logy is an asian contemporary tasting restaurant in Daan, Taipei.
Editorially verified June 1, 2026 by Elliot Marsh, TableJourney editor. Source.
2 - 3 hours
Join a fun, hands-on cooking class in Taipei to master Taiwan’s iconic dishes, meet new friends, and enjoy authentic local flavors! (Vegetarian option available)
Guided tour · 3 hours
Taste 10+ iconic dishes on our guided food tour through Shida Night Market, Taipei University, and Yongkang Street. From pork buns to bubble tea, discover Taiwan’s fla...
Guided tour · 4 hours
Trade the skyline views for the charcoal-grilled street food of Wanhua and Ximending. With 12+ tastings, this tour is an all-access pass to the food hotspots and night...
Address: No. 6-1F, Lane 109, Section 1, Anhe Road, Da'an District, Taipei City 106
Du Hsiao Yueh transplants the 1895 Tainan dan zai bowl onto Yongkang Street. Tiny porcelain bowls of shrimp-and-pork noodle, garlic and coriander.
OrderDan zai noodle bowl with a side of shrimp roll and braised pork rice.
TipOpen 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.
OrderXiaolongbao, pan-fried sheng jian bao and the cold drunken chicken starter.
TipOpen 09:30-14:30 and 16:30-21:00 daily. Walk-ins; phone reservations only for groups of six plus.
T+T holds one Michelin star for a contemporary tasting menu rotating every three to four months. The name reads tapas-tasting; the cooking reads pan-Asian.
OrderThe seasonal tasting; small plates of pan-Asian ingredients with wine or non-alcoholic pairings.
TipClosed Sundays. Reservations open six weeks ahead by phone; weekday dinner is the easier seat.
Yang Shin opened 2013 as Taipei's first vegetarian dim-sum tea house. An all-meat-free Cantonese menu beside Songjiang Nanjing MRT, three sittings daily.
OrderVegetarian xiaolongbao filled with mushroom-stock jelly, plus the truffle dumpling.
TipOpen 11:30-14:30, 14:30-16:30 and 17:30-21:30 daily. Reserve through Klook for weekends.
Lao Shan Dong has been hand-pulling ribbon noodles since 1949 from the Wan Nian Building basement in Ximending. Bib Gourmand, ten-herb beef broth.
OrderHand-pulled ribbon-noodle beef bowl; add tendon and pickled greens.
TipOpen 10:30-21:30 daily. Cash only; the entrance is via the building's basement food court.
Du Hsiao Yueh transplants the 1895 Tainan dan zai bowl onto Yongkang Street. Tiny porcelain bowls of shrimp-and-pork noodle, garlic and coriander.
OrderDan zai noodle bowl with a side of shrimp roll and braised pork rice.
TipOpen 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.
OrderXiaolongbao, pan-fried sheng jian bao and the cold drunken chicken starter.
TipOpen 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.
OrderThree-cup chicken, sweet-potato congee and a plate of stewed pork rice.
TipOpen 11:00-21:30 daily. Reservations by phone; weekday lunch is easiest. Service charge added.
