Tempura in Keelung is a deep-fried fish paste snack unique to Miaokou Night Market, distinct from Japan's batter-fried tempura. As dusk falls over Dian Ji Temple, the oil in the fryers under the arcade hisses, and a queue never lets up at Stall No. 16, Wang Ji Tempura. The cook slides white fish paste patties into the hot oil, then serves them dipped in bright orange-red sweet chili sauce: a springy, ocean-flavored bite that's the opening act of a Keelung night.
Stall No. 16, Wang Ji Tempura, at Keelung's Miaokou Night Market has operated across three generations for more than 60 years, with several Taiwanese travel media reporting a history of over 70 years — it is considered the representative tempura stall at Miaokou. The Keelung City Government's official tourism website lists tempura among Miaokou's classic snacks. In Keelung, the word "tempura" refers specifically to deep-fried fish paste, a pronunciation inherited from the Japanese "tenpura" introduced during the colonial era — different from how the term is used elsewhere in Taiwan.
What is Keelung tempura?
Keelung Miaokou tempura is not the Japanese tenpura of battered shrimp and vegetables. It is a "fish paste fritter" made by grinding swordfish, shark, or other fish into a paste, shaping it, and frying it directly in oil. Keelung locals use the pronunciation "tempura" (thian-puh-lah), inherited from the Japanese colonial era, to refer to this category of fried fish paste products. It belongs to the same family as the "hei-lun" and "tian-bu-la" familiar in southern Taiwan. Bite through the golden crispy outer layer and you reach a dense, smooth fish paste with a distinct ocean taste. The classic accompaniment is Miaokou's signature sweet chili sauce with shredded daikon and cucumber to cut the richness.
Why Keelung? As one of northern Taiwan's most important fishing ports, Keelung has an abundant, diverse supply of fresh catch nearby. Miaokou has long been a street-food market drawing fishermen, harbor workers, and temple worshippers. Grinding leftover or less-presentable fish into paste and frying it fresh — affordable and filling — became a natural fit. Over time, a handful of stalls turned this snack into a symbol of Keelung itself. The Keelung City Government tourism website lists tempura as a signature item unique to Miaokou Night Market and names Stall No. 16, Wang Ji, as the long-established landmark.
How to eat it like a local
Local knowledge
Verified references (no sponsored content)
- The Keelung City Government Department of Tourism and City Marketing lists Miaokou tempura as a signature night-market snack.
- Stall No. 16, Wang Ji, is Miaokou's long-running landmark stall, consistently among the top in volume of Google reviews.
- The word "tempura" refers to different foods in different parts of Taiwan; in Keelung it is the established term for fried fish paste products.
Practical tips
- Stall numbers are your coordinates at Miaokou — knowing "No. 16" is more reliable than looking for a sign.
- Weekend evenings through late night are the most crowded; for cleaner shots of the stalls, try a weekday afternoon around 4–5 p.m.
- Frying produces heavy smoke; avoid white clothing, and seating is limited — most people eat standing.
Information compiled from the Keelung City Government Department of Tourism and City Marketing and large-volume public reviews, with sponsored content filtered out. Photos to be replaced with channel-exclusive material after Dio's on-site shoot.
Frequently Asked Questions
Is Keelung tempura the same as Japanese tempura?
No. Keelung tempura is deep-fried fish paste, while Japanese tempura is battered shrimp or vegetables — the two only share a borrowed pronunciation, not the same preparation.
Which stall is the go-to for Miaokou tempura?
Stall No. 16, Wang Ji Tempura, is widely recognized as the representative stall, with a history of over 60 years and frequent long queues.
What sauce should tempura be dipped in?
Miaokou tempura is typically dipped in the market's signature sweet chili sauce alongside shredded cucumber to cut the richness — the local way to eat it.
Sources
- 基隆廟口夜市 - 基隆市政府觀光網 — 官方觀光網站列天婦羅為廟口經典小吃
- 基隆天婦羅首選！基隆廟口王記天婦羅飄香75年 — WalkerLand報導王記天婦羅75年歷史
- 基隆廟口美食｜王記天婦羅｜基隆100碗推薦美食 — 基隆大玩咖介紹王記天婦羅歷史與傳承