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The "Ami Restaurant" located on Minquan Road is different from most restaurants in the market that emphasize innovation. The dishes have been consistent for many years and are committed to retaining the old taste. Therefore, many regular customers have been eating there for decades.
Tainan Mayor Huang Weizhe said that the Ami Hotel is a time-honored hotel in Tainan. Not only many Tainan people have patronized it, but many foreign tourists will also visit it when they come to Tainan. The "Ami Restaurant" started from the central market. The previous generation, Cai Chonglian (Master Lian), started to learn the art at "Bai Lotte", "Crescent", "Wanlihong" and other restaurants in Fucheng when he was a teenager. After graduating, he went to "Xia Dim Sum" After returning to Taiwan, Cai Chonglian worked part-time at the "Le Mei Dim Sum Shop" (then located in the Central Market, now the Guohua Building on Minquan Road) and worked as a desk clerk. . Cai Chonglian's daughter Cai Shuhui said that the Le Mei Hotel was initially run by Xue Jingsheng and his wife Chen Mi. At that time, in addition to working in a dim sum shop, Cai Chonglian was responsible for handling the tables whenever the restaurant received catering orders. In the 1970s of the Republic of China, with the reconstruction of the Central Market, Lemei Dim Sum Shop moved to its current location on Minquan Road and was renamed "Ami Hotel" (because Chen Mi was called "Ami" (bi̍t)), and its name in southern Fujian is similar to "mei" (bí) in pronunciation. ), which was later pronounced as "Ami"), and was later handed over to Cai Chonglian to focus on running the hotel. Cai Chonglian has complete catering qualifications. Under his management, the number of guests at the Ami Hotel is increasing, and the business is better than before. After many years of cooking, he has not only honed his skills in Taiwanese cuisine and restaurant cooking, but also established the resounding signature of the Ami Hotel.
Lin Guohua, director of the Tourism Bureau, said that the previous generation of the Ami Hotel laid the foundation of cooking skills and business, and then relied on the joint operation of the next generation of the family to expand to today's scale. Cai Chonglian has been a chef personally for many years, and has gradually passed on the skills and business to the next generation. His son Cai Kunyi, daughter Cai Shuhui, and son-in-law Li Fengming are respectively responsible for the hotel's marketing management and front-end services. Under the training, his cooking skills are solid and in place. He works as a chef in the field. He not only masters the techniques of Taiwanese cuisine accurately, but also has a thorough knowledge of the dishes. Through the division of labor inside and outside the family cousins, Ami Hotel has worked closely together to steadily pass on the craftsmanship left by Cai Chonglian.
Unlike most restaurants in the market that innovate and develop dishes every once in a while, Ami Hotel is committed to retaining the ancient taste and keeping its own traditions. It has been serving the original dishes for decades. "There are no new dishes, they are all the same." "The dishes and tastes left by my father." Cai Shuhui said that this is Ami's consistent insistence, not trying to develop new dishes, but only keeping the old dishes and the old taste. Because of this persistence, many disappearing Taiwanese dishes and restaurant dishes can only be eaten at Ami, making Ami Restaurant unique. This is also the characteristic of many time-honored brands in Fucheng, revealing the unique pride of Fucheng people, a kind of expertise and confidence in their own inherited skills. Even if there are no sensational new ideas, they can still firmly capture the hearts of old customers.
The third generation of Ami Hotel, Li Juhao, has now taken over as chef. In order to allow more people to taste the classic restaurant dishes, it also expanded its channels and operated home delivery. About 7 or 8 years ago, in order to expand the dining space, the back building of the hotel was built and renovated. It has become the style we see today. The bright and elegant space, with the red round table, is like going back to the festive atmosphere when Taiwanese folk served tables in the past. The display cabinet in the store collects the pots and dishes used in the early years of Ami Hotel to serve as tables. Come to Ami Hotel Dining feels like being in a cultural museum. While tasting delicious food, you can also take in the historical trajectory of Tainan's catering.
2024 coincides with Tainan 400. The Tourism Bureau has specially cooperated with Mr. Zhang Yunshu, the author of "Tainan Table Chef" to plan "Tainan 400‧Mobile Feast─Come and Serve a Table" and "Tainan 400‧Exquisite Food─Tshuē Restaurant" ” series of reports. Since September, a series of activities called "Tainan 400 Cities Food" have been launched, inviting people to come to Tainan on weekends and holidays to eat, have fun and get to know Tainan. For details, please visit the "Tainan 400-City Food" website . You are welcome to follow the " Tainan Tourism Network " and " Tainan Tourism Fan Page " at any time to get the latest information on Tainan sightseeing and activities.
Tainan Mayor Huang Weizhe said that the Ami Hotel is a time-honored hotel in Tainan. Not only many Tainan people have patronized it, but many foreign tourists will also visit it when they come to Tainan. The "Ami Restaurant" started from the central market. The previous generation, Cai Chonglian (Master Lian), started to learn the art at "Bai Lotte", "Crescent", "Wanlihong" and other restaurants in Fucheng when he was a teenager. After graduating, he went to "Xia Dim Sum" After returning to Taiwan, Cai Chonglian worked part-time at the "Le Mei Dim Sum Shop" (then located in the Central Market, now the Guohua Building on Minquan Road) and worked as a desk clerk. . Cai Chonglian's daughter Cai Shuhui said that the Le Mei Hotel was initially run by Xue Jingsheng and his wife Chen Mi. At that time, in addition to working in a dim sum shop, Cai Chonglian was responsible for handling the tables whenever the restaurant received catering orders. In the 1970s of the Republic of China, with the reconstruction of the Central Market, Lemei Dim Sum Shop moved to its current location on Minquan Road and was renamed "Ami Hotel" (because Chen Mi was called "Ami" (bi̍t)), and its name in southern Fujian is similar to "mei" (bí) in pronunciation. ), which was later pronounced as "Ami"), and was later handed over to Cai Chonglian to focus on running the hotel. Cai Chonglian has complete catering qualifications. Under his management, the number of guests at the Ami Hotel is increasing, and the business is better than before. After many years of cooking, he has not only honed his skills in Taiwanese cuisine and restaurant cooking, but also established the resounding signature of the Ami Hotel.
Lin Guohua, director of the Tourism Bureau, said that the previous generation of the Ami Hotel laid the foundation of cooking skills and business, and then relied on the joint operation of the next generation of the family to expand to today's scale. Cai Chonglian has been a chef personally for many years, and has gradually passed on the skills and business to the next generation. His son Cai Kunyi, daughter Cai Shuhui, and son-in-law Li Fengming are respectively responsible for the hotel's marketing management and front-end services. Under the training, his cooking skills are solid and in place. He works as a chef in the field. He not only masters the techniques of Taiwanese cuisine accurately, but also has a thorough knowledge of the dishes. Through the division of labor inside and outside the family cousins, Ami Hotel has worked closely together to steadily pass on the craftsmanship left by Cai Chonglian.
Unlike most restaurants in the market that innovate and develop dishes every once in a while, Ami Hotel is committed to retaining the ancient taste and keeping its own traditions. It has been serving the original dishes for decades. "There are no new dishes, they are all the same." "The dishes and tastes left by my father." Cai Shuhui said that this is Ami's consistent insistence, not trying to develop new dishes, but only keeping the old dishes and the old taste. Because of this persistence, many disappearing Taiwanese dishes and restaurant dishes can only be eaten at Ami, making Ami Restaurant unique. This is also the characteristic of many time-honored brands in Fucheng, revealing the unique pride of Fucheng people, a kind of expertise and confidence in their own inherited skills. Even if there are no sensational new ideas, they can still firmly capture the hearts of old customers.
The third generation of Ami Hotel, Li Juhao, has now taken over as chef. In order to allow more people to taste the classic restaurant dishes, it also expanded its channels and operated home delivery. About 7 or 8 years ago, in order to expand the dining space, the back building of the hotel was built and renovated. It has become the style we see today. The bright and elegant space, with the red round table, is like going back to the festive atmosphere when Taiwanese folk served tables in the past. The display cabinet in the store collects the pots and dishes used in the early years of Ami Hotel to serve as tables. Come to Ami Hotel Dining feels like being in a cultural museum. While tasting delicious food, you can also take in the historical trajectory of Tainan's catering.
2024 coincides with Tainan 400. The Tourism Bureau has specially cooperated with Mr. Zhang Yunshu, the author of "Tainan Table Chef" to plan "Tainan 400‧Mobile Feast─Come and Serve a Table" and "Tainan 400‧Exquisite Food─Tshuē Restaurant" ” series of reports. Since September, a series of activities called "Tainan 400 Cities Food" have been launched, inviting people to come to Tainan on weekends and holidays to eat, have fun and get to know Tainan. For details, please visit the "Tainan 400-City Food" website . You are welcome to follow the " Tainan Tourism Network " and " Tainan Tourism Fan Page " at any time to get the latest information on Tainan sightseeing and activities.
