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柑橘Shinn 鴨蔥 (Citrus Shinn Duck and Scallion) places duck broth and citrus aroma in one bowl of ramen with a clear, recognizable theme. As the second shop spun off from Citrus Shinn, it centers duck meat and broth, then uses clams, soy sauce, and different citrus elements to create bright layers. Rich duck aroma extends beyond the broth: sous-vide duck chashu completes the style, while fruit turns the flavor between fat and savoriness. A small hourglass, citrus-infused water, and self-service clear broth are all designed around how the ramen is eaten, suiting diners who enjoy studying soup changes and following prompts to compare its early and late flavors.
● Citrus Clam Salted Duck Paitan Ramen
Citrus Clam Salted Duck Paitan Ramen uses duck paitan as its base, layering clam savoriness and citrus aroma into the rich body. Duck fat gives weight, clams lift its sweet savoriness, and citrus and lemon leave a clear fragrance so richness never means only oil. The bowl includes duck chashu, pork chashu, clams, nori, and citrus. Sous-vide duck chashu is fatty and springy, extending the broth’s duck aroma, while pink pork chashu is softer. Regular noodles retain their chew even after brief photography and hold soup well. Taste them plain first, then adjust citrus and clear broth in sequence.
● Light Citrus Duck Ramen
Light Citrus Duck Ramen combines a soy broth with duck paitan and includes pork and duck chashu, citrus and lemon slices, scallion, onion, kumquat, and lemon leaf. Soy brings savory saltiness first, duck broth adds concentration, then sweet-tart citrus restores balance; the three flavors rotate, with clear duck aroma remaining at the finish. Soft duck chashu eaten with the soup extends its meat aroma. Although called “light,” the bowl still has substantial presence. Taste the complete broth first, then add small amounts of clear broth to compare soy, fruit, and duck before and after dilution.
For a first visit, compare one rich and one clear direction. Choose Citrus Clam Salted Duck Paitan Ramen for clams in milky duck soup, or Light Citrus Duck Ramen to observe soy, duck, and fruit acidity in rotation. Eat several bites plain, rest citrus and lemon slices on the small plate, then return them in stages; this controls aroma better than soaking them throughout and prevents peel from affecting the finish. Add clear broth only in small steps, tasting each time to retain your preferred concentration.
- ADDRESS:台北市信義區嘉興街315號
- TRANSIT:About a five-minute walk from MRT 六張犁站
- TYPE:Citrus-focused duck-broth ramen
- RECOMMENDED:Citrus Clam Salted Duck Paitan Ramen and Light Citrus Duck Ramen
- REMINDER:Register before waiting; remove citrus and lemon slices, then return them in stages to season.
📌 EDITOR’S SUMMARY
柑橘Shinn 鴨蔥 (Citrus Shinn Duck and Scallion) does more than put fruit in ramen: duck broth, clams, soy, and citrus each play a clear role. The paitan bowl is rich and savory-sweet, while the light bowl turns with soy aroma and fruit acidity; both connect duck chashu to the broth. With an hourglass, clear broth, and self-service seasonings, each bowl changes from arrival to its later stages. Diners who like fatty depth with a fresh finish can plan a complete experience here.
