The Best Taiwanese Restaurants in Toronto

The best Taiwanese restaurants in Toronto run the gamut from snack bars frying up crispy chicken to noodle houses pouring up bowls of braised beef noodle soup. And don’t forget stinky tofu — if you can handle it. 

Here are the best Taiwanese restaurants in Toronto.

11 - Awas Tea Noodle

Homey Taiwanese eats are this Chinatown spot’s specialty. Delicious beef bone broth that’s been boiled for more than 40 hours comes in the noodle soup, and the chicken cutlet is to die for.
7 - Mabu Generation

First Markham’s Place modern destination for Taiwanese eats has an impressively extensive menu. Hot pot and sesame oil chicken are all popular here.
10 - Four Four South Village

You don’t have to visit the actual Four Four South South Village in Taipei for braised beef soup, just head to Yonge and College instead. They also have more rare eats like golden kimchi and beef rolls.
4 - Charidise

Bamboo bowls of spaghetti, rice with minced pork, and squid balls can all be found at this Baldwin Village restaurant. A bubble tea on the side is a must.
3 - Kanpai

Cabbagetown’s go-to spot for Taiwanese street food offers negronis on tap, along with a menu of tapas-style takes on classics like popcorn chicken and baos.
8 - Papa Chang's Express

Multiple locations in the Toronto area (including PMall) means multiple opportunities to find Papa Chang’s delicious popcorn bento boxes and skewer fried fish for cheap.
9 - Taipei Chin Yuan Pai Ku

Head to Metro Square Mall on Steeles for this lowkey restaurant — well, food stall — serving delicious Taiwanese pork chops. Make sure to get extra pickles and hot sauce.
5 - Beef Noodle Restaurant

It’s no surprise what this Scarborough restaurant specializes in. For a hot bowl of beef noodle soup, head to Sheppard East. Big plus: prices here are good too.
6 - Wei's Taiwanese

Sitting in the corner of a nondescript Scarborough strip mall is this humble restaurant that’s packing the flavour. Their stinky tofu and oyster omelette is one of the best. Find them here or at Asian food fests every summer.

by Tanya Mok via blogTO