November 2025 Shoal Menu
After an autumn typhoon whose winds could turn a single umbrella into a sail, the feeling of an endless long summer vanished without a trace.
The planned menu was to be headlined by Lin Family Kuang-rou, braised pork belly. Unexpectedly, the pork supply shifted abruptly, like being hit with a pop quiz, and one where circumstances had the upper hand, leaving only crisis management.
On this monsoonal island, the second surge of the northeasterly monsoon has arrived, the ducks are finally beginning to grow plump, and fortunately it is still a fine season.
To ensure solo diners can still enjoy a communal feast, every dish is priced and portioned for one person. When you come with friends, order as many portions as suit your party and appetite; the kitchen will serve everything family-style.
Our menu changes each month with the turning seasons, and we host only ten guests every thirty minutes. Reservations can be made via private message to our Facebook page, and we will reply when free. If you dislike digital tools, please call between 14:30 and 16:30 to reserve by phone. For reservations not on the day of dining, please avoid calling during service hours; when we are in a rush, it is hard to handle matters thoroughly.
In November we open Wednesday through Sunday for lunch and dinner; weekend afternoon tea is temporarily suspended, and we rest on Mondays and Tuesdays. When planning a visit to Shoal 2.0, please reserve in advance and double-check our opening hours, as unscheduled closure days may occur.
| November 2025 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.
Shishamo Shigureni
NT$185
Shigureni is one of the tsukudani flavor styles, seasoned with a generous amount of fresh ginger. Tsukudani is a classic of Japanese cuisine and an Edo style tradition, a method of preserving ingredients by simmering them with soy sauce and sugar. Tokyo’s Tsukudajima is preeminent for tsukudani, with a lineage traceable to the Tokugawa Ieyasu shogunate and the preservation practices of Osaka fishermen. The name "shigure" originates with shigure clams; in the late autumn to early winter shigure season, clam tsukudani enriched with ginger is at its most delectable, a naming attributed to the haiku poet Kagami Shikō. At Shoal, we build a vivid shigure with a layered trio of gingers: Cantonese ginger used both fresh and sun-dried for gentle heat and heightened pungency, galangal with notes reminiscent of lemon and cardamom, and assertive Taiwan ginger, creating an aromatic and intense shigure.
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.
Four Delights Wheat Gluten
NT$230
A recreation of a family banquet dish by Ye Xin-Qing, founder of Yongfu House—a symbol of culinary nobility in the 70s. Shoal's close associate, Mrs. Ye Lin Yue-Ying, provided the family recipe. Unlike common methods that tear raw wheat gluten into small pieces for better flavor absorption, we retain its complete square shape. We select black winter mushrooms and seasonal fresh bamboo shoots, lily flowers, and cloud ear fungus, meticulously removing stems despite the labor. "Roast" here implies "braising"; slow cooking over low heat to let flavors infuse and reduce the sauce. Time and precise heat control are the essence of braising, bringing out the sweetness of mountain vegetables and subtly hiding the umami of scallops—all absorbed by a piece of wheat gluten, fully showcasing the subtle flavors of the cuisine.
Chilled Bok Choy Hearts
NT$160
A recreation of a family banquet by Ye Xin-qing, founder of Yongfu Lou, a dish that never goes out of style on the dining table. The crisp freshness of bok choy combined with the crunch of peanuts requires experienced hands to achieve a refreshing and sweet vegetable taste with a hint of sauce but no raw flavor. Yongfu Lou, established by Ye Xin-qing in 1978 in Taipei's East District, once spanned a thousand pings and was renowned as the leading Ningbo cuisine restaurant of its time. It employed renowned chefs from the Jiangsu and Zhejiang cuisines, making it the pinnacle of culinary service. In 1986, it changed hands, integrating Cantonese cuisine and reducing its size, no longer the temple of Jiangsu and Zhejiang cuisines it once was. Unable to sustain the rent, it closed in 2019, a focus of media attention on its final night. Standing for forty-one years, it served as a culinary consultant for the inauguration banquets of the tenth and twelfth presidents, a gathering place for the most influential figures, and was a cultural landmark in the political drama "International Bridge Society."
Yuxiang Lamb
NT$240
Yuxiang is a classic Sichuan flavor profile that builds a vivid, savory perfume from chili doubanjiang, gathering layers of labor into one sauce. Lamb shank is simmered with dried tangerine peel, daikon, and sugarcane to wash away gaminess and draw out sweetness. The bone is removed and the meat sliced, then splashed with rice wine, soy sauce, stock, and Sichuan peppercorns before steaming over high heat for twenty minutes. Once out of the steamer, the peppercorns are picked out. Ginger and garlic are minced fine, then combined with salt, sugar, vinegar, rice wine, soy sauce, stock, and chili doubanjiang to make the yuxiang sauce. Separately, diced daikon is gently braised in the lamb stock over low heat for one and a half hours, until tender yet intact. Just before serving, the lamb and daikon are simmered in the yuxiang sauce, lightly thickened with a touch of potato starch, and finished with scallions and cilantro.
Masala Curry Chicken Liver
NT$190
Fresh, velvety chicken livers are soaked in a masala milk bath, steeped with fragrance. Onion is sautéed in olive oil until sweet and aromatic, then ginger, garlic, and tomato are added and cooked with masala into a moist, dense sauce. The livers are simmered in the curry. When the north wind turns sharp, a dozen or so spices interweave and this boldly spiced curry delivers layered, complex, invigorating heat.
Sake-Steamed Clams
NT$150
A home-style Japanese staple. In Midnight Diner, Volume 3, The 39th Night, a mother, exhausted in body and spirit, lets go of the thought of death after seeing her son eat three bowls of sake-steamed clams with such delight. True to our straightforward way with delicate seafood, minced garlic and minced chili are bloomed, clams are added, sake is poured in, and the lid goes on so they steam in sake alone. As the shells pop open, in go a spoonful of butter and a handful of scallions for a quick toss before the pan comes off the heat. The richly savory, concentrated sauce is the essence of the dish and is superb over rice.
Stir-Fried Eggs with Red Yeast and Shrimp
NT$145
A classic egg dish widely praised as “astonishing.” Shoal’s homemade red yeast, with its rich fragrance and vibrant red hue, is simmered together with Ruichun original soy sauce to create a deeply flavorful red yeast sauce. The fluffy eggs take on an intensified, glossy richness. High heat is essential in stir-frying eggs, with softness as the primary goal. We select organic free-range eggs from Green Life Farm in Yongjing, Changhua, giving them a full, aromatic taste. The Nicaraguan white shrimp, grown in full seawater at low density, remain firm and sweet. After shelling and deveining, the residual “shrimp paste” further heightens the fresh, savory flavor.
Stir-Fried Madeira Vine
NT$150
Madeira vine is vigorous by nature. Introduced decades ago, it has since naturalized in Taiwan and is often seen in low hills and suburban wild patches, a wild green beloved at stir-fry eateries. Its thick, succulent leaves taste best. Stir-fried with shredded ginger, slivers of pork, and shiitake mushrooms, it is tender and refreshing.
Flounder Jerky with Gailan
NT$225
Poet Su Shi wrote, “Gailan is like mushrooms, crisp enough to ring between the teeth.” Preparing gailan demands patiently peeling its fibrous stems—a near-meditative practice for a crunch that vanishes in a single bite. Zhang Xinmin’s Chaoshan Cuisine Under Heaven prescribes three essentials for stir-frying gailan: rich lard, fierce heat, and fish sauce. Records of Cooking Seafood notes that Chaoshan cooking often includes lard cracklings and dried flounder, or “flounder jerky,” to create an extra “horizontal” dimension of flavor—making the dish especially succulent.
Chicken Soup with Egg Dumplings
NT$180
Shoal’s classic wind-cured chicken is first toasted with Sichuan pepper salt for fragrance, then salt-cured and steamed, and finally simmered into a steaming Sichuan pepper chicken broth with a singular character. Handmade egg dumplings drink in the essence, joined by briefly blanched mushrooms and vegetables, a rare delicacy amid everyday fare.
A spoonful of beaten egg and a small ball of minced filling are spread in the pan and slowly shallow-fried over low heat. Patience is the fuel. When egg and meat turn aromatic, the sheet is folded into a dumpling and seared until faint tiger stripes appear. Only then is the egg dumpling complete. The time and labor come to quiet fullness in the skillet, a craft and intention that both flows and sets.
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 |
“Elegant Abode” Sour Plum Drink
NT$95
A standout woody bouquet with the deep aroma of smoked black plums and a lingering return of red cardamom. After a long soak and two clay-pot decoctions, the herbal profile is fully expressed. It moistens and quenches without sticky afterfeel or heavy finish. The recipe draws on Professor Chang Wen-te of China Medical University and researches Liang Shih-chiu’s “Essays from the Elegant Abode,” tracing materia medica sources to recreate a concentrated, robust formula.
Preserved Oriental Plum Sparkling Juice
NT$130
Shoal proudly presents its sugar-preserved oriental plums, sourced from wild ancient trees in Yushan National Park and safeguarded by the Bunun people of the Meishan community. Grown without chemical fertilizers or herbicides, these plums ripen into brilliant ruby-like gems—so enticing that even macaques and wild boars are left with a lingering taste. Hand-picked at full ripeness rather than plucked unripe by poles, they are meticulously de-pitted by hand to retain whole fruit pieces. The naturally sweet, sugar-preserved plums are pure and free of additives, exuding a fragrance as delightful and aromatic as cherry blossoms. Blended into a sparkling juice, they yield an exquisitely refreshing cold beverage.
Plumcot Sparkling Juice
NT$120
These plumcots boast a brilliant red skin and fragrant yellow flesh, yet their short harvest season and low yield make them truly rare. In Taiwan, the most coveted varieties come from Baolian Garden in Lishan—revered in Notes from a Female Farmer on the Mountains and honored as the Taiwanese equivalent of Lakeside Musings, cherished as both a prized and sacred offering. Hand-pitted and sugar-cooked whole using only natural methods and zero additives, they yield a radiant red syrup that is sweet, beguiling, and reminiscent of strawberries—showcasing the captivating fragrance unique to red fruits. The finely pulped flesh reveals layers of plum tang, peachy perfume, and plumcot essence, fresh and refined.
Preserved Pineapple Sparkling Juice
NT$120
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$130
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 Ferment
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.
Plumcot Sour
NT$160
These plumcots boast a brilliant red skin and fragrant yellow flesh, yet their short harvest season and low yield make them truly rare. In Taiwan, the most coveted varieties come from Baolian Garden in Lishan—revered in Notes from a Female Farmer on the Mountains and honored as the Taiwanese equivalent of Lakeside Musings, cherished as both a prized and sacred offering. Hand-pitted and sugar-cooked whole using only natural methods and zero additives, they yield a radiant red syrup that is sweet, beguiling, and reminiscent of strawberries—showcasing the captivating fragrance unique to red fruits. The finely pulped flesh reveals layers of plum tang, peachy perfume, and plumcot essence, fresh and refined. Mixed with Kou Yanding’s fermented Purple Glutinous Pomelo White, it embodies a blissful summer sweetness nourished by mountains and streams.
| 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.
Green-skinned grapefruits from Yuanli grown with friendly practices are candied whole with red rock sugar, Shoal’s malt syrup, and Shoal’s winter melon caramel. All natural, with no additives. Aged four years so the peel’s sharpness mellows to tenderness. Finally, the candied fruit is gently baked to dryness. It’s said to dispel wind, lighten the body, and bring clarity of mind.
Preserved Pomelo Tea
NT$100
Organic white pomelo, whole fruit candied and aged for ten years. All natural, with no additives. A folk remedy in Taiwan to dispel external chill, it leaves the body light as if shedding a layer. A time-honored common wisdom for well-being. Juice vesicles, segment membranes, and peel are all candied with Shoal’s house made malt syrup and red rock sugar, the emperor of whole-fruit pomelos. After long aging the lustrous, plump vesicles steep in time, and the peel’s signature pungent bitterness turns soft and fragrant. A limpid sweetness, a crystalline acidity, and a tea infusion of poised elegance.
Preserved Grapefruit Tea
NT$80
Green-skinned grapefruits from Yuanli grown with friendly practices are candied whole with red rock sugar, Shoal’s malt syrup, and Shoal’s winter melon caramel. All natural, with no additives. Aged four years so the peel’s sharpness mellows to tenderness. The drink is clear and bright, dispelling wind and lightening the body, leaving the chest open and at ease.
Mint and Orange Tea
NT$100
Chen Shiduo’s Qing-era “New Compilation of Materia Medica” records an old formula: “When someone is struck by external evils and burdened by stagnant qi and will not take medicine, counsel the use of thin-orange tea for immediate effect. Use one qian mint, one qian tea, one qian orange peel, and pour a large bowl of boiling tea to drink.” “Mint not only excels at resolving wind evils but is especially good at easing melancholy.” We apply this to Shoal’s tankan cakes and candied tankan, hoping to sweep away life’s many wearinesses, the five labors and seven injuries.
Tankan Cakes are whole fruits candied in syrup, sweet, spicy, and aromatically vivid, documented since the Qing and now part of Taiwan’s Hakka foodways. Nourishing and home style, they perfume the teeth and gums. We source from Zhong Jing-feng, head of the production group in Emei, Hsinchu. Following Miaoli Hakka tradition, the tankan is scored, pressed into cake shapes to release their juices, then simmered whole with Zhubaoyuan hand made wood fired malt syrup, Shoal’s winter melon caramel, and red rock sugar until the rind softens to orange, the pith turns translucent, and the syrup is as thick as honey. After an overnight rest they are baked to dry: the peel taut, the flesh tender, textures layered, sour and sweet in fragrant balance. With careful heat and aging, time transforms flavor and the peel’s sharpness becomes supple 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 Mu and Rock Sugar
NT$95
Pears are listed second among fruits in the “Compendium of Materia Medica,” where Li Shizhen wrote: “The pear facilitates flow by nature.” We stew wild-grown Hengshan pears from Dongshi whole with Yongliang handcrafted golden rock sugar, adding Chuan Bei Mu for benefit. Pure and additive-free, refined through careful heat and a period of resting, the result is gentle and harmonious. The pear is like uncut jade, and its nectar like jade dew, a clear and softly sweet restorative.
| Desserts Supreme |
Plumcot and Shiso Ume Granita
NT$180
Plumcots, rare jewels with ruby skins and amber flesh, arrive from Baolian Orchard in Lishan, famed in the memoir A Female Farmer’s Mountain Journal. Each short-season fruit is hand-pitted and gently candied without additives, yielding a shimmering scarlet compote whose bouquet recalls strawberries and other red-fruited delights. We fold the plum purée into shaved ice together with Shoal’s decade-aged shiso ume; the resulting granita mingles tart ume undertones with the honeyed, floral notes of plum, creating a refreshingly elegant tribute to high-mountain orchards.
Orange Granita
NT$175
From Zhu Chang-hui’s orchard at Xidiyao, Zhongliao, Nantou, where eleven years of patient, friendly farming have yielded organic certified tree ripened oranges. All natural, with no additives. Whole fruits are candied, gently simmered, and aged. Garnished with Meyer lemons from a Pingtung supplier practicing friendly cultivation. This gentle citrus lends a clear, lovely freshness that brightens the finish.
Longan Ginger Chocolate Granita
NT$200
This inventive granita features pesticide-free longan and ginger free of pesticide residues, complemented by organic brown sugar and unbleached rock sugar—all slowly simmered over six hours. It incorporates a concentrated longan-ginger soup, a longtime favorite from Xi Di Yao Farm, which melds with the subtly bitter roasted, nutty, and citrusy aromas of Michel Cluizel’s Mangaro Chocolate—rated by Forbes as “the world’s rarest and most precious chocolate”—to create a richly sweet and sumptuous flavor.
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.
