Bar Osmanthus

「Bar Osmanthus」

Bar Osmanthus, is named after the aromatic flower, which holds a special place in the childhood memories of the owner, Chef Man. The small restaurant in the old street of Donghe only has a long wooden dining table carved with her own hands. All the guest chairs are placed on one side of the table, while Chef Man prepares and cooks the dishes in the kitchen on the other side of it. The thoughtful details of the simple interior design reveal her dedication to the restaurant business. “I want every guest to feel as though they’ve come to my home and can enjoy their food as they chat with each other in my kitchen, just like my friends or family members would,“ said Man, as she talked about her vision for the restaurant. Leaving behind city life to open a restaurant in Taitung alone, may seem daunting to many people, but Chef Man exudes confidence and grace. Sitting in front of her as she prepares and serves her dishes, her mastery of cooking is evident. Her menu features Italian and French-inspired dishes reinterpreted with local ingredients, such as a white sauce made from pickled skipjack tuna of the local Amis tribal village, paired with roasted wild vegetables that highlight their unique flavors. Chef Man presents her own culinary inventions along with her knowledge about local ingredients and tribal food culture in Taitung through her menu-less meals, sharing the essence of the East Coast as experienced through her own eyes and palate.