Taiwanese Cuisine

The ubiquitous summer street drink of Taiwan and Southern China. An incredibly simple, vibrant red, icy blended drink relying entirely on the natural sweetness of peak-season watermelon.

Forget the artificial purple powders. Authentic taro milk tea is made by blending sweet, starchy, freshly steamed taro root with jasmine green tea and milk, creating a thick, earthy, highly textured drink.

The decadently sweet, highly visual Taiwanese drink that took the world by storm. Warm, chewy tapioca pearls cooked in a thick brown sugar syrup, coated around a glass, and filled with ice-cold fresh milk.

A cooling, earthy, slightly minty black beverage loaded with soft, slurpable chunks of grass jelly. Extremely popular in hot climates for its refreshing properties.

A wildly popular, sweet, refreshing iced drink from Taiwan. It has a unique, deep caramel flavor with a subtle fruity undertone, made by slow-cooking winter melon with brown sugar.

The global phenomenon from Taiwan. A refreshing, creamy, sweet iced black tea filled with chewy, caramelized tapioca pearls.

The most infamous Chinese snack. Fermented tofu that smells pungently of decay, but when deep-fried, transforms into an incredibly savory, crispy, and addictive delicacy.

The most famous dish in Taiwan. Bone-in chicken pieces braised in a sizzling, sweet, and savory glaze of sesame oil, soy sauce, and rice wine, finished with fresh Thai basil.

Fluffy, pillowy steamed lotus leaf buns stuffed with melt-in-your-mouth red braised pork belly, pickled mustard greens, cilantro, and crushed peanuts.

A deeply savory, comforting bowl of tender braised beef shank, chewy wheat noodles, and a rich, spiced dark broth.

The ultimate Taiwanese comfort bowl. Minced pork belly slowly braised in soy sauce, rice wine, five-spice, and fried shallots, served over hot rice with a braised egg.

A hearty, portable breakfast roll. Chewy steamed sticky rice wrapped tightly around a crunchy Youtiao, savory pork floss, and pickled mustard greens.