14 spots for Taiwanese food in Singapore, for all budgets
Taiwanese food in Singapore has been making a quiet renaissance in recent years — comfort, soulfulness, and even a sense of calm often come to mind when we think of this particular cuisine.
Often built on soy sauce, five-spice, sesame oil, garlic, and ginger, Taiwanese cuisine offers rounded sweet-savoury flavours that are not too heavy — from slow-braised meats and beef noodle soup to oyster mee sua. Lighter notes appear in simple soups and steamed dishes.
Its street food adds contrast with crisp yet tender bites, punchy sauces, fried shallots, and pickled greens. Think Taiwanese fried chicken and fluffy gua bao (pork belly bun), and desserts from chewy pearls to aiyu jelly are delicately sweet, never cloying.
Our guide covers 14 spots for all kinds of Taiwanese food in Singapore, spanning hawker stalls, casual eateries, and restaurants — there’s something for every craving and every budget!
Hawker stalls
1. 1030 Breakfast Shop
Why visit? 1030 Breakfast Shop is a little hard to find, tucked away in the quieter Blue Zone of Chinatown Complex, but hunting it down is well worth the effort. As you near the stall, its happy and cheery colours welcome you as readily as its inviting fare and affable owner does.
Chef-founder Eeling opened the stall to recreate the Taiwanese flavours she couldn’t shake off after a visit there. She works in tandem with her sister, a double act of efficiency, cooking up a storm of cute Taiwanese food in Singapore, turning out freshly rolled dan bing (Taiwanese egg pancakes) and toasts filled with delightful flavours.
Crowd favourites: The signature toast (S$6.50) is a lovingly stacked brunch of pork chop, egg, luncheon meat, cheese, and velvety peanut butter jam. The sweet-salty spread meshes well with the proteins, adding creamy, roasted indulgence.
Eeling’s ham cheese dan bing (S$5) — an egg-batter pancake folded thin like a crepe — comes generously stuffed. The best versions usually have crisp edges and a gently chewy bite, and her version delivers exactly that.
Also a winner for its sheer value is the braised pork rice (S$2). Here, the pork is cut into slivers rather than diced or minced, and while the portion is modest, it satisfies with just the right amount of tender soy-braised pork over rice. It’s a humble comfort dish done right and decidedly affordable, too.
2. Taiwan Fan Bao
Why visit? At Taiwan Fan Bao, Taiwanese food in Singapore comes in the form of hearty bento, or “cai fan” in local terms. With a colourful spread of wholesome vegetables and protein dishes, all homely in flavour with less oil, less salt, and no MSG, this spot has its fair share of regulars, including fitness enthusiasts and health-conscious office workers.
Taiwan Fan Bao is owned by Wendy Wong, whose love for Taiwanese food led her to Kaohsiung, Taiwan to pick up Taiwanese cooking techniques. It’s not her first brush with food, though — prior to this, she had worked in the kitchens of several well-known F&B franchises in Singapore. As she prefers milder flavours, the dishes at Taiwan Fan Bao remain light while adapting to the local palate.
Crowd favourites: The most popular option here would be its bento. You start by selecting one of four proteins: Saba (S$7.50), salmon (S$8.50), braised pork (S$5.50), or chicken thigh (S$5), which comes with rice or bee hoon (top up S$0.30 for bee hoon).
You can then choose two side dishes, which include choices such as broccoli, white cabbage, french beans, mapo tofu, and more. The set also comes with a choice of egg: braised or tomato scrambled. Wendy says she usually starts the day with 12 dishes, but these are typically sold out by the end of lunch hour.
The stall is also known for its gua bao (S$3.50), a Taiwanese pork belly bun. Wendy was never a fan of fatty meat but fell in love with the pork belly’s tenderness when she first tried it in Taiwan — and this is what you get here, a delicate, gently cooked slab that’s downright decadent.
3. Wen Li Taiwanese Food
Why visit? You don’t have to travel far for the next Taiwanese food stall, because there’s another spot right by Taiwan Fan Bao. Helmed by Joe Cheong and Donovan Wong who first met while working in the kitchen of burger joint Five Guys, Wen Li Taiwanese Food came about after the duo explored several cuisines and realised Taiwanese fare was not only a natural fit for the hawker scene, but also one that Donovan has long loved.
The duo’s background at Five Guys is one of the reasons why they’re committed to delivering consistently good fare. In particular, their lu rou fan, which has minced pork over rice, is adapted to local tastes while holding a nice balance of flavours. Judging by the loyal following, this gamble to adapt to local taste buds has more than paid off!
Crowd favourites: The stall offers two meal sets. The braised pork rice set (S$7.80) comes beautifully presented, with minced braised pork over rice, alongside homemade Taiwanese popcorn chicken, a soft-boiled egg, and cucumber salad. The lu rou is tender and fragrant, not overly fatty, with a slightly thicker gravy than typical Taiwanese versions. It uses chewy Taiwanese pearl rice and Taiwanese soy sauce, which lends a more refined savouriness.
The pig intestine mee sua set (S$7.80) delivers bold, comforting flavours — and often sells out quickly. The noodles are well-braised, while the accompanying popcorn chicken is crisp on the outside and juicy within. All items are also available a la carte, making this a great-value spot
Casual dining
4. Kumi Taiwanese Eatery
Why visit? This adorable eatery is housed in Margaret Market — formerly the Commonwealth Avenue Wet Market & Food Centre built in 1956, which was gazetted for conservation in 2013.
In 2023, the space was reimagined as a two-storey, air-conditioned food hall and community hub celebrating homegrown brands, and it’s well worth a visit!
Cute, retro vibes aside, the menu at Kumi Taiwanese Eatery pays homage to traditional Taiwanese street food, spotlighting familiar dishes such as braised pork belly, fried chicken rice, and pillowy baos.
Crowd favourites: The lu rou rice (S$9.50) comes topped with fragrant minced braised pork, while the pork belly rice (S$12.90) showcases thick, tender slices. Both come with pickled cucumber, a braised egg, and fried shallots, and make for bowls that feel both hearty and refreshing.
The crispy fish bao (S$9.50), served as a pair, layers golden-fried fish with cabbage slaw and tartar sauce in soft buns, offering a satisfying contrast of crunch and creaminess.
The standout is the bubble tea mochi waffle (S$9.90) — crisp on the outside, gooey within, and topped with pearls and milk tea-infused whipped cream. It’s playful, inventive, and hard to resist.
5. Abundance
Why visit? Abundance was founded in 2021 by two friends — Jaz Yew, who brings the culinary expertise, and Tan Yuan Xin, who steers the business side. A glance at the menu reveals the pair’s mission to put a fresh spin on classic Taiwanese dishes, while introducing creative new plates you won’t find elsewhere. You’ll want to come here when you’re in the mood for something a little different.
In the five years since, Abundance has grown steadily to three outlets, with its largest and newest at Century Square in Tampines. Whichever outlet you visit, however, you’ll be greeted by a stylish space with a hip, vibrant energy, which makes for a great spot for catching up with friends.
Crowd favourites: Abundance’s signature gua bao (S$7.90) features soft steamed buns cradling tender braised pork, lifted by hand-roasted peanuts, house pickles, and fresh coriander. The prawn toast (from S$6) is another crowd-pleaser — crisp on the outside, topped with flavourful prawn paste and minced greens, yet light without being overly oily.
At its Century Square outlet, Abundance recently launched its Taiwanese Wok Sensations menu, its take on Taiwanese zi char with bold wok flavours and plenty of wok hei. Highlights off this menu include stir-fried beef with sa cha sauce (S$19.90), steamed clams with rice wine (S$19.90), and veggie dishes such as its Good lard choy sum (S$13.90) and kailan with pickled cordia (S$13.90), among other tasty treasures.
6. Feng Food
Why visit? Taking pride in delivering evocative Taiwanese flavours, Feng Food is perhaps the joint in Singapore with the most extensive Taiwanese food menu, offering an impressive array of noodles, fried rice, vegetables, and both side and fried dishes.
At its helm is Taiwanese head chef Yu Cheng Min, a Yilan native with 28 years of culinary experience. Noting Singaporeans’ growing affection for Taiwanese food, drinks, and culture, he opened his first restaurant here in 2017 sharing the flavours of his hometown with a wider audience.
Crowd favourites: The signature Taiwanese braised beef soup noodles (from S$14.50) is a popular choice, with a rich, addictive broth and generous slices of melt-in-your-mouth beef. You can choose to have it with xi mian, a thin and smooth noodle, or Guan Miao mian, a springy, firmer noodle from Taiwan’s Guanmiao District, for any of its noodle dishes.
The signature mee sua (S$10.50) is slurp-worthy with its silky vermicelli bathed in a tantalising gravy. It comes with tender braised pork intestines that add depth without being overly chewy, making each bite a textural pleasure.
7. Eat 3 Bowls
Why visit? Founded by Ng Jiewei and Lim Pei Tang, Eat 3 Bowls has grown into one of Singapore’s go-to spots for Taiwanese cuisine. What began in 2017 as a modest hawker stall at Seah Im Food Centre, and later on to Crawford Lane, has blossomed into a brand known for its reliable Taiwanese fare.
Eat 3 Bowls is one of the few dine-in concepts selling Taiwanese food in Singapore with multiple outlets across the island today, making it easy to find a location near you. Whether you’re craving braised pork rice, oyster mee sua, Taiwanese cold noodles, century egg tofu, or plum-powdered sweet potato fries, it’s a must-visit for Taiwanese classics.
Crowd favourites: The name “Eat 3 Bowls” reflects its signature concept, a trio of Taiwanese favourites — braised pork rice, shredded chicken rice, and oyster mee sua — served together in one set, available as the Eat 3 Bowls signature trio combo (S$14.90). The braised pork rice stands out in particular, boasting a garlicky punch, just the right amount of fat, and a collagen-rich gravy that’s been simmered to perfection.
For something light, the bittergourd pork ribs soup (S$6.90) warms the heart and stomach. The broth is full-bodied, and the ribs are tender, easily pulled from the bone, and perfectly complemented by a splash of soy sauce.
8. Spicy Noodle Singapore
Why visit? Spicy Noodle, or Xiao Hun Mian, is a Taiwanese chain that opened in 2017 and quickly gained a following in Taiwan, with queues stretching up to two hours. After expanding to 18 outlets, it finally made its Singapore debut at Raffles City in 2025.
The star here is its chilli oil, crafted over eight hours with no shortcuts or preservatives. It is hand-stirred, rested overnight, and only the top layer — less than 10% of each batch — is used. The oil is a result of a five-step process: Stir-frying, simmering, mixing, resting, and filtering.
Its noodles are just as meticulously prepared, made using a patented recipe and flown in from Taiwan, along with the sauces.
Crowd favourites: The chilli oil is punchy and aromatic, delivering bold flavour while staying surprisingly light, with a gentle lingering heat. It coats both soup and dry noodles well.
A go-to is the spicy beef soup (S$24.80), a generous bowl with beef tendon, braised tofu pouch, sliced US beef, soft-boiled egg, and springy noodles. The slow-simmered beef bone broth is rich and indulgent, pairing well with the tender beef and chewy noodles, while the egg adds a creamy finish.
For something milder, the beef soup set (S$18.80) offers sliced US beef, tofu pouch, soft-boiled egg, vegetables, and noodles in a lighter, clean broth that still carries deep beefy notes.
9. Isshin Machi
Why visit? For easties, Isshin Machi is one of the undisputed go-tos for Taiwanese food in Singapore. Despite its Japanese-sounding name, it’s very much a Taiwanese eatery, known for well-executed dishes at wallet-friendly prices.
Isshin Machi’s menu is extensive, spanning noodles, rice, vegetables, fried items, sides, and beverages. Alongside familiar Taiwanese classics, it also offers shareable favourites such as prawn omelette (S$11.90), three-cup chicken (S$16.90), kung pao shrimp (S$15.90), salt and pepper mushrooms (S$5), and cabbage with stir-fried dried shrimp (S$8).
Crowd favourites: The Tainan danzai noodles (S$9) feature thin wheat noodles in a light yet flavourful pork-and-shrimp gravy, topped with braised pork, a plump shrimp, and a soy-braised egg — savoury with a gentle sweetness.
Two sides stand out on most tables — the crispy chicken cutlet (S$9.80), which is generously sized and golden-crisp, with juicy meat within, and the moon-shaped prawn pancake (S$11), which is lightly crisp outside, soft inside, and best enjoyed piping hot.
10. Lee’s Taiwanese
Why visit? Lee’s Taiwanese has been in Singapore for over a decade, earning praise from locals and Taiwanese diners alike for its authentic flavours. Founded by Taiwanese Fiona Lee, who missed her hometown, the eatery draws inspiration from the bustling Keelung Temple Street Night Market, serving classic street fare such as braised minced pork rice, pig intestines mee sua, and beef noodles.
Its commitment to authenticity extends to its ingredients and preparation, with homemade gravies and broths forming the backbone of its dishes. Many key ingredients are also imported from Taiwan, ensuring flavours stay true to the original night market experience.
Crowd favourites: The Railway bento (S$13.80) is a nostalgic classic, featuring a large fried-braised pork chop, pickled vegetables, a braised hard-boiled egg, and a mini sausage — a hearty, flavour-packed meal. Another must-try is the soybean paste noodles (S$9.80), coated in a rich, savoury sauce and topped with crisp cucumber for balance.
Golden and crunchy on the outside yet tender and juicy within, the salt and pepper chicken (S$8.80) is well-seasoned and hard to resist. The sesame oil chicken soup (S$9.80), increasingly rare these days, is deeply comforting, with tender chicken simmered in fragrant sesame oil and ginger for a warm, nourishing broth.
11. 8 Degrees Taiwanese Bistro
Why visit? Founded in 2012, 8 Degrees Taiwanese Bistro has quietly built a loyal following over the years, relying on steady charm rather than flashy hype. Its menu features classic Taiwanese dishes, drinks, and desserts that consistently taste homemade, with a quality that keeps diners coming back.
It keeps things honest with its ingredients — the milk tea is brewed with fragrant Assam tea leaves, and the aiyu jelly is made in-house. Each dish and drink reflects that sense of care, all while staying affordable enough for regular visits.
Crowd favourites: The scallion oil chicken rice (S$6) features tender shredded chicken infused with fragrant scallion oil. The flavour is pronounced yet balanced, with a lightly sweet-savoury sauce that coats both chicken and rice.
The lemon aiyu with passionfruit (S$4.80) is bright, tangy, and refreshing, with soft, housemade aiyu adding a delicate, slippery texture. The grass jelly milk tea (S$4.90) is another hit, especially with kids — aromatic and smooth, with a subtle herbal note from the grass jelly and adjustable sweetness to suit your taste.
12. Typhoon Cafe
Why visit? Typhoon Cafe specialises in Taiwanese cuisine in a cosy cafe setting. Its Chinese name, 台风 — which means “typhoon” — is also an abbreviation of 台湾风味, or “flavours of Taiwan”.
A big draw is its standout dessert lineup, featuring souffle pancakes, mochi souffle pancakes, castella pancakes, and waffles. It also distinguishes itself with an extensive tea menu, spanning loose-leaf teas, milk teas, and fruit teas.
Crowd favourites: Beyond classic Taiwanese dishes such as beef noodle soup (S$16.90) and braised pork rice (S$13.90), Typhoon Cafe also offers zi char-style plates, including braised pork trotters with peanuts (S$20.90), steamed sea bass with shimeji mushrooms (S$15.90), and cod fish with crispy soybean crumbs (S$23.90). Each dish showcases bold Taiwanese flavours while keeping a comforting, home-style feel.
On the dessert front, its signature souffle stackers (S$18.90) — a cloud-soft trio served with mixed berries, vanilla crumble, and honeycomb ice cream — are a must-try. The matcha & yuzu cheesecake (S$9.90) balances earthy matcha with a refreshing citrus note. These desserts lean light rather than overly sweet, making them easy to share or enjoy without feeling heavy.
Restaurants
13. Moon Moon Food
Why visit? Best known for its flagship store on Qingdao East Road in Taipei, Moon Moon Food was founded by Yung-Cheng Lai, who set out to share nourishing meals inspired by his mother’s recipes. Now in Singapore, it brings those same wholesome flavours to a wider audience.
The restaurant has built a strong reputation for capturing the essence of Taiwanese home cooking, earning the Michelin Bib Gourmand in Taiwan every year since 2018, for its Taipei outlet. Its menu centres on nourishing soups, reflecting the warmth and care of traditional Taiwanese cooking — packed with quality ingredients and deeply comforting.
Crowd favourites: The chicken soup with clam (S$23.80) is made from Moon Moon Food’s signature chicken broth, prepared daily with fresh free-range chicken and simmered for hours. Extra chicken is added at the end to keep it tender, while cabbage lends a natural sweetness that complements the delicate flavours of the chicken and clams.
Be warned, the spicy sesame noodle (S$13.80) is highly addictive — springy noodles coated in rich sesame paste and fragrant Sichuan pepper oil, delivering nutty, mildly spicy notes.
The braised items are also worth trying, with a mix-and-match option of any three (S$10.80), with popular picks including pork large intestine, chicken mid-joint wing, and bai ye tofu, all slow-cooked till tender.
14. Song Yue Taiwan Cuisine
Why visit? Song Yue Taiwan Cuisine spotlights fresh ingredients from across Taiwan — from quality seafood to aromatic herbs, many sourced from family farms. It presents a more elegant take on Taiwanese cuisine, moving beyond familiar street fare to highlight clean, wholesome flavours. The menu also features creative dishes not commonly found in Taiwanese casual dining in Singapore.
Set within a stylish 130-seat space, the dining experience feels polished yet comfortable, with a thoughtful, produce-driven menu rooted in regional inspiration.
Crowd favourites: Ah Ma’s rice vermicelli and taro soup (from S$23.90 for a regular portion) delivers a nostalgic touch. It uses premium sun-dried vermicelli from Xin Zhu, and is cooked in a rich pork bone broth, lifted by seasonal ingredients and fragrant taro.
The pumpkin silken tofu with prawn and crabmeat (S$23.90) brings together natural sweetness from both land and sea, resulting in a nourishing, well-balanced dish that keeps diners coming back.
A classic with a more indulgent edge, the crispy eggs with black sesame oil (S$16.90) features eggs fried till crisp at the edges with a soft, oozy centre, then lightly simmered in a sweet-savoury sauce infused with fragrant sesame oil. Best enjoyed with a bowl of steaming rice.
For more places to eat around Singapore, check out the newest openings around town, or new menus at well-loved spots.
