Nakhla Shisha, located just outside the Cianshui Bay (淺水灣) resort area on Taiwan’s north coast township of Sanjhih, bills itself as a Middle Eastern-themed Thai restaurant (泰式中東餐廳). Unfortunately, this is not quite as interesting as it at first sounds, in culinary terms at least. As a location perched on No. 2 Dan-Jin Provincial Highway (淡金公路), it looks remarkably appealing, with its rough adobe and brick exterior, large grill area and walled garden.
Kebabs of various descriptions are certainly available, but these were, with the exception of the extensive range of hubble-bubble tobacco, the only Middle Eastern items on the menu. For the rest, your Arabian nights’ experience has to be accompanied by Thai shrimp cakes (月亮蝦餅, NT$280), green beef curry (綠咖哩燉牛柳, NT$280), or other such dishes. I was told by the manager that the reason for this was simply that Middle Eastern food had not proved sufficiently popular. For that matter, some dishes, such as chicken curry spring rolls (雞肉咖哩春捲, NT$250), seemed to be more personal inspiration than any attempt at authentic Thai food — they were perfectly adequate as finger food to wash down with beer, if a tad stodgy. The curries on offer, a variety of green and red with different levels of heat, were a bit stingy on the meat given the price. Though perfectly good for pouring over rice, these weren’t dishes you would explore for subtle and complex flavors.
While relying on Thai food to fill its customers up, the big draw for most are the kebabs (伊斯蘭香料烤肉串), priced at NT$280 for three skewers of either lamb, beef or chicken. Again, the meat was a bit skimpy, but was well-flavored and came with some grilled vegetables. Sitting back among the cushions of the curtained booths was a pleasant way to relax from a day of exploring the beaches of the north coast, as most of the patrons clearly
