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A pizza that fuses local flavors with fresh taste—Dongshi oyster pizza—“Pizza in Hand” has been operating in Chiayi for ten years, born from the hometown-loving dream of a local youth. Back then there weren’t many Western options suited to young people, so owner A-Mao went to Taipei to apprentice under a master, bringing American-style pizza home; it became wildly popular and remains the busiest pizzeria in Chiayi. Modeled on the American style yet creatively re-imagined, Pizza in Hand’s philosophy is to apply Western cooking techniques to Chiayi’s local ingredients—or everyday Taiwanese foods—on pizza. Their exclusive Dongshi oyster pizza uses plump oysters delivered straight from the coast, paired with cucumber and ginger threads, finished with a fresh wasabi sauce from Alishan; the subtle, lingering kick gives the seafood pizza extra layers. On the menu is a “Jiang Yan-Ting Pizza,” made with basil pesto, mushrooms, and bacon—named after the teacher who taught A-Mao to make pizza; her favorite flavor, and her name is Jiang Yan-Ting. After savory pizzas, if you want dessert, consider a sweet pizza and take your pizza experience all the way. Image source: Chiayi City Government Tourism and News Department | Photography: Marg.