臺灣餐飲老店 Long-established Restaurants in Taiwan

人說「靠山吃山，靠海吃海」，對於有漁港、有空港，有富饒南部物產的高雄來說，真可謂陸海空通吃，是得天獨厚的饕客天堂。

這裡有家餐廳，是說到吃就眉飛色舞三天三夜講不完的作家，同時也是知名美食家焦桐口袋裡的「臺灣四大非吃不可」。有專家蓋章引路及掛保證，你能不好奇、能不食指大動嗎？

位於高雄小港的「亞洲活海鮮」，兩層樓高的看板上畫著活跳跳的章魚從海中躍出抓住沁涼臺啤，「有青才敢大聲！」早已不言可喻。老客人說，從坐在路邊划酒拳的小攤，到現在店面越做越大，是從小在漁港長大的一家三代，唯一指名的老字號。他說高雄人就愛這一味，有臺北人很難吃到的海味。

There is a Taiwanese saying: “those living on a mountain live off the mountain, those living near the water live off the water.” Kaohsiung is a mixed city with fishing port, airport and rich and abundant harvest. It is an exceptional heaven of gourmet for many.  

There is one restaurant here that keeps the gourmands talking all day long and one of the top four restaurants in Taiwan that is highly recommended. How can you not boost your appetite with the guide and guarantee from the expert’s recommendation?

Located in Xiaogang, Kaohsiung, Asian Seafood & Beer House is the most recommended restaurant by gourmands with its fresh seafood. The signboard that is 2-floor tall is painted with lively octopus that leaps out from the ocean and grabs the refreshing and cold Taiwan beer. “Fresh Seafood” speaks for itself. Loyal customers who have followed the restaurant said that the restaurant started out from street vendor and has become a restaurant, run by three generations by the fishing port is the most recommended for Kaohsiung people. The flavor is rarely found in Taipei.

無菜單料理，魚貨都是現撈仔

成立於1967年的亞洲活海鮮，以現撈、海釣漁獲為號召，這裡的烹調與菜色都是家傳手藝。第二代頭家葉國洲說：「我父親會做這行也很奇怪，阿公原本在彰化賣甘蔗，為了貨源找到屏東去，當時臺電在南部蓋電廠，聚集很多外來勞動力，於是我阿爸開始經營小吃店，用炒螺肉養活一家七口人，沒想到一開就快五十年。」

人稱「海鮮王子」的葉國洲說：「我的同學做海釣船，例如處女蟳到處都有賣，但要找到雙層殼（蟹膏最飽滿）就不容易了，雙殼蟹，就是即將脫殼的處女蟳，適合鹽焗、清蒸，或煮粥，想吃只能到這裡來，這是我的最大優勢，魚貨都是『現撈仔』。」所以，焦桐每次來吃，菜色都直接交由老闆搭配，「這裡很多手工菜，都是菜單沒有的喔！」頂著熟客名義，焦桐最欣賞這裡的海味鮮，尤其是黑鮪魚和處女蟳。

但成為美食家的口袋名單，真有這麼簡單嗎？事實上海鮮王子的店，除了榮膺港日新馬臺競爭激烈的「臺灣101名廚」，還有高雄「港都料理王」等，歷年獲獎無數。而闖出名號的「亞洲活海鮮」店名，也來自「阿洲」本名。

招牌菜除了焦桐最愛雙殼蟹、生魚片，還有鮑魚燉水鴨、煙燻魚下巴、蘆蝦等。野生魚貨有季節性，海域不同魚貨也會不同，所以這裡沒有固定菜單，多半由餐廳為客人量身訂做，但盡皆生猛鮮美。大部分幾乎都是老在地的熟客，新客聞香而來，也多半會回籠成為主顧。

Menu-less Cuisine, all seafood caught

The cooking skills are passed from generation to generation. Founded in 1967, Asian Seafood & Beer House 2nd generation owner Guo-Zhou Ye mentioned: “It’s interesting how my father started this business. My grandfather is selling sugar cane in Zhanghua but had to go to Pingtung in search of sources. Taipower was building power plants in southern Taiwan and was looking for work force from other areas. My father started operating street booth and raised my family of 7 people with stir-fry snail. Now the restaurant has survived for nearly 50 years.”

Guo-Zhou Ye is known as the “Prince of Seafood” and he claimed that: “My classmate owns a marine fishing boat. For example, you can find mud crab everywhere but it is not easy to find the ones with double shell (full of egg). Double-shell crab is the mud crab that is about to de-shell and is suitable for baking with salt, steaming, or rice porridge. My restaurant is the only place that offers it and that is my biggest advantage. All seafood is freshly caught.” So the gourmands always ask the owner to prepare the dishes since many dishes are prepared without menu. Gourmands also find the Bluefin tuna and mud crab the most delicious and freshest.

It is really that simple to become the list of delicacies? In fact, the restaurant not only has been awarded with Taipei 101 chef but also Kaohsiung King of Port Restaurant. The restaurant has won numerous awards.

Recommended dishes include the double-shell crab, sashimi, abalone and duck, smoked fish head, and shrimp. The restaurant does not offer fixed menu since the wild seafood is seasonal while different oceans offer different yield. The customers consist mostly of local customers who stay loyal.

飛魚卵炒蛋，會在嘴裡跳舞的濃濃蛋香。這裡的烹調與菜色都是家傳手藝。

Flying fish roe and egg. Strong egg flavor that dances in your mouth. The culinary skills and dishes are passed down from generation to generation.

「有青才敢大聲！」生猛的龍蝦沙拉，活跳跳的鮮甜，肉質口感十足。

“Fresh Seafood”  Fresh lobster salad is fresh and sweet. 

海鮮王子的最大優勢，魚貨都是『現撈仔』。鯛魚生魚片拼盤，極鮮的潮味，清脆細緻。

The biggest advantage of the restaurant is the freshly caught seafood. The snapper sashimi is filled with fresh sea taste with crunchy and fine texture.

櫻花蝦炒飯，快炒酥脆，香氣撲鼻，令人感動。新客聞香而來，多數回籠成為主顧。

Cherry Shrimp and stir-fry rice. Crispy, fragrant and touching sensation. Most customers have stay loyal after trying it for once.

地址：高雄市小港區宏平路412號

電話：07-8030240

營業時間：周一至周日10:00~14:00 16:00~22:00

周邊景點：高雄公園、淨園農場、高雄國際花卉市場

特色：現撈活海鮮

交通：沿臺17線西部濱海公路至宏平路；或搭捷運紅線至小港站後步行約12分鐘。 

ADD: No.412, Hongping Rd., Xiaogang Dist., Kaohsiung City, Taiwan (R.O.C.)

TEL: +886-7-8030240

Business Hours: Monday to Sunday 10:00~14:00 16:00~22:00

Chef’s special: Fresh seafood

Transportation: Follow 17 Provincial Highway and West Coastal Highway to Hongping Road; or take MRT red line to Xiaogang Station, then walk for 12 minutes.