Taiwan celebrates Songkran too！Chef Hsu Shu-li introduces Thai-style “one fish, two ways” and must-try rice noodles

Reported and photographed by Hsiao Wan-ning / Taipei

The sour and spicy flavors of Thai cuisine have always been popular in Taiwan.Chef Hsu Shu-li of the Sheraton SUKHOTHAI Restaurant said: “Sauces are the soul of Thai cuisine.”She previously served as head chef at the Thai & Thai Hotel and is considered a culinary inspiration for many when it comes to Thai food. At the Sheraton, in addition to her signature dish—the coconut green curry—she has also created her own recipes, such as a Thai-style tuna salad that incorporates Japanese culinary elements, and crispy tofu crab seafood balls inspired by the concepts of Chaozhou cuisine, all offering refreshingly unique flavors.

▲ The colorful Twin-Taste Longtail Bass is available in a spicier basil version and a stronger garlic-infused option.

The most eye-catching dish on the menu isthe Signature Twin-Taste Longtail Bass.The fresh longtail bass is filleted and kept in its original shape before being deep-fried. The fish is then divided into two parts—one side is stir-fried with basil, chili, and garlic, while the other is seasoned with chili and soy sauce. Chef Hsu Shu-li explained that this dish was mainly conceived for guests who don’t enjoy sour or spicy food but still want to try Thai cuisine. The resulting basil and garlic-infused fish dishes are refreshing without being greasy, a technique rarely seen in Thai cooking.

▲ Essential rice noodles paired with green curry for Songkran.

Chef Hsu Shu-li, who has worked as a chef in both Thailand and Taiwan, said:The Thai food that Taiwanese people are familiar with tends to be more similar to the central Thai style from Bangkok, and the flavors are relatively mild.She also noted that Thai cuisine can actually be divided into four distinct regional styles:northern, central, southern, and western.The northern and southern styles feature bolder seasonings, with more pronounced sour and spicy flavors, while the western region is particularly known for its seafood. Having lived in Taiwan for 16 years, Chef Hsu Shu-li also believes thatTaiwanese cuisine is generally more refined than Thai cuisine.。

▲ Crab seafood balls inspired by Chaozhou cuisine.

Even before it’s served, the aroma of her signature green curry fills the entire restaurant. Unlike the usual intense heat of green curry, the fusion with coconut milk results in a mellow and non-spicy flavor that’s definitely worth trying. Chef Hsu Shu-li stated that the most distinctive feature of her cooking is its aroma.The accompanying rice noodles are a must-eat auspicious dish during the Thai Songkran festival,symbolizing longevity. One bite of the rich green coconut curry followed by a mouthful of rice noodles offers an authentic taste of Thailand.

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