light and non-greasy, warming the whole body in cold weather. Set menu prices are around NT$400-600, with individual dishes extra. With rising health consciousness in recent years, this type of restaurant is increasingly popular around the hot springs area, reflecting Kaohsiung's hot springs dining trend moving from "eating to fill up" toward "eating refined."
5. Baolai Snack (Baolai Hot Springs Street)
Located in the heart of Baolai Hot Springs area, this is the most convenient option "to walk over directly after soaking." The shop is small—a typical Taiwanese roadside snack shop—and the most famous items on the menu aren't any grand dishes, but "Dry Yi Noodles" and "Egg Drop Soup"—sounds ordinary, but they use special Yi Noodles from Yanpu, the broth boiled with bones, added with a handful of bean sprouts and scallions—the nostalgic old-fashioned taste that makes one nostalgic. The owner says, having done this for over thirty years, customers have brought their own children to eat. Very affordable prices—noodles NT$50-80, soups NT$30-50. Though not a "hot springs cuisine" lavish interpretation, this everyday feeling of "just finished hot springs, wearing slippers, walking over for a bowl of hot noodle soup" is what makes hot springs travel most enchanting.
Practical Info: Planning Your Hot Springs Food Highway Trip
Driving from downtown Kaohsiung to Liouguen or Baolai hot springs area takes about one to one and a half hours, mainly via Provincial Highway 27 (Qishan route) or Highway 21 (Jiaxian direction). Don't over-schedule—the essence of this route is "stop and go," stop wherever you feel drawn to a roadside restaurant, no need to rush.
Food budget is flexible: if choosing roadside snacks like Baolai Snack, about NT$100-200 per person; if choosing restaurants like Mountain Legend or Suluopo type, about NT$300-600 per person. For the entire trip, NT$500-800 can eat quite abundantly.
Regarding business hours, most restaurants in Liouguen mountains close during late morning/afternoon, opening after 2 PM and closing around 8 PM. Recommended to leave after lunch, first try "afternoon snack type" spots along the way (like Valley Coffee), soak in Baolai in the evening, then have dinner after soaking—this perfectly spreads the five restaurants across different times of the day.
Public transportation options to Kaohsiung hot springs area are limited—so driving or chartered taxi is recommended. You can rent a car from Kaohsiung Train Station; road conditions are generally good, but some mountain roads are narrower, so be careful when passing other vehicles.
Travel Tips: More Useful Than "Guides" Are These Details
Mountain weather changes quickly—especially in autumn and winter, Liouguen mountains are prone to fog, remember to slow down while driving. Some restaurants like Mountain Legend are remote with unstable mobile signals—recommend calling ahead to confirm they're open to avoid a wasted trip. Also, most restaurants from Liouguen to Baolai are family-run; in peak season (November to March), reservations are recommended—especially on holidays, walk-ins may need to wait over half an hour.
Finally, a personal tip: don't think of "hot springs dining" as something only solved within the hot springs area. The true local way is to treat "the journey itself" as the destination. Drive slowly, eat slowly, soak slowly—this is the most correct rhythm for the Kaohsiung Hot Springs Highway trip.
