Whether you're seeking warmth and comfort or indulging in delicious late-night treats with friends, The MICHELIN Guide Taiwan highlights vibrant after-dark eateries — from north to south — ranging from street stalls and night markets to delicious barbecue, hotpot and street must-eats.
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Taipei
Taipei’s late-night dining scene pulses with the rhythm of the city. From the alleyway culture of Zhongshan North and Linsen North Roads, which flourished during the economic boom of the 1970s, to the bustling modern hubs of the East District and Xinyi, the city offers an impressive variety of after-hours eats that bring comfort to hungry souls.
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Along the stretch from Linsen North to Jilin Road, night owls will find a wealth of late-night eateries and sizzling stir-fry joints. A standout is Xiao Ping Kitchen, a Bib Gourmand pick that stays open until 5 a.m., dishing up bowls of silky rice porridge and a lineup of homestyle sides — think braised pork hock and dry-cooked eggplant — that warm both body and spirit on chilly nights. Just around the corner, Lin’s Vegetable Lamb Hotpot welcomes diners until midnight with its freshly sliced local lamb in a clear, flavorful broth. Beloved by locals, its stir-fried dishes and limited servings of braised lamb feet are not to be missed.
Since the 1980s, Da’an has evolved into a thriving commercial center, now home to upscale restaurants and cocktail bars that have reshaped Taipei’s nocturnal food landscape. Among the favorites are Longtail, serving globally inspired dishes with a robust wine and cocktail menu, and Dasuke, a cozy Japanese spot pairing izakaya-style plates with curated sake — both taking last orders at 10 p.m.
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In the nearby Xinyi Anhe and Dazhi neighborhoods, high-end yakiniku restaurants like Baho (Da’an) and Da-Wan tempt late-night carnivores with premium Wagyu cuts, with Da-Wan staying open until midnight on weekends.
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Taichung
The West District of Taichung is a late-night hotspot where the later it gets, the livelier it becomes.
A favorite among taxi drivers and night owls, Bib Gourmand spot Night School Braised Pork Rice stays open until 2 a.m. and draws steady crowds into the early hours. Its signature bowl features tender, well-balanced cuts of soy-braised pork belly, topped with tangy pickled vegetables and a soft-boiled egg — a combination so satisfying, it’s hard to stop at just one bite. Don’t miss the classic sides like braised napa cabbage and pork-blood soup with tender pork bits, which completes this deeply comforting late-night meal.
Just steps away, One-MICHELIN-Starred Oretachi no Nikuya (last order at 10:30 p.m.) is helmed by Chef Sam Chung, the first recipient of the MICHELIN Guide Young Chef Award in Taiwan. He personally selects and sources whole wagyu cattle, winning diners over with his expert knowledge of meat cuts and a relaxed dining atmosphere. Don’t miss the carefully prepared starters like house-made kimchi and pickled cucumbers.
Not far away, Torien specializes in counter-style yakitori, welcoming guests until after 9 p.m. The enticing aroma of charcoal from the grill draws you in, while signature dishes like chicken sashimi, pigeon, and eel rice require advance reservation.
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Tainan
In Tainan, the late-night food culture is deeply rooted in traditional street eats — so much so that locals even distinguish between night and pre-dawn rounds. While night markets are always buzzing, the heart of Tainan’s midnight food scene is the Central West District.
A Ming Zhu Xing (Baoan Road) draws crowds until the early hours, serving delicately poached pork heart and kidney in clear, fragrant broth, kept warm in classic aluminum cups. Just next door, A Wen Rice Cake operates from morning until 11 p.m., extending hours during holidays. Their golden pan-fried rice cakes are irresistible whether drenched in bamboo shoot meat sauce or paired with their signature handmade chili paste.
Lao Tseng Lamb, open until 11 p.m., is a local favorite for late-night comfort food. The menu is simple — stir-fried mutton with Chinese kale, a bowl of rice and warming angelica herb mutton soup — a no-frills combination beloved by locals.
By 4 a.m., the Central West District is already alive with the clatter of bowls and chatter of customers, especially around A Cun Beef Soup (Baoan Road) and the No Name Congee stall on Dayong Street. Meanwhile, in the North District, Shang Hao Chih Beef Soup and Hsi Lo Tien Beef Soup start welcoming guests at dawn, greeting the first light with steaming bowls of nourishment.
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Further afield, Yung Tung Milkfish in Syuejia and Lien Wu Chiao Lamb Soup in Xinhua both open as early as 5 a.m., offering traditional flavors that have stood the test of time.
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Kaohsiung
In this bustling port city, Kaohsiung’s night food scene is vibrant, flavorful, and full of character. At Beef Chief (Zihciang 2nd Road), locals gather late into the night for thin slices of freshly delivered Tainan beef cooked tableside in a rich bone-and-vegetable broth — best enjoyed with stir-fries, beer, and good company.Up in Nanzih, Yang Bao Bao (Chaoming Road) stays open until 1 a.m., serving juicy, freshly made beef and vegetarian dumplings with chewy skins and deeply savory fillings.
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Craving a comforting bowl of braised pork rice late at night? Hung Chi Rice Shop, a Bib Gourmand pick open until 10 p.m., is the second-generation offshoot of the beloved Bo Home, which stays open until 1 a.m., keeping locals well-fed after dark.
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Also beloved by night owls is Paul's Canteen, open until 11 p.m. and a hit with Kaohsiung’s wine lovers thanks to its no-corkage policy. Run by a chef-owner originally from Macau, the kitchen serves bold, creative Taiwanese dishes — think crispy truffle roast pork and red-braised pork belly with a global twist.
For something more intimate, Temperature Studio in Gangshan offers a cozy, reservation-only setting with just six seats and a chef-curated menu that changes daily. Serving late into the night, the experience evokes the warm, comforting vibes of the Japanese drama Midnight Diner, with a uniquely Taiwanese-European-Japanese touch.
Further Reading: Breakfast in Taiwan: A Fresh Morning Feast of Flavors
The article is written by Jenna Yang. Reading the original article here.
