Dumpling
No trip to Taipei is complete without a stop at Din Tai Fung, the xiao long bao house that built a global soup dumpling empire. At its original Xinyi Road branch, opened in 1972, queues of up to two hours are common — and well worth it.
Inside, delicate dumplings arrive with whisper-thin skins cradling hot, savoury broth and pork, holding firm until the perfect bite. The shrimp fried rice is light and fragrant, while the braised beef noodle soup is rich and deeply satisfying with springy, al dente noodles. It’s easy to see why the restaurant earned a Michelin star.
