Before the trip, I was expecting something iconic, something memorable that I could rave about. But after trying a variety of local breakfast options in Taipei, I found myself still searching for that one “wow” dish.
At one point, I even turned to ChatGPT and asked: What is a typical Taiwanese breakfast?
Here’s what came up:
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Dan Bing (蛋餅) – Egg crepe roll with optional fillings like ham, cheese, scallions, or tuna. I tried it. Meh. It didn’t do much for me.
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Shao Bing (燒餅) – A flaky sesame flatbread, sometimes stuffed with egg or fried dough.
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Youtiao (油條) – Fried dough stick, usually paired with warm soy milk. You can find better versions in Malaysia.
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Fan Tuan (飯糰) – Sticky rice rolls with all sorts of fillings — egg, pickled veggies, pork floss, and youtiao.
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Lu Rou Fan (滷肉飯) – Braised pork rice. I loved this one, but more as a lunch or dinner option.
What surprised me was that Oyster Mee Sua didn’t even make the list — that dish was delicious (maybe due to the Japanese influence in the ingredient). But I cannot be eating Oyster Mee Sua everyday, right?
Then there’s the famous Xiao Long Bao. Yes, Din Tai Fung nails it. The dumplings are delicate, flavorful, and everything you want them to be. But let’s be real — Xiao Long Bao is originally from China. So… what’s truly Taiwanese?
If I had to pick, I’d say Taiwan shines more in fusion food and snacks — like those the crispy donuts in Ximending (be ready to q for hours), oyster omelette, deep fried chicken chops or bubble tea (which, yes, is proudly Taiwanese, but is the tapioca from Thailand or Indonesia?). Their siao chi (小吃 – small eats) game is strong.
But if you're looking for rich, traditional Taiwanese-Chinese flavors or depth in classic cuisine , I think Malaysia has more authentic Chinese options available,
Of course, food is personal. Everyone has their own taste.
Still love Taiwan though — the people, the scenery, the night markets.
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