2 Days in Tainan | From the Aroma of Hojicha to Late-Night Cocktails: Savoring Tainan at a Slow Pace
For this trip to Tainan, I stayed at Papo'a Labs.
The overall space features a style I absolutely love, retaining elements like red brick and historic house aesthetics. The public area is incredibly comfortable, and coming back to the hotel at night brings a sense of serene relaxation. It’s not your typical cookie-cutter business hotel; instead, it feels more like staying in a beautifully designed living space.
During the day, I visited Ximen Market (Chun Chu Youth New World). The entire area is filled with charming little shops, old houses turned into creative spaces, and boutique select shops, perfect for a leisurely stroll.
My absolute favorite was a Japanese hojicha (roasted green tea) specialty shop called "MOXI MOXI".
The shop isn't large, but the atmosphere is wonderfully refined. Everything from the wooden furniture and lighting to the overall color palette feels incredibly cohesive.
I ordered a drink from their hojicha series. The roasted tea aroma was distinct but never bitter; instead, it carried a warm, woody, and toasted fragrance.
It starts with a soft, mellow tea flavor, and the lingering finish slowly reveals that signature hojicha aroma, making it perfect for sitting quietly and sipping slowly.
The entire shop exudes a low-key, tranquil Japanese vibe, making you want to bring that soothing tea-inspired atmosphere back to your own space.
In the evening, I went to Bar Home.
The space at Bar Home perfectly captures the vibe of a classic Tainan old-house bar—dimly lit, heavily accented with wood, and featuring a stunning liquor wall and bar counter.
I ordered two drinks this time, and both were highly memorable.
The first glass was "Garden in the Smoke".
It was crafted with peated whisky, gin, sweet white wine, pine needles, chrysanthemum, and lychee.
I initially expected the peat to be overpowering, but it was surprisingly smooth. The first sip was full of floral and fruity notes, with the smokiness gently emerging in the aftertaste.
Blended with passion fruit and gentian liqueur, the flavor profile was intricately layered, delivering a forest-like freshness with a subtle hint of Oriental herbs.
The delicate flower garnish and crystal-clear ice cube were also gorgeous, making the whole drink look like a piece of art.
The second glass was from their "Winter Menu - Warm".
It featured gin, white grapes, aloe vera, roasted cauliflower, apple, and capers.
I thought the addition of cauliflower was quite unusual, but the flavors were unexpectedly well-balanced.
The foam was incredibly rich and dense. It started with a refreshing grape aroma, followed by the savory notes of roasted vegetables and a touch of saltiness. Pairing it with the small side snack was a really fun experience.
This drink really left an impression on me, as it wasn't like typical fruity or sweet cocktails—it felt like they successfully infused a true "culinary experience" into the drink.
The next day, I visited a cafe and ordered a pour-over coffee and some tiramisu.
The shop provides customized flavor cards for their different coffee beans, detailing the origin, processing method, and tasting notes, allowing you to really feel their dedication to the craft.
The coffee tasted exceptionally clean with a pronounced sweetness, pairing perfectly with the tiramisu.
The pace of the shop was unhurried, making it an ideal spot to sit alone and simply space out.
I didn't pack this Tainan trip with too many tourist attractions,
but because of that, I was able to better absorb the unique flavors and atmosphere of each place at a slow pace.
From hojicha and coffee, to late-night cocktails,
Tainan is truly perfect for those who embrace the slow life. ☕️🍵🍸