Most of the time when we go, we try to order a mix of old favorites and new dishes. The portions are a little bit on the smaller size, so we usually order about four dishes and a bowl of di gua zhou (sweet potato congee), and we find that that’s a good amount for two people.
Last night we tried for the first time the clams (NT160). The description in the menu said that these were supposed to be served with leeks, but when the dish came out there was not a leek in sight. No matter. Instead, we were treated to a dish of cold, tiny clams with raw garlic. Each clam was bursting with juices, and the garlic provided a nice kick as you slurped it down.
We also tried the beef tenderloin with Taiwanese barbeque sauce (NT285). While the dish was cooked perfectly fine, it wasn’t that exciting, and my husband says that there’s another beef dish on the menu – the beef with garlic – that he likes better. I can’t remember the dish, so I’ll just have to take his word for it. His palette is better than mine, anyway.
Whenever we come to Shin Yeh, we almost always order the egg omelet with salted radish (yum) and the gua bao, which is a steamed Taiwanese bun with sliced stewed pork. When I was a kid – ok, up until maybe last year or so – the thought of eating pure fat would make me throw up in my mouth a little. And be forewarned, this bao is really just fat in a bun. Sure, there’s some vegetables and meat, but the main component of this bao is the FAT. And I thought I’d never say this, but what delicious fat it is indeed. Mmmm, fat.
For dessert we like to order the dan ta (egg custard tart). They always come up piping hot from the oven, with the egg custard sweet (but not too much so) and silky, and the crust nice and flaky. You also get served complimentary mochi rolled in sugar and peanut flour.
We like to bring friends who are visiting us to Shin Yeh to give them a taste of traditional Taiwanese cuisine, albeit Taiwanese foods kicked up a notch. It’s a great way to showcase all the delights Taiwan has to offer, food-wise. Or it’s just a delicious meal on a Tuesday night. Either way, it’s always a treat to eat at Shin Yeh.
Shin Yeh
Zhongxiao East Road, Section 4, No. 112, 2nd Floor
(02) 2752-9299
5 comments:
Shin Yeh may very well be my favorite place to eat in Taipei. Just thought I'd put in my two cents. =) It's also my favorite place (along with the night markets) to bring people who are visiting Taiwan so that they can sample authentic Taiwanese dishes they can't get overseas.
The grilled lamb chops, which we didn't have on this particularly trip, are super yummy. As are the fried oysters, the steamed cod with tiny Taiwanese olives, and the almond tofu (it's chewy!).
Oh yeah, I forgot about all those other dishes! Out of those that you mentioned, I like the lamb chops and the almond tofu the best, especially the almond tofu. It's totally different than any other kind I've ever had.
The gua bao at Shin Yeh lingers in my memory as one of the tastiest tidbits I encountered in Taipei. I love the melding of the sweet (peanut powder) and the salty (pickled vegetable), as well as the symphony of textures--grainy, crunchy, and fatty--encased inside the tender bun.
Plus, it's definitely authentically Taiwanese. My grandma makes gua bao every year during Weiya, to celebrate the end of the Lunar Year. At Shin Yeh, though, you can have gua bao year round. Lucky ducks.
i think abstractpoet and i have the same tastebuds... i love fried oysters. i do like their gua bao as well as the "ren bing" taiwanese summer roll.
i second Abstractpoet's recommendation of steam cod. they also have a miso soup with tofu and cod. you can ask them to remove the skin of the fish. im also a big fan of "ren bin". it is just the perfect symphony of flavors and ingredients. emily, if you like the yam congee, you might want to try the taro congee next time. it has slivered taro (purple yam), bamboo and bits of pork. most importantly, sprinkle the congee with chopped chinese celery; it accentuates the aroma and taste. if you like pumpkin, try their stir fried pumpkim rice vermincelli. it's moist without being soupy, oily or over-cooked. and it has a nice golden color.
happy eating!!
Post a Comment