德昂尼客栈

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.

This long-standing favourite appeals to locals with Edomae sushi made with Hokkaido rice dressed in veteran chef’s own blend of red vinegars, and the finest fish that he ages himself. The tuna stands out in particular, while various zensai ranging from unagi to abalone work up your appetite for the main course. Counter seats let you stay close to the action, but the room allows for more privacy. Often fully booked, but it’s worth persevering.

In contrast with the austere façade, the plush interior is adorned with warm wood and colourful art by local artists. Chef Jim Yang has been cooking Hangzhou and Jiangzhe fare for over 30 years. In his 10-course set menu, he tells his life story with home-style recipes reinvented using European techniques. Expect ingredients that are less common in Chinese cuisine (e.g. saffron, cheese and Japanese seaweed). The tea pairings bring out the best in the food.

A portmanteau of Taiwan and terroir, Taïrroir is Chef Kai's love letter to his home island. Informed by his two decades of experience in Taiwanese and French cuisines, the menu captures local food culture in ingenious forms, underscored by Western techniques. Dishes that are wittily named to rhyme with idioms feature highly seasonal items from local producers; desserts made with local teas and fruit shine with unmistakably Taiwanese flavours.

The Ten scenes of West Lake – iconic spots in Hangzhou – are the inspiration behind this hotel restaurant's modern decor. The head chef reimagines traditional Hangzhou recipes with new ideas. Try his fairy duck soup or Dongpo pork with a trio of sides. Eating here is a multifaceted experience, with tea sommeliers who are well-versed in tea pairings and, at dinnertime, calligraphers who turn your order into artwork for you to take home.

The pristine interior exudes understated elegance. Expect a local take on executive chef Takayama-san's refined French-Japanese culinary vision. The head chef, an avid tea lover, cleverly incorporates local teas into his cooking – it features in his sauces, amuse-bouches, dinner rolls and his version of Takayama's signature seasonal vegetables with sushi rice. The experience involves all the senses – perfect for romantic dates and special occasions.

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.