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Taipei layover?
Has anyone done the 10 hr layover in Taipei and went to go explore for a few ho… I'm looking at flights to Seoul later this year and have the option to either take a 2.5 hr layover or a 10 hr layover.
Has anyone done the 10 hr layover in Taipei and went to go explore for a few hours before continuing on their connecting flight to Seoul? I should mention my flight time to Tapei will be 15 hours!
15 hours in is rough but 10 hrs in taipei is actually doable if u time it right. the airport express to taipei main station is like 35-40 mins and runs pretty frequently. i'd skip the touristy stuff like taipei 101 if ur short on time, just grab some beef noodle soup at yongkang street or hit a night market like ningxia which is close to the station. just keep an eye on the clock cause immigration and security on the way back can eat up 45 mins easy
I'd say go for the 10 hour one if you can handle the jetlag. Take the high speed rail from Taoyuan instead of the MRT, it's faster and drops you at Taipei Main Station in about 20 minutes. You won't have time for much, but you could hit up Din Tai Fung for some xiaolongbao near the station and grab a pineapple cake from a local bakery before heading back.
yeah 10 hrs is plenty if you're not picky. i'd skip the crowded tourist spots and just take the mrt to ximending, grab some taiwanese fried chicken and milk tea, walk around for a bit. just make sure you're back at the airport at least 2 hrs before your flight cause taoyuan can get busy randomly
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Dogdogdog's Secret?
the whispering thing is real but its not about the sauce lol. that guy runs a 2am handoff with the chicken supplier, they drop off fresh birds from a farm near Chuncheon three times a week instead of using the frozen stuff most hongdae spots rely on. thats why the texture hits different, not the sauce itself. if u go back ask for the neck & wing combo off menu, its cheaper & honestly the best cut they do
the thing nobody mentions is that Dogdogdog's sauce gets its body from cheong, the Korean rice syrup, not sugar. thats why it coats the wing so thick and stays glossy instead of going sticky. i asked a guy who worked there and he said they also add a splash of maesil (plum) extract at the end off the heat. that fruity tang under the garlic is what you're tasting. go on a weekday before 6, weekends the wait hits 40 min easy.
honestly the "secret sauce" thing is prob just marketing. every fried chicken place in Seoul has a version of that story. the real difference at Dogdogdog is they double fry in rice bran oil and toss the wings in the sauce twice, once right out of the fryer and again after a 30 sec rest. thats where the crunch comes from, not some mystery ingredient. if u wanna taste the actual base, order the banban half plain half spicy and dip the plain one in the spicy sauce yourself.