Walk through the crowded aisles of any Taiwanese night market and it’s easy to see why this destination is a must for any food-curious traveller. Between the cellophane bags of tropical fruit dusted in huameifen (dried plum powder), the magnetic aroma of Taiwanese snacks like fried chicken with basil and the cacophony of dozens of vendors hawking grilled meats and simmered soups, the symphony of senses is nigh-on overwhelming and the allure undeniable.

Taiwanese food culture is an amalgamation of regional Chinese cuisines, indigenous practices and ingredients, and influences from foreign powers such as Japan and the United States. Combine all of these with tightly knit multigenerational families and the bounties of lush forests and deep oceans, and you can perhaps understand at least part of the culinary magic that emerges from this island.