How to Order Food
Ordering food in Taiwan involves different protocols depending on the establishment type, and understanding these conventions reduces confusion and helps you eat more effectively.
At Xiaochi Vendors and Stalls
The most informal format involves minimal interaction. At vendors selling a single item, simply indicate quantity: one person might hold up one finger. For vendors with several items, pointing at what other customers or the items on menu are eating works reliably. English is rare at this level, but the simplicity of the transaction (you want food, they sell food) transcends language barriers surprisingly well.
Payment happens immediately upon receiving food in most cases. Have cash ready (most stalls don’t accept cards) in small denominations. Prices are typically posted on signs, though rarely you need to ask. Don’t feel embarrassed about photographing menus or signs to use translation apps.
At Noodle Shops and Casual Restaurants
These establishments typically provide paper order forms where you mark quantities next to menu items, then hand the form to staff. This system eliminates language barriers and allows you to take time considering options. If no order form exists, just tell staff your order.
As for payment, it can happen after handing out your order or after finishing the meal. Observe when others pay if uncertain. Most of them are cash-only, so having cash ready in small denominations.
At Self-Service Buffets
The process is wonderfully straightforward: take a plate, select what you want (use provided tongs or spoons, never touch food directly), bring your plate to the register where staff weigh it and calculate the price, find a seat, and eat. Some buffets charge by item rather than weight; observe other customers if uncertain.
A few etiquette points: don’t pile food dangerously high on plates (take appropriate amounts and return for more if still hungry), and return plates and chopsticks to designated collection areas when finished.
At Stir-fried Restaurants
These formats require more active ordering. At stir-fried restaurants, expect staff to approach fairly quickly after you’re seated. The conventional approach involves ordering several dishes simultaneously rather than sequentially. If overwhelmed, asking for recommendations works. Alternatively, observe what other tables are eating and point.
At Hot Pot Restaurants
The order methods depend on the type of restaurants.
For all-you-can-eat hot pot, you’ll first select your broth base. Then, you’ll access ingredients through one of two systems: self-service ingredient bars allow you to select items directly from refrigerated displays. On the other hand, order sheet systems provide menus where you mark quantities next to item names, then submit to staff who deliver ingredients to your table. Most all-you-can-eat restaurants include rice, noodles, and drinks in the base price. Some include ice cream or other desserts.
A la carte restaurants require more active ordering. Menus typically organize items by category: meats, seafood, vegetables, mushrooms, tofu products, noodles and rice. Prices appear next to items, sometimes indicating whether the price is per person or per serving. Some a la carte restaurants offer combination sets that include a selection of items. These provide good value and simplify ordering for first-time visitors.
Most hot pot restaurants feature sauce bars where you create personalized dipping sauces. Taiwanese preferences tend toward sha cha sauce（沙茶醬, complex, slightly sweet seafood-based sauce） with soy sauce, garlic, and spring onions: a balanced combination that complements without overwhelming. Avoid creating overly complex sauces with everything mixed together; simpler combinations often taste better. You can prepare multiple small bowls with different sauce combinations for variety.
BBQ Restaurants
Barbecue ordering follows patterns similar to hot pot. For all-you-can-eat barbecue, the process mirrors all-you-can-eat hot pot with some variations. You’ll typically order from menus rather than self-selecting from refrigerated bars (though some restaurants hybrid these approaches). Order in waves rather than requesting everything simultaneously—this ensures fresh, manageable quantities and prevents overwhelming your grill space. A la carte barbecue requires more precise ordering since you’re paying per item. Menus typically indicate serving sizes and whether items come marinated or unmarinated. Marinated meats provide convenience and consistent flavour; unmarinated meats showcase ingredient quality and allow you to appreciate natural flavours. Some restaurants offer combination sets designed for specific group sizes. These typically provide good value and remove guesswork from ordering.
At Fine Dining Restaurants
Formal restaurants follow conventional restaurant protocols familiar to Western travellers. Staff typically speak some English, menus may have English translations, and ordering proceeds through standard server interactions. One thing that is probably different from Western restaurants is that you have to take the bill to the counter and pay there. If ordering banquet-style, conventional etiquette involves ordering one dish per person plus one or two additional dishes, though servers can guide appropriate quantities.