Taiwan Cafe

Name: Taiwan Cafe
Address: 34 Oxford St, Boston, MA, 02111, US
Telephone: 347-941-1175

Taiwanese

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Mon-Thu and Sun 11am-midnight; Fri-Sat 11am-1am

34 Oxford St, Boston, MA 02111
347-941-1175
Last verified: August 2026
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Crispy glazed chicken served on a white platter at Taiwan Cafe

Tofu (bean curd): Pressed soybean curd, from custard-soft (for mapo tofu and soups) to firm (for stir-fries and braises). Fried tofu puffs soak up sauce; tofu skin (yuba) is the sheet lifted off simmering soy milk, rolled and braised or fried as a "vegetarian duck". On this menu as: Fried Stinky Tofu W/ Paou Tsai · Ma Po Tofu · Sauteed Chinese Watercress With Garlic (Fermented Tofu Sauce).
Wonton: Small dumplings in a thin square wrapper, loosely gathered rather than pleated. Served in clear broth (wonton soup, often with egg noodles), deep-fried as an appetizer, or tossed in chili oil as a Sichuan cold plate, "red oil wontons" or hong you chao shou. On this menu as: Taiwan Style Wonton Soup.
Singapore noodles: Thin rice vermicelli stir-fried with curry powder, egg, shrimp, char siu and peppers. A Hong Kong cha chaan teng invention rather than anything from Singapore, and now a fixture of Cantonese and American-Chinese menus alike. On this menu as: Singapore Fried Rice Noodles.
Fried rice: Day-old rice stir-fried with egg, scallion and whatever the kitchen adds. Yangzhou (Yang Chow) style means shrimp, char siu and peas, and is the version most menus mean by "house special". Good fried rice is dry and separate-grained, never wet. On this menu as: Singapore Fried Rice Noodles.
Mapo tofu: Soft tofu in a glossy red sauce of fermented broad-bean paste (doubanjiang), chili and ground Sichuan peppercorn, traditionally with a little minced beef or pork. The name honors the pockmarked (ma) old woman (po) said to have invented it in Chengdu; a vegetarian version is common. On this menu as: Ma Po Tofu.
Dry-fried green beans: Green beans (or shredded beef) flash-fried in oil until blistered and wrinkled, then tossed with minced pork, preserved vegetable, garlic and chili. "Dry-fried" (gan bian) is the technique: no sauce, just a hot wok and seasoning that clings. On this menu as: Dry Fried String Beans.

How these dishes compare

Fried ricetypically $13.97 across 254 menus
Wontontypically $9.99 across 241 menus
Wonton souptypically $10 across 175 menus
Mapo tofutypically $15.95 across 154 menus
Salt-and-peppertypically $15.85 across 130 menus
Orange chickentypically $15.48 across 94 menus
Singapore noodlestypically $15.99 across 90 menus
Crab rangoontypically $9 across 77 menus

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Taiwan Cafe

Menu

Appetizer (小吃·冷盘)

Rice and Noodle (粥·粉·面·饭)

Soup (炖盅羹汤)

Chef's Special (主厨特别式)

Entrees (海鲜·小炒)

Vegetable (蔬菜)

Luncheon Special (经济套餐)

How these dishes compare

Taiwan Cafe on our other sites

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