December 2024 Shoal Menu

Winter arrives suddenly, making its presence keenly felt.

It’s the season for osmanthus salted duck, as the ducks grow fatter and fatter. Kohlrabi only gets sweeter, while the flavor of gai lan gradually deepens. Every morning, someone stands at the sink like they’re meditating, patiently peeling off the stems’ outer layers. Sesame oil, red yeast, bean paste, cured meats, and longan flavors are coming to the table, and the pound cake is about to come out of the oven…

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.

December operating hours: On weekdays, only lunch is served; weekends operate as usual. Weekend afternoon tea is temporarily unavailable. Closed on Mondays. Please reserve in advance when visiting Shoal 2.0. Pay attention to our operating hours. We may close irregularly—don’t make a wasted trip.

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.

| December 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.

Duck Gizzards Confit  
NT$180

Shoal’s classic osmanthus salted duck, rich and savory, provides an abundance of luxurious duck oil. The pure, fragrant fat is used for confit. The gizzards are cured in coarse salt with shallots, galangal, star anise, black pepper, and nutmeg, drawing out the spices’ full flavor. Slow-roasted at low temperatures in osmanthus duck fat for five hours, the gizzards become tender and flavorful, surpassing traditional braising. After three days of salt curing and slow roasting, the confit is packed with a complex, savory aroma—a classic of Southwest French cuisine.

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.

Spicy Bean Curd Sticks
NT$175

A classic vegetarian dish from “Zheng Xinzhe’s Shoal Bento.” Bean curd sticks, derived from tofu skin products, are formed by steaming ground soybeans to create the first layer of tofu skin and a second layer known as tofu sheets. Once dried and rolled, these sheets become bean curd sticks, available in fresh, dried, or fried forms. Handcrafted versions are rare; most on the market are mass-produced. Shoal meticulously selects dried bean curd sticks made from non-GMO soybeans, with careful air-drying that yields a firm yet pliable texture. After soaking until soft, they’re braised in vegetarian oyster sauce and Shaoxing wine, then chilled to set the flavor. Finally, they’re mixed with Shoal’s house-made chili oil, Dahongpao pepper powder, and Xincheng sesame oil, resulting in a fragrant spiciness, gentle numbing warmth, and a pleasantly light, refreshing heat.

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.

Spiced Roasted Lamb Shoulder Skewers
Mushroom Salsa
NT$260

Adapting the technique used for spiced lamb chops, these lamb shoulder skewers are served with a fresh and vibrant mushroom salsa. The lamb shoulder is pan-seared to lock in the juices, then coated with French Dijon mustard, rosemary, stevia, fennel seeds, thyme, and breadcrumbs. After baking, the spice crust turns crispy and aromatic, while the meat remains sweet, tender, and free of any strong gamy taste. Spiced lamb chops were the first oven-roasted meat dish independently completed by Chef Kuei-Huai during his early training in the “Suspender Kitchen,” and it remains a classic Christmas main at Shoal.

Garlic Sprouts with Cured Pork
NT$250

A childhood favorite of Shoal’s founder, Wen-Wen Su, passed down from Ms. Huang Jin-Zhi as a private family recipe. Premium five-layer pork is marinated with salt, sugar, spices, and Xi Luo Ruichun Soy Sauce—an additive-free Taiwanese brew aged in earthenware for 120 days, made from non-GMO Tainan No. 5 yellow-hulled black soybeans. Stir-fried with winter-season garlic sprouts until glistening red and delectably fragrant, it pairs perfectly with rice or drinks, imparting a blissful indulgence for meat lovers.

Sesame Oil Shrimp and Kidneys
NT$300

In Jiangsu-Zhejiang cuisine, shrimp and kidneys pair so naturally they seem destined for each other. Special care is needed when preparing offal: a flat knife gently removes the kidney glands, and precise knife work creates the classic “flower cut” without cutting through. Ginger is stir-fried in sesame oil, then stock is added before quickly cooking the kidneys and shrimp together, resulting in a richly nourishing dish. Pouring the savory sauce over steaming hot rice is the connoisseur’s method—the sweet rice wine and sesame oil aroma bring comforting warmth on a winter’s day.

Braised Stinky Tofu with Minced Sauce
NT$155

We select Ming Feng’s handcrafted stinky tofu for both safety and unique flavor. Ming Feng, a legendary soybean brand, imports food-grade, non-GMO soybeans through contracted cultivation in the U.S. After tenfold filtering of pure water and low-temperature soaking, the soybeans are first-pressed into soy milk and formed into tofu with a cloth-wrapping technique, free from additives and artificial colors. It’s fermented using natural yeasts from vegetables and herbs such as amaranth, mustard greens, bamboo shoots, ginger, chili peppers—purely plant-based herbal brine aged for a year. Finally, it’s flavored with Gangshan Mingde spicy bean paste, a three-generation traditionally brewed sauce that unleashes a burst of enticing aromas.

Stir-Fried Eggs with Red Yeast 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.

Gailan with Niuganba

NT$240

Poet Su Shi once wrote, “Gailan is like mushrooms, crisp and delicious with a resounding bite.” To prepare gailan, someone must patiently peel off the fibrous stem, almost like a meditative practice, so each crisp bite disappears in an instant. The distinctively bold aroma of Niuganba (dried spiced beef from Yunnan’s Hui people) lends this dish a unique character. The beef is salted and spiced before drying, making it easy to preserve and transport, hence the name “Niuganba.”

Duck Soup with Dried Lychee

NT$165

Sun-dried lychee, called “lyjin” in ancient texts, boasts a long history. According to the Compendium of Materia Medica, “When dried in clusters, it’s called lyjin.” We choose lychees dried in a century-old kiln in Dexingkeng, Fenyuan, Changhua. Historical herbal references describe the flesh as relieving thirst and restlessness, the pit as dispersing stagnation, and the shell as alleviating the fruit’s heat when soaked in water. We use Shoal’s classic Osmanthus Salted Duck—duck head, neck, wings, and feet—simmered with aged tangerine peel and lychee shells to neutralize the lychee’s heat (“using the same thing to offset itself”), creating a richly fragrant broth. Duck meat, dried lychee, dried scallops, and water chestnuts join in, blending with the ripe summer fruit essence to form a warm, aromatic soup with a pleasingly sweet bouquet.

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 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.

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.