✨ AI Quick Take
The Cody’s Food Project is tucked into a lane in the Wumiao area, serving polished, generously portioned brunch plates, house-made bread, and pasta. Grilled chicken, shrimp, and salmon are cooked with clear attention to doneness, while pumpkin, lotus root, herb sauce, and house-made shredded potatoes add texture and make familiar brunch food feel more composed.
● Warm Grilled Chicken Salad
The charred chicken thigh stays juicy and comes with greens, pumpkin, lotus root, baby corn, and crushed peanuts. Warm vegetables take the chill off the greens, while sweet pumpkin, crisp roots, and savory chicken stay in balance.
● Shrimp-Sauce Flat Noodles
Wide flat noodles are thoroughly coated in rich shrimp sauce, with several springy white shrimp on the plate. The noodles have a lively bite and the sauce is full-bodied; lemon adds acidity that brightens the seafood flavor.
Choose the Warm Grilled Chicken Salad if you want vegetables with protein; pick the Shrimp-Sauce Flat Noodles for a richer main; or go for Salmon Eggs Benedict if you prefer classic brunch textures.
- Location:In a lane off Wumiao Road, Lingya District, Kaohsiung, near Wukuaicuo.
- Type:Brunch plates, pasta, and hand-kneaded bread.
- Highlights:Made to order, house-made bread, and a bright, fresh space.
- Good for:Brunch, meeting friends, and diners who appreciate polished plating.
📌 Editor’s take
The Cody’s Food Project takes brunch beyond generous portions and focuses on cooking and ingredient design. The char on the chicken, the intensity of the shrimp-sauce noodles, and the silkiness of the salmon eggs Benedict each show a different side of the kitchen.
