Warm Life Hotel

Terracotta floor, textured walls, burgundy lanterns and dark wood furniture make for a rustic and elegant decor. On the menu, North Indian fare takes centre stage, characterised by unique spice blends that impart rich, complex flavours. Signatures such as murgh Nawabi (chicken curry) and gosht Lahori (mutton curry) feature succulent meats that have been nicely charred in the tandoori – and go down perfectly with piping hot naan made to order.

Noodles dressed in sesame sauce impart a hint of lemony fragrance, a perfect match for egg drop miso soup.

This stall at one of Taipei's busiest night markets sells Shanghai-style pan-fried buns with crispy bottoms, fluffy tops and a choice of cabbage or pork filling. Visiting the buzzy market is a fun experience for locals and tourists.

The food alone would be reason enough to visit this resort, breath-taking mountain views and hot spring baths aside. The experienced chef reimagines Taiwanese classics with novel twists. His strikingly styled appetiser, osmanthus white jade, is radish carved into flowers and steeped in home-brewed osmanthus wine, imparting floral notes, a crunchy texture, and a sweet-and-sour harmony. Local wines and teas allow diners to taste the full scope of Taiwan’s terroir.

Opening its doors in 1998, this tiny gem has stood the test of time. The short but sweet menu is packed with well-made small bites at competitive prices: gelatinous and flavoursome braised pork trotter, tender and juicy pork knuckle, and fatty and toothsome braised pork chitterlings. Dine-in customers can order bento boxes with a portion of meat, three sides and rice. Fans of spicy food should not miss the house-made anchovy chilli sauce.

Since 1987, this joint has been popular for get-togethers among family and friends on account of its remarkable traditional Taiwanese fare. With an array of both home-style dishes and banquet classics, the menu features sharing plates and comforting staples that deliver big flavours. Try signatures such as boiled free-range chicken, and Buddha Jumps Over The Wall. Taiwan-style ice lollies at the end of the meal are the icing on the cake.

Long queues at meal times are testament to just how good this tiny gem is. Customers come in droves for its silky, succulent Taiwanese-style poached chicken on steamed rice or noodles. The meat bursts with natural flavour, and well-balanced dips elevate the umami. You can also ask for the chicken leg. The menu also includes other home-style sides and soup for a wholesome meal. Wallet-friendly prices also explain its popularity.