Soshow Bar & Restaurant

Fresh scallops are pan-seared until golden brown, paired with a refreshing yuzu sauce. Tender and juicy, with a light citrus fruit aroma, very appetizing. Pairs well with white wine or light cocktails.

Uses tender chicken egg tofu, flavored and cooked with Shaoxing wine. Melts in your mouth, exuding a unique aroma of wine and soy. A classic Chinese-style side dish.

Combines Penghu's signature XO scallop sauce with traditional turnip cake. The turnip cake has a crispy exterior and a soft interior, stir-fried with savory and rich XO sauce. Salty, fragrant, slightly spicy, full of umami.

Chicken wings marinated in five-spice powder and roasted until the skin is crispy. The meat is tender and juicy, with rich layers of traditional Chinese spices. Perfect for eating with hands, an excellent snack to pair with drinks.

Crispy tortilla chips topped with spicy minced meat and melted cheese. Crispy and rich texture, with Mexican-style spiciness. A great party snack for sharing.

Classic typhoon shelter style, squid is deep-fried and tossed with plenty of crispy garlic and chili. Crispy outside, chewy inside, rich garlic aroma, slightly spicy. A heavy-flavored Hong Kong-style seafood dish.

Tender chicken breast drizzled with special spicy scallion oil sauce. The chicken is tender and smooth, with a fragrant scallion oil aroma and an appetizing spiciness. Suitable for those who enjoy rich cold dishes.

Fresh shrimp and mushrooms are stir-fried over high heat with basil. The unique aroma of basil perfectly complements the sweetness of seafood and mushrooms. A great Taiwanese stir-fried dish to pair with drinks.

Diced beef cubes are stir-fried in a special spicy tofu miso sauce. The beef is tender and chewy, the sauce is savory with fermented bean aroma and spiciness. Unique flavor, very good with rice or drinks.

Squid rings coated in batter and deep-fried. Golden crispy exterior, fresh and chewy squid. Usually served with a dipping sauce, a classic fried snack.

Crispy fried shrimp and thick, juicy portobello mushrooms. Rich texture, with the freshness of shrimp and the rich juices of mushrooms. Crispy outside, tender inside, unique flavor.

Crispy fried onion rings, may contain cheese flavor or filling. Crispy exterior, sweet onion, with a savory cheese flavor. A popular casual fried snack.

Golden crispy fries tossed with black truffle sauce or truffle oil. Exudes a rich and luxurious truffle aroma, elevating the flavor profile of ordinary fries. An excellent choice to pair with cocktails.

Taiwan's most representative street food. Chicken is marinated, coated, and deep-fried, then sprinkled with pepper salt and basil. Crispy outside, tender inside, savory and flavorful, full of local charm.

Pasta stir-fried with pesto (basil sauce) and seasonal vegetables. Refreshing flavor with herbal aroma, suitable for vegetable lovers.

Combines Yilan's specialty smoked duck (Yilan duck) with Italian pasta. Sautéed with garlic for aroma, the duck is salty and smoky. A creative East-meets-West pasta dish.

Rich braised pork sauce is poured over noodles, topped with a raw egg yolk (tsukimi). Break the yolk and mix it into the noodles to add smoothness and egg flavor. Rich flavor.

Spicy minced meat pasta with a soft-boiled onsen egg. The runny yolk neutralizes the spiciness and adds thickness and smoothness to the sauce. Rich in flavor layers.

Italian risotto cooked with truffle sauce, paired with tender scallops. Every bite is full of rich truffle aroma and the sweetness of seafood, rich and luxurious.

Uses crispy pork neck (pork jowl) and wild mushrooms, made into a slightly spicy risotto. The rice absorbs the broth, paired with the savory aroma of the pork fat. Full-bodied flavor.

Risotto with sea urchin sauce as the base, paired with chewy octopus. The sea urchin gives the risotto a golden color and rich seafood flavor, a top choice for seafood lovers.

Fried rice stir-fried with squid (small squid) and XO sauce. The rice is distinct grains, full of wok hei and the spicy, salty, and savory flavor of XO sauce, paired with fresh and sweet squid.

Creative saliva chicken dish, combining pesto and numbing spicy flavor. The chicken is tender, the sauce has the numbing sensation of Sichuan peppercorns and the herbal taste of pesto. The texture is numbing, spicy, and refreshing.

East meets West creative small bites. Uses traditional Taiwanese turnip cake crackers (savory crackers) instead of tortilla chips, paired with a sweet and sour tomato salsa. Crispy and palate-cleansing, full of fun.

Signature braised platter. Includes various ingredients, braised for a long time until flavorful. Moderately sweet and salty, with the aroma of Chinese herbal braising liquid. A classic Taiwanese snack to pair with drinks.

Based on Taipei Wenshan Baozhong tea-flavored gin, blended with peach and coconut milk. Refreshing sweet and sour taste, with delicate tea and fruit aromas, full of local charm.

Combines the herbal aroma of perilla and lemongrass, paired with quince gin. Creamy sweet and sour taste, full of natural herbal freshness.

Uses Oriental Beauty tea-flavored vodka, with mango, coconut, and other tropical fruits. Creamy texture, intertwining tea aroma and fruitiness, a creative cocktail similar to Yang Zhi Gan Lu.

Uses barley vodka to showcase its grain aroma, paired with coconut milk. Thick and sweet texture, with a rich milky and malty flavor, unique.

Combines the rich flavors of rice milk and hazelnut, paired with tequila. Presents a nutty aroma like peanuts, with a cool slushy texture and a dessert-like enjoyment.

Uses traditional rice wine and sweet fermented rice, with yogurt and perilla. Full of the fermented aroma of rice koji and the sweet and sour taste of lactic acid, refreshing and palate-cleansing.

Combines the sweet and sour of pineapple with the unique aroma of basil (ocimum basilicum). Uses spiced rum as a base, full of tropical fruit flavors and herbal layers.

Inspired by Qishan, Kaohsiung's specialty bananas, paired with white cocoa and rum. Thick and smooth texture, full of rich banana and milk flavor.

A highly experimental cocktail that mimics the flavor of Keelung's nutritional sandwich. Combines peanuts, tomato, and whiskey, with a unique interplay of sweet and savory food-like notes.

Recreates the flavor of Yilan's classic snack, Peanut Ice Cream Roll. Combines peanuts, cilantro, and ice cream. Sweet and rich flavor, a playful dessert cocktail.

Combines the cooling elements of chrysanthemum and grass jelly, paired with whiskey and rum. Has a light floral and herbal aroma with effervescence, refreshing and thirst-quenching.

Blended with apple milk and ginger juice. Vodka-based, accented with spices. The taste is milky with a slight ginger spiciness, refreshing and slightly sweet and sour.

Boldly uses Hualien's specialty peeled chili in alcohol. Paired with plum wine and whiskey, it presents a unique sweet, sour, and slightly spicy flavor with effervescence.

Combines the flavors of Taitung Roselle and coffee, accented with the smokiness of peated whiskey. Beautiful ruby-like color, sweet and sour refreshing taste, rich layers.

A modification of Taiwan's popular bubble tea, Duoduo Green Tea. Adds almond and cinnamon for flavor, paired with rum. The sweet and sour lactic acid taste has notes of tea and spices.

Inspired by the southern habit of eating tomatoes with ginger and soy sauce. Uses tomatoes and aged tequila, with ginger and soy powder. Presents a unique old-fashioned flavor of sweet, sour, and salty.