Stay at afei Surf Hotel for free birthday decorations on your birthday in the month. And a free cocktail from afei seafood restaurant. Only for booking via LINE app or FACEBOOK FANS PAGE.

Brand new Afei floating breakfast, only for some special classic room. For more info please contact us.

E-Mail:afeihotel@gmail.com，微博：墾丁阿飛衝浪民宿，LINE ID: afei kenting，微信ID：Kenting-AfeiSurf，whatsapp:+886-970-133-501，kakaotalk: afeisurf

Location:
Nanwan, Houbihu, Zhongzhou, Wanlitong and Little Bali Island
이벤트 시간:
07:30-09:30, 10:00-12:00, 13:30-15:30, 16:00-18:00

Fare
Opaque Sup SUP: $1650, Including the underwater photography service, snorkeling is subject to availability.
Transparent SUP: $3000, Including the photography service underwater and aerial.
Transparent SUP: $2300, the underwater photography service only

More Info

Private Lesson：
Special Guest Offer：$2500 NTD

1 on 2 Course：
Special Guest Offer：$2000 NTD

Group Lesson：
Special Guest Offer：$1500 NTD

Surfing lesson - Two-days Plan
：
Special Guest Offer：$4100 NTD

Surfing lesson - Three-days Plan：
Special Guest Offer：$6900 NTD

More Info

Our mahi-mahi comes from Houbi Harbor in Pingtung. “Mahi-mahi can be found in Taiwan from February to well after summer. During the summer, the mahi-mahi is extra meaty. Like Bluefin tuna, the mahi-mahi is migratory fish, and is usually found along the eastern coast of Taiwan. Therefore, in addition to the eastern coastal cities, you have to travel to the northeast coast or all the way down south to Hengchun peninsula just for mahi-mahi,” says Chef Pan. Inexpensive and ever so tender, the mahi-mahi is good even for grilling and sautéing. Chef Pan has prepared for us mahi-mahi two-ways, including mahi-mahi sashimi, which is not as greasy as the Bluefin tuna but chewy and tender, smooth to the taste. Besides mahi-mahi, I also tasted Yellowfin tuna. Chef Pan also said, locals at Hengchun likes to cook the head and meat of mahi-mahi with dried turnip as soup, precisely the kind of soup I had this time. The broth is a perfect blend of sweet and savory, but the meat is somewhat dry, which is probably because all the fishy essence is already in the broth.