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Friday, June 21st

For to-go, call us at 510-922-9885 - a team member will be happy to put the order together with you.


Red-Braised Pork Belly with Daikon Radish  31
duroc pork, maqaw peppercorn, served with rice. a timeless classic.

Manila Clams, TW Seafood Harbor Style  28
sauteed with TTL rice wine, sweet green onions

Fried Tofu Block with Táishì Pàocài (v)  22
organic tofu, garlic soy sauce. classic Taiwanese night market dish

Maitake Mushroom w/ Tofu Sauce Noodle (v)  26
specialty Taiwanese creamy tofu sauce - soy milk and fermented tofu

Shrimp Stir-fried with Tofu Sauce 豆醬蝦仁  32
lightly glazed with tofu-based sauce & leek. an old school Taiwanese dish

Cold Sesame Noodles 台灣涼麵   25
house sesame & cashew sauce with white vinegar. a refreshing classic.

Yam Leaves with House Garlic Soy Paste  16
poached yam leaves, with a velvety texture


Taiwanese Golden Kimchi (v)  8
napa cabbage, fermented tofu, organic apple cider vinegar

Pickled Cucumber w/ Maqaw Peppercorn (v)  8
maqaw peppercorn (indigenous to Taiwan), koji

Pickled Golden Beets & Lotus Roots (v)  9
with shiso leaf, balance of sweet and tangy

Ginger Sugar Preserved Sour Plum (v)  6
sour-sweet plums with a hint of heat from ginger

Five Spice Koji Steamed Pork  15
duroc pork, soy sauce, white pepper, negi

Cold Tofu Skin Salad with Snow Peas (v)  10
cilantro, Taiwanese black vinegar, garlic

Wok Fried Peanuts (v)  6
chili flakes, black pepper, sea salt


Whole Squid "Yi-Ye-Gan"  22
housemade Taiwanese BBQ sauce, served with side pickle

Chicken Breast with Scallion Oil Dressing  21
Mary's organic chicken, housemade scallion oil

House Cured Bacon w/ French Radish  12
duroc pork belly, cured with maqaw peppercorn

Dou Bao - Layered Tofu Sheets (v)  12
flaky exterior and chewy center, with house Taiwanese pepper salt

Tofu, Night Market BBQ (v)  8.5
organic firm tofu, housemade Taiwanese BBQ sauce, yuzu kosho

Bok Choy w/ Ginger Sesame Dressing (v)  8
topped with house seasoning from fermented radish greens

Pineapple with Plum Powder (v)  8
sweet and tart, also makes for a fun dessert choice


Taiwanese Soy-glazed Eggplants (v)  22
lightly fried then finished on hot pan, garlic, soy paste glaze

Fu-Ru Fried Chicken  17
chicken thigh, fermented tofu sauce

"Pepper Numbing" Chicken Cutlet  椒麻雞  21
Taiwanese sweet "pepper numbing" sauce, served with shredded cabbage

Spicy Sauce Fried Chicken Wings  18
bone-in wings, GTE chili vinegar

Lu-Rou Fan 滷肉飯   15
add Dong Chuang Chili Sauce  1
hand cut duroc pork over rice, side of pickled cucumber

Eggplant Noodle (v)  18
soy-glazed eggplant with GTE chili crunch

Taiwanese Minced-Pork Noodle  14
with fermented bean paste from Gangshan, Taiwan

GTE Spicy Noodle (v)  9
GTE chili vinegar, fried shallots

Veggies of the Day (v)  14
stir fried with minced garlic


Specialty Tea Cookies: Oolong, Red Jade  5
butter cookies, infused with classic yet unique Taiwanese flavors

Soft Serve Ice Cream  9
choose between these toppings:
- pineapple
- black sesame oil with sea salt flakes


served chilled in 720 ml bottle or 180ml carafe

Kitaya Kansansui, Junmai Daiginjo
exceptionally delicate aroma & fruity notes. Kyushu, Japan. 15.5%

Midori Kawa "Green River", Junmai
umami, rice-forward, notes of melon & ginger. Niigata, Japan15%

Kiminoi "Emperor's Well", Yahamai Junmai
full-bodied, umami, elegant & earthy tone. Niigata, Japan.15.5%

Tenbi "Beauty of the Sky", Junmai Ginjo
white grape notes, dry. women-led brewery Yamaguchi, Japan15%

Kirinzan, Junmai Gingo
creamy body, dry and light finish. Niigata, Japan.15.5%

Heiwa Shuzo Umeshu "Kanjuku"
plum sake with a delightful fruity sweetness and a hint of tartness.
served on the rocks, 
4oz pour. Wakayama, Japan.10%


Kuroushi Omachi, Junmai Ginjo
full-bodied, layered and balanced. 15%, 180ml

Yuki Otoko "Snow Yeti", Junmai
round, dry, smooth. short & clean finish. 16%, 180ml

Heiwa Shuzo "KID" Junmai
soft mouthfeel, balanced acidity, gentle umami. 15%, 180ml


Yamagata, Rice Lager   8.5
crisp, clean, yet layered. an OPB signature brew5.4% ABV

Country Doctor, Pilsner  7.5
refreshing, clean, crisp. Original Pattern Brewing, 5.4%

Renegade Lemonade, Sour Gose
brewed w/ strawberry, lemon. Original Pattern Brewing. 5.9% ABV

Kitten Commotion, Hazy IPA  8
passionfruit notes. Original Pattern Brewing. 6.8% ABV

Napoleon Dynaboost, West Coast IPA  8
berries, pine aroma. Original Pattern Brewing. 6.8% ABV


Sparkling Roasted Oolong Tea  9
served cold unsweetened on tap. oolong tea from Nantou, Taiwan

Sparkling Oriental Beauty Tea  9
served cold unsweetened on tap. natural honey aroma from tea

Red Jade "Taiwan #18" Black Tea  8
from Sun Moon Lake in Nantou, Taiwan. cinnamon, floral aroma

Taiwan Organic Black Rice Tea  8
uncaffeinated, house roasted black glutenous rice with rooibos

Iced Lemon Ginger Winter Melon Tea  9
gentle spice of ginger balanced with winter melon sugar 


Yamagata, Rice Lager  8
crisp, clean, signature brew fromOriginal Pattern Brewing, 5.4%

Outer Realm Hazy IPA   8
tropical, lime notes. Original Pattern Brewing, 6.9%

Pipsqueak Sour  8
rasberry & dark cherry. Original Pattern Brewing, 5.8%

Taiwan Gold Medal Rice Lager   7
crisp, clean, brewed with ponlai rice (Formosa rice), 5%


Apple Cidra  4
蘋菓西打, classic Taiwanese cola

Guava Rose, Wildwonder   6
sparkling prebiotic + probiotic. lightly sweetened.

Mango Gold, Wildwonder   6
sparkling prebiotic + probiotic. refreshingly tangy zing

Root Beer, Maine Root  5
fair trade organic cane sugar. wintergreen, clove & anise

Yuzu Sparkling Juice, Kimino  6
hand-picked yuzu and organic sugar cane

Ume Sparkling Juice, Kimino  6
juice from hand-picked ume

Roasted Oolong Tea Basque Cheesecake  14
charcoal roasted dong-ding oolong tea from Nantou, Taiwan


Steamed Rice   2.5
topped with sesame seeds

GTE Chili Vinegar  3.5
Chef Tony's original

GTE Chili Oil Crunch  2
or get a whole 6oz jar   12
an in-house special. fragrant and aromatic

Taiwanese Sweet Mayo  3.5
velvety and luxurious texture

(v) = vegan

All menu items are made in small batches to ensure the highest quality. Please check with team members for the current availability.

Dining With Us

At Good To Eat, we have a hybrid model that combines table service with counter order. This enables us to put a domain expert at each phase of your dining experience, while reducing delays in traditional models like getting the check.

When you arrive at the counter, we love to walk you through the menu of the day and help you put your order together. You can then choose your seats, whether it's in the indoor dining space, our garden patio, or at the bar to get a clear view into the open kitchen.

Your thoughtfully and consistently prepared dishes will be presented to you by our knowledgeable staff. We invite you to chat with us on anything ranging from the ingredients to the dishes' social or personal history.

Kitchen opens from 5 pm to 9:30 pm. Large party reservations of 8 guests and more may be accommodated if capacity permits.


1298 65th St.

Emeryville, CA 94608

For Phone Order:


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