Former weightlifter opens authentic German restaurant in Kaohsiung

Former weightlifter opens authentic German restaurant in Kaohsiung

2026-04-28

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.

For more Taiwan news, tune in:
Mon to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53

#Germancuisine #restaurant #chef #weightlifting #athlete #Kaohsiung #sparerib #MiddleSchoolGames

德國道地鄉村料理高雄飄香老闆竟是舉重國手

2026-04-28

高雄有一間超道地的德國鄉村料理餐廳，滿滿異國風情，但讓人意想不到的是，老闆竟然是一名舉重國手，出生體育世家，學生時期還拿下"全中運冠軍"，卻因為大學時期到餐廳打工，接觸德國料理，意外學出興趣，之後更遠赴德國深造，學習最道地菜色，走出金牌舉重國手的另一條道路。

鮮嫩肥美的豬肋排，表皮煎到金黃，放進烤箱。

這是德國最傳統豬肋排作法，先煎再烘烤。

“這是特製的德國(醬料) ，他們在做任何BBQ或者是烤肉，比較萬用的BBQ醬”

塗上加了紅椒、番茄、蒜頭的特製醬料，最後烤至表皮收乾，超霸氣戰斧豬肋排，美味上桌。

“咬起來那個湯汁很鮮甜，然後很有嚼勁”

“必點的，這個德國香腸，我很喜歡吃那道菜”

高雄這間德國料理餐廳，滿滿異國風情，但讓人意想不到的是，今年38歲的老闆鄭闓峰，原本是名舉重國手，出生體育世家，爸爸和伯父都是自由車選手，他則練舉重，練了將近7年，高中時期，拿下全中運85公斤量級全國冠軍，不過上了大學後，他沒繼續朝體育發展，反而憑著對料理的喜愛，開啟另一條道路。

[[德國料理餐廳老闆鄭闓峰]]
“運動生涯從小六畢業開始訓練，得到全國冠軍後，那時候也在思考說，我的下一步，最讓我喜歡的是德國的煙燻火腿，我就依樣畫葫蘆，蓋了一個窯烤爐，然後開始研究德國火腿”

大學時期到餐廳打工，接觸異國料理，學出興趣，沒想到，偶然被一對來自德國的夫妻，吃到他做的火腿，驚為天人，竟然大方邀請他，到德國賓根的肉舖交流學習。

[[德國料理餐廳老闆鄭闓峰]]
“有一對德國夫妻來台灣，做太陽能的技術交換，那德國太太就覺得很驚訝說，德國吃不到的味道了，為什麼台灣會有，她說幫我安排一個德國肉舖，那希望把這個火腿的項目，帶回到德國”

就是這道德國火腿，煙燻香氣十足，中間是淡淡粉色，擄獲德國人的心。在德國學習了整整一年，把最道地的料理原汁原味帶回來台灣。

[[德國料理餐廳老闆鄭闓峰]]
“在練舉重運動選手這段期間裡面，它是一個很好磨練自己的抗壓性，這些的歷程”

[[餐廳老闆父親鄭詠謙]]
“支持可以轉個業，因為每個人不要單向，要多方面的去涉略”

金牌選手做起德國鄉村料理，成功走出不一樣的人生。

更多新聞內容，請鎖定：
民視台灣台（152頻道）週一至週五晚上9:30
民視新聞台（53頻道）週二至週六凌晨1:00

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