November 2024 Shoal Menu

With the beginning of winter approaching, fans of the Osmanthus Salted Duck can stop knocking their bowls for now; the ducks will gradually become fatter.

It's the season for drinking soup, so we're making pan-fried egg dumplings and boiling chicken soup. It's also the season when kohlrabi is crisp and sweet, so our sun-dried tomatoes in oil will be mixed with kohlrabi. The Shennong Award-winning century eggs have been made into a richer mullet roe flavor. Cutting open the lotus leaves, the steaming and fragrant steamed pork is coming out of the steamer.

Sour mandarin tea, candied pomelo tea, mint and mandarin tea, stewed pear syrup, starfruit drink, longan ginger soup—the enduring health wisdom of our ancestors to dispel wind and cold, warm the heart against the north wind.

November operating hours: Lunch and dinner are served on Wednesdays, Thursdays, Saturdays, and Sundays; on Tuesdays and Fridays, only dinner is served. Weekend afternoon tea is temporarily unavailable. Closed on Mondays. When visiting Shoal 2.0, please make a reservation and pay attention to our operating hours. We may close irregularly, so please do not come in vain.

You can make reservations by sending a private message to our page; we will reply during our free time. If you prefer not to use digital tools, please call between 14:30 and 16:30 to make a reservation by phone. For reservations not for the current meal period, please avoid calling during serving hours; it's difficult to handle everything properly when we're in a rush.

| November 2024 Shoal Menu |

| This translation is provided by ChatGPT and cannot guarantee complete accuracy. Please refer to the original Chinese menu for detailed information. |

Osmanthus Salted Duck
NT$225

At Shoal, the Osmanthus Salted Duck is synonymous with our culinary journey and the history of our establishment. Plucking the feathers is the first hurdle, requiring sharp eyes and unwavering patience for meticulous cleaning. Stir-frying the salt over controlled heat elevates the aroma of the spices; rubbing the salt by hand determines the flavor of the curing process. Steaming preserves the tender texture and original taste, using a bamboo steamer passed down for three generations, meticulously maintained over the years by master craftsman Huang Fu-Xing from Lucao, Chiayi. This complex and time-consuming process infuses deep flavors, making it a masterpiece of culinary craftsmanship. The purest taste of duck is best highlighted with just salt.

Su-Style Smoked Fish
NT$1.6/g

Shoal closely learned from Ms. Ye Lin Yue-Ying, using the family recipe of Mr. Ye Xin-Qing, founder of Taipei's Yongfu House. Despite its name, "smoked fish," it actually has nothing to do with smoking. The cooking method involves marinating, deep-frying, returning to the wok to reduce, and then refrigerating to rest, creating a smoky flavor through time. This dish relies on time to develop its taste, with complex and time-consuming procedures. Each step—ingredient selection, heat control, seasoning—poses its own challenge. This retrospective glimpse into a bygone era offers us the elegant flavors of Jiangsu and Zhejiang cuisine that once dominated Taiwan, allowing us to peek into its profound depths.

Salted Pig Tongue
NT$160

One of Shoal's most delightful cooked meat dishes. Soft and tender yet chewy, offering a taste experience comparable to abalone; the texture and quality are determined by precise heat control. Processing pig tongue is laborious and time-consuming; cleaning the tongue coating can be daunting and requires patience. Offal emphasizes freshness, and the original flavor is the ultimate test. Beyond texture, aroma is key; sea salt, along with scallions, ginger, and star anise, removes any off-flavors, leaving a clear and pure taste that bestows an elegant character upon the pig tongue. Served with a spiced oil made by sizzling scallion whites, chili, and garlic in hot oil, the aromatic and spicy notes are like a gorgeous attire for the pig tongue.

Century Egg with Mullet Roe
NT$200

We select Shennong Award-winning lead-free herbal century eggs, produced by model farmer Su Qing-Fa from Tainan's duck farms. With low breeding density and a 90% egg production rate, the ducks are fed cornmeal, soybean meal, and probiotics. The duck eggs are coated with a red clay mixed with herbal tea made from acacia, grinding plate grass, banyan aerial roots, wild grapes, and lemongrass, then marinated and air-dried for a month. The eggs are fresh with no off-flavors; the egg white is dark and translucent, and the yolk is like molten lava.

We also select Shennong Award-winning mullet roe, produced by Guo Gong-Bao, owner of Hule Leisure Fishing Village in Hsinchu. The mullets are ecologically farmed in pure seawater in Zhubei's Bazikou for four years. Caught fresh in the morning, they are quickly frozen to preserve freshness. Following traditional methods—salting, desalting, pressing, and sun-drying—the roe matures under the northeast monsoon winds, becoming bright orange-red with a dense, sticky texture that is salty, fresh, and delicious.

The caramelized and seared mullet roe is mixed with diced apples and onions, dressed with a sauce made from Yongxing Premium Soy Sauce that is light in flavor and clear in color, and sprinkled with minced garlic chives, resulting in a fresh yet rich taste.

Sun-Dried Tomatoes with Kohlrabi
NT$170

Sun-dried cherry tomatoes soaked in olive oil, concentrating and preserving the sweet and sour flavors of Taiwan's terroir, are combined with the sweet, crunchy kohlrabi that thrives in cooler weather. Mixed with cilantro, garlic, and pepper, it's rich, sweet, crisp, and refreshing.

Edamame with Olive Vegetable
NT$170

We select Shennong Award-winning edamame, blanched and patiently peeled one by one, then cooked with Shoal's homemade olive vegetable, resulting in a rich and sweet flavor. Olive vegetable is a unique pickled delicacy from the Chaoshan region, slowly simmered with olives and salted mustard greens. The olive vegetable is stir-fried until fragrant, then edamame is submerged in rice wine and simmered to absorb the flavors, making each bean appetizing and delightful.

Known as the "LV of edamame," these beans come from Bai Xian Farm of Shennong Award winner Hou Zhao-Bai, under their own brand "Taiwan No. 9" edamame kernels. Sweet and palatable, with deep flavors, they are produced in Qishan, Kaohsiung, where there's abundant sunlight year-round. Utilizing smart technology for field management, from harvesting to processing, the golden four hours are used for quick freezing at -18℃ to ensure freshness. Exported to Japan as a champion product, passing over 700 tests, with 3A top quality. The variety is the evergreen Kaohsiung No. 9 green crystal, with fresh green color, large pods, and plump beans, non-GMO.

Salt and Pepper Chicken Tails with Mushroom Salsa
NT$210

We use top-quality Dahongpao Sichuan pepper and sea salt, stir-fried over low heat until fragrant; the golden salt carries the intense and fresh aroma of Sichuan pepper. Using mature and robust free-range chickens or semi-free-range chickens, the plump and full chicken tails are rich in fat and fresh meat, with a texture that surpasses all others. Stir-frying the salt elevates the aroma of the spices; rubbing the salt by hand determines the flavor of the curing process. Adding rice wine and sugar to make a marinade, it is infused overnight to intensify the spicy aroma. Slowly roasted over low heat to render excess chicken fat, resulting in richness without greasiness, tender and juicy. Served with a fresh and refreshing mushroom salsa, this dish truly lives up to its name. (Chicken tail is called Common Jasmine Orange in Chinese.)

Steamed Pork with Rice Flour in Lotus Leaf
NT$270

Founder Su Wen-Wen reminisces about childhood neighbor Grandma Zhang and the friendship between the two families spanning four generations, recreating the memorable handmade flavors. Using the cooking method of "powder steaming," where steamed rice flour is added to the steaming process. The pork is marinated for flavor, coated with the rice flour, wrapped in lotus leaves, and steamed over high heat until cooked through. The rice flour is made by stir-frying classic fragrant rice and glutinous rice with spices and grinding them into sand-like granules, which are then used in rice dishes. Using swaying green lotus leaves to create a lotus-scented steamed pork that is rich but not greasy, tender, and delicious.

Stir-Fried Shredded Chicken with Fermented Rice
NT$240

A Kong family dish recorded in Lin Wen-Yue's Notes on Food and Drink. The book quotes Kong De-Cheng: "A good dish is recognized at a glance; if you have to taste it to know if it's good, then it's lacking!" Shoal cultivates its own fragrant fermented rice, refines pure chicken oil, and finely slices chicken tenderloin into thin shreds. After seasoning with various ingredients, it's stir-fried in a hot wok with cold oil, using chopsticks to stir-fry, which requires time at the stove. The aroma is rich and lingering, the texture exceptionally tender and smooth. Both the method and appearance are delicate and exquisite, making it an elegant fermented dish. Though it appears simple, it embodies sincerity and authenticity, requiring patient knife skills and careful heat control, along with time-tested preserved white fermented rice.

Ningbo Fried Yellow Croaker
NT$240

A recreation of a family banquet dish by Ye Xin-Qing, founder of Yongfu House—original, robust, fresh fish flavor, and the aroma of wine. Using a huangjiu batter to remove any fishiness and enhance the aroma, the fluffy and fragrant batter full of wine acts as a cloud holding the yellow croaker. The fish is split open and deboned, sliced diagonally with skin on, coated in batter, and slowly deep-fried until done, then eaten dipped in pepper salt. Though it seems simple, even slight deviations can lead to significant differences. Due to high material costs and potential waste, it was a festive dish in the Ye family, personally prepared by Mrs. Ye Lin Yue-Ying, and only served to esteemed guests.

Stir-Fried Eggs with Chayote and Shrimp Paste
NT$115

The crisp and sweet chayote, fluffy eggs, sprinkled with Yunnan shrimp paste. Chayote, commonly known as Buddha's palm squash, is pale green and humble with strong vitality. Introduced to Taiwan during the Japanese occupation, "sharen" refers to the indigenous people of ancient southern Kyushu in Japan, and the vine was one of their main crops. Chayote shoots are commonly known as dragon whisker vegetables. We select organic free-range eggs from Green Life Farm in Yongjing, Changhua. The eggs are rich and aromatic, bursting with flavor. Stir-frying eggs requires high heat, similar to a medium-rare filet mignon, with softness as the highest guiding principle. The Yunnan shrimp paste is a recipe learned from our good friend Xiao Pangxie, of Burmese origin but of Yunnan descent. Shrimp are minced and stir-fried until fragrant, golden brown in color, crisp and refreshing, with a strong shrimp flavor akin to a sauce.

Clams and Enoki Mushrooms with Niuganba
NT$180

Using the freshness and sweetness of clams to complement the light sweetness of enoki mushrooms, scallion segments are stir-fried in butter for aroma, and seasoned with the distinctive and bold flavor of "Niuganba." "Niuganba" is spiced dried beef made by the Hui people of Yunnan, salted and dried for preservation and portability.

Sautéed Pearl Vegetable with Satay Sauce
NT$160

A Taiwanese wild vegetable belonging to the Artemisia genus, grown with friendly farming practices by small farmers in Xinshe, Taichung. When the flowers have not yet bloomed, the seeds resemble strings of pearls, hence the name. Shoal refines its own lard, stir-fries shredded meat until fragrant, then cooks the pearl vegetable, seasoning it with Shantou Quancheng satay sauce from Kaohsiung. The fresh and mellow flavor of the satay sauce enhances the fragrant wild vegetables, making the cold winter feel warm and abundant.

Chicken Soup with Shrimp Egg Dumplings and Mushrooms
NT$180

A classic Shoal dish: the fragrant Sichuan pepper chicken soup, made by simmering our classic wind-cured chicken seasoned with Sichuan pepper salt and steamed with salted marinade, has a unique flavor. The handmade egg dumplings absorb the essence, and with blanched mushrooms and vegetables, it's an extraordinary delicacy. One spoonful of egg mixture, one ball of shrimp filling, spread in the pan over low heat—patience is the key—until the aroma of eggs and shrimp emerges. Folded into a dumpling and seared with tiger stripes, the egg dumpling is perfected. The time-consuming and laborious process in the frying pan slowly achieves perfection, showcasing both fluidity and solidified craftsmanship and intention.

Champion White Rice
NT$20

Rice grown by Tian Shou-Xi, the rice king of Zhubei, a pioneer in planting Taoyuan No. 3 rice, who once won the National Top Ten Classic Good Rice for two consecutive years and was the national famous rice production champion in 2014. The sweetness of the rice is instantly recognizable without needing to chew or savor deliberately; the taste buds immediately perceive the sweetness. The grains are distinct, with a moderate texture. The rice is milled fresh and delivered promptly, sun-dried rice cultivated with sustainable agriculture, without using chemical fertilizers, pesticides, or herbicides. Orange ladybugs and hardy morning glories are common in the fields. Green manure is sown annually to enrich the soil, plowing and sun-drying to activate the soil, intentionally limiting rice yields.

| Shoal's Chicken Rice |

Founder Su Wen-Wen's nostalgic recollections of her childhood and hometown. Originally a family dish made only for a few days during the anniversary celebration, it has accumulated countless fans who praise it as "the world's most delicious chicken rice!" Ma Shifang acclaimed it as "a peerless delicacy," while Feng Xiaofei said, "We need food like Shoal's chicken rice to increase rice consumption." One mother's comment was the most heartfelt: "This is exactly the kind of chicken rice a mother wants her children to eat!"

Signature Chicken Rice
Spiral-Cut Cucumber
Golden Pipa Shrimp
NT$340

In a white porcelain bowl, soft and fragrant rice is topped with sweet, tender chicken, drizzled with rich chicken broth blended with aromatic traditional black bean soy sauce, and then finished with a generous pour of rich and fragrant chicken oil... One bite will bring you joy! The fragrant and silky chicken rice, accompanied by various exquisite side dishes, is both homely and refined, making it irresistible to finish every last bite.

The spiral-cut cucumber is arranged like a coiled dragon; expertly sliced with a zigzag pattern, the silent knife work cultivates patience and discipline. Crisp and refreshing yet rich and appetizing, seasoned with soy sauce, Sichuan pepper oil, and rice vinegar—the blend of spicy and aromatic flavors serves to cleanse the palate.

Fresh shrimp are peeled and deveined, leaving the last segment and tail intact; the shrimp is flattened into a pipa (Chinese lute) shape. After marinating for flavor, it's coated with egg white and sweet potato flour, then fried to a golden color. This is a home-cooked dish that founder Su Wen-Wen enjoyed during her childhood, recorded in old recipes preserving the culinary trends of the 60s.

Mini Chicken Rice
Chrysanthemum Radish
Pig Liver Rolls
NT$190

The rice portion is halved, catering to those avoiding carbohydrates—this is the miniature version.

White radish is cross-cut to bloom like a chrysanthemum; the sweet and sour pickled radish is dyed with the yellow of gardenia and the crimson of perilla.

Pig liver rolls are a traditional Taiwanese delicacy that emphasizes quality ingredients and meticulous procedures. In the past, pig liver was expensive, and adding it to dishes was a display of wealth. Wrapped in caul fat like spring flower shrimp balls, the pig liver paste enhances the richness of the filling, mixed with scallions and water chestnuts for freshness to cut through the richness. The pig liver is made into a paste, visible in texture, jet black and glossy like volcanic mud, wrapped into a rich roll. Deep-fried in warm oil until golden and crispy, one bite releases the fatty aroma, unlocking the flavor of the liver instantly. Sized for two bites—one elegant bite, and another to satisfy.

| Refreshing Cool Drinks |

Perilla Plum Juice
NT$100

Aged for ten years, purely natural, with no additives. The plums are soft and glutinous, the juice pure and exquisite; the elegant plum fragrance stimulates saliva, relieves greasiness, and awakens the appetite. This is the legacy of Mr. Su Zhong-Shi, father of Shoal's founder Su Wen-Wen, who honed his plum-making craft over fifty years. Boxes of plums and bags of sugar, loaded by the carful—Qingming is the season for brewing plums. The beautiful fruits of Alishan plum trees are naturally fermented with clear water, layered with plums and sugar, placed in glass jars like time capsules, awaiting the moment to open them next year and be greeted by the overwhelming plum aroma.

Preserved Pineapple Sparkling Juice
NT$130

The friendliness of pineapple is like holding a Taiwanese ID card, representing the midsummer of the southern country. Shoal uses whole fruit sugar preservation, peeling the skin to boil fruit syrup until the aroma is full; the syrup continues to cook with the fruit flesh, preserving both the fresh texture and fragrant juice through careful heat control. The southern charm sealed with sugar is sweet and bright. We select Tainong No. 2 native pineapples from Songlinmei Organic Ecological Farm, grown in Luye, Taitung, certified organic by MOA. They forego artificial flower forcing, allowing natural growth without inducing early bud differentiation. Farmer He Jiechen thanks beneficial birds for pecking insects and leaves fruits to share with animals. The mutually beneficial, tree-ripened fruits have distinct acidity, rich aroma, and complex fruit flavors.

Spanish Needle Flower Tea
NT$75

Flowers are picked and stir-fried with sugar until the sugar puffs up and forms a flower frost; using traditional roasting techniques, the Spanish needle flowers are preserved with sugar to make a cold drink that clears heat and relieves summer heat. Spanish needle is commonly found in Taiwanese folk herbal tea recipes.

| Warming Hot Drinks |

Longan Flower Tea
NT$70

Flowers are picked and stir-fried with sugar until the sugar puffs up and forms a flower frost; the longan flowers are preserved with sugar to make a hot drink with a unique honey and floral aroma. Before stir-frying the sugar, the flowers are carefully selected. The tree is shaken, and the cascading blossoms are meticulously picked like embroidery work, slowly selecting and picking, removing caterpillars and ladybugs, discarding withered flowers, coarse stems, and bud shells, carefully gathering the pure white and delicate blossoms. Through traditional roasting techniques, we preserve the fragrant story of the earth from the treetops warmed by April sunshine.

Preserved Plum Fruit Tea
NT$75

Shoal slowly sugar-preserves plums from wild old trees in Yushan National Park, protected by the Bunun people of the Meishan tribe, without chemical fertilizers or herbicides. The red-fleshed plums are tree-ripened, with leftovers shared with monkeys and wild boars. Hand-picked fresh—not green and astringent or knocked down with poles—the plums are luscious and beautiful. Shoal invests time and effort, insisting on hand-pitting to retain whole fruit pieces, sugar-preserving the sweet ripe fruits—purely natural with no additives, like rubies. The plum aroma is fragrant like cherry sweetness; as a hot drink, it's absolutely delicious.

| Wind-Resisting Warmth |

Sour Mandarin Tea + Mandarin Cake 

NT$80

A unique Hakka tea drink, sour mandarin tea is made by repeatedly steaming and drying tea leaves stuffed into tiger-head mandarins, following the "steamed into rounds" method dating back to the Tang and Song dynasties. This rare compressed tea is used for health and wellness, with the lightness of aged tangerine peel aiding in vitality and warmth.

Shoal continues the tea-making tradition passed down from Zheng Xingze’s mother, Zheng Wang Qin-zi, who followed ancient tea-making methods. The tea blends twenty-year-old roasted tea with various herbs, following field research on Taiwanese herbal tea formulations, which often adapt to local needs. These practices honor the wisdom of traditional Chinese medicine.

The tiger-head mandarin from Miaoli’s Yuanli is grown with natural farming methods. Thick-skinned and juicy, the fruit’s sour and sweet flavor is released by opening the stem end and stuffing the cavity with tea leaves and herbs. The fruit is carefully steamed, compressed, sun-dried, fermented, and baked, undergoing nine rounds of steaming and drying. Over time, it becomes dark, firm, and shiny, embodying labor-intensive craftsmanship.

After being used in New Year offerings, these mandarins are transformed into tea, symbolizing blessings of peace, hence known as "peace tea." It takes six months to turn a single sour mandarin into sour mandarin tea, with its sweet and mellow flavor becoming richer as it ages, offering a glimpse into the wisdom of ancestral diets.

Mandarin Cake, made by preserving the whole fruit in syrup, offers a balance of sweet and spicy flavors. Mentioned in Qing dynasty records, it has become part of Taiwan’s Hakka culinary heritage, offering a nourishing, rich flavor.

Sourced from Chen Chin-feng’s Chien-yeh Farm in Hsinchu’s Emei, following traditional Hakka methods, the mandarin is scored, flattened, and cooked until it releases its juices. The fruit is then simmered with bamboo-furnace-cooked malt syrup, Shoal’s winter melon sugar, and rock sugar, forming a rich, amber-colored syrup. After resting overnight, the mandarin is baked until the skin is firm and the flesh soft, offering a complex, sweet, and tangy taste with a refreshing finish. Time transforms the mandarin peel’s sharpness into a soft sweetness.

Candied Pomelo Tea

NT$100

Using organic "Dabai" pomelos, the whole fruit is preserved in sugar and aged for ten years—purely natural with no additives. It dispels external cold, lightening the body as if shedding clothes, a folk remedy in Taiwan for dispelling wind and cold, representing enduring common wisdom in health preservation. The pulp, segments, and peel are all candied using Shoal's homemade maltose and rock sugar, making the "king of candied pomelos" using the whole fruit. The smooth and plump fruit pieces, after being candied and aged, are infused over time, transforming the unique spicy bitterness of pomelo peel into sweet and fragrant softness. With a clear and light sweetness, pure acidity, and an elegant tea infusion.

Mint and Mandarin Tea

NT$80

As recorded in Chen Shi-duo's New Compilation of Materia Medica: "When I encountered people suffering from external afflictions and emotional distress, I advised them to drink Mint and Orange Peel Tea, which brought immediate relief. The recipe uses one qian each of mint, tea, and orange peel, steeped in boiling water and consumed in a large bowl." Mint is not only effective for dispelling wind but is also known to ease melancholy. Shoal applies this traditional recipe alongside the Mandarin Cake and Tangerine Molasses, offering a soothing remedy to alleviate life’s burdens and stresses.

Stewed Pear Syrup
NT$75

Pear is listed as the second fruit in the Compendium of Materia Medica. The venerable Li Shizhen said: "The pear is beneficial; its nature descends and flows smoothly." Organically cultivated and sustainably farmed—sweet as honey, crisp as water chestnut, thin-skinned, and juicy. The whole fruit is stewed with rock sugar, purely natural with no additives. Through careful heat control and aging, the pure product is warm and smooth; the pear syrup is like jade dew, the culmination of a season's stewed pears—a clear, sweet, and gentle nourishing delicacy.

Starfruit Drink
NT$90

A traditional beverage rich in Taiwanese local flavor. In Taiwan History—Volume 27, Agriculture—Fruits, it's noted: "The fruit has five or six ridges; the sour ones are made into candied fruit or soaked in sugar water to make a drink." The greenish-yellow star-shaped fruit, with ridges like a sword's spine, preserves the sweet and sourness of starfruit with sugar. The clear amber-colored drink overflows with natural fruit aroma. The honey-soaked starfruit transforms into a gentle force, quenching thirst and soothing the throat. We select honeyed starfruit from the Liu family's Starfruit Drink in Tainan, a legacy spanning three generations over 85 years. It brings back warm childhood memories of roadside starfruit juice stands—drinking it is like savoring a gentle poem of nostalgia.

| Tipsy Quadrant |

Pomelo Brew
NT$160

"My brewing represents freedom!" states Kou Yan-ding, author of "You've Committed the Crime of Subverting Taiwan's Fruit Brewing." A single bottle can create a universe, once deeply immersed in Yilan's secluded self-brewed pomelo, before leaving Taiwan, he entrusted his precious brew to Shoal as a living testament to his existence. The brewing process is highly experimental, dissecting the pomelo's peel, vesicles, and seeds to explore the detailed flavors of brewing, a unique and astonishing experience.

| Desserts Supreme |

Mint Passionfruit Mango Slushie
NT$120

Using tree-ripened Irwin mangoes from Jiangxia Xinyuan in Puzi, Chiayi—wild-grown and naturally ripened—the alluring and sweet mangoes are peeled, deseeded, and blended into a slushie. Combined with Shoal's honey-preserved passionfruit, the most representative Formosa variety Tainong No. 1 from Shuiwaku Farm in Puli, Nantou, grown sustainably. The fruits are netted and allowed to ripen fully on the tree before naturally falling, then cooked with sugar and honey-preserved—purely natural with no additives, sweet and fragrant. The rich tropical fruit flavors are topped with lemon mint syrup.

Longan Ginger Tangyuan

NT$120

Using pesticide-free cultivated longans, ginger without pesticide residues, organic brown sugar, unbleached rock sugar, and six hours of stove time. The concentrated longan ginger soup from our old friends at Xidiyao Learning Farm is fragrant, sweet, rich, and warmly invigorating. Made with Shiratama rice flour produced by Rong Ji Cake Flour Factory in Tainan—a fourth-generation, century-old pastry ingredient shop—used for making Japanese confections, to create Shiratama Tangyuan, truly worthy of the deliciousness of premium glutinous rice flour.

Preserved Plum Cheesecake

Sun Moon Lake Assam Tea

NT$190

A harmonious blend of fruity and creamy flavors, Shoal’s preserved plum cheesecake delivers a luxurious combination of the rich sweetness of preserved plums and the indulgent smoothness of cream cheese. In Shoal’s dessert repertoire, only a cake as fragrant and full-bodied as this deserves the name cheesecake.

The preserved plums used are handpicked from wild trees growing on the cliffs along Laonong Creek in the Yushan mountain range, at an elevation of 1,000 meters. Without chemical fertilizers or pesticides, these plums are fully ripened on the tree and harvested just before they drop, their vibrant color and juicy sweetness preserved through meticulous hand-deseeding and slow cooking in molasses. The result is a naturally bold and fragrant plum with layers of intense flavors and a cherry-like aroma.

The cheesecake crust is made from local wheat flour, grown using sustainable practices by rice champion Tian Shou-xi from Zhubei. The crust perfectly complements the rich cream cheese filling, which is layered with bits of preserved plum and baked to create a seamless and unique flavor experience.

The menu at Shoal changes monthly according to seasons and festivals, designed based on the portion size and price for one person. You can decide the number of portions needed according to the number of people and appetite, and all dishes are served family-style. We accept reservations for only ten customers every thirty minutes.