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The rich culinary history of the island nation of Taiwan shares many of its flavours, dishes and techniques with the southern provinces of mainland China. Some Japanese influence persists from the 50 years that Taiwan was under Japanese rule. Taiwanese cuisine incorporates pork, chicken, seafood, rice, and soy.

Beef can be conspicuously absent; some Taiwanese establishments don't serve it out of respect for Taiwanese Buddhists or a historic unfamiliarity with an animal that requires massive land area to rear. Classic dishes include Chiayi (rice with a shredded turkey and gravy topping), Beef Noodles Soup, Pork Belly Buns, and Taiwanese Oyster Omelettes (and that is just a few delicious dishes!).