Taipei is one of the most eating-obsessed cities in the world. It is renowned for its night markets — evening bazaars chock-full of food vendors — that stretch into the wee hours of the morning. Street food is an integral part of the culture in Taiwan’s capital, and it can be found in virtually every neighborhood.
The island has its own distinct type of cuisine, built by waves of immigrants from mainland China. Flavor-wise, Taiwanese cuisine leans to the sweeter side. Local dishes are rich in seafood, with specialties like thick, oyster pancakes blanketed with chili sauce and grilled fish.
From the land, there’s pork belly, cut into soft cubes and spooned over rice. Though its origins are contested, in 2011 the Taiwanese government held a sizable campaign to claim ownership of the dish and handed out free bowls of pork belly and rice to 1,000 people. And then there’s the iconic Taiwanese beef noodle soup swimming with tender beef shanks.
Din Dai Fung is one of the iconic restaurant origins from Taiwan. Whenever the name Din Tai Fung is mentioned, more often than not the first thing that comes to mind is the perfect xiaolongbao: fresh and juicy, thin and delicate skin, and complete with 18 folds.
Awarded one Michelin Star and ranked as one of the world’s Top Ten Best Restaurants by The New York Times, this celebrated restaurant is famous for its xiao long baos (Steamed Pork Dumplings) with 18 intricate folds, and Steamed Chicken Soup.
Some of the highlighted dishes in the restaurants were:
With roots dating back to Taiwan more than 30 years ago, the internationally renowned restaurant makes waves with branches in Singapore, Thailand, Australia, China, Hong Kong, Indonesia, Japan, Malaysia, South Korea, and USA. Check out the store near you and you might find one that is reachable.