Kaohsiung Zuoying Landmark "Si Hai Yi Jia" Reopens: A Navy-Family Favourite's Signature Banquet Dishes

A Beloved Institution Returns, Run by Tao Zi Yuan

For anyone who grew up in Kaohsiung, especially navy families, "Si Hai Yi Jia" (Four Seas One Family) restaurant is more than a place to eat — it is a piece of living memory. In the old days, important occasions from officer visits to family gatherings and Lunar New Year dinners revolved around its round tables, bustling staff and dishes arriving one after another.

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The good news: on 10 January 2026, Si Hai Yi Jia came back, now run by the long-standing Zuoying restaurant Tao Zi Yuan. The space has been tidied up but keeps its familiar atmosphere — it has not turned into an unrecognisable new place. Located at No. 211 Shijian Road in Zuoying District, it has its own car park and suits family gatherings, with a familiar feel for elders and no dated vibe for the young.

Four Cold Plates | Old-School Banquet Ceremony

The opening four cold plates are laid out in style, full of old-school banquet ceremony yet modern in flavour, avoiding heavy salt or grease.

The five-spice scallop keeps its springy, lightly crisp bite, with a sweet-sour-mildly-spicy sauce that lifts the seafood's umami. The sweet-and-sour jellyfish is cleanly prepared, crisp with a satisfying crunch. The "prosperity shrimp balls" have a thin coating, letting the springy whole shrimp inside shine. The plum-sauce ribs balance sour and sweet with a fruity finish, paired with fried pumpkin for a contrast of flavour and texture.‘

Seafood Thick Soup | Light Yet Generous

Large prawns rest on top of this soup, a visual promise of substance. The broth is light with gentle thickening — smooth, not gluey. Dried scallop threads, shark fin shreds, prawns and other seafood build a warm, rounded umami that is neither salty nor sweet. The sweetness is restrained; this dish wins on comfort and honest ingredients rather than thickness.

Large Tiger Prawns | De-Shelled and Elegant

The big tiger prawns are de-shelled before serving, so you can eat elegantly. The meat is fresh and bouncy with a firm bite. A side of mixed vegetables comes with a Japanese-style vinaigrette — bright and refreshing with crispness intact — one bite bouncy, one bite crisp, a light reset before the mains.

XO-Sauce Abalone Turnip Cake | A Classic Upgraded

This unassuming dish surprises. The turnip cake is thick, pan-fried to a light gold with a moist centre. Fresh abalone brings a satisfying chew, and the XO sauce adds savoury depth without being salty, melding with the rice aroma. Every bite layers radish fibre, sticky rice and bouncy abalone — familiar yet full of surprise.

Jade-Dew Grouper | The Banquet Showpiece

A whole grouper commands the table. The flesh is delicate yet holds its structure in clean slices, tender without turning mushy. The sauce leans lightly sweet with a Japanese gyokuro note, low in salt, drawing out the fish's natural sweetness — a dish elders nod at and you quietly take seconds of.

Scallion-Oil Squid | Aromatic and Addictive

The golden-garlic and scallion-oil aroma hits before the plate lands. The squid is cut into bite-size pieces, plump and springy — first the bounce, then the freshness. Crunchy fried garlic adds texture amid the springiness, and plenty of scallion makes it moreish. The wide vermicelli underneath soaks up the scallion oil, squid essence and garlic — glossy but not greasy, smooth with a slight chew — the perfect supporting player.

Treasure Tofu | Striking Looks, Layered Filling

Shaped like a pumpkin bowl with a golden exterior, this dish is a visual treat. Dig in to reveal a "hundred-treasure" filling of shiitake, preserved radish, water chestnut, dried shrimp and minced pork, bound with mushroom stem, chicken paste and fish gelatin. Each bite layers soft outer texture, then crisp (water chestnut), fragrant (shiitake and shrimp) and meaty depth. The seasoning is mild, with preserved radish adding a gentle savoury finish.

Typhoon-Shelter Pork Knuckle | Garlic You Can't Stop Eating

The typhoon-shelter fried garlic sets the mood instantly. The "yuan bao" (ingot) is actually pork knuckle — a crisp surface, gelatinous fat layer and meat that grows more flavourful as you chew. The garlic is neither bitter nor salty, making the pork's richness irresistible.

Cordyceps Chicken Soup & Mushroom Custard Bun | A Comforting Finish

The cordyceps chicken soup is clear yet full-bodied, lightly sweet with a subtle cordyceps aroma, the chicken tender but intact — easing the table back from the heavier dishes. The mushroom-shaped custard bun is finely crafted with a fluffy skin; bite in and the salted-egg custard flows gently, mildly sweet with a milky note — a fitting finale.

Shop Info

Address: No. 211 Shijian Road, Zuoying District, Kaohsiung
Phone: 07 581 2087
Hours: 11:30-13:30 and 17:30-20:30