Even from the trailhead one can see Taipei 101 in all its glory. I never did make it up to the observation deck of Taipei 101 though – I’m not one to particularly enjoy those kind of sights. The thing that did pique my interest about the Taipei 101 though is its counterbalance – its system of minimizing vibrations (e.g. from wind), only because I learned about them in university.

After the hike, my appetite was so good I ate two full meals one after another. A friend told me to try this turkey rice from a stall at the Taipei 101 (apparently it’s a thing), but to be honest, I didn’t enjoy it all that much. As I walked through the food court though, I saw a Liao Fan Hawker Chan – they’re famous in Singapore for soy sauce chicken. Despite having already eaten the turkey rice, I was determined to eat this too! I missed it a lot since I went to Singapore two years back.

The food coma hit me pretty hard though after those two meals, and that was a sign for me to go back to my AirBnB and rest up for the next day.

See more of my trip to Taiwan here!

By the mid 19th century, the power of the Qing Dynasty was waning. Once a proud empire, the Qing Dynasty suffered a series of humiliations through various wars against European powers and the Empire of Japan (known historically as the century of humiliation). The unequal treaties that the empire had no choice but to sign caused China to cede control of various ports to these foreign powers (hence the reason why Hong Kong became part of the British Empire).

As the Qing Empire continued to be bullied, resentment grew among the people. Out of this resentment, eventually resulted in revolution. Sun Yat-sen tried on many separate occasions to overthrow the empire. Even after a string of failures and exile, he persisted, and eventually achieved his goal of overthrowing the empire and founding a republic.

The republic however was short lived. Plagued by power struggles, the republic fell apart. Sun Yat-sen passed away before he could see his successor, Chiang Kai-shek reunify the nation. But even that was short lived, once Japan began invading China and then the resumption of the Chinese Civil War almost immediately after.

See more pictures of Taipei here

Beef noodles: a soup noodle with big chunks of half fatty and half lean beef in a beef broth. One of the quintessential parts of Taiwanese food culture.

Hot pot: it’s the idea of taking a pot of boiling water or soup and cooking meat and vegetables in it. Pretty much anything goes here: any kind of meat, vegetable, mushroom, etc.

Stir fried morning glory: not a vegetable that’s common in Canada/USA, but can be found in Asian supermarkets. It looks and feels like green onion with a slightly thicker skin, but tastes like spinach and has a nice crunch.

Szechuan style spicy wontons: the wonton is very similar to other kinds of wontons (ground pork and shrimp in a dough wrapper). In this case, it’s got a spicy, yet savoury sauce that slightly numbs the tongue.

Xiaolongbao (soup dumplings): similar to a wonton as far as its filling goes (it can be pure pork, pure shrimp, or mixed) with a key difference in that it contains hot soup. They originated from Shanghai, but it’s made its way into mainstream Taiwanese cuisine.

Shaoxing drunken chicken: it’s essentially chicken that has been steamed and marinated in a brine of shaoxing wine and chicken broth.

Bubble tea: yet another famous part of Taiwanese cuisine. The original variant was a milk tea with tapioca pearls, but now it’s evolved and comes in many flavours, from any kind of tea to a fruit slushie, with either tapioca pearls or fruit jellies (or even ice cream!)

Grilled giant prawns: Prawns a pretty regular thing in a lot of places, but at the local Shilin nightmarket, they are fished out and cooked only when ordered – so they are guaranteed fresh. These prawns are also HUGE. The three in the photo were around half a pound in total.

Oyster pancake: a popular food at the night markets, it’s essentially an omelette (with added starch for thickness) with oysters inside, with a savoury sauce poured on top.

Popcorn chicken: can be summarized as Taiwan’s take on fried chicken. It’s got Chinese style seasonings such as five-spice, and Thai basil. It can be found at many street vendors and night markets.

Kaoliang wine: this wine is made from fermented sorghum. It’s got a nice strong kick, and not so much a wide flavour profile. This alcohol is a big export of the Taiwanese island of Kinmen

Three cup chicken: named after the three key ingredients for the sauce: rice wine, soy sauce, and sesame oil. The chicken is cooked in the skillet.

Mango shaved ice: mango chunks with mango ice cream on top of mango flavoured shaved ice. It tastes exactly like what one would imagine. The little purple and orange balls are made of taro and potato/sweet potato flour and are nice and chewy.

Of all the food I miss, I’d say it’s the beef noodles. That’s the one thing I have the strongest craving for and unfortunately for me, there aren’t any that I like where I live. To see other parts of my trip to Taipei, click here.

The ground level of the memorial hosts the museum describing his life and his contribution to the history of Taiwan.

The surrounding area is a giant plaza is the site of choice for any mass gatherings, and is known is “Liberty Square”.

To the north and south, are the National Theater and the National Concert Hall.

See more pictures of my trip in Taipei here!