Lao Shan Dong Homemade Noodles is a taiwanese beef noodle restaurant in Wanhua, Taipei.
Editorially verified June 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Hand-pulled beef noodle, Ten-herb broth noodle, Beef tendon plate
Must order: Hand-pulled ribbon-noodle beef bowl; add tendon and pickled greens.
Tip: Open 10:30-21:30 daily. Cash only; the entrance is via the building's basement food court.
Address: B1, Wan Nian Building, No. 70 Xining South Road, Wanhua District, Taipei City 108
Du Hsiao Yueh transplants the 1895 Tainan dan zai bowl onto Yongkang Street. Tiny porcelain bowls of shrimp-and-pork noodle, garlic and coriander.
Signature: Dan zai noodle, Shrimp roll, Braised pork rice
Order: Dan zai noodle bowl with a side of shrimp roll and braised pork rice.
Tip: Open 11:30-21:30 daily. Order at the counter; the bowl arrives in two minutes.
Kao Chi opened in 1949 and is Yongkang Street's second xiaolongbao counter in Taipei, often shorter than Din Tai Fung's queue. Bib Gourmand listed.
Signature: Xiaolongbao, Sheng jian bao, Drunken chicken
Order: Xiaolongbao, pan-fried sheng jian bao and the cold drunken chicken starter.
Tip: Open 09:30-14:30 and 16:30-21:00 daily. Walk-ins; phone reservations only for groups of six plus.
Shin Yeh opened 1977 and writes the menu for textbook Taiwanese home cooking. Bib Gourmand, sweet-potato congee on every table, round-table family portions.
Signature: Three-cup chicken, Sweet potato congee, Stewed pork rice
Order: Three-cup chicken, sweet-potato congee and a plate of stewed pork rice.
Tip: Open 11:00-21:30 daily. Reservations by phone; weekday lunch is easiest. Service charge added.
Ya Ge sits inside the Mandarin Oriental Taipei and was a long-term Michelin star holder. Hangzhou-leaning modern Chinese, two-course Peking duck the marquee.
Signature: Peking duck two courses, Tea-smoked sea bass, Stir-fried Wagyu
Order: Two-course Peking duck and the tea-smoked sea bass; pair with the white-tea list.
Tip: Reserve through the Mandarin Oriental website; service charge 10 percent on the bill.
Ming Fu runs Bib Gourmand Taiwanese seafood from a wood-panel room behind Zhongshan MRT. Banquet-style sharing tables, a wine list with Burgundy depth.
Signature: Steamed grouper, Bottarga fried rice, Drunken chicken
Order: Steamed grouper of the day, bottarga fried rice, and a plate of cold drunken chicken.
Tip: Open 11:30-14:00 and 17:30-22:00 daily. Reserve by phone for the back room.
Rong Rong Yuan is the 1949-wave Sichuan-Hunan counter that fills its dining room every Taipei lunch. Bib Gourmand, mapo tofu the canonical Taipei version.
Signature: Spicy crispy chicken, Mapo tofu, Dan dan noodles
Order: Mapo tofu, dry-fried green beans, and a bowl of dan dan noodles.
Tip: Open 11:30-14:00 and 17:00-21:00 daily. Walk-ins only; turnover is fast.
