March 2025 Shoal Menu
Spring thunder roars, spring rain falls. In one week, we experience spring, summer, autumn, and winter. An elegant Taiwanese proverb captures the contrast and capricious nature of spring: either “the spring is as cold as splattering rain” or “spring is like a stepmother’s face, ever ready to change in an instant.”
Sour mandarin tea, candied pomelo tea, candied grapefruit tea, mint and mandarin tea, starfruit drink, and rock sugar-stewed pear embody the enduring health wisdom of our ancestors—dispelling wind and releasing the exterior, warding off cold and warming the heart. This is a refined lifestyle that truly understands how to care for the body in everyday living.
March 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.
| March 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 Yuanbao
NT$260
A re-creation of the family banquet dish by Ye Xinqing, founder of Yongfulou, capturing the refined taste of the culinary aristocracy of the 1970s. At Shoal, the dish is personally grilled by Ms. Ye Lin Yueying using a cherished family recipe. It features carefully selected mid-sections of the pig’s front leg and pig trotters, perfectly balancing gelatinous texture and meaty substance. In Cantonese cuisine, the pig’s foreleg is known as “pig hand,” while in Jiangsu-Zhejiang cuisine, the trotters—resembling ingots—are affectionately called “yuanbao,” a name as delightful as their shape. Amber huangjiu, fragrant with the aroma of rice-fermented liquor, is both sweet and mellow yet exudes robust strength. The herbal braised pig trotters are simmered in a rich broth blended with yellow wine, allowing the aromas of meat, wine, and medicinal herbs to layer beautifully, showcasing the exquisite richness of gelatin.
Braised Pork Stomach
NT$170
Familiar and approachable spices create a delightful taste, with no single flavor taken for granted. Bai zhi is particularly unique, dominating the sweet musky aroma. A rich broth made from various spices and brewed from Changhua Huatan mixed beans sourced from Yuan Xing soy sauce forms the base. The pork stomach is soaked in this aromatic and richly seasoned broth, achieving deliciousness through time. The challenge lies in the duration of the braising, aiming for a texture that is both tender and chewy. The preliminary processing is labor-intensive, involving odor removal and multiple rinsings with flour to achieve a clean, slick surface, followed by blanching to remove the thin outer membrane and trim the fat.
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.
Edamame with Olive Vegetable
NT$175
We select Shennong Award-winning edamame, blanched and patiently peeled one by one, then cooked with Shoal's homemade olive vegetable, resulting in a rich and sweet flavor. Olive vegetable is a unique pickled delicacy from the Chaoshan region, slowly simmered with olives and salted mustard greens. The olive vegetable is stir-fried until fragrant, then edamame is submerged in rice wine and simmered to absorb the flavors, making each bean appetizing and delightful.
Known as the "LV of edamame," these beans come from Bai Xian Farm of Shennong Award winner Hou Zhao-Bai, under their own brand "Taiwan No. 9" edamame kernels. Sweet and palatable, with deep flavors, they are produced in Qishan, Kaohsiung, where there's abundant sunlight year-round. Utilizing smart technology for field management, from harvesting to processing, the golden four hours are used for quick freezing at -18℃ to ensure freshness. Exported to Japan as a champion product, passing over 700 tests, with 3A top quality. The variety is the evergreen Kaohsiung No. 9 green crystal, with fresh green color, large pods, and plump beans, non-GMO.
Spiced Roasted Lamb Shoulder Skewers
Tomato Salsa
NT$270
Employing techniques derived from spiced lamb chops, these grilled lamb shoulder skewers are served with a tangy, spicy, and refreshing tomato salsa. The lamb shoulder is first seared to lock in its juices, then coated with French Dijon mustard and a medley of rosemary, sweet chrysanthemum, fennel seeds, thyme, and breadcrumbs. Once roasted, the spiced crust turns crispy and aromatic, yielding lamb that is tender and sweet—without any greasiness or gamey flavor. 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.
Seaweed-Infused Yellow Croaker
NT$280
Originating from Ningbo, this dish features deep-fried yellow croaker pieces that use "taidi"—a type of green, filamentous seaweed—as the secret to its umami flavor. The dish has even appeared in works by Jin Yucheng and Wong Kar-Wai in Blossoms. "Taidi," also known as "hutai," is a green, thread-like seaweed resembling coastal grass or stone hair. Its long, delicate strands cling to intertidal rocks; when eaten fresh, it is smooth and tender, but when dried, it develops a rich, distinctive aroma. A true delicacy from rocky reefs and a staple among freshly caught seafood in northeastern Taiwan’s snack shops. In this dish, the dried seaweed is deep-fried until crispy, then crumbled and mixed into the batter. The yellow croaker—carefully split open, deboned, and sliced diagonally with the skin on—is marinated in Shaoxing wine, then coated with the seaweed-infused batter and slowly deep-fried to perfection. The result is tender fish imbued with the fresh taste of the sea and a subtle Shaoxing wine fragrance.
Stir-Fried Shredded Chicken with Fermented Rice
NT$240
A Kong family dish recorded in Lin Wen-Yue's Notes on Food and Drink. The book quotes Kong De-Cheng: "A good dish is recognized at a glance; if you have to taste it to know if it's good, then it's lacking!" Shoal cultivates its own fragrant fermented rice, refines pure chicken oil, and finely slices chicken tenderloin into thin shreds. After seasoning with various ingredients, it's stir-fried in a hot wok with cold oil, using chopsticks to stir-fry, which requires time at the stove. The aroma is rich and lingering, the texture exceptionally tender and smooth. Both the method and appearance are delicate and exquisite, making it an elegant fermented dish. Though it appears simple, it embodies sincerity and authenticity, requiring patient knife skills and careful heat control, along with time-tested preserved white fermented rice.
Shredded Pork with Dried Tofu
NT$180
A home-style dish commonly found in Jiangsu-Zhejiang restaurants. Though humble, it demands precise knife skills, perfect heat control, and careful seasoning. Each block of dried tofu is cut with five incisions into six pieces, and then each piece is sliced into about twenty thin strips—yielding nearly a hundred strands. To prevent the delicate slices from breaking apart, they are gently tossed rather than aggressively stir-fried. Achieving a rice-accompanying flavor takes real skill. This dish uses Mingfeng Original Flavor Dried Tofu, a legendary brand born of the soybean revolution. It’s made from food-grade, non-GMO soybeans, contract-grown in the USA, processed through ten stages of water filtration, low-temperature soaking, first-press soy milk extraction, and then coagulated into tofu by hand-wrapping in gauze—preserving its natural flavor and color without dyes or additives.
Celtuce with Black and White Wood Ear Mushrooms
NT$145
Celtuce, commonly known as "A Vegetable Heart," boasts tender leaves and plump stems with a refreshingly crisp, sweet flavor. A seasonal winter–spring ingredient in Taiwan—primarily sourced from Chiayi—this dish is elevated at Shoal by our house-made rendered chicken oil. The celtuce is stir-fried with both black and white wood ear mushrooms and shredded meat in a savory broth until fragrant. Echoing the timeless elegance of Su Shi’s poem Huanxi Sha – Delicate Rain, Slanting Wind, Chilly Dawn, the dish evokes the spirit of these classic lines: “Snow foam and milk blossoms float in the midday cup, water pepper and tender celtuce grace the spring platter—truly, life’s flavor lies in pure delight.”
Sesame Oil Bird's Nest Fern
NT$170
The new sprouting leaves from the curled, tender tips of bird’s nest fern are infused with the nourishing flavor of sesame oil and rice wine. Its long, green leaves once served as a natural emblem of the forest, clinging to towering trees. The earliest records of consuming bird’s nest fern in Taiwan trace back to indigenous culinary traditions. Native hunters, celebrated for their discerning appetites, enjoyed these wild greens as an impromptu treat during foraging. Originally a bonus addition in mountain community kitchens, they evolved into a prized wild delicacy served in mountain restaurants and eventually transitioned to intensive cultivation. The use of sesame oil and rice wine in cooking has always been remarkably versatile, richly reflecting local history and culture, while the bold flavor of bird’s nest fern stands robust and well-suited to this culinary approach.
Dried Fish, Clam and Chicken Soup
NT$170
All fish, when naturally dried by the sun and wind, become “Xiang.” Before refrigeration, this was a time-honored method to preserve seafood. From the winter solstice to Lunar New Year, the cold, dry northern winds create the ideal conditions for drying “Xiang.” Serving as both ingredient and flavor enhancer—much like ham in Eastern Zhejiang cuisine—“Xiang” forms an extraordinary pairing with both meat and vegetable dishes. In this dish, a sea eel is split open and cleaned, its body propped open with bamboo slices, then air-dried in a sheltered, well-ventilated spot. Hung like a banner in the cold northern wind, the dried fish evokes the taste of the season and of home, resonating with the bittersweet joys and sorrows of a bygone era—a comfort food steeped in nostalgic flavor. The braised chicken soup, enriched with the distinctive fresh aroma of the dried fish, further enhances the clams’ natural sweetness with an added layer of seafood brilliance.
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 Oriental Plum Sparkling Juice
NT$120
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.
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.
| 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.
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.
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.
