Dietary Considerations
Navigating dietary restrictions in Taiwan requires understanding both what’s readily available and where challenges lie. Taiwan’s Buddhist tradition makes vegetarian food quite accessible, whilst other dietary requirements need more careful management.
Vegetarian and Vegan Food
Taiwan’s substantial Buddhist population created robust vegetarian infrastructure. Dedicated vegetarian restaurants exist throughout Taiwan, ranging from buffets to formal restaurants. These establishments serve no meat, fish, eggs, or (in strict Buddhist vegetarian places) alliums (garlic, onions, shallots, leeks, chives), which are considered stimulating to desire in Buddhist philosophy.
Look for the 素 character indicating vegetarian establishments, or search for “素食”. Buddhist vegetarian restaurants often cluster near temples. The format frequently follows buffet-style service, making selection straightforward since you can see exactly what you’re eating. Prices remain reasonable, typically 100-150 TWD for a full meal.
However, understand that Taiwan vegetarian cuisine doesn’t necessarily mean healthy or light. Many dishes use substantial oil, deep-frying, and processed mock meats made from wheat gluten or soy protein. These preparations often aim to replicate the textures and flavours of meat dishes rather than celebrate vegetables themselves. If you’re seeking plant-based whole foods, you’ll need to select carefully even in vegetarian restaurants.
Veganism as distinct from vegetarianism remains less understood in Taiwan. Many vegetarian dishes include eggs or dairy, though Buddhist vegetarian establishments exclude these. When asking about vegan options, specify “complete vegetarian” and clarify no eggs and no milk. The concept of checking for hidden animal products in sauces or seasonings hasn’t penetrated mainstream food culture as deeply as in some Western countries, so strict vegans need to remain vigilant.
Allergies and Food Sensitivities
Managing food allergies in Taiwan presents challenges. Food allergy awareness remains limited compared to Western countries, and the concept of cross-contamination or trace amounts doesn’t register with many food vendors. Ingredient labelling exists on packaged foods but often lacks English ones.
Soy and wheat present particular challenges since soy sauce appears in countless dishes and wheat-based noodles are ubiquitous. Peanuts and peanut oil are widely used. Shellfish and fish products (including fish sauce and dried shrimp) appear in many preparations, sometimes invisibly. If you have severe allergies to these common ingredients, Taiwan requires extreme vigilance, and you may need to rely heavily on self-prepared food or Western restaurants with clearer ingredient protocols.
Gluten-free eating in Taiwan is genuinely difficult outside of naturally gluten-free dishes like rice-based preparations. The concept remains poorly understood, soy sauce contains wheat, and cross-contamination is common. Coeliac travellers should research extensively beforehand and prepare for a challenging experience.
Halal Food
Taiwan’s Muslim population is small, and genuinely halal food requires specific seeking out. Taipei and Kaohsiung have modest Muslim communities with proper halal restaurants, primarily serving Indonesian, Thai, or Middle Eastern cuisines. Look for restaurants certified by the Chinese Muslim Association or displaying halal certification.
Some chain restaurants and hotel restaurants have obtained halal certification, particularly those catering to Southeast Asian tourists and workers. However, the vast majority of Taiwanese restaurants don’t follow halal practices. If eating at non-certified establishments, understand that cross-contamination with pork and alcohol is virtually certain. Pork appears so frequently in Taiwanese cuisine that avoiding it requires constant vigilance.
Seafood and vegetarian restaurants provide relatively safer options, though verify cooking methods and shared equipment. Chinese Muslim restaurants exist in Taiwan but are quite rare; these establishments understand halal requirements more deeply than mainstream restaurants claiming to offer halal options.
Hidden Ingredients and Unexpected Elements
Several ingredients appear pervasively in Taiwanese food without obvious indication, catching unprepared travellers off guard. Pork features in countless dishes, sometimes in forms like pork lard used for cooking or pork bone broths that aren’t immediately apparent. If you avoid pork for religious or personal reasons, asking before ordering becomes a necessary habit.
Alcohol appears in some cooking preparations, particularly in Chinese medicinal soups and some stir-fries. The quantities are usually small and much of the alcohol cooks off, but strict avoiders should be aware. Rice wine is the most common cooking alcohol.
Religious Dietary Observances
Beyond halal considerations, other religious dietary practices require planning in Taiwan. Kosher food is essentially unavailable outside of extremely limited options in Taipei’s small Jewish community. Observant Jewish travellers typically rely on vegetarian restaurants, sealed packaged foods, and fresh fruits and vegetables.
Hindu travellers avoiding beef will find Taiwan relatively accommodating since beef, whilst popular, isn’t as pervasive as pork. However, beef appears in many dishes and beef fat may be used in cooking, so verification remains necessary.