Just west of Times Square, Ho Ho Té is a stand-alone bubble tea spot with exceptional-quality beverages and a pleasant outdoor table or two where you can watch the passing tourist parade. Fruit drinks and slushies are a particular specialty, ice-cold, delivered in a variety of sizes. The subsidiary food fare runs to popcorn chicken, Taiwanese sausages, and eel or pork chop over rice.

This sleek noodle parlor in downtown Flushing specializes in spicy beef soup noodles, available in a dozen permutations, some involving a tomato-based broth — and when the menu says spicy, it means spicy. Beef rolls, popcorn chicken, greens, and lu wei (meats and vegetables that are fast-braised in a soy-based sauce) are also available. And there’s a newer branch in the East Village.

Dumpling, dumplings, and more dumplings, either fried or steamed, is the focus of this farinaceous fast-food parlor equidistant from Penn Station and Macy’s. The menu also includes pork-stuffed bao, spring rolls, and sweet mochi cakes, with a few more substantial specials taped to the tiled walls — sometimes including beef noodles.

Decorated with black-and-white photos of agrarian scenes, this happy-go-lucky spot specializes in noodle soups, offered with a choice of noodles (our favorite: wide rice noodles), many featuring beef and some spicy as hell. But the menu doesn’t stop there. Other offerings include sweet-potato french fries, chicken cutlets, oyster and radish pancakes, squid balls, and fluffy sweet buns drizzled with sweetened condensed milk.

DiDi Dumpling specializes in elongated, thin-skinned pot stickers stuffed with pork, chicken, or vegetables and griddle-fried in the popular stuck-together style. Other highlights of the brief menu include lo mein and hot-and-sour soup, offered in a room with a stylish fast-food ambiance.

This offshoot (or maybe updating) of 886 brings Taiwanese food in large format dishes to Greenpoint. While it doesn’t neglect classics like three-cup chicken and fly’s head on conventional size servings, it also brings dishes like whole fish littered with yellow chives and a pork-belly-and-cuttlefish braise.

Located smack-dab in the middle of the riotous St. Marks scene, 886 takes a playful and informal approach to Taiwanese food. Popcorn fried chicken kicks the dish up a notch with a honey glaze, sweet potato fries come sprinkled with plum powder, beef noodles are proffered in dry form, and stir fries might contain bacon and cabbage or pea shoots and tofu skin. Traditional dishes like fly’s heads and three-cup chicken are also available on the ambitious menu.

This modest carryout offers homestyle Taiwanese dishes: The black pepper pork chops are prodigal, massive, perfectly cooked so that they’re still moist, and drenched in an agreeable brown gravy. Thick, udon-like noodles are heaped with big beef chunks, with a wad of pickled mustard greens on top, in an exemplary version of the fabled beef noodles. Food is abundant and inexpensive.

Located in a corner of Williamsburg, Win Son is a stylish bistro with colorful murals and chandeliers made from plastic bottles, boasting a lively bar at the far end of the room. It seeks to remake Taiwanese food for neophytes and aficionados alike, and handily succeeds while being faithful to the originals. Fly’s heads, oyster omelets, and scallion pancakes are especially recommended.

Beautifully grilled sirloins, rib-eyes, and pork chops are served on a bed of spaghetti, on a sizzling platter with a fried egg and mixed vegetables at this restaurant. This main course is preceded by a salad and toasts smeared with sweetened condensed milk. The steak prices are mind-bogglingly low for good-quality meat.

Vivi is New York City’s own home-grown bubble tea parlor, founded by Tony Lu in 2007. The chain here has now grown to over 20 stores, including locations in Queens, Staten Island, Brooklyn, and Manhattan. It also provides typical Taiwanese snacks that can be assembled to make a meal. Check out the bright red Taiwanese pork sausages skewered on sticks, or the steamed dumplings filled with a savory mixture of pork and shrimp. And Vivi claims its popcorn chicken (breaded, deep-fried tidbits) is the best in town.