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You may have had the fortune of visiting this ultra-authentic German restaurant in Kaohsiung, almost like stepping into Europe. But what you might not have known is that the owner used to be a champion weightlifter. Born into an athletic family, he won the National Middle School Games back in the day. But after starting to work in restaurants during college, he never looked back. He developed an interest in German cooking and even went there to learn authentic techniques, diverging from his early athletic path.

A juicy and tender pork rib, seared until golden brown, goes into the oven to cook.

This is the traditional German way to make spare ribs—by searing and then slow baking.

- This is a specially made German sauce. It’s a versatile sauce they use for any kind of barbecue or grilled meat.

He smears on the sauce of red pepper, tomato, and garlic before grilling it until the outside starts to crisp. That’s how you know the pork chop is ready to go.

- The juices are fresh when you bite into it, and it has a satisfying chewiness.

- It’s a must-order, the German sausage. I love getting this.

Stepping into this restaurant in Kaohsiung feels like you’ve been transported to Germany. But what you might not know is that the owner, 38-year-old Cheng Kai-feng, used to be a champion weightlifter. Born to an athletic family, both his father and uncle are cyclists. He trained in weightlifting for nearly seven years, and in high school, won the 85kg division at the National Middle School Athletic Games. But he chose not to continue in college, and instead pursued his love of cooking.

Cheng Kai-feng
Restaurant owner
I started training after finishing sixth grade. After winning the national games, I started contemplating what to do next. What I loved most was German smoked ham. So I followed the recipe to the letter, got a wood-fired oven, and started researching how to make it.

He started working in restaurants in college, where he encountered different cuisines and developed a passion for cooking. A German couple happened to try the ham he made and were so impressed that they generously invited him to exchange expertise with a butcher in Bingen, Germany.

Cheng Kai-feng
Restaurant owner
A German couple came to Taiwan for a technical exchange in solar energy. The wife was surprised and said she’d never even had anything like it in Germany. How come Taiwan has it? So she arranged with a butcher for me to bring it to Germany.

This is the ham that won the German couple over, smoked to perfection with a delicate pink center. He studied in Germany for a full year, learning authentic techniques to bring back to Taiwan.

Cheng Kai-feng
Restaurant owner
The process of training for weightlifting was a great opportunity to hone my resilience.

Cheng Yung-chien
Cheng Kai-feng’s father
I support changing careers, because everyone should explore different things rather than sticking to one path.

Whether a champion weightlifter or an accomplished chef, Cheng has found his own flavor of success.

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