Taipei Tastes Food Tour with 15+ Tastings

Taipei isn’t just a city; it is a 24-hour, steam-venting, neon-soaked fever dream that lives and breathes through its stomach.

Our evening feasting tour of 15+ tastings invites guests on a culinary experience around the backstreets of Taipei led by our team of professional foodie guides.

Before we get started, our tour reflects the local cuisine and the limitations of street food vendors means we unfortunately cannot cater for every dietary restriction. Here's an honest appraisal for the tour so no-one is disappointed:

✖️ Vegetarians have 3-4 less tastings due to limited alternatives at some vendors.
✓ Gluten is used in 2-3 tastings, mild gluten intolerances won't go hungry, but we advise against ✖️ celiac disease, as there are traces of gluten in 3-4 further tastings with unavoidable soy sauce.
✖️ Unsuitable for severe allergies and halal diets due to risk of traces and cross-contamination.

If you are feeling adventurous for a foodie journey, read on!

We’re skipping the air-conditioned malls for the culinary grit of Wanhua and Ximen - some of the oldest and most flavor-dense pockets of the city - to find places where Michelin recognition meets decades of family tradition and ancestral recipes.

We begin at the ornate Lungshan Temple - a technicolor sanctuary where the incense smoke of a thousand prayers meets the vibrant, chaotic Huaxi Street Night Market. Here, we’re hunting the Michelin-recognised plate of lǔ ròu fàn braised pork rice. It's a bowl of unadulterated comfort that has anchored this neighborhood for generations.

This small island has a big appetite, and there are 15+ tastings in total along the route. We’ll push through the crowds for Taiwanese Scallion Pancake, shattered and flaky from the oil, and the legendary gua bao "Taiwanese Hamburger" - a pillowy steamed bun stuffed with pork belly that’s been braised into submission.

Next, we cross into the Guangzhou Street Night Market, a gauntlet of old-school street food stalls. Here, we tackle fish tempura and the dangerously addictive, airy crunch of dì guā qiú sweet potato balls. We’ll double back past Fortune Teller Alley, where destiny is mapped out in cards and birds, before cooling the palate in Herb Alley - a leafy corridor serving as the city’s apothecary, where the air is thick with the scent of cooling roots.

Then comes the rite of passage. You can’t understand Taipei without Chòu Dòufu (Stinky Tofu), a fermented punch to the senses that rewards the brave. We’ll wash it down with a sharp, bracing yáng táo zhī star fruit beverage, and later a steaming bowl of velvety miàn xiàn flour-rice noodles.

As the night shifts gears, we enter deeper into Ximending, Taipei’s neon-drenched answer to Shibuya. We’ll navigate past the ink shops of Tattoo Street to the brutalist, retro-cool Wan Nian Building. Inside this vintage fortress of 1970s subculture, we head to the basement for ta heavy hitter: pái gǔ fàn pork chop rice - crispy, five-spice-heavy, and unapologetic.

We end the night with a mountain of bàobīng Taiwanese shaved ice. It’s the final, cooling benediction after a night spent in the trenches of Taipei's most legendary kitchens. We aren't here for the polished surfaces; we’re here for the legendary night markets, and the fermented aromas that define the Taiwanese spirit.