Best Taiwanese Cuisine in Taiwan

Set within a heritage building rich in historical charm, the restaurant revisits the grand banquet cuisine of 1930s Taiwan. The menu centers on labor-intensive traditional dishes, showcasing the kitchen team’s exceptional craftsmanship. A signature highlight, the suckling pig, features a carefully selected young pig marinated in fermented tofu before undergoing a meticulous roasting process. Served in three ways, it delivers crisp skin, tender meat and remarkable depth of flavor.

Located in a traditional sanheyuan-style courtyard house, this warmly nostalgic restaurant is run by three sisters and specializes in Taiwanese home-style cooking. Set menus typically comprise four to six dishes and a soup designed for sharing. A defining feature is the use of seasonal produce and edible flowers grown on the family’s own farm. Among the highlights is a sauté of seasonal vegetables with mashed taro, offering a pleasing contrast between creamy softness and crisp freshness.

With driftwood woven throughout the space, the restaurant exudes a relaxed, natural ambience. The Atayal chef brings a creative perspective to Taiwanese cuisine, incorporating indigenous ingredients such as maqaw (mountain pepper) and wild herbs. Game meats and foraged mountain vegetables also feature prominently, alongside subtle Southeast Asian influences, resulting in dishes that are distinctive, expressive and deeply personal.

Decorated with vintage newspapers, retro signage and nostalgic memorabilia, the space evokes a playful sense of old Taiwan. The menu centers on classic home-style dishes, from sesame oil eggs to braised pork served in gua bao — all generous in portion and good value. Guests can help themselves to lard rice and finish with shaved ice desserts, making it an inviting setting for family gatherings or casual meals with friends, where warmth and nostalgia define the experience.

Located next to the historic Grand Mazu Temple, the restaurant draws inspiration for both its name and spirit from its surroundings. With nearly two decades of experience, the chef presents a more focused menu than usual for Taiwanese restaurants — a concise, single-page selection of refined, smaller portions suited to solo diners or intimate gatherings. Highlights include the classic banquet dish of squid and whelk soup, a rarity in southern Taiwan and well worth seeking out.

At Yung Yen, young Chef Ferris Hsia carries forward his father’s culinary legacy while forging his own path. The menu features classic home-style Taiwanese dishes elevated through refined technique to bring out the natural flavors of the ingredients. The team offers thoughtful recommendations based on group size, and the relaxed atmosphere makes it ideal for family dining. A standout dish, shrimp with scrambled eggs, shows a delicate control of oil temperature, pairing silky eggs with plump, springy shrimp in perfect harmony.