The story
At Kaohsiung Fish Port Market, DIY seafood dining means you buy your own ingredients from the market stalls and hand them off to be cooked—a setup that delivers remarkable freshness. Doobydobap, who visited for 48 hours of the best seafood in Taiwan, described the experience as "incredibly fresh, with ocean breeze dining." The meal included Chao Min (Fried Noodles), Stir-Fried Lotus Root Stems, and Steamed Fish from whatever was market-fresh that day, alongside platters of Fresh Tuna and Salmon Sashimi, Brown Crab with Roe, and Steamed Shrimp.
The casual, waterfront setting matches the market's energy—no fuss, just the catch of the day prepared simply. This is a local spot where the quality of the seafood speaks for itself, and the DIY approach makes each plate feel personal. If you're after a scenic, unpretentious seafood feast in Xinke Village, this is the kind of place that earns its four-star rating through sheer freshness and atmosphere.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
The steamed shrimp earns raves for its pristine sweetness, embodying the market’s fresh-from-the-boat spirit. Overall, reviewers celebrate a casual, hands-on feast where the ocean’s bounty shines with minimal fuss.
“For shrimp, we opted for steamed. What I like to do with shrimp is Mary Antoinette-like — suck the juice from the head. Personally, I like smaller shrimp especially when they're boiled because it doesn't give us cuff and it's really sweet, juicy, and tender.”
What creators say
1 creator has covered Kaohsiung Fish Port Market Restaurant (DIY Seafood). Most active: Doobydobap
A DIY seafood restaurant at Kaohsiung Fish Port Market — buy your own ingredients from the market and have them cooked for you. Incredibly fresh, with ocean breeze dining.
Dishes mentioned
Chao Min (Fried Noodles)
For carbohydrates, I ordered chao min — Chao means to fry and Min is noodles. The noodles are kind of thicker, almost like a fettuccine shape, with a texture and consistency very similar to udon. The seller said for chao min, you shouldn't eat a lot in one go — eat it noodle by noodle, little by little, so you can really smell the aroma of the dish much better.
Stir-Fried Lotus Root Stems
Lotus root stems that have been stir-fried — it's salty, oily, super crunchy, and has that slight almost licorice note at the end, very herbal. The crunch on this is unlike anything else I've ever tried. Lotus root has that really unique crunch, and it's the same crunch for the stems.
Steamed Fish (Market Fresh)
We literally saw this fish being loaded off and sold directly to our seller minutes ago — it's as fresh as it gets. This fish is so bomb — so fatty and juicy. All the fish we've got here in Kaohsiung has been so bomb, so delicate, so flaky, and I love the ginger on top.
Fresh Tuna and Salmon Sashimi
I couldn't help but buy some fresh tuna and salmon on the side — really thick cuts of raw fish. Dip it in some soy sauce — melts in your mouth. So fresh, so good.
Brown Crab with Roe
Our most expensive dish on the table — the brown crab filled with roe. It's definitely super in season right now — you can see the eggs here, it's bursting, and look at how much meat it has, especially in the head. All of this red stuff is roe — eggs. Let's take a bite — all of this is egg. Sweet, tender. This has been briefly stir-fried with a bunch of herbs, basil, a bit of salt and pepper, ginger, garlic, and chili. Wow. The fact that you can see the people literally bringing it up from the boat and then selling it directly, and you bring it over all within the span of 50 meters — you can get everything you need, the freshest quality and the best food. Being able to sit outside with the ocean breeze coming through — it's so nice.
