Everything Else I Ate in Taiwan (Yong Kang Street and Din Tai Fung)

My husband and I had conflicting agendas for our trip to Taiwan. His was “Sleep” and mine was “Eat.” In our five day trip, I had breakfast by myself three times. Who chooses sleep over complimentary, luxury hotel, buffet breakfast?! Makes no sense to me, but it did show how much my poor hubby needed some good rest. So in the battle between “Sleep” and “Eat”, I let Sleep win… most of the time.

We arrived at our hotel in Taipei in the early afternoon and after dropping off our luggage I was ready to GO! GO! GO! LET OUR EATING ADVENTURES BEGIN! But Matt crawled into the bed and curled up in a “I have no intention of leaving here any time soon” kind of way.

“FINE. But I’m setting the alarm for 8pm and then you and I are going OUT!” I said, in a “If you don’t wake up, I’m leaving you here alone and I may never come back” kind of way.

Thankfully (for our marriage) Matt managed to wake up and we headed out to Yong Kang Street, a vibrant little area full of restaurants, cafes, little shops and young people.


It is home of the original Din Tai Fung and also the famous Yong Kang Beef Noodle.


The 50-year-old restaurant had a nice line outside it – long enough for you to feel confident that “Yes! This is where it’s at!” and short enough for you to happily wait without getting hangry.


The line moved incredibly fast, because this is the kind of place where you slurp your noodles, pay your bill and leave – no loitering. While famous for its beef noodle soup, the Chinese menu had a lot of items and the people sitting around us looked like they were enjoying a variety of side dishes alongside their noodles.


The English menu, however, was just a one-pager with nine items. We wanted to try something a bit different so we ordered the steamed pork spareribs (not quite adventurous enough for the steamed large intestines).


This was really good! Tasty streamed rice and spareribs, and some surprise sweet potato hiding underneath.

And then, the main event:


Dang. My mouth waters even now just looking at that photo. More than anything we were exciting about those MASSIVE chunks of super-soft beef! It felt like so long since we’d had beef because it’s so crazy expensive in Korea. We live off white meat – which I’m fine with – but seeing a whole steak’s worth of red meat sitting on top of the noodles… we were both very  very happy.


The broth is actually quite mild, despite its dark-red colour, and the noodles are thick but light and so easy to slurp up. I am a soup-noodle fiend so this was one of my personal favourites from our trip – especially because it’s so unique to Taiwan. Apparently all the famous beef noodle places make their noodles slightly differently, and I wish I could have tried some other restaurants but as I mentioned before, sleep > eat.

We were pretty full, but my friend had recommended a really good Taiwanese-style pop corn chicken place and I was determined to find it. She said to look for the place with the chicken giving a big thumbs up.


Found it!


But everything was in Chinese and only Chinese! We were so confused, just staring at the different types of battered items for ages with no idea what any of them were. We gave up and just asked the lady, “Fried chicken?” and she understood. They also had a big photo of what was obviously fried cheese, so we ordered that too. Then she had to enlist the help of the girl next door to ask us what kind of seasoning we wanted, and we opted for chilli and garlic. After that ordeal, she told us we had to wait 20 minutes, so we took a stroll around the street and came back to collect.




Okay, the photo really does not do any justice to how freaking delicious this was. TFC (Taiwanese Fried Chicken) really gives KFC (Korean Fried Chicken) a run for its money – I LOVE how the batter is light, ultra crispy and then seasoned with a really generous amount of flavoured salts. Garlic and chilli was definitely a good choice. And the fried cheese! Fried cheese NEVER disappoints. NEVER. It is one of the most reliably delightful foods in the world.

We concluded our evening with a visit to the famous mango shaved ice dessert at Smoothie House. This was one of the things EVERYONE I spoke to recommended as a “Must Eat” but I was somewhat skeptical. It’s just mango shaved ice – I can get this at any cafe in Korea. How good can it be?


A wink and a thumbs up must be the Taiwanese symbol for “You can trust us for best and delicious foods!” There were a few things to choose from, but we went for the panna cotta mango shaved ice.


How good does that look??? Soft, delicate snowflakes of shaved ice, huge chunks of FRESH MANGO and a little cap of panna cotta on top.

So, just to give you all a bit of context, prior to this trip I had spent my entire summer eating shaved ice. Korean summers are stinking hot, and nothing quite refreshes like a big bowl of bingsoo. I’d had red bean bingsoo, green tea bingsoo, royal milk tea bingsoo, black sesame bingsoo, strawberry bingsoo, blueberry bingsoo, mango bingsoo, five-grain bingsoo, lemon bingsoo, oreo bingsoo, cheesecake bingsoo… and I could go on. I’d tried all types and textures, from crunchy, chunky ice, to melt-in-your-mouth shaved milk.

This depth of experience makes me feel qualified to award this Taiwanese mango shaved ice with the official, coveted crown of:


In the sub-categories: Mango beats strawberries, blueberries and bananas for best fruit topping. Panna cotta beats yogurt, ice cream, soft serve and whipped cream for best dairy topping. And snowflake shaved ice beats snowflake shaved milk and coarsely ground ice for best texture. All-round perfection.

And you don’t even need to go all the way to Taiwan to taste it – Smoothie House has branches in Korea! But sadly they’re all in Busan. I’m hoping it’s only a matter of time before they expand to Seoul – but even if not, Busan is only a 2 hour train ride away!

We saved Din Tai Fung for our last day in Taipei. We had arranged to meet Matt’s cousin and his friend which was awesome because between four people we could get so much more variety. Din Tai Fung between two people is not very exciting.

We arrived at the Taipei 101 branch of the restaurant to find this ridiculously large crowd of people.


And then we were told there was a 90 minute wait. SERIOUSLY?! For a chain restaurant that has been around for years and has plenty of branches around Taipei city?? I couldn’t believe it – but I’m told this is pretty normal, particularly for the Taipei 101 branch.

We went all the way up and down the second tallest building in the world and came back at around 3pm to eat lunch.


The restaurant is HUGE – like, bigger than your average food court huge. We sat down, and wrote down all our orders for the waiter to come and pick up. When he looked at our order he started talking to our cousin’s friend like something was wrong and my heart sank thinking “Omg… they haven’t run out of XiaoLongBao have they? Impossible!”

When he left I asked whether something was wrong. Turns out the waiter just thought that we had ordered too much food and suggested we remove some things from our order. Luckily, our Taiwanese friend had the wisdom to assure him it was okay and that we’d be able to eat everything. I laughed. PUHLEASE. Just look at us! Any good waiter would see that these fatties could eat the entire menu.

Since Din Tai Fung is available all over the world, I won’t bore you with a dish-by-dish account of our meal. Here’s a collage of the twelve dishes that we ate.

I am kind of ashamed to admit this, but this was my favourite meal from Taiwan. Ashamed because when I said this to my Taiwanese friend she took personal offence and informed me that Din Tai Fung is “not real Taiwanese food.” Real or not, I am in love with Xiao Long Bao and might even go so far as to say it’s my all-time favourite dumpling. I also really liked the pickled cucumber and potstickers. And I know its a franchise but I swear it tasted better than Sydney’s DTF and you can’t even compare it with Seoul’s DTF, which really sucks.

Before I end my Taiwanese food story, I want to add one more thing I forgot to include in my previous street food post. Of all the things I tried, the little street snack I actually liked the most this fried quail egg on a stick.


The eggs are cracked into those little moulds, fried and then flipped over to cook the other side like Takoyaki balls. They skewer three onto a stick and drizzle salty soy-like sauce on top. So good! I bought one stick, ate it while I walked, and then we happened to pass another guy selling them, so I bought one more. This doesn’t seem to be a very famous snack, and maybe I only liked it because I’m such an egg-addict, but I wish someone would set up a cart like this outside my house so I could eat it on my way to work and again on my way back in.

And that is all! I didn’t get to eat everything on my list, but what’s more important is that my husband and I had a wonderful, relaxing holiday… well that’s what I keep telling myself anyway.

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3 thoughts on “Everything Else I Ate in Taiwan (Yong Kang Street and Din Tai Fung)

  1. rachelmjkim says:

    Hip and happening! I wanna go Taiwan!!

  2. Laura says:

    All looks so tasty!!!

  3. FFKF says:

    Everything looks so good! I’m amazed that Taiwanese shaved ice beat all those Korean shaved ices – I mean, they were everywhere in Korea!

    I have the same problem with my wife, I get more and more nervous that she’s not going to wake in time for the buffet breakfast… I’m always tempted to leave her in bed and have it myself… (last time we were in a hotel, I ate by myself then nabbed some food from the buffet, wrapped it in a napkin, and snuck it upstairs to her ;p not my proudest moment! but she was sick, so that’s my excuse)

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