The Hungry Bunny •
15 Aug 2014 • 579 reviews • 20 followers
For the full review, please see http://thehungrybunnie.blogspot.sg/2014/06/shin-yeh-restaurant.html
We were surprised to find Shin Yeh
relatively sparse on a Friday night. In this day and age where our little island is so densely populated, it was refreshing to find a restaurant that doesn't have a maddeningly cramped atmosphere.
Service was impressively good here, possibly on par with most fine dining establishments. The smiley waitresses were efficient, thoughtful and thorough. Our teacups were always topped up, dishes arrived in quick succession, and my request to hold off the coriander was repeatedly relayed by the waitresses to the kitchen for just about every dish.
Notwithstanding there being a great many things on the menu that we don't quite like or would usually order (pig intestines, liver, or oysters), we still ended up enjoying the food served up at Shin Yeh
. There was a tastiness in their homestyled fare that easy to love.
1) Taiwan-Styled Rice with Soya Lean Pork
($5): a signature here, and a must-order. The innocuous and plain-looking dish was a spectacularly superb dish, and it's all thanks to that lusciously flavoursome oyster-soy sauce gravy drenching the rice.
2) Wok-Fried Sliced Pork Shoulder with Ginger and Scallions
($20): The pork was tender and moist, boasting a distinct wok hei.
3) Fried Shitake Mushrooms with Basil and Garlic
($14): vegetarian version of the classic 3-cup chicken. The meaty earthy shitake mushrooms were a wonderful base for the bold and peppery seasonings.
4) Dried Sole and Chinese Cabbage Claypot
($16): brimming with the sweetness of the greens and umami intensity of dried sole fish.
5) The soups was where Shin Yeh needed work. The Braised Sharks Fin
($28) with crabmeat and roe, while plentiful in crabmeat and fins, was disappointingly lacking in depth of flavour.
6) Ditto for the lackluster Braised Fish Maw Broth
($12) with sea cucumber. This was swimming with gooey starch but the stock base was insipid. The ingredients were also pathetically scarce.