Taiwan Eats

Johnny Wang: (5/5) Great fresh seafood dishes, with some of the best Sichuan steamed stinky tofu and chicken fried rice I've ever had. Steamed clams, fried fish cheeks, fish pieces, and shrimp are excellent too.

Johnny Wang: (5/5) Fantastic steamed free-range, neutered chickens and chicken oil rice. Other standouts include the fried burdock strips, crispy soy beans over veggies, and fried garlic & scallion baby squid.

Johnny Wang: (5/5) Hands down the best 太陽餅 (suncake) and traditional/typical 鳳梨酥 (pineapple cake) I've ever had, in Taiwan or elsewhere. Both of these are best served after toasting for a short while in the oven.

Johnny Wang: (5/5) Specialties here are their chicken oil rice and whole chickens, the latter of which, while slightly chewy as a result of being wild/free-range, is amazingly tender and flavorful.

Johnny Wang: (5/5) Not for the faint of tongue, with pretty heavily seasoned and spiced dishes. Definitely try their lamb pot (which you can add noodles to after), steamed fish, and chicken flat noodle sheet soup!

Johnny Wang: (5/5) Fantastic beef noodle soup. Can't go wrong with the clear or the hong shao versions, so I suggest getting both. Their beef dumplings are also delicious, with nice, almost mochi-like skin.

Johnny Wang: (5/5) Another place that serves up delicious chicken rice. Supposedly, they use Taiwanese turkeys, with tougher and more flavorful meat, which are shredded and served atop rice, chicken oil optional.

Johnny Wang: (5/5) Delicious oyster pancakes in the midst of the Ningxia Night Market. Other good eats include their clam soup, and fried pork and radish in soup. Oh, and watch the chef at work up front!

Johnny Wang: (5/5) More old-school pineapple cake than you'll find elsewhere. That means less sweet, a bit more tart, a lot more pineapple, and is great toasted and with tea. Sit down for a free sample!

Johnny Wang: (5/5) Obviously, try their namesake and get the meat dumplings made with mochi skin! The simmered pork with rice is also well worth trying. Make sure to try both with their spicy mustard greens.

Johnny Wang: (5/5) They switch things up adding salt into their milk nougat, which actually tastes much better than it sounds. Think a Taiwanese version of salted caramel! Among the best I've had.

Johnny Wang: (5/5) Excellent peanut and black sesame-filled 湯圓 (tangyuan), and even better 酒酿 (rice wine). Try the latter as a straight-up cold drink instead of a tangyuan soup base!

Johnny Wang: (5/5) The menu changes often, but try their cold 小菜 trio, fish dishes, and 水煮牛! Run by a chef owner who knows where all his ingredients are sourced, and has fantastic interior design sensibilities.

Johnny Wang: (5/5) Great food overall, but be sure to try their curry fried soft-shell crab buns, wild boar belly, bamboo, and yellow oil chicken.

Johnny Wang: (5/5) More of an eat-and-go joint for locals, serving up tasty rice flour wrapped pork balls. Don't forget to get a bowl or two of the free pork bone soup on the side!

Johnny Wang: (4.5/5) A bit of a tourist attraction, but famous for their fried shrimp rolls, which do not disappoint. They also serve up a pretty tasty braised pork belly over rice.

Johnny Wang: (5/5) Restaurant bar with a classy old-school vibe, and an excellent cocktail program serving up both classic cocktails and more unique house cocktails with quirky ingredients and even quirkier names.

Johnny Wang: (4/5) The food is pretty good in general here, but definitely try the 過橋米線 (somewhat similar to pho ga), fried mushrooms, stir-fried bean curd, and sweet buns!

Johnny Wang: (4/5) Try the hot purple rice and red bean almond tofu: tofu has the texture of mochi, and is amazing.