Kaohsiung's most decorated home-style table: chef Ferris Hsia's Bib Gourmand kitchen, where rock-sugar braised pork knuckle and a Young Chef Award make a strong case for the round table.
Yung Yen (永筵小館) is the Kaohsiung home-style Taiwanese restaurant of chef Ferris Hsia, who at 31 won the Michelin Guide Young Chef Award at the 2025 Taiwan ceremony. The restaurant traces its roots to his father's place, Yun Lai Fang, and reopened at this address in the Cianjin District in 2024 after the family business relocated.
The cooking is clean, precisely seasoned Taiwanese home food, drawing on the Hubei flavours of Hsia's grandmother. The dish to order is the rock-sugar braised pork knuckle (冰糖元蹄), the house signature, alongside a silky, half-set scrambled egg studded with bouncy, umami-rich shrimp. As a Michelin Bib Gourmand pick, it is built around value: a full meal runs under NT$1,000 per person.
The two-floor room is laid out with round tables for four to twelve, made for groups. Explore all Kaohsiung restaurants, our team dinner guide, and the impress clients selection.
Yung Yen is at its best for a family or team dinner around one of its round tables, and for showing a guest the depth of Taiwanese home cooking at genuine Bib Gourmand value. Perfect occasions: Team Dinner · Impress Clients · First Date.
Skip Yung Yen if you want white-tablecloth fine dining or a quiet table for two. This is a warm, two-floor home-style Taiwanese restaurant built around round tables for groups, where the value and the cooking, not the setting, are the draw.
Yung Yen, written 永筵小館, is at No. 528 Chenggong 1st Road in the Cianjin (Qianjin) District of Kaohsiung. The family business relocated to this two-floor address in 2024, having previously operated as Yun Lai Fang, and it is best to call ahead because the round tables fill up for group dinners.
Yes. Yung Yen is a Michelin Bib Gourmand restaurant in the 2025 Taiwan selection for good value, and its chef, Ferris Hsia, won the Michelin Guide Young Chef Award at the 2025 ceremony at the age of 31. Its predecessor, Yun Lai Fang, was also a Bib Gourmand pick.
The signature dish is the rock-sugar braised pork knuckle, known in Chinese as bingtang yuanti. The other standout is the silky, half-set scrambled egg with bouncy, umami-rich shrimp. The cooking is clean, home-style Taiwanese food that also draws on the Hubei flavours of the chef's grandmother.
As a Michelin Bib Gourmand restaurant, Yung Yen is built around value, and a full meal generally runs under NT$1,000 per person. That makes it one of the better-value tables on Kaohsiung's Michelin list, with round tables seating four to twelve that suit family gatherings and group dinners.
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