Alex Peng

AKAME’s name, which means “grill” in the Rukai language, reflects the restaurant’s respect for traditional cooking methods. Its founder, chef Alex Peng, insists on using a wood-fired oven instead of modern stoves, and incorporates traditional spices and wild herbs from the mountains like millet, maqaw and native angelica. Breathing new life into indigenous cuisine, the restaurant combines ancient techniques like smoking, grilling, drying and fermenting with the refined spirit of French fine dining. AKAME’s unique flavours attract urban diners who are willing to travel across Taiwan just to taste this culinary revival from the south.

Peng not only excels in culinary arts but also has a sincere heart, constantly reminding himself that success comes from hard work, not superficial appearances. His fashion philosophy mirrors his approach to life—elegant yet understated, with a refined taste that shows careful consideration. Every piece he chooses, whether a well-tailored suit or high-quality shoes, reflects his attention to detail and pursuit of quality.