9 Hotel Taipei

Established for over 20 years, the restaurant expanded in 2026 into a bright, comfortable two-storey space. The signature lamb soup, slow-cooked in Chinese angelica, comes in five different cuts, such as thinly sliced meat and skin-on parts. Amber in colour, the broth is clean and refreshing with a mild sweet finish. The soup is best paired with rice or noodles – both topped with the house-made braised pork sauce, slow-simmered from pork skin and fat for rich, savoury depth. Braised pork rice and dry egg noodles are standouts.

After 20+ years, this family business is now run by the second-generation owner. The must-try sea bass soup uses a stock made with milkfish, tomato, onion and clams, and without oil, cooking wine or other seasoning. The sea bass is then poached in the stock until half-done for a velvety texture. If you are not good with bones, ask for the trunk instead of the head or tail. And be sure to try the pork trotter braised in soy with charcoal-roasted maltose.

This noodle joint tucked away among residences is run by a married couple. Their signature beef noodle soup comes in two varieties: red braised and clear broth. For the former, Australian beef shin is cooked in a spiced soy-based marinade until tender. The latter is a golden ox-bone soup with thick slices of local beef brisket with a soft but toothsome texture. The flavoursome broth clings to the bouncy noodles, which are made fresh daily.

Popular among locals for its breakfast since 2016, this spot appeals to regulars with cordial service and rustic, traditional flavours. In the food sector for 20+ years, the owner makes the soya milk, flatbread, egg crepe rolls and xiao long bao himself. His signature pastry bun filled with spring onion and peppered pork satisfies with its bouncy texture and aromatic filling. Ask the owner when the freshly baked flatbread is due out of the oven.

Thanks to floor-to-ceiling windows, diners can sit back and appreciate the beauty of a century-old camellia tree in the yard. The menu is mostly Hakkanese, with some Jiangzhe dishes, jazzed up by creative touches and elegant plating. The signature braised pork belly with dry pickled mustard greens boasts tender texture and succulent flavours, while pickled cucumber cuts through the richness. Also try braised napa cabbage with pork-stuffed tofu.

The built-in stoves and soup pipelines lend this simple shop its unique character. For over 20 years, it has focused on just two items on the menu – duck thick soup and duck meat rice. At about 75 days old, local mule ducks are braised, deboned and thinly sliced, boasting tender, silky meat. Onion, bamboo shoot and garlic are added to the broth for mild warmth and sweetness. A sprinkle of chilli powder gives an extra dimension of flavour.

This cheerful joint near an MRT station specialises in bak kut teh. On top of the typical braised pork in Chinese herbal soup, the menu also rolls out a ‘dry’ version – fall-off-the-bone pork is sautéed with aromatic herbs and seasoning in a claypot. The broth here boasts mellow herbal instead of peppery aromas. You can specify the cut you prefer, such as spareribs, leg or trotter; optional add-ons include tripe, intestines, tofu puffs and mushrooms.