January 2025 Shoal Menu
The menu before the Lunar New Year features rich and warming flavors: confit, fragrant roast, red yeast, fermented bean paste, sesame oil and rice wine, all served hot to welcome the cold wave.
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.
January 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.
| January 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.
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.
Red Yeast-Braised Pig Tongue
NT$150
As rich and satisfying as braised beef, the flavor never grows tiresome. The sauce brims with red yeast fragrance and spice-laden aroma, creating a tiny universe of savory delight in every bite. Shoal’s house-fermented red yeast is combined with the marinade from our red yeast pork to make a braising sauce. Pure-brewed Ruichun soy sauce contributes its authentic flavor, braising the pig tongue in a fragrant red yeast stock until deeply infused, its color nearing a tea-like red. Tender yet chewy, it rivals abalone in taste and texture, with doneness relying on precise heat control. Processing pig tongue is tedious and time-consuming—cleaning the tongue coating can be discouraging, requiring great patience and skill.
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.
Lemon Century Egg
NT$185
Using award-winning, lead-free herbal century eggs produced by exemplary farmer Su Qing-fa from Tainan. The duck eggs come from ducks raised in low-density conditions, with a 90% egg-laying rate, fed on cornmeal, soybean meal, and probiotics. Coated in a mixture of red soil, acacia, plantain, banyan aerial roots, wild grapes, and lemongrass, and aged for a month, these century eggs are clean and free of off-flavors. The egg white is a deep black, and the yolk is as molten as lava. Diced tomatoes and onions, mixed with celery, cilantro, and minced garlic, are tossed in a light and translucent Yongxing soy sauce, and grated lemon zest is added for a refreshing and appetizing flavor.
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.
Roasted Cured Pork
Spicy-Sour Lotus White
NT$250
Rich and savory, this dish comes from the childhood home cooking of Shoal’s founder, Su Wenwen. Using Ruichun soy sauce from Xiluo—aged in earthen jars for 120 days with Tainan No. 5 yellow-hulled black soybeans under a contracted farming program—together with salt, sugar, and spices, we marinate pork belly until deeply flavored. Slowly roasted in the oven, it condenses into a fragrant, meaty delight.
Cabbage, also called “lotus white,” is pickled with ginger and chili to create a spicy-sour profile. As a cruciferous vegetable in season, lotus white offers just the right crispness.
Red Yeast Bigfin Reef Squid
NT$280
Shoal’s red yeast lends a full-bodied aroma and vibrant red hue. Together with Ruichun original soy sauce for a rich bean-grain flavor, we marinate the bigfin reef squid and then fry it until crispy, garnishing with fine strips of garlic sprouts. The house-made spicy sauce—combining red oil sediment and shrimp paste—adds a burst of fresh heat to these crunchy bites.
Braised Pork Ribs
NT$290
A recreation of a family dish by Ye Xin-Qing, founder of Yongfu House—reflecting the refined gastronomic tastes of the 1970s. Under Mrs. Ye Lin Yue-Ying’s guidance, we follow the family’s private recipe. The ribs are lightly fried and then braised in the same sauce used for Su-style smoked fish, enhanced with soy sauce. Sea and land flavors meld into a sweet, savory richness, first boiled over high heat, then reduced over low heat until the sauce is thick and deeply infused into the ribs—tender enough to slip off the bone.
Stir-Fried Minced Pork with Water-Fermented Greens
NT$155
In tribute to A Cai, a dear friend of Yunnan-Burmese heritage, Shoal recreates this borderland flavor. Our homemade water-fermented greens—akin to Yunnan pickled vegetables yet bursting with a unique vitality—blend spiciness with tangy aroma, reminiscent of but surpassing xuelihong (pickled mustard greens). Stir-fried with minced pork, the robust fragrance is perfect for pairing with rice. A Cai’s family recipe is a living keepsake of his parents’ journey—Chinese from Mogok, Myanmar, longing for Longling in Yunnan. It also reflects the trials of once-stateless lives who eventually found a home in Taiwan.
Sesame Oil Fennel Stir-Fried Eggs
NT$125
The nourishing blend of sesame oil and rice wine joins the distinctive fragrance of fresh fennel, layering an old-time, comforting essence into fluffy eggs—warmth for both body and spirit. High heat is key, keeping the eggs soft and tender. We select organic free-range eggs from Green Life Farm in Yongjing, Changhua, ensuring each egg is richly flavorful in every bite.
Three-Vegetable Stew
NT$180
Napa cabbage, white radish, and carrots—winter vegetables all “go into the pot,” hence the name “Three-Vegetable Stew.” They’re sautéed in Sichuan pepper oil, then braised in a broth flavored with spicy bean paste for a luxuriously smooth, savory result. This Sichuan-style vegetable dish is drawn from Liang Qiong-Bai’s recipes, though some attribute it to Tujia cuisine from Zhangjiajie, Hunan. We use Gangshan Mingde’s handcrafted spicy bean paste, a three-generation traditional brew, for a fresh, salty-sweet finish that truly lingers.
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.
Danshen Chicken Soup
(Pregnancy Precaution)
NT$200
Danshen—so named for its ginseng-like shape and red color—has long been praised in traditional medicine. In the Qing-dynasty classic Essentials of Materia Medica, physician Wang Ang noted that it “relieves irritability” and offers the combined effects of the Four-Ingredient Decoction. We use fresh Danshen from Huang Jia-Ming’s organic farm in Ji’an, Hualien, alongside pesticide-free black winter mushrooms grown at Leguo Village in Guoxing, Nantou, where only one crop is cultivated each year. Simmering these ingredients with a free-range hen produces a gently warming soup, delicately aromatic and free of safety worries from imported medicinal herbs—a truly comforting indulgence.
Sesame Oil Fennel Egg Drop Duck Soup
(Pregnancy Precaution)
NT$180
A traditional postpartum dish from central Taiwan, cherished as a mother’s comforting flavor. Minced ginger is sautéed in sesame oil alongside fragrant fennel, then deglazed with salted duck stock and finished with beaten eggs for warmth and nourishment. Shoal’s signature osmanthus salted duck stock is made from salt-steamed heads, necks, wings, and feet, yielding a deeply flavorful broth enriched by the duck’s natural sweetness and aromatic spices.
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.
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.
