Sun Ice (Taiyang Pai)

Review

Sun Ice was founded in 1957 by Yeh Tien-lung and was first called Xin Liang Liang Ice Shop. It is on Section 1 of Minquan Road, not far from Tainan Station or the city center, and many travelers head here straight off the train. A 2008 article said its Caohu taro ice came from central Taiwan and is said to have become famous after Chiang Ching-kuo tasted it; Yeh reportedly spent about NT$2 million on equipment in central Taiwan to bring that texture south, and it is now a flavor generations of Tainan locals grew up with.

The signature is the milk frost range: a 2025 report lists red bean milk frost, chocolate peanut frost and cherry passion fruit milk frost at NT$65 a bowl. Five ice cubes cost NT$60, chosen from taro, peanut, red bean, milk, sour plum, pineapple and passion fruit, and a strawberry sundae is NT$140. Milk frost is fine-textured and melts quickly, sitting between ice cream and shaved ice; the cubes are firm, and diners suggest letting them sit for about a minute before biting so the flavor opens up.

Fans mostly praise a texture that is hard to find elsewhere, rich milky peanut and milk flavors, refreshing fruit options such as sour plum and passion fruit, friendly prices and a kind owner. On the downside, the red bean milk frost comes with condensed milk and runs sweet, so those who dislike sugary desserts may not finish it, and tourist crowds mean afternoon queues and not enough seats.

Hours are about 10:00 to 20:45; the main sources do not mention a fixed day off, but it is still wise to check before going. Afternoons are busiest, so come in the morning to avoid a queue. The shop sits in a commercial area of one-way streets on Minquan Road where car parking is hard, so a scooter or walking is easier. Ice cubes and popsicles are handy to take away while strolling; sources do not mention payment methods.

It suits people who find shaved ice too watery and ice cream too heavy, and travelers who want something cold right after arriving by train. On a first visit, make red bean milk frost or chocolate peanut frost the main act, then add a set of cubes: peanut and taro with one or two sour plum or passion fruit for a mix of sweet, savory and tart. If you are wary of sweetness, lean toward the fruit flavors.