February 2025 Shoal Menu
After New Year, the Vegetable Root Discourse is the lingering resonance after abundance—a return to the everyday refined dining experience, where simple elegance still has flavor, unpretentious yet discerning. Even though life may be full of challenges, there remain peaceful, good days with loved ones by your side.
Sour mandarin tea, candied pomelo tea, candied grapefruit tea, mint and mandarin tea, starfruit drink, and rock sugar-stewed pears—timeless health wisdom passed down by our ancestors to dispel wind, clear the exterior, ward off cold, and warm the heart, unafraid of the north wind.
February Business Hours: Open on Wednesday, Thursday, Friday, Saturday, and Sunday, serving lunch and dinner. Weekend afternoon tea is temporarily unavailable. Closed on Mondays and Tuesdays. When visiting Shoal 2.0, please reserve a table and check the operating hours, as the restaurant may have irregular closures—don’t be disappointed when you arrive.
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.
| February 2025 Shoal Menu |
| This translation is provided by ChatGPT and cannot guarantee complete accuracy. Please refer to the original Chinese menu for detailed information. |
Drunken Shrimp
NT$210
Amber huangjiu, fragrant with the aroma of rice-fermented liquor, is sweet and mellow yet possesses a bold, robust character. Nicaraguan white shrimp—raised entirely in seawater at their place of origin with low stocking density for a firm texture and HACCP certified—offer a naturally sweet, fresh taste. After thawing and blanching, the tender, sweet-cooked shrimp are immersed in a marinade made entirely of wine; the wine’s richly mellow aroma infuses the firm flesh, creating an unsurpassed fresh sweetness.
Lamb Terrine
NT$200
Using various spices and white radish to stew leg of lamb, the gaminess is replaced by a sweet richness. In a deep pot, a gentle simmer blooms like the heart of a chrysanthemum; in the mold, layers of shredded lamb are drizzled with refined broth, awaiting time’s magical touch to turn it into gold. This type of aspic dish traces its origins to the imperial capital. To maintain its translucent clarity and highlight the significance of “jellied,” it must be cooked over low heat with painstaking care. The broth is mellow and precisely seasoned, giving this lamb terrine a refined edge and showcasing the cultural elegance of imperial-style cuisine.
Three Ginger Gizzard Hearts
NT$160
Imagine a braised dish reminiscent of ginger duck! A layered trio of ginger is showcased here: mild, spicy Guangdong fresh ginger; sun-dried Guangdong dried ginger with an intensified pungency; southern ginger reminiscent of lemon and cardamom; and robust local ginger—all combining in a three-dimensional, intensely aromatic display. Sautéed in sesame oil to release the ginger’s fragrance and enriched with a pour of rice wine, the dish is finished with Huadan Yuanxing soy sauce—double-brewed with mixed bean koji—to braise duck gizzards and chicken hearts in a savory sauce that builds layers of delicate, appetite-awakening fragrance.
Braised Dried Tofu
NT$150
We choose the famous Fengyuan flavored dried tofu from the legendary soybean revolution brand. Made with imported, non-GMO, food-grade soybeans naturally bred under contract in the U.S., using tenfold filtered pure water, soaked at low temperature, and first-pressed soy milk. The tofu is formed by coagulation, wrapped and shaped manually with cloth, with no artificial colors or additives. Marinated in the rich and fragrant Shoal's cured meat broth, which has the fatty sweetness of soaked pork belly, combined with the elegant aroma of Ruichun original soy sauce—a century-old pure-brewed brand from Xiluo. The tofu absorbs the fragrant and mellow marinade, with rich soybean and soy sauce flavors. Thinly sliced dried tofu, stained with a tea-brown sauce color, has a soft and tender texture, moist and sweet, accentuated with Shoal's red oil.
Stir-Fried Dried Radish with Edamame
NT$160
Selected, award-winning edamame are carefully de-membraned one by one after blanching, then stir-fried with fragrant dried radish and fermented black beans. A generous pour of rice wine is added, and the edamame are stewed until fully imbued with flavor, making every bean delightfully appetizing. As Che Qianzi noted in “Delicious”: “Stir-fried edamame with dried radish is an endlessly enjoyable, refreshing summer dish. The quality of the dried radish is particularly crucial.” Using white jade dried radish from Wanbao Muchang Farm and Yongxing Yin fermented black beans, the distinct aromas of soy, rice wine, radish, and fermented beans combine to create a refreshingly delightful appetizer.
Dubbed the “LV of Edamame,” these premium beans come from Hundred Virtues Farm—owned by Shennong Award winner Hou Zhaobai—under the exclusive brand “Taiwan No. 9.” Naturally sweet and pleasingly palatable with a profound flavor, they are produced in Qishan, Kaohsiung, where abundant year-round sunlight prevails. The farm gathers soil fertility and meteorological data and employs smart technology for meticulous field management. With large-scale mechanized operations, from harvest to processing, the edamame are flash-frozen within a crucial four-hour window and instantly preserved at –18℃. Champions in exports to Japan and passing 700 rigorous inspections, they represent top-tier 3A quality. This variety, known locally as the Kaohsiung No. 9 Green Crystal, is vibrantly green, with broad pods and plump, non-GMO beans.
Kinpira Gobo
NT$125
A classic vegetarian dish from "Zheng Xingze’s Shoal Bento." Thinly sliced burdock root is stir-fried in sesame oil with chili strips, perfectly balancing soy sauce, sake, mirin, and sugar for the traditional Japanese Kinpira flavor. The dish is soft, flavorful, and can be served hot or cold, with a sweet and savory appeal. Burdock, known as "Kinpira," symbolizes the courage and resilience of the legendary warrior Sakata Kintoki. Shoal played a role in supporting Zheng Xingze's wrongful conviction case, offering visitation, psychological support, and meal deliveries for three years until his acquittal on November 21, 2017.
Red Rice Wine Braised Pork
Lactic Acid Radish
NT$240
Shoal’s house-brewed red ferment combines with the pure, brewed flavor of Ruichun Original Soy Sauce to marinate premium pork belly that is perfectly balanced in fat and lean. The pork is imbued with a rich, mellow ferment aroma and exhibits a striking, vivid red hue. A medley of spices—star anise, cinnamon, cloves, Sichuan peppercorns, fennel, and licorice—envelops the meat in complex layers of spiciness that merge seamlessly with the refined sauce for a deeply infused flavor. The dish features crisp-fried braised pork paired with palate-cleansing pickled vegetables; its fresh, aromatic meat juices and sumptuous texture are served atop glutinous, soft taro-scented white rice to deliver a truly delightful indulgence.
Yogurt Turmeric Grilled Chicken Wings
Eggplant Chili Sauce
NT$180
Dai-spiced grilled fare that feels as if you’re gently sipping sunlight—warm and aromatic, with a crispy exterior and tender interior—that travels from the oven straight to the table. Served alongside a rich, velvety eggplant chili sauce, this harmonious pairing is a match made in culinary heaven. The Dai people, masters of barbecue and experts in Yunnan herbal spices, use turmeric (a key spice in their repertoire) mixed with chili powder to produce a gentle, percussive heat that lightly taps the tongue with a soft, spicy fragrance. Shoal’s homemade yogurt marinade permeates the two sections of the wing, its lactic acid bacteria tenderizing the meat, while the grilling process further enhances its warm, fresh aroma.
Sake-Steamed Clams
NT$150
A staple of Japanese home cooking, in Volume 3, Night 39 of Midnight Diner, a mother, utterly exhausted in both body and spirit, sees her son devour three bowls of these clams so deliciously that she abandons her suicidal thoughts… Prepared in a truly authentic way, minced garlic and chili are quickly sautéed until fragrant; then the clams are added, a pour of sake is introduced, and the pot is covered to steam them entirely. As the shells burst open, a spoonful of butter and a handful of chopped scallions are swiftly tossed in. The richly flavored, concentrated sauce is the essence of the dish—truly superb when mixed with rice.
Shrimp Roe “Guota” Tofu
NT$175
This dish follows the traditional Shandong “guota” method, common in northern Chinese cuisine, where soft, tender tofu is first pan-fried to set its shape and then braised meticulously. Slices of tofu are stuffed with a shrimp meat filling, dipped in egg batter, and pan-fried until both sides turn golden. The tofu is then braised with the fresh flavor of shrimp roe, oyster sauce, and soy sauce until fully infused with taste. Once plated, a sprinkle of fine, dark red shrimp roe—prepared by sun-drying and stir-frying the shrimp eggs to enhance their aroma—is added, intensifying the fresh, concentrated flavor and richly aromatic finish.
Cabbage with Duck Fat and Fermented Bean Curd
NT$170
Shoal’s classic Osmanthus Salted Duck, celebrated for its savory richness, yields an abundance of luscious duck fat. This pure, aromatic fat—released through a slow smoking process—forms the base for stir-fried cabbage and sweet, crunchy cloud ear mushrooms. The vegetables are seasoned with a twice-matured, renowned spicy sesame oil fermented bean curd sauce, enhanced with the fragrant zest of Sichuan peppercorns to create layers of rich, diverse flavor.
Creamy Mushroom Duck Soup
NT$155
A bowl of this soup, with its fresh and lively broth, warms the heart amid the lingering chill of early spring. Crafted from Shoal’s classic Osmanthus Salted Duck—sourced from local farm ducks in Changhua’s Fangyuan—the duck’s head, neck, wings, and feet are salt-cured, steamed, and simmered into a deeply aromatic, richly flavored broth. French Elle & Vire (formerly Tower brand) fermented unsalted butter is used to sauté bacon, onions, and garlic, creating a base of irresistible aroma that melds with the sumptuous duck broth and the creamy, milky richness of Tower brand fresh cream.
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 |
Shiso Plum Juice
NT$100
Aged for ten years, purely natural with no additives. The plums are soft and glutinous, and the juice is pure and exquisite. Its elegant plum aroma stimulates saliva, counteracts richness, and awakens the appetite. Created by Mr. Su Zhong-Shi, father of Shoal’s founder Su Wen-Wen, after fifty years of refining his plum-making craft. Box after box of plums, bag after bag of sugar—Qingming is the season for brewing plums. The beautiful fruit from Alishan’s plum trees is naturally fermented in clear water, layered with plums and sugar in glass jars like time capsules, awaiting the next year’s burst of enchanting fragrance.
Preserved Akihime Plum Sparkling Juice
NT$165
These golden-hued plums are sweet and juicy from peel to flesh, shining as brilliantly as blooming canola in midsummer when cicadas serenade in the rainy season. Grown exclusively in Lishan, Taiwan, they have a very short harvest window and limited yield, making perfectly ripened Akihime Plums a rare summer treasure. Harvested at Baolian Orchard in Lishan—celebrated in A Woman Farmer’s Mountain Writings and often compared to a Taiwanese Walden—they’re nothing short of a natural marvel and a gracious gift.We sugar and simmer the whole fruit without any additives, transforming the soft flesh and fibers into a fragrant pulp that exudes a pleasantly sweet-tart aroma with a subtle honeyed note. Served in a tall slender glass, it bubbles into a champagne-like hue—bright, lively, and reminiscent of sparkling wine—while its distinctly sweet fruit flavor leaves an unforgettable impression.
Preserved Pineapple Sparkling Juice
NT$130
Pineapple, so emblematic it’s like holding a Taiwanese ID card, representing the fervent summer of the south. Shoal preserves the whole fruit in sugar, first peeling the skin and boiling it into syrup until aromatic, then continuing to cook the fruit, capturing its fresh taste and fragrance through precise heat control. This southern flair sealed in sugar is bright and sweet. We select Tainong No. 2 pineapples from Songlinmei Organic Ecological Farm in Luye, Taitung, certified by MOA. Forgoing artificial flower forcing, the farm allows natural growth without inducing early bud formation. Farmer He Jiachen thanks beneficial birds for pest control, leaving some fruit for the wildlife. The result is tree-ripened fruit with a distinct acidity, intense aroma, and complex layers of flavor.
Preserved Orange Sparkling Juice
NT$125
Sourced from Zhu Changhui Orchard in Zhongliao, Nantou, where eco-friendly farming has been practiced for eleven years, achieving organic certification. The oranges are fully ripened on the tree, then sugared and aged—purely natural with no additives. With its pleasant, sweet-tart fragrance, this member of the citrus family is like a friendly star in the fruit world. Oranges are Taiwan’s most widely grown citrus, with a long harvest season. The mother trees trace back to Xinhui in Guangdong, famed for its dried tangerine peel. In the autumn breeze and dewy nights, orchards are dotted with spheres of yellow and green. As early winter arrives, piles of oranges appear at roadside stalls, offering sweet, refreshing juice that embodies the scenery and flavor of Taiwan.
| 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.
| Warming Hot Drinks |
Preserved Oriental 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.
Pot-Simmered Longan Ginger Milk Tea
NT$155
Using pesticide-free longans and ginger, organic brown sugar, unbleached rock sugar, and six hours of careful simmering. The concentrated longan-ginger broth from our friends at Xidiyao Learning Farm is combined with fresh Sifang milk and Sun Moon Lake Assam black tea, creating a richly sweet and warming drink. Sifang runs its own dairy farm, growing natural fodder without additives that alter flavor.
| Wind-Resisting Warmth |
Sour Mandarin Tea
Candied Grapefruit
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.
Eco-friendly green-skinned grapefruits from Yuanli are candied with rock sugar, Shoal’s malt syrup, and caramelized winter melon sugar, then aged for four years—purely natural with no additives. Finally, the candied fruit is gently baked to dryness. It’s said to dispel wind, lighten the body, and bring clarity of mind.
Candied Pomelo Tea
NT$100
Organically grown Dabai pomelos, candied in their entirety and aged for ten years—purely natural with no additives. Long known in Taiwanese folk remedies for dispelling external cold, bringing lightness to the body. The pulp, segments, and peel are all candied using Shoal’s malt syrup and rock sugar. Over time, the pungent tang of the peel mellows into sweet, fragrant softness, offering a subtle sweetness, clear acidity, and a wonderfully delicate tea infusion.
Candied Grapefruit Tea
NT$80
Green-skinned grapefruits from Yuanli, cultivated with eco-friendly practices, are candied with rock sugar, Shoal’s malt syrup, and caramelized winter melon sugar, then aged for four years—purely natural, no additives. As the rind’s sharpness softens over time, the tea remains clear and bright, said to dispel wind, lighten the body, and leave the chest free and open.
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.
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.
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.
Stewed Pear with Chuan Bei and Rock Sugar
NT$95
Listed in the Compendium of Materia Medica as the second fruit, the venerable Li Shizhen said of pears: “They are beneficial, their nature descends and flows smoothly.” These New Century pears come from A-Sheng Orchard in Lishan, cultivated with eco-friendly methods—sweet as honey, crisp like water chestnuts, thin-skinned, and juicy. The whole fruit is simmered with Yongliang handmade golden rock sugar, enhanced with Chuan Bei. Purely natural, with no additives. Through careful heat control and aging, the result is warm and gentle. The pear is like unpolished jade, and the syrup is as clear as jade dew—a delicacy both mildly sweet and soothing.
| Desserts Supreme |
Grape Granita
NT$190
We use premium grapes from Xinshe, Taichung, cultivated with eco-friendly methods—ground cover, organic fertilizers, minimal pesticides, and greenhouse protection. They’re of the Kyoho variety, Taiwan’s most widely grown, forming large, firm clusters coated in a velvety purple-black bloom. Sweet and aromatic with a perfect sweet-tart balance, these grapes offer a rich, full flavor. Each grape is peeled and seeded by hand; the skins and seeds go into a cotton bag for a slow cook with sugar, forming a grape jam. After four years of cellaring, the jam is blended and frozen into a refined granita, boasting a sophisticated “adult” taste profile.
Fruit Pound Cake
Sun Moon Lake Assam Black Tea
NT$210
Our fruit pound cake is like a treasure box holding the flavors of Taiwan’s four seasons. A pound cake is basic training for pastry chefs—simple yet foundational—so each pastry chef has their own secret recipe. We candy seasonal fruits grown in Taiwan—Meishan red-fleshed plums in early summer, Lishan Akihime Plums in midsummer, Xidiyao oranges in mid-winter—encapsulating the terroir of the island. After baking, the cake rests for a day so the moisture and butter can fully merge. The buttery aroma and the sweet scent of candied fruits come together in a blissful harmony, with every bite showcasing the richness of time.
Longan Chocolate Pound Cake
Alishan Light-Roast Jin Xuan Tea
NT$200
A sweet, sumptuous warmth that envelops both body and palate. Using the concentrated longan-ginger broth from our friends at Xidiyao Learning Farm, we further reduce it to create a longan caramel. This is combined with Michel Cluizel’s Mangaro estate chocolate to craft a longan ginger chocolate. We then choose Elle & Vire fermented unsalted butter from Normandy, France, together with the longan caramel, longan ginger chocolate, raw walnuts, organic free-range eggs from Green Life Farm in Yongjing, Changhua, and Shoal’s own sun-dried longans from Jiangxia Xinyuan in Puzi, Chiayi—everything goes into the oven. Entirely natural ingredients, following classic baking methods without shortcuts.
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.
