Madrid Classic Hotel

Come here for the island's favourite food – Taiwanese beef noodle soup. Unlike for your typical red braised variety, this shop doesn't add spicy bean sauce and Sichuan spices to the broth. Boneless short ribs are braised in a soy-based stock with vegetables and fruit for at least 3 hours. The resulting broth imparts a deep meaty flavour and a mild fruitiness; a knob of homemade beef fat takes the umami up a notch. The marinated meats are also worth trying.

This simple shop has been around for 30-odd years. Folding tables and plastic stools under the building’s overhang may not sound sexy, but its signature duck with a mild smoky flavour, served either with steamed rice, fried noodles or Hsinchu rice vermicelli soup, is more than worth the trip. The locals adore their sautéed duck blood curd with chives and pickles – the jelly-like curd works well with the sweet, sour and spicy sauce.

With a calligraphy mural and carved wooden wall art, the white interior exudes an arty vibe. The owner named it after his mother’s nickname and the mindfully prepared healthy score is also inspired by his mum. The menu sees mostly noodle dishes from Chinese provinces in MSG-free vegetarian broth rich in natural sweetness, whilst steering clear of heavily processed foods. Also try fried tofu skin roll filled with basil omelette and pork cartilage.

This stall in Dongmen Market has long been around and it specialises in thick rice noodles in a clear broth made with chicken bones. The signature seafood taro rice noodle soup is the must-try: deep-fried sea bass fillet, milkfish balls, shrimps and fried egg bits impart robust flavours; scallions deep-fried on site add extra fragrance; the chunk of creamy and starchy taro that melts in your mouth is the icing on the cake.

For 20+ years, Garden.V has been valued by locals for its authentic Jiangzhe fare served in generous portions. The three-storey space feels airy and bright thanks to full-length windows. Certain items, such as cabbage rice with Jinhua ham, need to be pre-ordered. Be sure to check out the glass display case for cold appetisers and sides – the kao fu, or fried wheat gluten with mushrooms and bamboo shoot, is savoury-sweet and incredibly appetising.

This bright, cosy shop moved into this space in 2022. Their signature item of braised pork rice topped with a sunny-side up egg has won the hearts of many local gourmets. The glistening sauce is slow-cooked for 10 hours to allow the flavours to mingle and the hand-diced pork to soften; the runny egg yolk is the centrepiece, enrobing every grain of rice with custardy nectar. Fans of spicy food should add a dab of dried radish chilli sauce with anchovies.

Since 1962, this tricycle food truck has been selling oil-blanched ba-wan – Taiwanese translucent dumplings with a pork filling, dressed in sweet chilli sauce and thick soy, and topped with minced garlic. The springy dough is made with rice and sweet potato flours and the pork filling is marinated with red yeast. Another highlight is the sausage stuffed and grilled on the spot that impresses with wine aromas and a nice balance between lean pork and fat.