38 Must-Visit Restaurants in Taipei

For an unparalleled fine-dining adventure in Taipei, visit Raw, where renowned chef André Chiang presents a meticulously crafted tasting menu in an elegant setting. Chiang, celebrated for his restaurant in Singapore, brings a blend of local Taiwanese ingredients and Western techniques to his dishes. Start with giant oysters adorned with sago pearls, followed by a creative pork over rice dish featuring puffed rice and mushrooms. The highlight is the duck breast. [$$$]

RyuGin, one of the priciest dining options in Taipei, stands out as a premier kaiseki experience. Originating from Tokyo's Roppongi district, where chef Seiji Yamamoto earned three Michelin stars for his innovative Japanese cuisine, this Taipei branch focuses on Taiwanese ingredients. Picture delicately grilled fish with mullet roe or wax apple, a fruit native to South and Southeast Asia, steeped in ginger syrup. [$$$$]

A stunning seafood haven featuring vibrant platters of fresh sashimi and ready-to-eat bento boxes. It doubles as a fish market, hot pot venue, sushi bar, and restaurant. Imagine Dean & DeLuca meets the Tsukiji fish market. (Check out our comprehensive guide to the AAD complex here.) [$$]

In 2004, award-winning barista Van Lin launched Gabee, and shortly after, he clinched the Taiwan Latte Art Championship. Gabee stands out with its extensive menu that includes carbonated coffee and inventive drinks featuring Taiwan’s seasonal produce. The sweet potato coffee, a local twist on the pumpkin spice latte, is rich, sweet, and topped with a slice of caramelized sweet potato. [$]

Located in Taipei’s historic Datong district, once a bustling harbor for merchants, Peacock Bistro is nestled behind the charming courtyard of a grand stone mansion (next to the quaint Salt Peanuts Cafe [鹹花生]). The area, now revitalized, features trendy spots amid old warehouses. The bistro’s stunning bar, lined with glass jars of various infusions, reflects the district’s traditional medicine shops. The menu offers light, modern takes on Taiwanese classics, such as oyster fritters with a contemporary twist and fried chicken with a sake and peanut batter. [$$]

In Taiwan, shortcakes filled with rich pineapple jam are a special treat often given as gifts. Unlike others that mix in winter melon to save costs, SunnyHills uses only pure pineapple, handmade for maximum flavor. These delectable treats have a short shelf life of just 15 days, so enjoy them while they’re fresh. [$]

A new addition to the Fujin Tree Group’s diverse portfolio, Fujin Tree Taiwanese Cuisine & Champagne blends traditional banquet fare with a lavish champagne selection. Enjoy classic dishes like dong po rou (braised pork belly) in a setting that eschews typical banquet hall trappings for a minimalist decor featuring delicate dried flower sculptures and sleek wooden furnishings. [$$ - $$$]

For an ideal dinner on a crisp Taipei evening, Lin’s Family Lamb Furnace is your go-to spot. This restaurant specializes solely in lamb, setting itself apart from other hot pot joints that offer a mix of ingredients like fish balls and tofu. The focus here is purely on the meat, served in a herbal broth enriched with goji berries. Complement your meal with bitter greens, like seasonal chrysanthemum leaves. Note: Lin’s closes during the peak summer months of July, August, and September due to the heat. [$$]

Mountain and Sea House celebrates the essence of Taiwanese banquet cuisine, making it ideal for group dining. All ingredients are sourced from local farms, including the owners’ own farm in Nan’ao, an indigenous area in southern Yilan County. The highlight of the menu is a whole pig encased in a salt meringue, dramatically cracked open with a hammer. Don’t miss the fried rice topped with powdered mullet roe and abalone, seasoned with traditional aboriginal spices. [$$$]

The simple pleasure of fatty pork over rice is a Taiwanese classic, and this cozy restaurant has turned it into a beloved specialty. With its nostalgic décor featuring lanterns and papered walls, My Stove offers a range of small plates perfect for sharing. Start with the crispy squid balls and tender white-cut chicken. The menu also includes rich mapo tofu with eggplant and savory sesame oil chicken served over sticky rice. [$$]

Raohe Night Market stands as a testament to Taiwan’s vibrant street food culture, originally taking shape around temples to cater to worshippers seeking a bite after their spiritual visits. As one of Taipei’s oldest night markets, it’s a haven for food enthusiasts. The highlight here is the Fuzhou-style black pepper buns, which are filled with succulent pork and served steaming hot. The line might be long, but it’s definitely worth the wait. (See our complete guide to Raohe Night Market here.) [$]

This bustling street stall, a favorite among Taipei taxi drivers, is located beneath a busy highway overpass and specializes in liang mian or ‘cold noodles.’ The noodles come dressed in a smooth sesame sauce, complemented by julienned cucumbers and a touch of chili oil. They are typically served with bowls of miso soup, enhanced with egg and gong wan, robust Chinese meatballs. Don’t miss the nearby re chao for stir-fried seafood, available until the early morning hours. [$]

Pig intestine vermicelli in a rich, thick soup might sound unusual, but it’s a dish worth trying. The delicate rice vermicelli is simmered in a starchy, aromatic broth, blending seamlessly with the tender, slightly chewy pig intestines. A side of sambal adds a spicy kick for those who enjoy a bit of heat. [$]

Fu Hang has become a breakfast sensation, attracting early risers starting at 8 a.m. Their Taiwanese breakfast offerings are a must-try: The roasted flatbreads are perfectly crisped on the outside, and the salted soy milk is topped with a delightful mix of fried dough, tiny shrimp, pickled veggies, and a hint of chili. [$]

Shao Shao Ke celebrates the bold flavors of Shaanxi, China, renowned for its love of cumin and hearty noodles. The menu features a variety of lamb and noodle dishes. Unique to this spot is their fried Chinese cheese, a treat that requires advance ordering. This crispy delight, dusted with powdered sugar, is a standout. Also, don't miss the Paomo, which consists of crumbled flatbread immersed in savory broth. [$$]

Ice Monster specializes in a delightful treat known as shaved snow — delicate ribbons of frozen flavored milk, enhanced with various toppings. Their signature “mango avalanche” features luscious cubed mangoes and refreshing mango sorbet. Having earned its place as a Taipei staple, expect long waits, especially on weekends. [$$]

While Taipei is famed for its soup-filled xiao long bao, thick-skinned steamed dumplings are a quintessential part of Taiwanese fare. Quick-serve Mytouries throughout the city serve up steaming plates of these dumplings, generously stuffed with succulent, scallion-studded meat, catering to the needs of busy locals. For a unique experience, visit Dragon Inn, a Shandong-style restaurant beloved by the Linsen South Road crowd, as well as political and business figures. Its shabby exterior and vintage wooden interior evoke a scene straight out of a kung fu movie. Dragon Inn is renowned for its hearty dumplings—don’t miss adding a dash of dark vinegar and sesame oil to your soy dipping sauce. Also, the front counter offers a tempting array of soy-braised seaweed, tofu, and various meats. [$]

Taiwan boasts a rich tradition of xiao chi, a delightful array of “small eats” available from street vendors and quaint Mytouries throughout the island. One standout in this culinary landscape is a dessert haven nestled in the food-filled Alley 216 in Taipei’s East District. Known for its fen yuan, these sweet morsels combine mashed taro or yam with sweet potato flour to achieve the prized chewy texture that defines Taiwanese desserts. Served over a bed of shaved ice, you can customize your treat with a variety of toppings, including green and red beans, stewed peanuts, taro, gingko, aiyu (a refreshing jelly from fig seeds), and of course, the beloved fen yuan. [$]

In Taipei, hot pot restaurants offering large pots of simmering broth with a bounty of fresh meats and vegetables are a common sight. Orange Shabu Shabu House distinguishes itself with its luxurious lounge atmosphere, complete with semi-private booths and attentive wait staff who cook your choices in distinctive orange-hued copper pots. The highlight here is the top-tier seafood selection, featuring stunning platters of emperor crab, succulent oysters, buttery scallops, and fresh fish filets. [$$$ - $$$$]

Taipei has witnessed a French pastry renaissance over the past decade, largely due to local pastry chefs returning from Paris to launch their own ventures. Yu Chocolatier stands out as a top contender, showcasing the finest chocolates in the city within a stylish turquoise-hued boutique that resembles a high-end jewelry store. Don’t miss their passionfruit milk-chocolate mousse cake, adorned with a luscious fruit gelee and a delicate hazelnut-praline crunch. [$$]

In Taiwanese Hokkien, “tua” signifies a cherished meal shared among friends and family. This charming two-story venue in the East District exudes the ambiance of an elegant dinner party, featuring soft lighting, vintage décor, and lush greenery. The menu, handwritten with care, offers a refined take on Taiwanese classics with a focus on seasonal ingredients. Enjoy dishes such as sausage infused with gaoliang (a local sorghum liquor), a risotto-like fried rice topped with fish roe, and braised beef with kumquat accents. To cap off your meal, indulge in a selection of house-made French pastries. [$$$]

In Taiwanese dining culture, casual Mytouries known as re chao are a staple, offering a lively atmosphere ideal for groups and a menu of salty, indulgent dishes perfect for pairing with cold Taiwan Beer. Xiao Lin stands out for its exceptional seafood, featuring everything from crispy clams and thick sashimi slices to shrimp balls with pineapple and mayo, and succulent prawns in soy sauce and wasabi. The menu also includes classic re chao fare like grilled steak, three-cup chicken, and stinky tofu. [$ - $$]

Shin Yeh has numerous locations across Taipei, but the one on the 85th floor of Taipei 101 offers the most breathtaking view in the city. As the tallest building in Taiwan (and the tallest globally until 2010), this elegant space features crystal chandeliers and white tablecloths, yet maintains an inviting atmosphere. Enjoy a menu of approachable yet exquisite dishes like squid, deep-fried oysters, lobster, and abalone. [$$$]

Globally renowned, Din Tai Fung is a paragon of Taiwanese cuisine, celebrated for its soup dumplings, or xiao long bao. Wrapped in delicate wheat flour skins, these flavor-packed pork-and-crab dumplings are a quintessential treat. Be prepared for long waits, as the original Din Tai Fung location has become a pilgrimage site for dumpling aficionados worldwide. [$$]

Established in 1963, Yongkang is renowned for its deeply flavorful beef noodle soup. Tender beef shanks are simmered in a rich broth seasoned with five-spice, star anise, and soy, creating a distinctive reddish-brown hue from hours of slow cooking. While beef noodle soup is a staple across Taipei, Yongkang’s intense flavors make it a standout choice. [$]

Beloved across Taiwan, Danzai noodles feature chewy wheat strands in a fragrant pork-and-shrimp broth, topped with a savory meat sauce. Originating from Tainan, the historic southern capital, Slack Season Noodles started as a modest street stall over a century ago and has since expanded into several sleek locations throughout Taipei. The name reflects the founder's background—a fisherman who sold minced pork noodles during the off-season to boost his income. Today, the restaurant offers a taste of Taiwanese tradition with its signature danzai noodles, prepared theatrically in a bubbling cauldron, complemented by fried oysters, crispy tofu, and stir-fried loofah with clams. [$ - $$]

Wu Pao-chun, renowned for his exceptional baking skills, garnered acclaim by winning the top bread prize at the 2010 Bakery Masters competition in Paris. His rose-lychee bread, crafted with millet wine, aromatic rose petals, and dried lychee, has captivated many. Another standout is the red wine and dried longan fruit bread, alongside the must-try flatbread filled with green olives. [$]

Chefs Richie Lin, Kai Ward, and Long Xiong, each with experience from prestigious restaurants such as Noma in Copenhagen, Per Se in New York, and Quay in Sydney, have combined their talents at their small-plates restaurant, Mume. Expect to enjoy innovative dishes like chicken liver brulee enhanced with Shaoxing wine and refined appetizers such as scallop ceviche layered with delicate daikon and ginger. The meal concludes with a savory short rib seasoned with pastrami spices. [$$$]

Now known as Gēn Creative (where “gen” translates to “root” in Chinese), chefs Eric Liu, Hansang Cho, and Melanie Garcia continue to craft their unique culinary creations. Their menus evolve frequently, highlighting their farm-to-table approach and seasonal ingredients sourced from across the island. A standout item is the tantalizing “fried soup” bites — once featuring hot-and-sour soup encased in a crispy, breaded shell.

At Mr. Meat, even the decor is a tribute to their passion for meat, with walls featuring meat-themed artwork. Their hot pots offer a global selection of meats: from luxurious Iberico pork of Spain and cherry duck thigh of Taiwan, to Berkshire pork belly from the US and lean venison from New Zealand. The house broth is a tangy sour cabbage soup, designed to balance the richness of the meats. [$$$]

Housed in a meticulously restored early 20th-century Japanese dormitory, Leputing combines a restaurant, garden, and art gallery within its serene, minimalist design. The original architectural elements are elegantly integrated into the space, providing a tranquil dining environment where the focus is on the vibrant fusion cuisine. The ever-evolving set menus blend French, Japanese, and Taiwanese flavors, adapting seasonally to showcase fresh, local ingredients from small island farms. [$$$ - $$$$]

*Be sure to explore the gallery, which highlights traditional Chinese and Taiwanese indigenous dyeing techniques and offers a range of scarves and accessories for purchase.

James Kitchen is a haven for traditional Taiwanese fare. Although it opened recently, this quaint spot on Yongkang Street, decorated with nostalgic memorabilia and accompanied by soft strains of old Taiwanese and Japanese melodies, feels timeless. Owner James Tseng has dedicated his life to mastering jia chang cai, or homestyle cooking. The menu is a tribute to comforting classics like fried eggs with dried turnips, crispy oysters, and the famous lion’s head meatballs made with crab and pork, slowly braised with cabbage. The highlight, however, is the rice topped with lard, sautéed scallions, soy sauce, and pork fat—a dish that, despite its humble origins, continues to delight. [$$]

Along Fuxing South Road, a stretch famed for its late-night diners, Xiao Lizi Rice Porridge stands out with its hearty congee. This popular spot offers a rich buffet of sides including garlic-sautéed cabbage and Taiwanese specialties like duck blood stewed with pickled mustard greens. As night falls, the atmosphere shifts from a family-friendly setting to a lively hotspot perfect for observing Taipei’s vibrant nightlife. [$]

Referring to this place as just a “shop” seems an understatement. Nestled in the bustling area near National Taiwan Normal University on Heping East Road, this modest street stall attracts a long queue of eager patrons day and night, regardless of the weather. The highlight? Their luo bo si bing, or radish cakes—shredded radish encased in a crisp pastry shell, fried to a golden perfection. Another favorite is the cong you bing, or green onion pancake: Flaky dough rolled with green onions, fried until crispy, and optionally topped with a runny egg. [$]

In Taipei's teahouse scene, Wistaria stands as a beacon of tradition and influence. Chou Yu, the owner, has played a pivotal role in popularizing pu-erh tea both locally and internationally. Pu-erh, a dark, aged fermented tea from Yunnan, is the star here. Beyond its extensive tea offerings, Wistaria is steeped in history, having once served as a secret meeting spot for artists, intellectuals, and political activists during Taiwan's push for democracy. [$$]

Chef Lam Ming Kin, known for his stints in prestigious kitchens across Paris, New York, and Hong Kong, brings his culinary artistry to Longtail. Already celebrated for his French-inspired ChouChou, Lam’s new venture showcases his talent for blending contemporary flavors influenced by his global travels. Expect a symphony of Southeast and East Asian ingredients in inventive dishes like shrimp sliders with pickled onions and Sriracha mayo, and pork chops with sukiyaki sauce and taro. Longtail also features a standout cocktail menu and a late-night kitchen that caters to after-hours guests. [$$ - $$$]

The gua bao, Taiwan’s take on the hamburger, is a beloved treat: a fluffy bun stuffed with tender, stewed pork belly. Although it originated in Fujian, China, it’s become a Taiwanese staple, especially during the annual Weiya celebrations. At Lan Jia, you can choose between lean or fatty pork, but the real treat is a mix of both. The bun is topped with pickled mustard greens, peanuts dusted with sugar, and a sprinkle of cilantro. [$]