Somehow, without me even realising it, Taipei has managed to capture my heart. Two months into a four-month journey and I’m already beginning to feel like a local – and I have to say a massive thanks to Taipei Eats for helping me understand the food scene from day one.
You may not know it just yet, but Taipei is a real culinary paradise, filled with vibrant night markets and cosy breakfast spots and upscale restaurants and everything in-between. There’s a million delicious dishes that I adore in this city, but today I’m only going to share with you a few.
1. Hou Bing and Shao Bing (Fu Hang Soy Milk)
Start your trip with a visit to Fu Hang Soy Milk for their hou bing (thick bread) and shao bing (flatbread). These breads are traditionally stuffed with scrambled eggs and Chinese fried dougnut sticks (literally the best thing in the world), coming together to create a hearty and delicious breakfast. Hou bing is soft and chewy, while shao bing is crisp and flaky, offering a delightful contrast in textures. Pair it with a bowl of hot or cold soy milk to truly transcend into foodie heaven.
2. Deep-Fried Taro Balls (NingXia Night Market)
NingXia Night Market is famous for its wide array of treats, and the deep-fried taro balls are one of the treatiest treats there are. The vegetable is mashed, shaped into balls, and fried to perfection, resulting in a sweet, rich, and buttery flavour. Is this not just the ideal snack as you explore the lively market, soaking in the sights, sounds, and smells of everyone’s favourite street food scene?
3. Oyster Omelette (NingXia Night Market)
Another favourite at NingXia Night Market is the oyster omelette, a classic Taiwanese dish. This delight combines fresh, plump oysters with eggs and a starchy batter (the Taiwanese sure do love their batter), fried to create a crispy exterior and a soft, gooey interior. Topped with a tangy, slightly sweet sauce, the oyster omelette is quite possibly the best omelette variation in the world.
4. Pepper Pork Buns (RaoHe Night Market)
At RaoHe Night Market (one of my personal favourites), the aroma of pepper pork buns cooking in tandoori ovens is nothing short of IRRESISTIBLE. The dough is rolled out and filled with a mixture of ground pork, scallions, and black pepper, then baked until golden brown. The result is a bun that’s crispy on the outside, tender on the inside, and absolutely bursting with goodness. I adore it, and you’re going to, too.
- Beef Noodles (Yansan Night Market)
Yansan Night Market (have you noticed my love for night markets yet?) is renowned for its beef noodles, a comforting and satisfying meal. Frankly, this was my first love in the city. The beef is typically slow-cooked until it is melt-in-your-mouth tender, and the broth is infused with a mix of spices and soy sauce, creating a deep, complex flavour. Served with thick, chewy noodles that soak up the broth delightfully, this is going to become one of your staple Taiwanese cravings, I swear.
- Soup Dumplings (Ming Yue Tang Bao)
Ming Yue Tang Bao offers delicious soup dumplings, also known as xiao long bao or also everyone’s favourite dish. These delicate dumplings are filled with a mixture of ground meat and hot, flavourful broth (nobody does broth like the Taiwanese). I’ve had so many of these soup dumplings during my time here, but frankly, these here bad boys are the absolute best. Be sure to bite into them carefully to enjoy the delicious broth inside without spilling it absolutely everywhere.
- Scallion Pancake (Tianjin Cong Zhua Bing)
Tianjin Cong Zhua Bing serves a divine little foodstuff referred to scallion pancakes, the dish that made me realise that whilst my body cannot process onion, it sure can process this (it was a very joyous discovery, indeed). These pancakes are made from dough layered with chopped scallions, then fried until crispy on the outside and chewy on the inside. The flaky layers and fresh taste of the scallions make it a beloved street food item in Taipei and hopefully soon, the world.
- Lu Rou Fan (My 灶)
Lu Rou Fan, or braised pork rice, is a Taiwanese comfort food staple, and My 灶 serves a version that is going to make you audibly moan. This dish features tender pork belly simmered in soy sauce, rice wine, sugar, and spices, and whilst relatively simple, the flavours are nothing short of insane.
- Shredded Chicken Rice (Liang Kee’s)
This dish features tender chicken perfectly seasoned with a house blend sauce made from chicken fat (mmm) and soy sauce. It’s another simple dish that is truly unforgettable, and I think it really highlights the goodness of Taiwanese cuisine. Note that one day I will be able to successfully eat it with chopsticks, I swear.
- Taiwanese Burger (Lan Jia Gua Bao)
Oh my god, this alone will keep you full the whole day – so make sure to skip breakfast. These fluffy steamed buns are filled with tender braised pork belly, pickled mustard greens, crushed peanuts, and cilantro, creating a perfect balance of everything that is good in the world. Imagine, the sweetness of the bun, the richness of the pork, the tanginess of the pickles, and the crunch of the peanuts… yes, I am salivating.
- Sun Cake (Lee Chi’s)
Lee Chi’s is famous for their sun cakes, traditional Taiwanese pastries that are flaky, buttery, and filled with a rich, malty syrup. It pairs so perfectly with tea (but then again, honestly, what doesn’t?), and as it was one of the first things that I tried upon landing in Taiwan, it will always have a special place in my heart. My suitcase home will literally just be filled with this sun cake.
- Shaved Ice (Long Du)
For dessert, visit Long Du for their famous shaved ice. Try their signature eight-treasure shaved ice, topped with various sweet toppings such as red beans, mung beans, barley, boba, taro, peanuts, and everything else that your heart could possibly desire. It’ll make you hope you miss your flight home, believe me.
A massive thank you to Taipei Eats for showing me the best food in the city – frankly, I wouldn’t travel with anyone else. Not only do they offer a unique and immersive way to explore the vibrant culinary scene of Taiwan’s capital, but you will be shown around by a local guide who is both passionate and incredibly knowledgable.
Note that a tour with Taipei Eats is not just about tasting food – it’s also about understanding the stories and cultural significance behind each dish. The guides offer an experience that you’re simply not going to find just by yourself, with insights into the history, ingredients, and preparation methods of the foods you try. You can meet the chefs, ask as many questions as you like, and rest easy knowing that all the food stops are going to be absolutely incredible.
So, what are you waiting for? Head over to Taipei and try some of the best food in the world. I’ll still be here (Taiwan is my new home, after all), just snacking on a scallion pancake or two.
Make My Day Cooking Lab
I’ve always loved cooking classes, but the one at Make My Day Cooking Lab was special. I spent the day learning from Chef Wayne, a passionate instructor with nearly 30 years of culinary experience and a warm, easygoing teaching style. It was so bloody fun.
When we met, Wayne explained that he’d honed his cooking skills in Melbourne as an overseas student—where he mastered everything from Italian classics to Taiwanese home cooking—and returned to Taipei in 2015 to found this charming little kitchen-lab. He was the perfect guide and teacher for a very in-depth Taiwanese cooking class (plus, he was super easy to banter with!).
Market Tour: Where It All Begins
Our morning began in the bustling Dongmen market, where Taipei’s daily rhythm hums to life among crates of leafy greens, fragrant herbs, and chatter in lilting Mandarin. Wayne led us both through the maze of narrow aisles with the easy familiarity of a local. He paused often, plucking up plump peaches, bunches of crisp water spinach, or bundles of pungent basil, explaining not just what they were, but how they fit into Taiwanese home cooking.
We lingered at stalls brimming with glistening fish on ice, marinated tofu, and baskets of bright chilies. Wayne offered cooking tips—like how to balance flavours with a dash of rice wine or how to choose the best ingredients. Between lessons, he encouraged me to taste: tiny cups of cooling herbal tea, slices of fruit I’d never seen before, and bite-sized Taiwanese snacks that seemed to burst with umami and spice, each one a miniature souvenir of local flavour.
These market visits are at the heart of Make My Day’s philosophy that cooking should be rooted in place and story. Here, you don’t just learn a recipe—you soak up the sights, smells, and sounds that bring a dish to life. By the time we left the market, bags brimming with fresh ingredients, I felt more connected to Taipei itself, ready to turn these local treasures into a meal I could truly call my own.
Traditional Taiwanese Food (No Onion!)
Back in the kitchen—a bright, welcoming space that feels more like a friend’s home than a classroom—we rolled up our sleeves and got to work transforming the fresh market finds into classic Taiwanese dishes. Each recipe came straight from Wayne’s collection, thoughtfully adapted to pack in layers of umami and fresh herbs, but never a hint of onion (due to my allergies).
Wayne patiently guided me through each step, peppering his instructions with tips and stories. He even revealed a trick I’d never come across before: stir-frying with just water instead of oil. Watching vegetables sizzle and soften without a single drop of oil felt almost like kitchen magic—and the result was light, vibrant, and deeply satisfying. Plus, I learnt how to make mushrooms sweat.
We made several dishes, but my absolute favourite was the three-cup chicken: fragrant with holy basil, its glossy sauce clinging to every tender piece, it was sticky, savoury, and irresistible. Every bite was a window into real home cooking: straightforward techniques, bright, balanced flavours, and just honest, nourishing food.
Bubble Tea from Scratch
As if the feast weren’t enough, Wayne saved a final treat: bubble tea, made completely from scratch. We started with warm tapioca starch, kneading it into a pliable dough, then rolled it out and cut it into dozens of tiny circles, rolling them into pearls. There was something meditative about forming each pearl, watching them drop into a pot of boiling water, and waiting for them to float.
Once cooked, we layered them into tall glasses with ice, fresh-brewed Oolong tea, and sipping our homemade bubble tea—sweet, toasty, with just the right chew—felt worlds away from grabbing one at a café. Soooo good.
A Personal Takeaway
When the last dish was plated and the final sip of tea poured, Wayne and I swapped stories about family cooking and chatted about life in Taiwan. It felt less like a formal class and more like gathering around a family table.
By the time we said our goodbyes, I realised I hadn’t just learned recipes. I’d stepped into a slower, more thoughtful way of cooking and eating, one that celebrates fresh ingredients, everyday rituals, and the joy of sharing a meal made with care.
Whether you’re a foodie, travel lover, or just curious, Make My Day Cooking Lab is a warm invitation into Taiwanese culture—served up by Chef Wayne with care and story. If you ever find yourself in Taipei and want to roll your own boba, taste home-style dishes in a cosy kitchen, and walk away with a full heart (and belly), this is the class to book <3
