- Addiction Aquatic Development A collection of chic eateries serving fresh seafood.
- Yongkang Beef Noodles The go-to place for Taipei's homestyle beef noodles.
- Yuelu Restaurant Traditional Hakka fare in a historic mountaintop house.
- Le Mout Taiwan-inspired French cuisine from Asia's Best Female Chef.
- Wu Pao Chun Bakery Prize-winning fusion breads in Kaohsiung.
- Do Right Hearty Taiwanese cooking in an old rice mill.
Top-quality victuals are available all year round, but certain foods are associated with particular seasons.
Year in Food
- Spring (March–May)
Lanyu’s Flying Fish Festival (April/May), a traditional coming-of-age ceremony for the island’s young men, is the only time of the year that flying fish can be eaten.
- Summer (June–August)
Try refreshing drinks made from local favourites such as winter melon, lotus root, pickled plums and mesona (a type of mint). Alternatively, down a few bowls of shaved-ice desserts with colourful sweet toppings.
- Autumn (September–November)
Grapefruit, persimmons, dragon fruit, star fruit and pears are all in season in autumn. Crabs, too.
- Winter (December–February)
This season is dedicated to the Taiwanese love of Chinese medicinal ingredients, chiefly dāngguī (當歸; female ginseng), in their cooking. The two classic winter dishes, cooked with ginseng and rice wine, are a soothing mutton stew (羊肉爐; Yángròu lú) and a ginger-heavy duck stew (薑母鴨; Jiāngmǔ yā).