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Deeply braised beef shank in a rich, spiced soy broth over thick wheat noodles — the benchmark dish of Taiwanese cooking, and a reliable litmus test here
Finely minced pork belly simmered in soy, rice wine, and five-spice until glossy, ladled over steamed jasmine rice — the ultimate Taiwanese comfort bowl
Bone-in chicken pieces wok-fried with sesame oil, soy sauce, and rice wine, finished with a fistful of fresh basil leaves that perfume the whole dish
Bite-sized chicken pieces fried to a light, crackling crust with Thai basil and white pepper — the Taiwanese street-food classic that no other cuisine has quite replicated