Monday, 13 April 2026

Taipei (台北) @ Taiwan in Spring's Bloom

“Some Places Don’t Demand Effort — Only Presence.”

Taipei has become one of my most familiar and comforting destinations — a city I return to again and again. In fact, my last trip was in 2023, when I ended up visiting twice within just six months, each time with my MR by my side. Those journeys were filled with small rituals, favourite spots, and the easy rhythm that comes from knowing a place well. And now, here we are here once more, ready to create new memories while revisiting the city that always feels welcoming.


西門小辣椒魷魚羹
The shop’s name, which I humbly translate as Little Chili’s Thick Squid Soup, makes it clear that the star of the menu is indeed this hearty squid soup. 


Having operated for decades, the place is most memorable for the grandmother at the stove—her gentle presence and steady hands have become part of its identity, radiating warmth and tradition. 


This was my first visit, as I usually find myself at Tian Tian Li next door, but on this rainy afternoon, after arriving in Ximending with Mr. Lee and my husband (both already hungry despite breakfast just hours earlier), we noticed Little Chili was quieter than Tian Tian Li and decided to step inside, partly to escape the downpour and partly drawn in by the grandmother’s inviting figure. 

At its heart is the stove, where pots bubble and steam rises, filling the room with the rich aroma of satay broth.

The eatery itself is modest and nostalgic, with simple tables and stools in a functional space designed more for feeding than impressing. 


Since squid isn’t really our dish of choice (but we love deep fried squid balls), we decided instead to order two bowls of braised pork rice, two bowls of stewed pork belly rice, and two servings of the thick, crispy fish soup.


Stewed pork bellies rice - It has a noticeably lighter hue than the darker, soy-heavy versions. Its flavor leans toward a gentler, more restrained seasoning—pleasant but not as bold or caramelized as the heavier styles. The pork belly itself is well-stewed, tender, and yielding, with the fat and lean layers melting together so smoothly that even those with weaker teeth can bite and chew it easily. Paired with the soft rice and bamboo shoots, it feels like a comforting, home-style dish—simple, hearty, and approachable, though perhaps lacking the depth and intensity of the old Hokkien taste you’re nostalgic for.

The braised pork rice - It’s lighter in color than the usual darker, soy-heavy versions you might expect. Instead of mini slices of pork belly, the shop uses minced pork, which gives the dish a different texture and makes it feel less fatty—almost a leaner, everyday comfort food. The sauce coats the rice gently, offering a savory balance without overwhelming richness. Taste-wise, it’s acceptable and satisfying, though for those who grew up with the heavier Hokkien-style braises, it may feel a little restrained. Still, the minced pork is tender and flavorful enough to make each spoonful enjoyable, a simpler take on a classic that carries its own charm.


The crispy fish thick soup - A true delight—the broth carries a deep umami flavor that feels both comforting and satisfying, yet the fish pieces remain surprisingly crunchy even after soaking in the stock. That contrast between the rich, velvety soup and the crisp bite of the fish makes each spoonful memorable. It’s the kind of dish that lingers on your palate and in your thoughts, which explains why you found yourself returning late at night just to take it away for supper. 


青雲閣 Misty
This is a striking café in Wanhua, Taipei, set within a century-old Baroque-style building that once served as one of the grandest brothels during the Japanese colonial era.


Carefully restored after years of decline, the space now blends its ornate façade and historical resonance with modern café culture, offering specialty coffees, teas, and desserts in a setting that feels both nostalgic and contemporary. Sitting here for a break, means experiencing more than just a café stop—it’s a pause inside a living piece of Taipei’s layered history, where the echoes of its past mingle with the quiet hum of today’s conversations.


The pendant lights with their leaf-like glass shades cast a soft, natural glow that warms the room, while the wooden-framed windows add a timeless touch. Patterned benches tucked into corners create inviting spots to sit, making the space feel both cozy and thoughtfully designed.


The counter area is sleek and contemporary, equipped with espresso machines and decorated with plants, blending heritage with café culture. Along the hallway, informational posters in both Chinese and English recount the building’s journey from brothel to cultural revival, serving as subtle reminders of its layered past.

There is a mini testament of the history of this building on the wall.  These short and sweet notes outline its transformation from a grand brothel during the Japanese colonial era into the restored café you see today. They don’t overwhelm with detail but instead offer just enough history to spark curiosity, allowing visitors to sip their coffee while quietly reflecting on the stories embedded in the architecture. It’s a subtle way of honoring heritage—reminders that the space is more than just a café, but a living fragment of Taipei’s cultural memory.


On the second floor, aside from the quiet tables filled with customers, it was the crystal chandelier that immediately drew my attention. Hanging elegantly from the high ceiling, its intricate facets caught the warm light and scattered it across the room, adding a touch of opulence to the otherwise minimalist café setting. The contrast between the chandelier’s grandeur and the simple wooden chairs and glass-topped tables below created a striking balance—an atmosphere that felt both refined and inviting, as if history and modern comfort were meeting in one luminous centerpiece.

Our order of coffees and cakes: two lattes with delicate flower-shaped latte art, a cup of black coffee, a classic tiramisu, and the rich, creamy matcha Basque cheesecake. The contrast between the bittersweet cocoa of the tiramisu and the earthy, slightly roasted notes of the matcha cheesecake gave your break a balance of flavors—light and indulgent at the same time, perfectly paired with the warmth of the coffees.

It really is the kind of place where time slows down—between the soft lighting, the restored details, and the quiet hum of conversations, two hours can pass almost unnoticed. That cosy pause gave you the perfect chance to recharge before heading into the next chapter of Wanhua, where Lungshan Temple awaits with its incense-filled courtyards, ornate carvings, and bustling energy.


Lungshan Temple (艋舺龍山寺)
The majestic Lungshan Temple (艋舺龍山寺) is always a must-visit whenever I’m in Taipei, and I’m grateful to be here again. I’ve already shared in earlier blogs about how powerful and meaningful this temple is, so I’ll simply let this visit speak for itself.


Beyond being a sanctuary for those seeking peace and solace, it’s also a place of striking beauty—perfect for capturing photos. 

Mrs. Lee, for instance, found the temple so pretty that she asked for several snaps, turning its timeless charm into cherished memories.

This bowl contains sets of jiaobei divination blocks, a traditional tool in Chinese temples used by devotees to communicate with the gods. They are always thrown in pairs, and the way they land reveals the divine response: if both blocks show the same side, it means “No”; if one faces up and the other faces down, it means “Yes.” The ritual is simple yet deeply symbolic, often performed after prayers or offerings to seek guidance, affirmation, or clarity from the deity. It’s a practice that embodies both faith and humility, reminding worshippers that answers come not from themselves but from the divine will.

This corner of the temple is dedicated to Yue Lao, the God of Love, and it’s a spot I enjoy lingering at. Here, single men and women come with quiet hopes, asking questions like “Will my love arrive soon?” or “Is the person I’m dating the right one?” They pray with sincerity, then cast the jiaobei divination blocks to seek an answer. When the response is “Yes,” smiles light up their faces; when it’s “No,” disappointment shows, though some try again immediately while others choose to return another day. Watching this ritual unfold feels like witnessing the tender intersection of faith and longing, where devotion meets the universal search for love.


The atmosphere of spring is in the air, where big colourful lanterns add a festive glow to the streets. Their vibrant hues sway gently, casting playful shadows that enliven the scene. The cheerful display invites passersby to pause and admire, filling the moment with warmth and celebration.

A glimpse of temple artistry—an elaborately carved and painted wooden panel, rich with floral and scroll motifs in vivid reds, blues, greens, and golds.

That’s quite an unusual and fascinating detail to stumble upon in a restroom cubicle. A sign warning that an alarm will sound if someone stays inside for more than 16 minutes feels both quirky and practical—it’s clearly meant as a safety measure, but it also adds a touch of unexpected humor to the everyday. It makes you pause and think about how even the smallest corners of public spaces can carry their own stories and curiosities.

A glowing scene unfolds—a mythical creature lantern rising gracefully from swirling cloud motifs, its vivid colors shining against the night, embodying both festivity and tradition in one radiant display.


As we left the temple, the sight of endless rows of glowing yellow lanterns hung above, each marked with red inscriptions. Their warm light formed a radiant canopy against the evening sky, a luminous farewell that carried us gently into the night.


Guangzhou Street Night Market (廣州街觀光夜市)
This is historically part of what was known as Monga Night Market (艋舺夜市), centered around Longshan Temple in Wanhua. The name “Monga” refers to the old name of the Wanhua district, and the night market area traditionally included Guangzhou Street, Wuzhou Street, and Xichang Street.


Guangzhou street night market is a lively 150‑meter stretch packed with food stalls, shops, and entertainment, offering a rich mix of traditional Taiwanese snacks and everyday culture. The atmosphere is vibrant and bustling, with vendors lining both sides of the street and an endless array of choices to explore.

Walking through feels like entering the heart of old Taipei—bright lights overhead, the sizzle of woks filling the air, and the irresistible aroma of street food drifting through the crowd. Beyond the culinary delights, stalls also sell toys, household goods, and general merchandise, making it a place where locals shop as much as visitors wander.


Liang Xi Hao (兩喜號)
This brand carries more than a century of Taipei’s food heritage,was founded in 1921 by Chen Liang-Xi as a modest roadside stall near Longshan Temple.

In its earliest days, dishes were sold from a bamboo carrying pole in the traditional 擔仔 style, before the business moved into Guangzhou Street Night Market and eventually established a flagship shop.

 Today, it is run by the fourth generation, who continue to preserve the authentic flavors while updating the dining space for modern comfort.

In 2021, the eatery was honored with a Michelin Bib Gourmand, a recognition of its century-old tradition of serving affordable yet outstanding food.


Its star dish is the squid thick soup, a sweet-savory broth with tender squid, often paired with fried rice noodles— but we are not squid supporters (but we love deep fried squid balls, we ordered fried bee hoon, fried tofu, fried pork strips and blanched lettuces. 

The fried bee hoon - straightforward yet deeply satisfying dish, embodying the essence of old Taipei comfort food. The thin rice vermicelli is stir-fried until lightly golden, carrying a gentle smokiness and savory seasoning while remaining light and springy. It’s served in generous portions, not overly oily, and designed to be enjoyed on its own or alongside other side dishes. This simplicity is exactly what makes it special—an unpretentious, heritage staple that has been part of the restaurant’s menu since its earliest days, offering diners a taste of tradition with every bite.


Fried tofu - one of those understated side dishes that quietly wins you over. Served golden and crisp on the outside, it gives way to a soft, silky interior that feels almost custard-like. The flavor is clean and mild, making it a perfect counterpoint to the richer, heavier items on the menu. It’s often enjoyed with a dipping sauce or simply alongside noodles, adding a satisfying crunch and gentle warmth to the meal.

Fried pork strips - A hearty favorite, offering a satisfying crunch with every bite. Thin slices of pork are marinated, lightly coated, and fried until golden, creating a crisp exterior that gives way to tender, juicy meat inside. The seasoning is subtle yet savory, allowing the natural flavor of the pork to shine while adding just enough richness to complement the lighter dishes on the menu.

Blanched lettuces - Simple yet refreshing side dish that adds balance to the meal. The crisp leaves are quickly blanched to preserve their bright green color and tender crunch, then lightly seasoned or drizzled with a delicate sauce to highlight their natural sweetness.



艋舺夜市｜現炸花枝球
This stall in Guangzhou Street Night Market have been a staple snack for decades, with many locals recalling their presence for more than 30 years. 

These golden, crispy spheres are made from fresh squid mixed into a seasoned batter, fried until crunchy on the outside while remaining tender and chewy inside. 

Served piping hot, they release a savory seafood aroma that instantly draws crowds, making them one of the most iconic bites in the night market. Their long-standing popularity reflects the enduring appeal of simple, flavorful street food that captures the spirit of old Taipei.

碳烤香腸七里香
This stall has been part of Guangzhou Street Night Market for well over twenty years, becoming a familiar stop for locals and visitors alike. The stall is best known for its charcoal-grilled foods. 

Behind the counter, two workers tend the grill with precision, brushing sauce over the skewers to deepen their aroma and shine. The combination of sizzling sounds, rising steam, and careful craftsmanship creates an atmosphere that is both lively and irresistibly appetizing, drawing diners in with the promise of freshly grilled street food.

Rows of chicken butt skewers rest on the trays, glistening and ready to tempt eager diners.

The chicken nuggets offer a lighter bite—golden and crunchy on the outside, tender within, seasoned just enough to be comforting and easy to enjoy.
The famous “七里香” chicken butts, skewered and roasted until the skin turns crisp and smoky while the inside stays juicy and rich. The flavor is indulgent, fatty, and deeply savory, with the charcoal adding a distinctive aroma that lingers


Bopiliao (剝皮寮)
This area makes a perfect stop before heading back to Ximending. Its preserved Qing‑era brick houses and Japanese colonial facades line narrow lanes, offering a glimpse into Taipei’s past with weathered walls and cultural exhibits. 

The quiet, historic atmosphere contrasts beautifully with the lively night market nearby, creating a smooth transition from heritage to nightlife as you catch a cab back to your hotel, supper waiting to end the evening on a warm note.


XMD at night is a dazzling mix of neon lights, bustling crowds, and endless energy. The pedestrian streets come alive with music, chatter, and the aroma of sizzling street food drifting from every corner. 


Young locals and visitors weave through fashion shops, quirky stalls, and themed cafés, giving the district its signature vibrancy. Street performers and flashing billboards add to the spectacle, making every turn feel like a scene from a movie. 
The atmosphere is both playful and electric, perfect for wandering hand in hand and soaking in the pulse of Taipei. As you and your Mr head out for supper nearby, Ximending sets the stage for a first night in town that feels unforgettable.


西門麵店
Google Map: https://maps.app.goo.gl/JpMo4TyAZMu9MjLc9 - the best trotter rice (销魂猪脚饭)
The star of the menu is the pork trotter rice which the shop proudly named it 销魂猪脚饭 which means “Soul-stirring Braised Pork Trotter Rice” in English.

We joined the long queue with high expectations, curious to see if this dish truly lives up to its name. At the shopfront, trays of glistening trotters and the rich, bubbling braise gravy are displayed like a promise of indulgence.

Trays of glossy braised pork hocks, their rich glaze hinting at deep, slow-cooked flavor—one of the kitchen’s signature highlights.

Steaming bowls of noodle soup lined up on the counter, we noticed the broth rising in fragrant clouds as fresh greens and tender meat complete each serving. 
The lively kitchen in motion, with staff carrying bowls and tending pots amid the hiss of steam, an atmosphere of efficiency and warmth that embodies the spirit of Taiwanese comfort food.
Even at 9 p.m., the wait stretched to about thirty minutes. When our turn came, we placed our order, made payment, and were promptly assigned a table. We chose two bowls of pork trotter rice along with a side of pork ball soup. 

As the dishes were being served to neighboring diners, I couldn’t resist snapping a quick photo of the beef noodle soup passing by—though I don’t eat beef, the sight of the tender, well-stewed chunks was impressive.
At last, our order was served, and the presentation looked delightful. Each dish arrived with care, arranged to please both the eye and the appetite. The vibrant colors and textures made the table feel inviting. It was a feast as beautiful as it was satisfying.
The pork ball soup was a clear, delicate broth, lightly seasoned, with handmade pork balls that were tender yet springy, accompanied by fresh greens and scallions—a nostalgic taste of Taipei’s street food simplicity.

The pork trotter rice was the true centerpiece. The trotter itself was glossy and tender, with layers of skin and meat that had soaked up the savory-sweet braising sauce. Each bite carried a melt-in-the-mouth richness, balanced by the accompaniments: fried tofu that absorbed the gravy, pickled mustard greens adding tang, crisp cucumber slices offering freshness, and a touch of chili for brightness. 

The interplay of textures—gelatinous pork skin, soft tofu, crunchy vegetables—made the dish deeply satisfying, while the warm rice tied everything together.
POV: The pork trotter rice is very tasty but not "soul-stirring" to us. My Mr said, I am skilled to cook this dish at home.  

Louis's Breakfast (路易士早餐吧)
A cozy, family-run eatery in Wanhua that has become a favorite for its hearty, affordable morning meals. The layout is simple and welcoming, with clean tables and walls decorated by notes and doodles left by travelers, giving the space a playful, personal charm. 
The menu blends Taiwanese staples like egg rolls, toast, tuna pancakes, and iron-plate noodles with Western-style sets such as croissant burgers and English breakfasts, all priced reasonably. Drinks like fresh milk tea and coffee round out the offerings, while fried items are praised for being crisp yet not greasy. 

Staffed mainly by a husband-and-wife team, service is warm, efficient, and personable, with customers jotting down orders on slips to keep things organized. It’s the kind of place where the food is comforting, the atmosphere homely, and the staff make you feel welcome—no wonder you’ve returned three times for breakfast.

The wall of frames at Louis’s Breakfast is a lively collage of customer notes and doodles from around the world, each one adding a personal touch to the café. It creates a warm, communal atmosphere, turning the space into more than just a breakfast spot—it feels like a place where travelers leave behind their stories and good wishes.

Fried carrot cake with egg scallion pancake has a layered taste: the carrot cake is savory and slightly chewy, while the egg and scallion pancake adds a crisp edge and a fragrant onion note, making the combination hearty yet aromatic.

Fried carrot cake with gyozas brings together two comfort foods—the carrot cake’s soft, pan-fried texture pairs with the gyozas’ juicy filling and crisp skin, creating a mix of earthy, garlicky flavors balanced by the dumplings’ savory punch.

Chinese pancake with egg, ham, cheese, and corn is indulgent and satisfying, with the egg binding everything together, the ham adding saltiness, the cheese melting into creamy richness, and the corn offering bursts of sweetness for contrast.

Fried chicken cutlet noodles deliver bold flavors: the noodles soak up a savory sauce, while the chicken cutlet is crunchy outside and tender inside, adding a meaty depth that makes the dish filling and comforting.

And this is exactly how Louis’s Breakfast serves their hot coffee—sealed in cheerful paper cups with colorful printed lids and straws, a style common in Taiwan’s drink shops.

On our second visit to Louis’s Breakfast, I spotted my own contribution high up on the wall of frames—a cheerful note from Singapore wishing Louis good luck. Seeing it among the colorful sketches and messages from travelers around the world felt like rediscovering a little piece of ourselves left behind.

Second visit for breakfast again, we love the friendly environment
Fried kway teow with chicken slices offered a smoky wok‑hei aroma, with silky noodles absorbing savory soy flavors and tender chicken adding a satisfying bite. 


Returning to the fried carrot cake with egg scallion pancake, you found the same comforting mix of crisp edges, chewy interior, and fragrant scallion notes, a dish that feels both rustic and indulgent.

The Chinese burger with chicken patty was hearty yet playful—soft, slightly chewy flatbread encasing a juicy patty, layered with seasoning that balanced saltiness and umami.

Third visit on the day we returning back to Singapore. 

By the time you returned that day, the boss had warmed up to us, and the familiar spread of fried carrot cake, scallion pancake, Chinese pancake, and fried kway teow felt even more comforting—a simple, happy local breakfast. 


Mr. Lee’s addition of the sandwiches made with pork paste, egg, and ham brought a new layer of flavor: the pork paste was savory and slightly sweet, the egg soft and binding, while the ham added a salty edge. 


Sanrio Theme 7 - 11 (六福門市)
This is a smaller Sanrio-themed 7‑Eleven (I visted the bigger one on my previous trip) in Taipei, which is a pastel pocket of joy, transforming a convenience store into a playful character world. 

Its exterior greets you with soft pink tones and cheerful Sanrio figures, while inside the walls and lights are adorned with Hello Kitty and friends, making the space feel cozy and whimsical.
 Though compact, the shelves are stocked with themed snacks, drinks, and limited-edition items, alongside everyday essentials, so it still functions as a proper 7‑Eleven. Even the coffee cups and packaging carry Sanrio designs, turning ordinary purchases into keepsakes.
 The décor is immersive, with characters peeking from corners and pastel details woven throughout, creating a sense of delight at every glance.
 Despite its smaller size compared to the flagship branch, the atmosphere feels intimate and easy to explore. Visitors often stop to take photos, drawn by the Instagrammable charm of the pink interiors. 

The store balances practicality with cuteness, offering both local snacks and collectible items. It’s cheerful without being overwhelming, a quick stop that leaves you smiling. For travelers, it becomes more than a convenience store—it’s a memorable slice of Taipei where daily life meets Sanrio magic.


Ama Museum Taipei (阿嬤家－和平與女性人權館) 
Google Map: https://maps.app.goo.gl/y83H7mUVc55KcHdUA?g_st=am (close on sun & mon, open at 10am)
The Ama Museum in Taipei leaves its mark from the very beginning. The act of pressing the bell at the main door, stepping into a plain building, and riding the lift to the 5th floor feels almost symbolic—like crossing a threshold from the ordinary into a hidden chamber of memory. 

When the door opened, the sight of an Austrian volunteer at the counter was unexpected yet deeply human. That brief exchange in English, warm and genuine, immediately reminded you that the stories preserved here resonate far beyond Taiwan, drawing people from across the world to stand in solidarity.

After paying the modest NTD 30 entry fee, you entered a space that, while small in scale, carried immense weight. The museum houses over 5,000 materials and 730 artifacts—videos, books, photographs, and survivor testimonies—that together weave a narrative of suffering, resilience, and dignity. 


Each display is carefully curated, intimate rather than overwhelming, allowing the voices of the women forced into sexual slavery during Japanese rule to speak directly to the visitor. 



The atmosphere is heavy but respectful, designed to foster reflection rather than despair.
Walking through the exhibits, you encountered stories that were raw and unflinching ,yet also filled with courage. Photographs and cultural relics gave texture to the testimonies, grounding them in lived reality. 


The emotional resonance was undeniable: the pain of the victims etched itself into your heart, leaving you with a sense of responsibility to remember and to share. 


The museum’s modesty—its hidden location, its simple entry process, its quiet rooms—only amplified the impact, making the experience feel personal, almost like being entrusted with a secret history.

By the time you left, the conviction was clear: remembrance is not passive, it is an act of justice. The cruelty of war was laid bare, but so too was the resilience of those who endured it. 

My wish to visit a similar museum in Seoul is a natural extension of this journey, a desire to connect threads of history across borders, to honor victims wherever they are, and to affirm the universal need for peace and human rights. 

The Ama Museum transforms quiet reflection into conviction, ensuring that the voices of the past continue to shape the conscience of the present.


Dihua Street 
Dihua Street is one of Taipei’s most nostalgic quarters, where the past lingers in its red‑brick shop houses, baroque facades, and narrow lanes once bustling with tea and textile merchants. 

At its heart stands the Taipei Xia Hai City God Temple, a small yet deeply revered shrine dating back to 1859, where locals and visitors alike come to pay respect to the City God and Yue Lao, the matchmaker deity. Stepping inside, the air is thick with incense and devotion, a contrast to the lively trade outside. 
For Mr. and Mrs. Lee, the visit was both a cultural introduction and a spiritual moment, connecting them to Taipei’s heritage in a way that felt intimate and profound.
Walking there with your Mr on earlier visits was already familiar, but bringing Mr. and Mrs. Lee for the first time gave them a chance to feel the old‑world charm firsthand.
 The street today is a blend of tradition and modernity—herbal shops, dried goods, and fabric stores sit alongside chic cafés and boutiques, creating a living museum of commerce and culture.




Ba Fang Yun Ji
Ba Fang Yun Ji at Guisui Street, near Dihua, is one of those places that feels like a ritual stop whenever you’re in Taipei.

Soya bean milk - three white and one black—was a simple but satisfying choice. The white was smooth, lightly sweet, and creamy, with a gentle nuttiness, while the black had a deeper, earthier flavor with a faint roasted edge. Together, they offered a comforting balance of familiar softness and bold richness.

The potstickers at Ba Fang Yun Ji are the kind of dish that makes you want to come back again and again. Crisp on the outside with that golden, pan‑fried edge, they give a satisfying crunch before revealing a juicy, flavorful filling inside. The balance of textures—crispy shell and tender meat—makes each bite addictive, with a savory richness that lingers. You love them so much that if dining alone, a plate of ten would be more than enough for lunch, both filling and deeply comforting. They’re simple, honest dumplings, yet prepared with such consistency that they’ve become your personal favorite, a highlight of every visit.
The dumplings noodle soup is light and comforting, with clear broth that lets the juicy dumplings shine, their savory filling balanced by the soft noodles.
The pork chop noodle soup, which Mr. Lee ordered alongside with me, is heartier—the broth richer; the noodles soaking up the flavor of the tender, slightly peppery pork chop, making it a filling and robust choice.

The chilli dumplings noodle soup turns up the heat, the broth infused with spice that clings to the noodles and dumplings, giving each bite a fiery kick while still keeping the dumplings’ juiciness intact.



Modern Mode Cafe
Modern Mode Café on Dihua Street is a retro‑styled spot that feels both nostalgic and chic, set within a restored old building that carries the charm of Taipei’s historic quarter. 

The staff are attentive yet relaxed, contributing to the welcoming feel without breaking the café’s subdued rhythm.

Opened in the 2010s, it has become a favorite for those seeking a moody, Parisian‑inspired atmosphere, with its darker interior tones, antique furnishings, and soft lighting that create a romantic, intimate vibe.
The hot café au lait we had was a comforting classic—freshly brewed coffee softened by the generous pour of warm milk, creating a smooth, creamy balance. The aroma was rich yet mellow, with the bitterness of the coffee rounded into a gentle sweetness. 
Served in a simple white cup and saucer, it carried a cozy elegance, inviting to linger over each sip. The texture was velvety, neither too heavy nor too light, making it the kind of drink that warms both heart and soul.


The hot chocolate Canelle was a decadent treat, rich and velvety with the deep flavor of cocoa softened by frothy warmth. What made it distinctive was the cinnamon—its gentle spice infused the drink with a fragrant, almost festive note, lingering on the palate after each sip.


Wulaopot (無老鍋(台北中山店)
My return to Wulaopot in Zhongshan carried the same ease and warmth as before, and it was a joy to share that atmosphere with Mr. and Mrs. Lee on their first visit. The service once again stood out—staff were unfailingly polite, attentive, and accommodating, striking a perfect balance between professionalism and friendliness that made us feel cared for without ever being rushed. They anticipated our needs, checked in at just the right moments, and maintained a calm, welcoming presence throughout the meal. While the price is on the higher side, I found it well worth it for the quality of the experience.

Wulaopot’s signature white soup is the heart of its dining experience, a broth that feels both nourishing and indulgent. Milky in appearance, it carries a depth of flavor that comes from slow simmering—rich yet gentle, with a natural sweetness that balances the savory notes. The base is often enhanced with ingredients like mushrooms, red dates, goji berries, tofu skin, and scallions, which release subtle layers into the broth as it bubbles away at the table. 
At Wulaopot, the tofu in the white soup is a quiet star of the meal. Offered free‑flow, it adds a sense of abundance and generosity to the dining experience. Each piece soaks up the broth beautifully, transforming into little pockets of flavor—soft, silky, and deeply satisfying.
The black pork slices at Wulaopot are presented beautifully, thinly cut with delicate marbling that promises both tenderness and flavor. Once dipped into the signature white soup, the slices quickly turn succulent, absorbing the broth’s richness while retaining their natural sweetness. The texture is silky yet substantial, offering that satisfying bite which makes black pork such a prized choice for hot pot.

The pork belly slices at Wulaopot are presented with a touch of artistry—rolled neatly on a bamboo mat so that the alternating layers of pink meat and creamy white fat are clearly visible. Once simmered in the signature white soup, the slices soften into a melt‑in‑your‑mouth richness, balancing savory depth with comforting sweetness. Simple yet indulgent, they embody the communal pleasure of hot pot.

The napa cabbage at Wulaopot arrives fresh and neatly layered, its pale yellow leaves and crisp white stems adding brightness to the table.

The fish dumplings at Wulaopot turned out to be such a highlight that you couldn’t resist ordering them twice. Their texture was springy yet tender, with a clean, delicate flavor that paired beautifully with the white soup, making each bite feel both comforting and refined. At first, you assumed they were handmade by the in‑house chef, given their quality and presentation, but the staff later explained they were sourced from a supplier.
The true handmade fishballs crafted by Wulaopot’s in‑house chef were an absolute revelation—springy, tender, and bursting with fresh flavor that felt worlds apart from anything mass‑produced. Their texture had that perfect balance of lightness and bite, carrying the broth’s richness while still shining with their own natural sweetness. It was one of those “OMG” moments at the table, so good that you and your Mr couldn’t resist ordering them twice.



The peach smoothie at Wulaopot is smooth, lightly sweet, and wonderfully refreshing. Served free‑flow, it’s the perfect palate cleanser after a rich hot pot meal—cooling, easy to drink, and gentle on digestion. Its abundance adds a generous touch to the dining experience, leaving guests satisfied yet refreshed.

JSP Breakfast (呷尚寶西門店)
This breakfast shop traces its roots back to the late 1990s, when the brand was first established in New Taipei City, making it more than two decades old today. The Ximen branch carries that same identity but in a compact form—its layout is clean and straightforward, with only a handful of tables available. Because of the limited seating, many customers, like you, end up taking their orders to go, which has become part of the shop’s rhythm. 

Despite the small space, JSP maintains its reputation for quick service and affordable Taiwanese breakfast staples, blending local flavors with Western touches in a way that has kept the chain popular for years.
The menu is known for its wide selection, offering an extensive range that caters to different preferences and routines. It’s structured to feel expansive, with categories spanning from quick bites to more substantial options, and a variety of beverages to complement them.

My order at JSP Breakfast was quite a spread, showcasing both local and Western‑inspired staples. It gave the meal a sense of variety and fullness, reflecting the shop’s mix of influences and offerings.

The fried noodles carried that familiar wok‑hei aroma, savory and satisfying. 

The hash brown with sausage leaned into a Western breakfast touch, crispy and hearty.
The pan‑fried carrot cake brought in a classic Taiwanese flavor, soft inside with a golden crust.
The Chinese pancake with ham, cheese, and egg tied it all together with a fusion of textures—chewy, savory, and indulgent.

POV: The the male staff in charge of beverages mistakenly handed your two coffees to dine‑in customers, then tried to switch them into takeaway cups after several minutes. You rightly asked for a fresh re‑do since the drinks had already been out for nearly ten minutes, but instead of acknowledging the issue, he argued with reasons that didn’t hold up, showing a surprising lack of basic hygiene awareness. Fortunately, the front staff intervened, instructed him to remake the drinks, and offered you an apology, which you accepted. What struck you further was noticing that other staff who witnessed the commotion showed visible displeasure toward him, suggesting this wasn’t an isolated lapse but a recurring issue that he needs to improve upon.


Jin Feng Lu Rou Fan (金峰魯肉飯)
Jin Feng Lu Rou Fan (金峰魯肉飯) is a Taipei institution dating back to 1969, giving it more than half a century of history. 
The shop’s layout is compact and bustling, with tightly arranged tables that often require diners to share seating with strangers due to the constant crowd.
 Service follows a clear protocol: staff assign you a table, orders are placed through a QR code, food is delivered directly to your seat, and payment is made afterward at the cashier. 
The staff operate with brisk efficiency, focused on keeping the flow smooth despite the heavy demand, though the atmosphere can feel hurried given the volume of customers. At the heart of the menu is the star dish, lu rou fan—braised minced pork rice. 

Google often praises Jin Feng Lu Rou Fan as the best braised pork rice in Taipei, and we came with curiosity to see for ourselves. Looking at the dishes, the presentation was simple and homestyle, yet the taste left us feeling it didn’t quite live up to the reputation.
Interestingly, the tofu stood out more for us, well‑braised and flavorful, perhaps even surpassing the so‑called signature dish. 
 While the braised pork rice was decent, we found it rather average compared to many smaller shops and stalls that deliver deeper flavor and satisfaction—places like Tian Tian Li in Ximending or Shorty Cai in Beitou, which we feel set a higher benchmark. As we glanced around and overheard conversations, it seemed others shared similar impressions. Overall, while Jin Feng carries its fame and history, our experience suggests it may not be a spot we’d return to, given the many other options in Taipei that offer stronger taste and value.



Nanmen Market (南門市場) 
One of Taipei’s oldest and most storied markets, dating back to 1907, which gives it well over a century of history. 


Today, it remains a vibrant hub filled with an astonishing variety of goods—everything from festive delicacies and preserved specialties to ready‑to‑eat snacks and household staples. 

The renovated building makes the experience more organized and pleasant, but the sheer abundance of stalls and offerings can easily overwhelm even the most focused visitor.



Giving yourself just one hour to explore was a smart choice; with so many tempting items, it’s easy to lose track of time. Sticking to that rule allowed you to enjoy the atmosphere and energy of the market without being swept away by its endless goodies.


Nordace Uni-style mall 
Nordace is a travel and lifestyle brand best known for its sleek, functional backpacks and accessories, often marketed online rather than through physical retail.


 That’s why finding a large selection at Uni‑Style Mall felt like such a treat—you and your Mr finally had the chance to see, touch, and choose in person after eyeing the brand for some time. 

The experience was even more rewarding because the store offered a 10% additional discount along with 5% VAT savings, making the final price lower than what’s available online. Walking away with one bag each, you not only enjoyed the tactile experience of selecting together but also felt satisfied that the purchase was both practical and cost‑effective.


Dreamers Coffee Roasters A8 Store 
Dreamers Coffee Roasters is a relatively new Taiwanese café brand, founded in 2019, and it has quickly established a presence in Taipei’s busiest districts, including the Shin Kong Mitsukoshi A8 mall in Xinyi. The A8 outlet embodies the chain’s modern, lifestyle-oriented design, with a bright, open-plan layout where the counter and dessert display greet customers right at the entrance, perfectly positioned to catch the flow of shoppers. 

Seating is arranged along the sides and extends outdoors, a mix of compact tables and stools that often feel scarce compared to the demand. Despite the long queues that are typical of Xinyi’s maze-like shopping scene, the staff here maintain a calm professionalism—polite, efficient, and attentive even under pressure.

My order of the seasonal salt caramel latte, pistachio snow mist latte, choco mousse cake, and tiramisu aligned seamlessly with their rotating specialty drinks and European-inspired dessert offerings, which are showcased prominently to entice passersby and create a sense of indulgence amid the vibes.


King Pork Wan Nian Store (金園排骨萬年)
Such is a true Ximending institution located at the B1 of Wan Nian Building, it is founded back in 1973 and now proudly run by the second generation of the family. With more than fifty years of history, it has become synonymous with the almighty pork chop rice, a dish that draws loyal crowds day after day.

When you arrived at 4 PM—well outside typical meal hours—we still found a line forming outside, a clear sign of its enduring popularity.

The anticipation built as we waited, and after fifteen minutes the queue moved indoors, bringing us right up beside the bustling kitchen.
From there, we watched the staff at work, scissors snipping through freshly fried pork chops that were larger than my palms, their golden crust gleaming under the lights.


The sight of the enormous chicken drumsticks was equally tempting, adding to the sense of abundance and tradition.
We placed our order on the order chit: two pork chop rice, one pork chop curry rice, with blanched lettuces and prawn fritters as sides before were being ushered to our table.

We were presented with the soup of the day shortly after we seated, it was seaweed soup which look clear and bright, with strands of tender seaweed floating in a delicate broth. The flavor was clean and slightly briny, carrying the essence of the sea without being overpowering, and it served as a refreshing palate opener before the heavier dishes to come.

Prawn fritters :Each fritter is golden-brown and crisp on the outside, with a light batter that gives way to juicy, tender prawn inside. The texture contrast is what makes them so satisfying—the airy crunch of the coating followed by the sweet, briny bite of the prawn.

Blanched lettuces : A simple yet refreshing side dish that balances the richness of the fried pork sets. The greens arrive glossy and tender, lightly cooked to retain their natural crunch and sweetness. A drizzle of light soy-based seasoning and a touch of oil give them a savory sheen without overpowering their clean flavor.  

Pork chop curry rice : Another dish that is served as a set too, it is comforting and familiar with its Japanese-style curry influence. A thick, mildly spiced sauce with tender chunks of carrot and potato blankets the steamed rice, adding sweetness and warmth. The golden-fried pork chop, crisp outside and juicy inside, sits alongside, letting you enjoy it either dipped in curry or on its own. Pickled vegetables and simple greens complete the plate, cutting through the richness and making the set feel abundant yet balanced.

Pork chop rice : It is served as a full set, hearty and traditional. At the center is the oversized, golden-fried pork chop—crisp on the outside, juicy within—resting on a generous mound of steamed white rice.
 Around it are neatly arranged accompaniments: braised cabbage for softness, tangy pickled vegetables for brightness, and strips of tofu skin that add a savory, chewy contrast. Each element balances the richness of the pork, turning what could be a simple dish into a complete, comforting meal that feels both abundant and thoughtfully composed.



The soup of the day was different on our return visit, this time a clear broth filled with bean sprouts, carrot pieces, onion, and a few green beans. Its flavor was light and refreshing, with a gentle sweetness from the vegetables and a clean finish.


We ordered the deep-fried prawn fritters again, a dish we truly enjoy and can’t resist repeating. Their golden, crispy coating and sweet, juicy prawn inside make them an irresistible favorite. Each bite delivers that perfect crunch followed by a burst of briny flavor.

The deep-fried tofu here is a real treat—crispy on the outside with a golden shell that gives way to a soft, silky interior. It’s topped with a savory brown sauce, rich with minced garlic and onions, which soaks into the tofu and adds layers of flavor.

Chicken drumstick rice - It is served as a full set, and it looks equally impressive with its oversized, golden-brown drumstick resting beside rice and assorted sides. The big chicken drumstick is the star of the plate—roasted to a deep golden-brown with skin that’s crisp, slightly smoky, and glistening from its juices. Beneath the skin, the meat stays tender and succulent, pulling easily from the bone with each bite. Its sheer size makes it feel indulgent, yet the flavor is balanced, rich without being heavy.
This rice bowl stands out as a lighter variation compared to yesterday’s sets, yet it remains just as satisfying. The steamed rice is topped with savory cubes of braised tofu, minced meat that adds depth, and a mix of cabbage, carrot, and mushroom cooked until tender and naturally sweet.


At 7:30 a.m., Ximending feels like a city just waking up. The streets are quieter than the usual bustle, with shop shutters still down and only a few early risers moving about. 


The little kitty you spotted really does look like the “mafia of Ximending” — perched with confidence, green eyes fixed straight ahead, as if surveying its territory on a morning patrol.
Food stalls begin to stir, the aroma of breakfast drifting into the cool morning air. A handful of locals walk briskly, while others linger with coffee, enjoying the calm before the crowds. 

The neon signs stand silent, waiting for the day’s energy to return. It’s a rare, gentle moment in a district better known for its nonstop vibrancy.

This lane (Hongkong street) in Ximending has a character all its own — narrow, atmospheric, and layered with history. The older buildings, with their mix of brick, concrete, and corrugated metal, give it a raw, lived-in feel, while the red lanterns strung above add a festive, almost cinematic touch


Nanmei Coffeeshop
We arrived right at 8 a.m., among the first few customers, and Mrs. Lee was delighted to find tables available on the ground floor — no need to climb upstairs before coffee. The place had that early-hour calm, with the aroma of freshly brewed coffee drifting through the air and the quiet chatter of staff preparing for the day. Sitting at level one gave us a cozy view of the street outside, where the city was just beginning to stir. It felt like the perfect start: a simple, welcoming space, warm service, and the promise of a comforting breakfast to ease into the day.

On this visit, being seated at level one of NanMei Coffeeshop gave me a fresh perspective on the place. From here, I could really admire the interior — the warm wood tones, the clean lines of the furniture, and the subtle mix of stone and panel textures on the walls. Compared to our previous time upstairs, sitting here feels more connected to the café’s rhythm, watching the morning unfolds as customers filter in and the aroma of coffee fills the space. It’s a cozy vantage point that makes the experience even more enjoyable.

Nostalgic menu of old-school Taiwanese breakfast sets and specialty brews. You’ll find ham-and-egg sandwiches, thick toast, waffles, and hearty combos alongside their famous orange coffee, which blends fresh juice with black coffee. It’s a place where simple comfort food meets retro café charm, perfect for starting the day with both flavor and atmosphere.

The dripping Columbia black coffee at NanMei is all about simplicity and depth. The brew is strong yet smooth, with a lingering bitterness that feels both invigorating and comforting

Cappuccino is a gentler contrast to its bold black coffee — smooth, creamy, and layered with a velvety foam that softens the bitterness of the espresso beneath.
The egg and butter sandwiches - Soft white bread, lightly toasted or left pillowy, holds a filling of creamy butter and tender egg, giving a balance of richness and comfort.


The waffle is a true indulgence — golden brown, crisp on the outside yet soft and airy within, each quarter forming a neat circle on the plate. The square pockets catch pools of syrup, giving every bite a sweet, caramel-like richness. At the center sits a bowl of whipped cream, light and fluffy, perfect for spreading across the warm waffle or dipping piece by piece. It’s the kind of simple but satisfying treat that pairs beautifully with a morning coffee, turning breakfast at NanMei into something cozy and memorable.


Poya
For me, it is a must to visit Poya where I can get everything I want under one roof. Hidden across four stories in Ximending, it feels like a treasure trove waiting to be explored — each floor packed with aisles of beauty products, household essentials, snacks, and quirky finds. 
The variety is impressive, from everyday necessities to little indulgences, making it easy to lose track of time while browsing. I’ve done plenty of good shopping here on past trips, and every visit feels like uncovering new surprises. It’s one of those places where practicality meets pleasure, and I always leave with bags full of things I didn’t even realize I needed until I saw them.

Ay Chung Rice Flour Noodles (阿宗麵線)
A visit to Ximending always feels incomplete without stopping by Ay Chung Rice Flour Noodles The shop is as bustling as ever — the crowd gathers, the line moves quickly, and diners stand shoulder to shoulder enjoying their bowls right on the street. 

This time I opted for takeaway, and the flavor was just as memorable as before. 

The noodles are silky and smooth, served in a thick, savory broth that clings to each strand. What makes the dish distinctive are the braised pork intestines: tender yet slightly chewy, infused with rich, meaty depth from long simmering. Together with the broth’s garlicky tang and a touch of vinegar, the combination is hearty, comforting, and unmistakably Ay Chung.


Popcorn Chicken King (台灣鹽酥雞)
Back at Popcorn Chicken King, it’s impossible not to return to the same favorites we loved before. The place is just as busy as ever — you order, pay, and then wait while the kitchen works through the crowd. On weekends, the wait can stretch to half an hour or more, but the anticipation only makes the crispy popcorn chicken and squid balls taste even better when they finally arrive.


The signature salt and pepper popcorn chicken is everything you’d hope for — bite-sized pieces of chicken, marinated until the flavor runs deep, then fried to a golden crisp. 

Each morsel bursts with juiciness inside, while the seasoning of salt, pepper, and a hint of garlic clings to the crunchy exterior, making it addictive and impossible to stop at just one.
Alongside it, the squid balls bring their own charm: springy, savory spheres with a distinct squid flavor that I can really taste in every bite. They’re lightly fried, giving a crisp shell that yields to a chewy, flavorful center.


No wonder it feels natural to return here for supper on the last night in Taipei; it’s a ritual of comfort and indulgence that caps the trip with flavor and nostalgia.


Star Fruits Ice (成都楊桃冰)
A beloved old-school drink stall in Taipei, famous for its refreshing starfruit juice. Founded in 1966, it has been around for more than 50 years, making it a true piece of the city’s culinary heritage. Its signature drink is starfruit juice often prepared with a touch of salt, giving it a sweet-sour balance that’s both thirst-quenching and uniquely Taiwanese. Over the decades, it has become a nostalgic stop for locals and visitors alike, treasured for its simple, authentic flavors and its enduring place in Taipei’s food culture.



P & Q Pharmacy (專品藥局)
When one of us was hit hard by the flu, complete with a relentless cough, I made my way to a nearby pharmacy where a licensed pharmacist was on duty.


 After explaining all the symptoms in detail, he carefully prescribed the necessary medication. The plan was organized into two days’ worth of doses, each neatly packed into individual sachets. 
What impressed me most was the extra thoughtfulness — he even marked a small “tick” on the sachet meant for the third dose of the day, making it easier to keep track. It felt reassuring to have medicine prepared with such care and precision, a small gesture that made the whole experience more comforting.


焗工坊
This is a small, nostalgic eatery tucked inside the Taipei Station underground mall, part of the sprawling Taipei City Mall that stretches beneath the busy transport hub. It’s the kind of place you stumble upon while weaving through anime shops, electronics stalls, and clothing boutiques, and it offers a comforting break from the bustle above.

Taiwanese pork rice served in a stone pot. The base of steamed white rice comes piping hot, with slices of marinated pork laid neatly on top, tender and savory with a slight char.

Taiwanese Pork chop rice - a dish that’s practically a national comfort food. The star is the crispy, golden-fried pork chop, juicy inside with a savory marinade. It’s paired with plain white rice and a few homely sides: a sauced fried egg for richness, sautéed greens for freshness, and soft fried tofu for balance.

Japanese-style curry chicken omurice - a fluffy golden omelet draped over rice, topped with neat streaks of ketchup, and flanked by thick curry sauce. The curry is rich and mildly sweet, with tender chunks of meat, carrots, peas, and potatoes, creating a hearty balance against the soft egg and rice.


Li Yi Cake Shop (李儀餅店)
Tucked within the underground mall of Taipei Main Station, is a century-old bakery that carries with it the charm of tradition. The shop itself is compact but neatly arranged, with shelves and glass cases displaying rows of pastries, each carefully presented to highlight their heritage. 

The staff are known for their warmth and attentiveness, often guiding customers through the choices with genuine friendliness, which makes the experience feel personal despite the busy station setting.


We are here for the sun biscuits which is one of the well-known brands in Taiwan. 

Their sun biscuits are the highlight—flaky and buttery with a delicate sweetness, the pastry layers melting softly on the tongue while the filling adds a gentle richness.

 It’s a taste that feels both nostalgic and refined, a perfect balance of texture and flavor that explains why these biscuits remain one of Taipei’s most treasured treats.


The crowd of the XMD night scene was thick with energy, people flowing past in waves, laughter and chatter blending into the hum of the city. It felt like Taipei was showing us its most vibrant, youthful side — a dazzling farewell filled with color, light, and life.




Hai Chan Zhang (海產張小館)
One of those old-school Taiwanese eateries where the cooking feels deeply rooted in tradition, and every dish carries a sense of homely comfort. On this repeat visit, with four of you at the table, the spread was generous enough to showcase the kitchen’s strengths.


The pork belly with preserved vegetables was rich and soulful — the fatty layers of pork melting into tender bites, balanced by the salty-sour tang of the preserved mustard greens. Together, they created a harmony of textures: soft, gelatinous pork against the fibrous chew of the greens, with the braising liquid seeping into the rice like a rustic gravy.

The stir-fried french beans brought a crisp freshness to the meal. Cooked quickly over high heat, they retained their snap, while the wok imparted a smoky edge. Lightly seasoned, they offered a clean counterpoint to the heavier dishes, refreshing the palate with each bite.

The mapo tofu was a comforting rendition of the Sichuan classic, adapted to Taiwanese tastes. The tofu was silky and delicate, bathed in a savory sauce that leaned more toward umami than fiery spice. Minced pork added depth, while the gentle chili heat lingered without overwhelming, making it approachable yet satisfying.

Finally, the steamed grouper was the highlight of refinement — the fish tender and naturally sweet, lifted by a simple soy-based dressing and garnished with scallions. The steaming preserved the purity of the flesh, allowing the freshness of the seafood to shine through.

Altogether, the meal captured the essence of Taiwanese home-style cooking: hearty, balanced, and deeply satisfying. Each dish complemented the other, from the richness of the pork belly to the brightness of the beans, the comforting tofu, and the clean flavors of the fish. No wonder the table was cleared — it was a feast that spoke of tradition, care, and the kind of flavors that linger long after the plates are empty.


天天利美食坊
One of the most enduring food institutions in Ximending, a place that has been serving comforting Taiwanese staples for decades. 


Its reputation was built on being a bustling local eatery where residents would line up for their favorite braised pork rice, but over the years it has transformed into a landmark for visitors from abroad. Today, the queues are filled almost entirely with tourists including us, and much of the crew consists of foreign workers as well, though the lady boss still oversees operations from the back, maintaining continuity with the shop’s roots. 

Although the local vibe has faded, replaced by the energy of international visitors, the food itself has remained remarkably consistent. The braised pork rice still delivers the same comforting depth of flavor, and the sight of the sizzling griddle outside evokes memories of its earlier days.

The tables are very limited so you will guide to your table upon your order at your turn in the queue. Mr & Mrs Lee goes after the fishball noodle soups, I go for the simple braised pork rice and my MR opted for the star of the menu remains the braised pork rice topped with a half-cooked egg (月見滷肉飯) and fishball soup as a side.
The vermicelli fishball noodle soup is one of those dishes that feels deceptively simple yet carries a quiet elegance. The broth is clear and light, simmered to a gentle sweetness with a touch of savory depth, making it soothing rather than heavy.
Fishball noodles soup - What makes this bowl distinct is the use of yellow wheat noodles, which add a chewy, slightly firm texture that contrasts beautifully with the soft fishballs.

The normal braised pork rice (滷肉飯) is a classic example of Taiwanese comfort food — simple yet deeply satisfying. Unlike the more indulgent version topped with a half-cooked egg, the plain braised pork rice focuses entirely on the meat and sauce. The pork is simmered until tender in a soy-based braise, infused with hints of star anise, garlic, and rice wine, creating a savory-sweet balance that clings to each grain of white rice.

The braised pork rice topped with a half-cooked egg (月見滷肉飯), a dish so beloved that it has earned a poetic nickname suggesting it is “soul-stirring.” The pork is tender and savory, the soy-braised flavors balanced by the silky richness of the yolk that melts into the rice. 

The fishball soup here is actually what Singaporeans would call “Fuzhou fishballs.” You can tell they’re handmade because the shapes aren’t perfectly uniform or smooth, giving them a rustic authenticity. 


Each fishball is stuffed with a savory meat filling that’s well-seasoned, juicy, and flavorful, offering a satisfying contrast to the springy fish paste exterior.


Fiery Coffee Stand
Fiery Coffee in Ximending is a compact yet distinctive café that operates purely as a takeaway kiosk, but its charm lies far beyond the coffee cups it serves. 


The shop has earned a loyal following not only for its specialty brews but also for the presence of its charismatic “shop manager,” a handsome French bulldog owned by the founder, who often greets visitors and adds a playful warmth to the experience. On my morning visit, I stopped by for a caffeine boost and ordered four brown sugar lattes.
 The staff kindly explained that I could select my preferred coffee beans, and after some thought I decided to upgrade to the “Full City Roast” with a small top-up.
 Watching the barista grind the beans and prepare each cup with care was part of the ritual, and when I finally tasted the latte, it was a revelation — creamy, layered with a pinewood aroma, and carrying a subtle kick of caramelized nuts.
 The flavor surprised me in the best way, and everyone in my group loved it. This little kiosk has now firmly secured a spot on my “Must Visit” list for future trips. 

And of course, no visit would be complete without approaching the four-legged shop manager for a photo and a few affectionate pets, which made the stop even more memorable.

Mr. and Mrs. Lee’s smiles bring the trip’s story to a gentle close, radiating the joy of shared meals and discoveries. Captured on the bus in Taipei, their relaxed expressions convey ease and contentment. The quiet of the ride sets their happiness against the lively city beyond, showing how companionship makes moments memorable. With this tender scene, the blog of the trip reaches its end.


And just like that, we’ve arrived at the final stop on this blog journey—thank you so much for walking alongside me through every story, snapshot, and sensory moment. If you’d like to continue exploring, I’ve gathered links to my other posts from this trip for Taiwan below. Each one offers a different glimpse into the places, flavors, and feelings that made this adventure unforgettable:



As Taiwan is one of the common destination for me, below are the links of my footprints that we had scattered around Taiwan throughout the years.
POV: Actually, I had made more than above trips to Taiwan, I have been to the west, east and south too,  I am just lazy to share those aging blogs.


In the meantime, I’d love to share a few reflections from our earlier journeys through China. Below you’ll find links to blog posts from past trips—each one capturing a different slice of the country’s charm, from quiet lanes to bustling streets.

It would mean so much if you had a moment to dive into a few more of the unforgettable adventures we've shared. Each one holds its own story, waiting to be rediscovered.

You're warmly invited to explore my other travel blogs, featuring adventures across France, Japan, China, Thailand, Malaysia, and even a few unforgettable cruises.
This coming May, we will be traveling to Kyushu to attend a formal family wedding, celebrated with the grace and symbolism of the traditional Shinto ceremony. Beyond the wedding itself, we’ll also take time to explore Kumamoto, Hakata, and the surrounding region, discovering its landscapes, culture, and everyday rhythms.

To stay connected and catch the latest updates, feel free to follow me on social media: Facebook page: followblueginger, Instagram page : followblueginger , TikTok page: bluegingerkaren and Tumblr page :followblueginger.
Thanks for being part of the journey!
"I travel because seeing photos in books and brochures was not good enough for me, To be there, that was everything"


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