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At Kap Kap Cha Kee, holding a gongfu bowl, you wolf down a plate of soul-stirring barbecued-pork rice while imitating Law Kar-ying’s exclamation in Stephen Chow’s *God of Cookery*: “It’s too melancholy! Too soul-stirring!”—and in one second you’re inside the quirky magic of a Hong Kong classic. The newly relocated “Kap Kap Cha Kee 2.0” on Xinrong Road, Chiayi, has doubled in size, added a take-out window, and installed self-order kiosks in the dine-in area, making it Chiayi City’s first smart-eatery pioneer. The owner says the char siu has also leveled-up: they use traceable “Jiu Hao” pork belly, thick-cut, marinated, slow-roasted for hours, then heavily lacquered with maltose to create the “fat-crispy char siu”—rich but never greasy, the lean parts juicy and tender; one bite and you’re hooked. Besides the soul-stirring rice, signature dishes include fermented-red-beancurd chicken leg, house char-siu sauce, bandit chicken wings, and pineapple buns. A must-try is the rose pineapple bun made with organic mountain roses—French cultured butter melts on the tongue with a lychee aroma. The owner says the sweetness doesn’t just bloom in your eyes, it blossoms in your mouth… No. 319-321, Xinrong Rd., West Dist., Chiayi City 05 227 0300 09:00 – 19:00 Closed Sat. & Sun. https://www.facebook.com/KapKapChaKee