Six Shaved Ice and Dessert Bars to Visit in Taipei

Six Shaved Ice and Dessert Bars to Visit in Taipei
Photo Credit: Good Eye Taipei

What you need to know

Good Eye Taipei’s recommendations for six shaved Ice and dessert bars to check out in Taipei.

Summer has arrived in Taiwan and trying mango shaved ice should be on your to-do list.

Taiwanese people love icy desserts no matter what season; you can get a popsicle anywhere or make a short trip to a shaved ice stall. Shaved ice with fresh fruits or other ingredients, such as sweet beans or tapioca, doused with condensed milk or syrup is heavenly.

No. 15 on Yongkang Street is the holy land for mango shaved ice, and Good Eye Taipei, a new bilingual Taipei city guide, recommends six other shaved ice and dessert bars.

Ice Monster

(No. 297, Section 4, Zhongziao E Rd, Taipei City [台北市忠孝東路四段297號])

ice_monster
Photo Credit: Good Eye Taipei

A mango shaved ice shop so popular they opened shop in Tokyo.

Snow King (雪王冰淇淋)

(2F, No.65, Section 1, Wuchang St, Taipei City [台北市武昌街一段65號2F])

雪王
Photo Credit: Good Eye Taipei

Traditional ice cream in bold and innovative flavors; try the shredded dry pork flavor.

East District Tapioca (東區粉圓)

(No. 38, Lane 216, Section 4, Zhongxiao E Rd, Taipei City [台北市忠孝東路四段216巷38號])

東區粉圓
Photo Credit: Good Eye Taipei

Grass jelly and tapioca balls with shaved ice that will spike your cravings.

Sweet Rice Ball Shop (雙連圓仔湯)

(No.136, Minsheng W Rd, Taipei City [台北市民生西路136號])

雙連
Photo Credit: Good Eye Taipei

A long-standing sweet rice ball dessert shop that also offers delicious baked sticky rice balls.

Taro King (芋頭大王)
(No.15-4, Yongkang Street, Taipei City [台北市永康街15之4號])

芋頭大王
Photo Credit: Good Eye Taipei

The most delicate sweet taro soup.

Spring Trading Company (春一枝)
(1 F, No.3, Alley 28, Lane 372, Section 5, Zhongziao E Road, Taipei City [台北市忠孝東路五段372巷28弄3號1樓])

春一枝
Photo Credit: Good Eye Taipei

Must-try naturally delicious fruit popsicles.

“Good Eye Taipei” can be purchased at all major bookstores in Taiwan. Check out TNL’s interview with the author here.

Editor: Olivia Yang


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