上崙早餐店(6月14、28日)休息一天
A traditional-style breakfast restaurant centered on pan-fried rou guo.
Explore 43 quality restaurants serving Breakfast restaurant.
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A traditional-style breakfast restaurant centered on pan-fried rou guo.
This breakfast spot stands out for its peanut-sauce fried pork cutlet Danish sandwich and cabbage egg pancake; portions are generous, and peak periods may require a wait.
Traditional rice balls are the main feature, with salted egg yolk, youtiao, and sour-and-spicy flavors.
A generous traditional Taiwanese egg pancake with a crisp exterior and fragrant aroma.
A traditional Chinese-style breakfast shop with a wide range of items, offering both dine-in and takeaway.
A popular breakfast spot in the Xing'an public-housing courtyard, known for egg pancakes, shaobing with youtiao, and savory soy milk; dine-in and takeaway customers line up first.
An old-style, soft and slightly sticky egg pancake with a house-made sauce that brings out its aroma.
A stylish breakfast shop in Keelung with smooth unsweetened soy milk, chewy rice balls, and a NT$60 dine-in minimum.
Rice balls made with springy white and purple rice, with youtiao crispest just after purchase.
A traditional breakfast shop beside a traditional market, serving handmade items made fresh.
Freshly baked shaobing can be customized with mix-and-match fillings, with a thin crisp exterior and layered texture inside.
A breakfast spot in a Shipai lane, with egg pancake, peanut soup, and egg-added rice ball as its signature trio.
A Chinese-style breakfast shop beside Taitung Central Market, with sesame flatbread, stuffed pastries, and soy milk as the main draws; queues start early, and items may sell out in the morning.
A breakfast spot in Bali: springy glutinous-rice oil rice with generous toppings, plus vermicelli soup with oysters and pork intestines; mornings are busy, but dine-in guests can order after finding a seat.
A steamed meatball spot in a market, with a soft, dense, springy wrapper and a chewy chunk-meat filling.
The scallion pancake has a fragrant, crisp crust and moist scallion filling; indoor seating is limited.
A Chinese-style breakfast restaurant founded in 1965, with egg pancakes that are crisp outside and tender inside; prices are on the high side.
The thick shao bing has a crisp, firm base and a soft, chewy interior, with distinct char and wheat aromas.
A breakfast shop selling only cabbage pan-fried buns, with generous portions, plenty of filling, and sweet, crisp cabbage.
Springy, bread-like youtiao paired with mochi for an unusual bite.
Large pan-fried buns and dumplings are the focus; expect to wait in the early morning.
A breakfast spot at a street corner in Miaoli, with distinct grains of glutinous rice; stir-fried noodles and rice vermicelli can be ordered as a mixed-noodle dish, and the noodles are not overly soft.
Freshly filled and pan-fried cabbage buns with crisp exteriors, vermicelli and minced meat inside; queues are common.
A long-established Pingtung breakfast shop known for its Fu-rong egg crepe: a soft, springy wrapper served with sweet sauce.
Puli breakfast-style salted youtiao are thick, plump, and wide, crisp outside with a springy inside, and can be paired with cheese, egg, and other toppings.
Charcoal-grilled toast with thick egg and meat fillings—smoky and lightly crisp outside, substantial inside.
Creative rice balls made with seasoned rice for a lighter, less-heavy bite.
A takeaway breakfast featuring danbing, pan-fried buns, and pan-fried dumplings; the danbing has a medium-thick crust and rich egg flavor, and you may need to queue on site.
Q-chewy bun skins and large, firm mantou are the shop's standout features.
The meat rice cake can be pan-fried until crisp, and the thick soup contains milkfish and minced meat.
A thick shaobing with a crisp outside and soft inside, with a texture between mantou and bread.
A local Zhudong breakfast spot where rice-noodle chive egg pancakes, chive pan-fried dumplings, and Fuzhou buns are common choices; popular items usually mean a queue.
A traditional Taiwanese egg pancake with a thick, chewy crust and a filling portion.
A chive box with a thin, chewy skin; the shop has only five indoor seats
A Taiwanese breakfast spot for thick egg pancakes, savory soy milk, and rich soy milk; queues are the norm.
Steamed rouyuan in 哈囉 Market, with each piece about one bite in size.
It offers shaobing, danbing, cold noodles, and drinks, with a wide range of Chinese-style breakfast choices.
A breakfast spot with a small menu: its freshly baked shaobing is thin and crisp, and its youtiao is fried until crisp.
Early-morning soup made with freshly sliced fresh mutton; the meat is tender and the broth is very fresh.
A tucked-away breakfast shop known for hand-rolled flaky egg pancakes: crisp outside with a lightly chewy interior.
A busy early-morning breakfast spot in Kaohsiung with juicy soup buns and half portions of shaobing available.
Shaobing with youtiao and savory soy milk are the key orders here.
A breakfast shop that hand-kneads and charcoal-bakes shaobing, known for flour and charcoal-roasted aromas.