When it comes to classic scones, we think of Elizabeth II’s afternoon tea. Halve the scone horizontally, and slather each half with clotted cream and jam. Enjoy it with black tea poured from a bone china teapot. This is a quintessentially British ritual.
Since their introduction into Taiwan, scones have taken on distinctively local characteristics. Some have taro or sweet potato fillings; others are tantalizingly drizzled with cream. They’re accompanied with teas of all sorts of flavors.
Visitors from far and near come to Taipei’s Dihua Street to experience the bustling energy and warm hospitality in the clusters of shops selling traditional dried foodstuffs. Architectural styles from different eras complement each other here, with numerous buildings dating from more than a century ago. Light gray exposed aggregate concrete is seen on the external walls amidst red bricks, gracing the European-style façades of the terraced houses,
When visiting Taiwan, as well as enjoying pearl milk tea and xiaolongbao steamed dumplings, why not pamper your tastebuds with local croissants? Visionary bakers and entrepreneurs here have been experimenting with the shapes and flavors of this timeless French pastry. In Taiwan, you can find both classic croissants and those made with authentic Taiwanese ingredients or prepared in innovative ways.
“Taiwanese sensibility” has been a buzzword among Internet users recently. Some associate it with youthful hues that carry a scholarly vibe. Others describe it as a retro atmosphere—nostalgic, warm, somewhat carefree. The discussion revolves around key components such as old houses, red bricks, decorative window lattices, streetscapes, and, crucially, patterned glass with haitang floral motifs, all of which constitute that ineffably mysterious “Taiwanese sensibility.”
“I was impressed by the daily competition and by Taiwan’s enthusiasm,” said International Master Games Association (IMGA) president Sergii Bubka, himself a former pole-vaulting champion, after attending the World Masters Games 2025, held in Taipei and New Taipei.
Koreans traveling in Taiwan often post photographs of Taiwanese street scenes on social media with the hashtag #대만감성—Daeman gamseong or “Taiwan sensibility.”
The hashtag is often attached to shots of walkup apartment buildings built at least 40 or 50 years ago, or lush greenery, or colorful neon signage. Sometimes you’ll see cars and motorcycles parked along the side of the road, parks and greenspaces, schools, tree-lined streets, pedestrian overpasses or at-grade railway crossings.
In recent years, “Korean Wave” stars visiting Taiwan have used the popular Instagram hashtag “Taiwanese sensibility” (in Korean) for posts about daily life in Taiwan. They have highlighted Taiwan’s cultural charm—retro, unrestrained, and laid-back.
At night markets, many people stroll through at a leisurely pace in shorts and sandals, and there are countless vibrant vendors’ stands, fine foods, and kindhearted people.
“Stinky tofu,” known in Chinese as chou doufu, is compared by some to blue cheese. It has been reported on by international media like the BBC and CNN, and a number of eateries that offer it have earned Michelin Bib Gourmand recommendations. It has even attracted a Japanese expert in fermentation to come to Taiwan. It is a dish that travelers to Taiwan should not miss out on.
We have long been accustomed to thinking of vegetables as mild-flavored side dishes to go with fish and meat rather than taking a leading role on their own. But is this really the case? In response to the global trend of plant-based eating, the culinary and baking industries are proactively engaging in research and development that will give vegetables center stage.
In supermarkets in both Tokyo and California, one can buy edamame labeled with “Taiwan” as the country of origin. Housed inside their vivid green pods, the beans are firm to the bite, have a sweet flavor, and leave a pleasant aftertaste.
