Haili
Kaohsiung, Taiwan
⭐1 Star
The Experience
From Michelin Guide
Having honed his skills in some famous kitchens in Taiwan, Chef Kang, a Taipei native, chose to start his first venture in Kaohsiung. With an open kitchen and counter seats, the earth-toned room exudes warmth and understated elegance. The single set menu that is served features local and Japanese produce astutely prepared in Japanese-French style. The menu changes every season but always includes one course inspired by Kaohsiung culture.
Unique Things
From Visitor Experiences
- Unconventional Location Choice: Chef William Kang chose to open Haili in Kaohsiung, a city unfamiliar to him, rather than in Taipei where he is from.
- Innovative Menu Influences: The menu combines French cuisine with Japanese influences and incorporates local Kaohsiung flavors, reflecting the city's intense culinary style.
- Rapid Michelin Star Achievement: Haili earned a Michelin star within just three months of opening, a rare and impressive feat.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Haili in Kaohsiung reflect a refined fusion of local Taiwanese and Japanese influences, elevated by French culinary techniques. Key ingredients include:
Grape Shrimp (葡萄蝦): Lightly cooked and paired with Kaluga queen caviar from Taiwan’s Thousand-Island Lake, this ingredient highlights the freshness and sweetness of local seafood, enhanced by a vibrant gooseberry and bell pepper sauce that adds acidity and balance.
Kaluga Queen Caviar: A luxurious Taiwanese caviar that crowns the grape shrimp dish, adding a refined texture and flavor contrast.
Red Sea Bream (真鯛): Charcoal-grilled and served with slices of yam and roasted hazelnuts, finished with a tamarind and brown sugar broth. This ingredient showcases a balance of smoky, sweet, and tangy flavors, emphasizing local seafood with creative seasoning.
ShaCha Sauce, Preserved Radish, and Doubanjiang: These southern Taiwanese condiments are incorporated subtly to infuse dishes with regional umami and depth, reflecting Chef Kang’s respect for local culinary culture.
Changhua Duck: Air-dried and matured for 14 days, then slow-roasted and served with a sauce made from Chiayi mulberries, sweet beetroot, and smoked with rice straw, combined with angelica-infused whiskey bubbles. This dish exemplifies meticulous preparation and the use of local ingredients to create complex flavors.
Hot Pot Noodles with Sailfish and Shrimp: A reinterpretation of a southern Taiwanese breakfast staple, featuring wontons stuffed with shrimp, clam ravioli, chawanmushi, and a rich shrimp broth with hollandaise sauce, demonstrating the chef’s innovative approach to traditional flavors.
These ingredients are significant as they represent a harmonious blend of Taiwanese local produce and Japanese-French culinary artistry, creating dishes that are both rooted in regional identity and elevated to fine dining standards. Chef William Kang’s use of these ingredients in signature dishes reflects his deep respect for local culture and his skill in balancing flavors and textures.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- TWD$3,650 (including water fee)
Pairing Options
- Premium Pairing: TWD$2,380/3 Glasses
- Full Pairing: TWD$1,980/6 Glasses
- Wine Pairing: TWD$1,800/5 Glasses
- Sake Pairing: TWD$1,200/3 Glasses
- Non Alcoholic Pairing: TWD$1,200/4 Glasses