風味挖寶

Late at night, hunger strikes—where to go? Head over to Late Night Eats. As the city falls into silence, late-night dining becomes more than just a way to fill your stomach—it’s a time to savor the peaceful solitude of the night.

Pioneering American brunch in Taiwan, the Diner has been setting trends since 2006. Praised by WalkerLand as the best brunch spot in Taipei, the menu spans burgers, pasta, risotto, and American desserts, all under the "All Day Dining" concept. This creates a relaxed American dining experience that has garnered praise from foreigners on social media and remains a favorite among celebrities, food lovers, and groups seeking a finest gathering spot.

Born from the pulse of urban culture in 1995, Very Thai Restaurant & Bar was among the first to combine fiery Thai cuisine with a dynamic fusion of lights, sound, and music, crafting a fresh, modern dining experience. Offering a laid-back atmosphere where city dwellers can escape the ordinary, this vibrant restaurant has drawn crowds daily. A must-visit for those who revel in trend-setting culinary experiences, it is a dazzling icon in the city's dining scene.

Cuisine is a source of pride for the Taiwanese, shaped by the island’s rich history and diverse cultural tapestry. Taiwanese dishes reflect this blend with its complex layers and nuanced flavors, a reflection of the people’s deep appreciation for quality food. SHANN SHANN reinterprets traditional Taiwanese dishes with a creative twist, elevating familiar dishes into delightful expressions of flavor, heralding a new chapter in Taiwan’s culinary heritage.

YABI KITCHEN, the seventh brand of the TTFB company limited, brings together flavors from across Asia, including Singapore, Malaysia, Thailand, Hong Kong, and Korea. This cross-cultural fusion allows diners to enjoy a curated journey of Asian tastes in a single meal.

Dadaocheng’s Table of Flavors The daughter of the Lee family, born into a dried goods shop on Dihua Street in the 1980s, grew up surrounded by her grandfather’s canned abalone business and her father’s mullet roe trade. These sea treasures became the backbone of the family’s festive feasts. Her love for cooking began as a child, helping her mother make XO sauce and abalone chicken soup, sparking a lifelong passion for quality ingredients. In 2018, The Carp opened its doors, bringing the rich flavors of Dihua Street to Da Dao Cheng’s tables. The wild mullet roe fried rice, fried with fish oil, delivers a distinctive aroma and texture, while premium abalone and fish maw slow-cooked in an 8-hour old hen broth highlight a deep respect for ingredients and culinary craftsmanship. The Carp introduces wild mullet roe to chic afternoon teas and brings abalone fish maw chicken soup into daily dining, creating a dining experience that invites both seasoned gourmands and new food lovers to explore its rich flavors.

Taiwan's only 360-degree rotating restaurant, perched 120 meters above ground, is also one of the few with live music performances. Its Western menu features signature dishes like Filet Mignon with Garlic Butter Lobster, Oven-Roasted Salmon and Shrimp, Austrian Onion Sirloin, Moroccan-Spiced Roast Lamb, and German Crispy Pork Knuckle. Dining here offers a feast for the senses, blending taste, sight, and sound into an unforgettable experience.

Blending traditional Chinese aesthetics with neon-lit cyberpunk flair, this restaurant fuses East and West in a unique dining setting that balances vintage and modern design. The menu showcases creative Taiwanese-inspired cuisine that redefines traditional flavors with a fresh, inventive approach. Cocktails are crafted with Chinese themes infused with Taiwanese elements, offering an exciting blend of cultural influences. Private karaoke rooms are also available, ideal for brand events or intimate gatherings with friends, offering an exclusive and lively atmosphere for any occasion.

This is a seafood-focused restaurant offering a chef's choice dining experience. Originally located on Beiping East Road for 15 years, it has now been operating over 2 decades at its current location on Lane 141, Heping East Road. While the menu is largely chef-curated, a few signature dishes remain. From April to June during the Donggang Tuna Season, the restaurant carefully selects hard-shell virgin crabs. Ingredients mainly come from Pingtung's Donggang and Penghu, with fresh seafood flash-frozen and transported to the restaurant, ensuring guests enjoy the freshest flavors and a truly unique dining experience.