One of the oldest night markets in Taipei, Raohe Street Night Market offers an authentic glimpse into the city’s street-food scene. Visitors and locals browse 2,000 feet (600 meters) of stalls selling such Taiwanese delicacies as braised pork rice and xiao long bao (steamed pork dumplings).
Raohe Street Night Market is one of Taipei’s most food-orientated night markets, so it’s usually included on city tours that focus on local cuisine. Some tours combine a visit to Raohe Street with a soak in the steaming waters of Beitou Hot Springs, while others include a baking class and walking tour. Exploring the area with a guide means you’ll discover the origin of unusual delicacies such as stinky tofu and crepes filled with peanut brittle, ice cream, and coriander.
Things to Know Before You Go
- Raohe Street Night Market is a must-visit for food lovers and culture vultures.
- Try to not to fill up at the first stall you see—Taiwan is famous for its ‘little eats,’ so sample a variety of dishes.
- If you see a long line, join it. It’s a sure sign that the street-food stall is one of the best.
- Taipei is often subject to unexpected rain showers, so be sure to bring an umbrella, especially in fall.
How to Get There
To reach the Raohe Street Night Market by metro, take the green Songshan–Xindian MRT line to Songshan station, then take exit 5 and walk a few minutes to the market. The ornate Ciyou Songshan Temple, beside the market’s neon-lit gates, is a must-see for travelers interested in Buddhism.
When to Get There
During the weekend, the night market can get incredibly crowded, and wait times for stalls can be long. The best time to visit is during the week at around 6pm, when the majority of stalls have opened but locals haven’t yet left the office for dinner.
Weird and Wonderful Dishes at Raohe Street Night Market
Taiwan is famous throughout Asia for cuisine that you won’t find anywhere else in the world. If you’re feeling adventurous, try deep-fried prawns topped with pineapple and sprinkles, steamed rice topped with melt-in-the-mouth pig intestines, and pungent fermented tofu.