For Taipei’s single-best fine­ dining experience, head to Raw, where acclaimed chef André Chiang serves a carefully curated tasting menu in a stunning space. Chiang (who is perhaps best known for his eponymous restaurant in Singapore) is a Taiwan native who offers traditional local fare with a Western twist. The experience might start with giant oysters topped with tiny pearls of sago followed by fatty pork over rice creatively layered with puffed rice and mushrooms. The star dish is the duck breast. [$$$]

One of the most expensive tables in town, RyuGin is also one of the city’s finest kaiseki destinations. It hails from the Roppongi district of Tokyo, where chef Seiji Yamamoto was awarded three coveted Michelin stars for his avant-garde take on Japanese fine dining. The Taipei location is appropriately fixated on Taiwanese ingredients — imagine lightly grilled fish sprinkled with mullet roe, or wax apple, a fruit unique to south and Southeast Asia, marinated in ginger syrup. [$$$$]

A photogenic temple to seafood offering platters of fresh sashimi and premade bento boxes that can be eaten on the spot. Also a fish market, hot pot destination, sushi bar, and restaurant. Think Dean & DeLuca meets Tsukiji fish market. (See our full guide to the AAD complex here.) [$$]

Taipei’s historic Datong district thrived in the early 20th century as a major harbor for merchant ships and their wares, but lost its luster as eastern sections of Taipei began to boom in subsequent decades. A recent revitalization of the district has led to a profusion of hip eateries, boutiques, and speakeasies springing up among the old dried-goods warehouses. Tucked behind the lush courtyard of an elegant stone mansion (fronted by the quaint bakery Salt Peanuts Cafe [鹹花生]), Peacock Bistro boasts a stunning bar lined with glass jars containing a myriad of infusions, mimicking the area’s traditional medicine shops. The menu features light dishes that wink at Taiwanese classics, like the delicate oyster fritter (a modern spin on traditional Taiwanese fried oysters), or fried chicken made with a sake- and peanut-infused batter. [$$]

Shortcakes stuffed with condensed pineapple jam are unique to Taiwan and commonly given out as presents. While other companies might add winter melon to cut costs, SunnyHills’ recipe is pure pineapple and made by hand. The product only has a 15-day shelf life, so don’t wait to scarf these down. [$]

Lin’s is the best place for dinner on a cool Taipei evening. The menu is strictly lamb — unlike its hot pot competitors, it is devoid of typical ingredients like fish balls or tofu. The point is to focus on the meat. The broth is a hodgepodge of herbs that includes goji berries. Bitter, leafy vegetables are recommended as supplements; opt for chrysanthemum greens when in season. The restaurant closes its doors in July, August, and September: It’s too hot and humid for lamb hot pot. [$$]

Mountain and Sea House is an ode to Taiwanese banquet food, and thus best when enjoyed in a large group. The organic fare is sourced entirely from local farms, including the owners’ own farm in Nan’ao — an indigenous township in the southern part of Yilan County, Taiwan. The menu’s pièce de résistance is a whole pig baked inside a salt-­based meringue, cracked open with a hammer. But don’t skip the fried rice layered with powdered mullet roe and abalone, seasoned with aboriginal spices. [$$$]

Fatty pork over rice is a splendid Taiwanese comfort dish and has become, over the years, the main draw at this quaint Taiwanese restaurant, an intentional flashback with lanterns and papered walls. It’s all small shared plates, and both the fried squid balls and white­-cut chicken are lovely ways to start. There’s also creamy mapo tofu cooked with eggplant and sesame oil-laced chicken over sticky rice. [$$]

A favorite haunt of Taipei taxi drivers (always good sign), this sprawling street stall beneath a busy highway overpass serves up heaping plates of liang mian, literally “cold noodles.” Dressed with silky sesame sauce, julienned cucumbers, and chile oil, the noodles are typically paired with steaming bowls of miso soup swirled with egg and gong wan, hearty Chinese meatballs. Insiders know not to skip the equally revered re chao, or quick-fry eatery next door, with open-air tables dishing out fresh, stir-fried seafood until the early hours. [$]

Pig intestine vermicelli served in a thick pottage soup sounds unconventional, but don’t overlook it. The silky-thin rice vermicelli, cooked in a starch-heavy broth of aromatics, harmonizes with the chopped intestines, which have a rubbery texture and aren’t at all overpowering. Sambal on the side is a wonderful addition for spice lovers. [$]

Fu Hang has gained a cultish following for its Taiwanese breakfast, drawing crowds as early as 8 a.m. All the traditional offerings are available here: Roasted flatbreads are nicely crisped on the outside and the salted soy milk is capped with the perfect combination of toppings — a sprinkling of fried dough, miniature shrimp, pickled vegetables, and chile. [$]

Ice Monster is a champion for shaved snow — frozen flavored milk shaved into creamy ribbons and accessorized with toppings. The “mango avalanche,” which comes topped with cubed mangoes and mango sorbet, is the best seller. Over the years Ice Monster has become a Taipei institution, so prepare for extremely long lines. Avoid on the weekends. [$]

Though Taipei may be known more for its soup-filled xiao long bao, thick-skinned steamed dumplings remain a staple of Taiwanese cuisine. Quick-serve canteens spread across the city dole out platters of hot dumplings filled with juicy, scallion-flecked meat to busy commuters and students. If it’s a question of atmosphere, nothing comes close to Dragon Inn, a Shandong restaurant frequented by denizens of the Linsen South Road area as well as political and business heavyweights. The ramshackle storefront and aged-wood interior could double as a setting for a kung fu flick. While Dragon Inn is famous for its generously stuffed dumplings (don’t forget a splash of dark vinegar and sesame oil in the soy dipping sauce), there’s also an unmissable spread of soy-braised seaweed, tofu, and a variety of meats at the chaotic front counter. [$]

With large pots of broth served alongside sumptuous spreads of ready-to-cook meat and vegetables, restaurants specializing in huo guo, or hot pot, are ubiquitous in Taipei. Orange has separated itself from the pack with its luxe lounge-like setting with semi-private booths and a full-service wait staff that cooks diners’ selections in signature orange-tinted copper pots. The main draw here is the high-quality seafood, ranging from photogenic platters of emperor crab and plump oysters to buttery scallops and fat filets of fresh fish. [$$$ - $$$$]

There’s been a French-pastry boom in Taipei in the last decade, in part because many local pastry chefs who trained in Paris returned home to open their own space. Yu’s chocolates are no doubt the best in the city and the space is arranged like a jewelry shop, washed in an elegant turquoise blue. Keep an eye out for cake made out of a passionfruit milk-chocolate mousse and fruit gelee draped over a delicate hazelnut-praline crunch. [$$]

In Taiwanese Hokkien, the term “tua” refers to a gathering of loved ones over a meal. This unassuming two-story restaurant in the city’s East District feels like the setting of an intimate dinner party, with dim lighting, antique furniture, and bursts of greenery. The food — listed on a hand-lettered menu — is like a homey version of Taiwanese fine dining, with twists on traditional preparations and an emphasis on seasonal ingredients. Think sausage infused with gaoliang (the local sorghum-based liquor), a fried rice-like risotto topped with fish roe, and braised beef with notes of kumquat. To finish off the meal, choose from a selection of French pastries made in-house. [$$$]

While Shin Yeh has locations all throughout Taipei, this one has the best view in town, from the 85th floor of Taipei 101 — the tallest building on the island (and the tallest building in the world until 2010). It’s a grand space with crystal chandeliers and white tablecloths, yet the food is approachable. Think squid, deep­-fried oysters, lots of lobster, and heaps of abalone­. [$$$]

With locations around the world, Din Tai Fung has become one of Taiwan’s most famous exports and the international gold standard for soup dumplings, aka xiao long bao. Flavor-­packed and enveloped in delicate wheat-flour wrappers, the pork-and-crab dumpling is a classic and the most traditional of them all. Prepare for extremely long waits — the original location has become a mecca for dumpling enthusiasts around the world. [$$]

Yongkang has been around since 1963 and is known for its incredibly earthy beef noodle soup. Beef shanks are cooked in a deep broth of five-spice, star anise, and soy, creating a reddish-­brown sheen — the result of hours of cooking. While beef noodle soup can be found throughout Taipei, Yong Kang stands out for its extremely heady seasonings. [$]

Owner Wu Pao-chun won a reputation as one of Taiwan’s top bakers after seizing the top bread prize at the 2010 Bakery Masters competition in Paris. His rose-lychee bread has especially won the hearts of his enthusiasts; it’s made with millet wine, fragrant rose petals, and dried lychee. Red wine and dried longan fruit bread is another specialty of the shop, and definitely do not miss the flatbread stuffed with green olives. [$]

Taiwan’s ultimate comfort food is undoubtedly lu rou fan, a steaming bowl of rice topped with a generous scoop of fatty, glistening, minced braised pork. Perfecting this single dish has been Jin Feng’s claim to fame, as evinced by the ubiquitous line of hungry patrons waiting outside the humble canteen. It typically serves as the foundation of a meal that includes a galaxy of side dishes, including steamed greens, braised egg, and tofu slices. But the lu rou fan is always the star. The best versions, like Jin Feng’s, have a precise proportion of fat to lean meat; the pork should be tender enough to melt into the bed of rice below, saturating it with oily swirls of soy sauce, cinnamon, and star anise. Those searching to up the hedonism can opt for an accompanying slab of uber-fatty braised pork belly. [$]

Chefs Richie Lin, Kai Ward, and Long Xiong have, between the three of them, worked at Noma in Copenhagen, Per Se in New York, and Quay in Sydney. Their small-­plates restaurant Mume is a combination of their experiences. Expect chicken liver, made into a brulee and enhanced by Shaoxing wine, and elegant appetizers like scallop ceviche thinly layered with shaved daikon and ginger. Short rib sprinkled with pastrami spices makes a savory finale. [$$$]

Mr. Meat is obsessed: Even the walls are adorned with meat paintings. Hot pots feature meats from around the world: There’s precious Iberico pork from Spain and cherry duck thigh from Taiwan, Berkshire pork belly comes from the States, and New Zealand is tapped into for its low-fat venison. The standard broth is sour cabbage soup — the acidity helps cut all the fat. [$$$]

This lovingly restored turn-of-the-last-century Japanese dormitory houses a restaurant, garden, and art gallery. The structure’s original features have been tastefully incorporated into a minimalist space, creating a peaceful dining experience where the vitality comes from the cuisine. The set menus — a fusion of French, Japanese, and Taiwanese ingredients and techniques — change regularly with the seasons to make the most of the local produce sourced from small farms around the island. [$$$ - $$$$]

*Don’t miss the gallery, which focuses on the restoration of traditional Chinese and Taiwanese aboriginal dyeing techniques and offers an array of scarves and accessories available for purchase.

James Kitchen is a shrine to classic Taiwanese cuisine. Though it opened only a few years ago, the eatery — tucked just off the busy commercial bustle of Yongkang Street - is bedecked with retro memorabilia and old Taiwanese and Japanese ballads drift softly through the air. Owner James Tseng has spent almost his entire life in the kitchen, working to perfect the art of jia chang cai, or homestyle cooking. The menu is a celebration of hearty dishes like fried eggs with dried turnips, deep-fried oysters, and the ever-popular lion’s head meatballs made from crab and pork and braised with cabbage until tender. The star here, though, is lard-topped rice heaped with sauteed scallions, soy sauce, and rendered pork fat. It’s a dish borne of scarcity, but decades later, the combination remains as potent as ever. [$$]

To call this city-wide institution a “shop” would be an overstatement. But while insignificant in size, this street stall amid the bustle of National Taiwan Normal University on Heping East Road draws a gargantuan line of hungry patrons, regardless of time of day or even weather conditions. The reward for their patience? The shop’s luo bo si bing, or radish cake. Seasoned strips of radish are stuffed into a pastry shell and deep-fried to perfection, resulting in a crispy exterior and steaming, crunchy inside. Another star is the cong you bing, or green onion pancake: Green onion gets rolled into a flaky dough, which is then fried in oil and served with the optional runny egg topper. [$]

When it comes to teahouses in Taipei, nowhere is as iconic as Wistaria; owner Chou Yu is responsible for shaping the pu-erh tea scene both in Taiwan and abroad. Pu-erh is a fermented aged dark tea that originates from Yunnan. Go for the comprehensive selection, and to soak in some history: Wistaria used to be a clandestine gathering place for artists, intellectuals, and political dissidents during the struggle for Taiwanese democracy. [$$]

Chef Lam Ming Kin has worked his way through some of the world’s most prestigious kitchens in cities like Paris, New York, and Hong Kong. Longtail, his latest effort (Lam already helms the French-leaning restaurant ChouChou), further showcases the chef’s affinity for menus featuring contemporary cuisine with an alchemic mix of flavors inspired by his travels. Expect a wide range of Southeast Asian and East Asian elements starring in complex dishes, like shrimp sliders with pickled onions and Sriracha mayo and a pork chop with sukiyaki sauce and taro. The impressive cocktail menu and late-night kitchen cater to after-hours diners. [$$ - $$$]