The Fundamental Taste of Eight Dishes and One Soup
Kiku has loved catering and food since childhood. She fondly recalls her youth, enjoying her mother’s “eight dishes and one soup.” Her mother, from the Amis tribe, would collect various wild vegetables or leafy greens for the soup, creating a rich and unforgettable taste. This tradition inspires Kiku whenever she cooks indigenous dishes, bringing back memories of her mother.
Kiku once lived behind Hualien City’s train station. A friend who organized foreign visitor tours would bring tourists straight to Kiku’s home for meals. These meals were not for profit but to create an environment for her children to learn foreign languages. After dining, the tourists would visit other attractions.
Early Days of Entrepreneurship: Transforming Brute Strength into Eternal Love
When Kiku first started the business, a friend helped her set up a Google My Business profile. Initial reviews from 7 or 8 people praising the food gradually increased to 10. Kiku set a personal goal to celebrate once the reviews exceeded 50, stating, “Customer feedback is my greatest motivation!” Seeing satisfied smiles and warm compliments from customers fuels his passion for her business.
Kiku and her husband cook together, and she watches as her husband make Tutu Hlama (bamboo tube rice). He fills the bamboo with glutinous rice, and to ensure the rice grains packed tightly with no gaps, he vigorously pats the bamboo opening with his palm, even bruising his hand in the process. She told her husband laughing:
“Please transform this brute strength into your love for me. Push it harder, until it becomes our eternal love.”
Despite their different working styles, they resolve conflicts by discussing and clarifying issues, preventing future mistakes. Over time, they have developed a working SOP as a couple.
Business Characteristics: Making Friends and Learning Culture through Food
Kiku’s Kitchen, a reservation-only, no-menu restaurant operating for three years, requires prepayment for bookings. Upon receiving an order, Kiku calls customers to confirm the menu and sometimes inquires about their travel plans for inspiration. This interaction adds conversational topics during meals, enhancing the dining experience.
The dining experience at Kiku’s Kitchen goes beyond food. Kiku provides a pre-meal introduction, sharing stories about Wanrong Village and the Truku tribe, creating a unique dining ambiance. The restaurant hosts only one group per meal, with a maximum of 20 guests, ensuring an intimate and well-hosted experience. Kiku emphasizes the importance of simple, authentic food, reflecting the local terroir.
Kiku and her husband source ingredients from nearby wild vegetables, locally grown seasonal produce, and fish or pork raised by relatives. The table showcases the labor and flavors of local farmers. Presentation is also crucial, with local flowers and plants adding to the storytelling at the dining table.
“Focus on doing one thing well!” Kiku highlights that while Kiku’s Kitchen does not prioritize high-end facilities, the combination of food and local knowledge, alongside irreplaceable rural scenery, truly conveys the Truku culture.
