Heybear Capsule Hotel

A favourite spot among locals for braised pork rice, this joint uses mostly fatty pork for its signature dish. The amber sauce has a glossy sheen and the diced pork melts in your mouth like sweets. A drizzle of house-made garlic chilli sauce adds an extra savoury, piquant dimension to the rice. Pair it with the shrimp soup, which boasts chunks of springy minced shrimp, fried garlic bits and a sweet, umami-laden broth.

This venue sports a dark colour scheme, with an eclectic mix of Chinese garden motifs and European palatial glamour. The Hong Kong chef excels in refined Cantonese fare that showcases his high-flying skill and precision. He uses Cherry Valley ducks from Yilan for his Cantonese-style crispy-skin roast duck, and Peking duck four ways. Pre-order these items to avoid missing out. For dim sum, try meticulously crafted Chinese spinach and salted egg dumplings.

Nestled in the Dadaocheng area, this family business is now run by the third-generation owners. It opens at 7am for traditional Taiwanese breakfast – egg or rice noodles served in a flavoursome stock made with pork bones, offal and chicken, or dressed in a sweet sauce. Side dishes like pork offal, boiled chicken and blanched squid are also worth trying, but their signature crispy skin braised pork is only available after 10am.

Though technically in a night market, this third-generation family business is only open from dawn till dusk. Since 1973, the regulars have been returning for its steamed sticky rice that is chewy but never mushy. Year-old aged rice is mixed with fried scallion and garlic before steamed with lean or fatty pork. It tastes best with homemade sweet chilli sauce and spicy radish sauce. Also try the oyster soup steeped in umami and plump oysters.

A buzzy spot for home-style food, Ming Fu serves big portions ideal for sharing with friends and family. Taiwanese fare is the star, including items seldom found elsewhere, such as mullet tripe and fresh fish maw. Their signature ‘Buddha jumps over the wall’ requires pre-ordering, however, unlike traditional recipes which call on pork ribs and taro, this version of the gourmet soup uses matsutake mushrooms, gingkoes and abalone.

Formerly a private dessert lab open by appointment only, Hugh turned into a sleek, minimalistic restaurant with regular hours in 2021. The 6- to 7- course dessert dining menu includes the best sweets in season, not only exquisitely plated, but also subverting preconceptions. Courses flow elegantly from one to another, presenting a variety of depth and textures. It’s also worth paying extra for the hidden improvised course. Booking is mandatory.

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.