Shushi Boy No.2
All the material are coming from local.
Many people were coming over to “Shushi Boy No.2” for a meal and did not realize what they just had is a full veg meal. That is correct; it is a colorful veg restaurant.
Why we call it colorful? The features of the restaurant are a colorful combination of meals. For instance, the red fire dragon fruit fry rice- the first glance at it would suspect how the color is made? It was coming from the purified natural color of fire dragon fruit. The lotus root was dyed by beetroot; the yellow color is coming from turmeric powder…etc. Are the colors all from the color of nature.
At the moment the restaurant is managed by I-CHIN who is the younger sister of “The BOY” for particularly supply the creative veg cuisine. All the material are coming from local and guarantee the source if poison free without any additives. Once the dish is served, the store manager will address the content of the dish personally and tell the customer what they will eat.
The store manager worked for the restaurant in Taipei before, later on, came back home for learning the cooking with his mother. Two of them always can figure out the creative cuisine in variety. The mother says that once the Son mentioned the word “veg cuisine save the Earth,” that is how they start studying the veg cuisine. Hopefully, they can turn around the general people’s impression of veg cuisine.
In referring to the rice, of course, they will use the Chishang rice. In addition to the beauty of the cuisine affected the vision, the taste is also unforgettable. You got to trust me that one bowl of rice is not enough.
In addition to the main food and dishes, also the homemade pineapple sauce, roselle sauce, passion fruit jam to accompany with desserts or function of a dip should be perfectly fit the combination the store have tried. For instance, to use passion fruit to make the passion fruit jam with salad, and use the pineapple and apple vinegar to marinate the Okra.
Additionally, it also provide the cuisine without showing any menu. The manager of the restaurant will choose on season material and add his own creative and to be available providing 20 different types of dishes with creative, but the reservation is required. Shushi Boy applied the freshest and natural material, and the dishes they cooked to give the customer an impressive veg cuisine bearing color, smell, taste.