Between the seasoned kitchens of Ximending and morning pulse of Yongkang Street lies the true, unedited flavours of Taiwan, the 'Beautiful Island'. We're here to show you why the spirit of "Formosa" is found in bottom of a noodle bowl. Our lunchtime feasting tour of 15+ tastings invites guests on a culinary experience around the backstreets of Taipei led by our team of professional foodie guides. Before we get started, your tour reflects the local cuisine and the limitations of street food vendors means we unfortunately cannot cater for every dietary restriction. Here's an honest appraisal for the tour so no-one is disappointed: ✖️ Vegetarians have 2-3 less tastings due to limited alternatives at some vendors. ✖️ Unsuitable for severe allergies, halal and celiac diets due to risk of traces and cross-contamination. If you are feeling adventurous for a foodie journey, read on!

Begin at vibrant Yongkang Street - recently dubbed one of the coolest streets in Asia - ground zero for deliriously good food. Kick off at a Michelin-rated institution to witness the art of the fold, tackling the holy trinity of dim sum: xiǎo lóng bāo pork soup dumplings that burst with savory broth, juicy xiā shāomài prawn siew mai, and the golden crunch of a fried mantou bun. Witness the mesmerising street-side masters slapping and swirling the dough of Taiwanese flaky scallion pancakes.

At a storied Tainan outpost, we pay homage to the island’s ancient food capital. We're here for glutinous meatballs, a translucent, chewy treasure. Hopping next onto the subway - tickets included - moving from the city's refined east, to the wilder west.

Emerging into the energetic Ximending district, grab a bag of Taiwanese popcorn chicken - basil-scented, addictive, and unapologetically fried. Past the 300-year-old Taipei Tianhou temple, we'll soon be working chopsticks over niú ròu miàn beef noodle soup, at a Michelin-rated joint where the noodles are hand-pulled in the back kitchen. The broth is a decades-old secret, closely guarded by the family owners. There are 15+ tastings in all, and plenty of surprises to feast upon. Come hungry.

Cool off by spoon-diving into tofu pudding with grass jelly—a silky, wobbling dessert that defines the Taiwanese sweet menu. We conclude our journey at the Red House, the century-old octagonal market that has survived fires and wars to become the beating heart of Taipei’s creative scene. Taste the two faces of Taipei in the daytime - a sensory collision of steaming broths, ancestral recipes, and lunchtime hustle. This is the real Taipei 101: a tower of flavour over the city’s most legendary kitchens.