AUTHENTICAMERICANCONCEPTS,BUILT FOR ASIA.
Daddy's Dining Group develops and operates distinctive restaurant brands inspired by California flavor and adapted for the Taiwan market.
Operating Since 2014
First concept launched in Taipei
5 Concepts Launched
Across multiple restaurant categories
9 Locations Opened
Across Taipei and Taoyuan
Featured in Leading Media
Including Vogue, ELLE, GQ, and more
Press & Recognition
The Portfolio
Our Brands
- Shrimp Daddy — Seafood Boil Restaurant (Taipei)
- Hotties — Fried Chicken (Taipei)
- Ossu — Japanese Handroll Bar (Taipei)
Fried Chicken
Hotties
Turn Up the Heat.
Nashville-style hot chicken that brings the heat and soul of the American South to every bite. Bold spice. Zero apologies.
Handroll Bar
OSSU
California Precision.
Premium temaki handrolls crafted with the freshest daily catch and California-inspired creativity. Clean. Sharp. Exceptional.
Seafood
Shrimp Daddy
Big Flavor. Bigger Fun.
Crispy, golden, and absolutely irresistible. Reimagining shrimp with the flair of the California coast.
The Evolution
Our Evolution
Every concept we've built has sharpened our point of view, expanded our operating experience, and shaped the DDG portfolio of today.
The Proposition
Why DDG
01
Clear Brand Point of View
Every concept is designed with its own identity, audience, and experience.
02
Built for Local Relevance
California-inspired ideas are translated for Taiwan with intention and market awareness.
03
Shaped by Execution
DDG builds through hands-on operating experience, iteration, and real customer response.
04
Proven Creative Range
The portfolio spans multiple categories, from seafood and fried chicken to Japanese handrolls, tacos, and steakhouse dining.
DDG
EST. 2018
OUR STORY
CALI SOUL.
TAIWAN
HEART.
“Daddy's Dining Group started with a belief: that California flavor, confidence, and culture could hit just as hard in Asia.”
With Northern California roots and years of building in Taiwan, our founder created DDG to do more than open restaurants. The mission is to build concepts with edge, identity, and staying power — brands people remember, spaces people talk about, and operating models designed to scale. Every concept is built with intention: clear positioning, sharp product, disciplined SOPs, and a guest experience that can hold up as the business grows.
Today, DDG is a founder-led hospitality group where culture meets execution. The creative has to be strong, but the systems have to be stronger. That means concepts with real energy on the surface and real operational backbone underneath — built to resonate locally, perform consistently, and grow without losing what made them special in the first place.
Parkson Shih
Founder, Daddy's Dining Group
Founder-operator building California-inspired restaurant brands with cultural relevance and scalable operating discipline in Taiwan.
“The vibe brings people in. The systems make it scale.”