Three points
1. The third branch of a cafe run by a talented roaster.
2. We also offer auction beans, including those from Taiwan.
3. Introducing a chef's choice course incorporating local flavor.
It's like fine dining! A popular cafe in Taipei with a course menu that's the talk of the town
It's only been about 10 years since the cafe craze began to take hold in Taipei. A driving force in the industry from the start has been Chen Zhihuang, a former winner of a Scandinavian roasting competition who founded the cafe FIKA FIKA 12 years ago. Last fall, he opened FIKA FIKA SHIU XIANG, a cafe that focuses on high-quality coffee beans and special roasting methods, and is once again garnering attention.
The interior is stylish while incorporating traditional elements. The counter, made of polished stone, is lined with rare beans, including Geisha from Guatemala's La Reforma Y Anexos, which won last year's COE (Cup of Excellence), and an auction lot of Bai Xiang Mingcha from Taiwan's Alishan. After a one-on-one lecture, you can enjoy a tasting and comparison of the different varieties.
Alishan coffee is a must-try. 
The dripper is made of tin from Nousaku in Toyama. 
Tasting set 1,000 TWD. 
The affogato is also delicious.
Starting in July, they launched a tasting menu that allows you to sample five different coffee-based drinks in a course format. The drinks are varied and include a refreshing drink made with Taiwanese pineapple juice, one that combines Oriental Beauty tea made by a 90-year-old tea master, and an affogato made with homemade lychee sorbet. The unique drink, which includes fresh bamboo shoot extract, will surprise you with its rich, caramel-like sweetness.
"I want to explore the possibilities of combining carefully selected coffee beans with locally grown tea, fruits, and spices," says Chen. Here, you'll be inspired by the maturity of Taiwan's coffee culture and its limitless ways of expression.
From the course (1,860 TWD), the cup of bamboo shoot extract (front) is based on beans from Kenya's Marimila Factory, while the one in the back has a pineapple flavor based on Kenyan SL28 and SL34, and the Oriental Beauty tea (right) is paired with Ethiopian heirloom. 
The interior was designed by designer Toshiki Nakajima.
