Sip by Sip | Taichung’s Quiet Confidence and Creative Spirits
Centrally located and often called the “Heart of Taiwan,” Taichung has long flown under the radar—neither as fast-paced as Taipei nor as relaxed as Tainan. But spend a little time here, and a different rhythm emerges: slower than the capital, but just as vibrant; creative, without the self-consciousness. Known for its specialty coffee, art spaces, and proximity to natural beauty, Taichung is also quietly carving out its place as one of Taiwan’s most compelling cocktail cities.
Its bar culture blends experimentation with rootedness, drawing on a new wave of internationally experienced bartenders who prioritise local flavours and thoughtful storytelling. These aren’t bars chasing trends—they’re setting them.
This article is part of my series, “Sip by Sip | My Cocktail Journey Through Taiwan”, where I explore the island’s evolving cocktail culture one city at a time. From speakeasies hidden in alleyways to internationally acclaimed bars, each chapter uncovers the people, ideas, and flavours behind Taiwan’s bar renaissance. In this chapter, we explore two of Taichung’s most talked-about bars: Vender, with its playful creativity and Singaporean-Taiwanese fusion, and Tor Dāy, a refined and grounded tribute to the island’s land and seasons.
Vender – Where Playfulness Meets Precision
Disguised behind a vending machine façade, Vender sets the tone before you’ve even stepped inside. Opened in 2019 by Summer Chen and Darren Lim, both veterans of Singapore’s cocktail scene, Vender quickly gained international acclaim. In 2024, it was crowned “Best Bar in Taiwan” and ranked No. 30 on Asia’s 50 Best Bars. Its design reflects Taiwan’s obsession with vending machines, but the drinks go far beyond novelty—every element is rooted in storytelling, memory, and meticulous technique.
The menu is presented in a large wooden box, revealing dried ingredients and key flavours in glass vials—a visual, tactile way to choose your drink. I couldn’t resist the Longan Tofu, inspired by a Singaporean dessert. Made with gin, almond, longan, and topped with chrysanthemum Pu-erh tea foam, the drink featured delicate jelly “fruit” pearls—each with its own flavour. The balance was elegant, slightly floral, and unexpectedly comforting. Then came Bubur Cha Cha—a reinterpretation of the Nyonya dessert, built from Matusalem 15 rum, amazake, taro, potato, and coconut foam. It was creamy, earthy, and textured. But it was the Pepper Crab Martini that lingered. Drawing inspiration from Singapore’s iconic black pepper crab, it paired mezcal infused with lobster shell, basil, and vermouth, finished with a kiss of ghost pepper. Complex, briny, and bold—this was a cocktail that knew exactly what it was doing.
Throughout the night, co-founder Darren Lim made sure every guest was well cared for—chatting easily, explaining ingredients, and even sending me off with a small parting gift. I left more in love with the bar, the city, and the country than I’d expected.
Vender offers more than creative cocktails—it offers delight. From its capsule machines to its Southeast Asian spice notes and artfully executed drinks, it proves that cocktail bars can be smart, surprising, and deeply personal.
Tor Dāy – Rooted in Terroir, Refined by Design
Awarded the prestigious title of “Best Bar in the Central Region” at the Taiwan Bar Awards 2024, Tor Dāy is redefining the cocktail experience by embracing the concept of terroir—a profound connection to the land. Nestled in the heart of Central Taiwan, this bar crafts drinks that are more than just beverages; they are stories, elegantly told through the use of locally sourced ingredients that celebrate the region’s natural beauty.
The name „Tor Dāy“ is a clever play on the Taiwanese pronunciation of “today,” symbolising the bar’s dedication to seasonality and locality. Here, mountain herbs, dried fruits, and native teas are not mere flavourings but integral elements of a broader narrative about place, identity, and heritage. Rooted in the Minnan dialect, the term „Tor Dāy“ reflects a deep respect and love for Taiwan’s land—a small island of just 36,000 square kilometers, yet rich in diversity.
I arrived without a reservation but managed to get a seat at the bar—front row for the magic. The drink that caught my eye first was Fertile Soil, a bold combination of smoked peat, Tabasco, blue cheese, and beetroot. It came garnished with a bite of ham and tasted exactly as described: a resonance of fermentation, smoke, spice, and root sweetness, held together in perfect balance. A drink that felt alive.
Watching the bar team work was part of the experience—calm, efficient, and thoughtful. As I read the menu and chatted with the bartender, I realised this wouldn’t be a short visit. Nor should it be, as the menu is full of delicious drinks. Tor Dāy’s menu is a tribute to Taiwan’s unique geography. It offers a sensory journey through the earthy flavours of the western alluvial plains, the comforting spices of the mountains and seas, and the untamed wilderness of the eastern plains. Every sip is a celebration of the island’s agricultural heritage, inviting guests to savour not just a drink, but a connection to the land itself.
If you’re coming to Tor Dāy, take your time. Make a reservation. Settle in. Minimal in design but rich in detail, the bar’s atmosphere invites reflection. Indigenous citrus, fermented fruits, and native teas make frequent appearances. Everything feels considered, but never forced.
Shaping the Scene | Taichung’s Bar Culture Now
Taichung’s cocktail culture is still growing—but it’s growing with intention. Bartenders here combine international experience with local pride, creating venues that feel uniquely Taiwanese rather than derivative.
Taichung Cocktail Camp | Taiwan’s First Outdoor Cocktail Festival
This movement came into full view during the Taichung Cocktail Camp (TCC) in 2025—Taiwan’s first outdoor cocktail festival, held at ALIVE Glamping Base. It brought together top bartenders from across Asia, local talent, and curious drinkers for a day of workshops, performances, and guest shifts across the city.
Events ranged from bartending competitions and perfume-blending workshops to flair shows, content creation challenges, and a night market-style tasting village. Bars like Dimension, Lay Low, Tor Dāy, and Vender featured heavily, cementing Taichung’s reputation as a hub for innovation and hospitality. The festival ended with a closing party at Vender—a full-circle moment in a city that’s clearly stepping into its spotlight.
Final Sip | The Heart of Taiwan Has a Spirit All Its Own
Taichung may not shout, but it speaks with clarity and care. From the wildly inventive world of Vender to the poetic, terroir-driven drinks at Tor Dāy, the city is home to a new kind of cocktail energy—grounded, bold, and unmistakably its own.
If you’re looking beyond the obvious, Taichung is where you’ll find something unexpected: not just great drinks, but thoughtful storytelling, deep local connection, and that rare mix of polish and playfulness. Cheers to Part 3! 🍸
