Mondays - Saturdays
Lunch: 11:30 - 14:30
Sundays & Public Holidays
Lunch: 11:00 - 14:30
Daily: Dinner: 18:00 - 22:00
Having won numerous fans for its refreshing revival of nostalgic Taiwanese cuisine, the highly successful restaurant group Shin Yeh has joined hands with TungLok Group to work its culinary magic.
Taipei-based Shin Yeh opens its doors on 4 October 2008 in a joint-venture with the TungLok Group of Singapore. It will offer once-forgotten home-cooked Taiwanese dishes painstakingly revived and recreated in a unique-style.
Shin Yeh has chosen from over hundreds of popular Taiwanese dishes to furnish its local menu with the finest from Taiwan’s rich gastronomic heritage. Says TungLok’s Executive Chairman, Mr. Andrew Tjioe, “Shin Yeh is a restaurant for absolutely everyone and anyone who wants to enjoy true Taiwanese cuisine.”
Shin Yeh prides itself on its dedication to using only the freshest ingredients and finest culinary skills to produce the most authentic Taiwanese flavours.
Tung Lok has never failed to impress me..Shin yeh spacious and has a river view makes ur dining experience great but then the function rooms look small even though it can be extended to 4 tables...eat liao jin pek chek
Service wise,this is the first time I am served by so many waiters/waitresses of different nationalities..macam like travelling all ard the world..so the service rating hard to give...the ah tiongs tend to be friendly,loud and talk rubbish...the burmese tends to be quiet and polite and the taiwanese seem to be frustrated but at least they try to cater to customers need
Food wise...very taiwan...especially soup everything like to use bamboo pith...roasted chicken salty and hey this is the exactly the taste I tried in taiwan...
Some pple may tend to complain that u can eat those braised pork rice etc at a cheaper price with the same taste elsewhere...well come on lah,u r also paying for the comfort and service ok..
Will recommend to those who have not tried/loves authentic taiwanese food and loves their food...else just give it a miss lah
See my full reviews & photos at = http://chefquak.com/2015/04/18/great-value-tasty-food-shinyeh-on-17apr2015/
had great tasty food in grey ambience at shinyeh with wife on 17.4.2015.
not been to shinyeh for a while. used to frequent here quite a bit because of palate discounts before i started blogging & recording (which is why i blog) in mar2013.
nice ambience & we were seated next to the fountain near the front.^^
chives dumplings looked gorgeous.
tasted gorgeous too! yum!^^
taiwanese restaurant got to try luroufan卤肉饭la.^^
shinyeh’s luroufan卤肉饭 was good. egg was really tasty. braised pork quite good also. i must try this at home. for comparison though, the hong kong steamed chicken feet pork ribs rice, especially at timhowan shamshuipo still better.
wife like this yam pastry. had not taken for many years. still enjoyed it. yam was very good, the pastry though was not crisp & a bit rubbery, so not quite good enough overall.
we had never ordered oysters in black bean sauce. probably new menu too. and it was very good. the distinct oyster flavours (& they had loads of them) was excellent balanced by the slight salty sauce & scallions. this would be easy to do at home, can use yellow onions too.
& the dried sole with chinese cabbage was a great find. menu said 扁鱼sole, so it’s some kind of flat fish. should be able to do this dish at home too, get some proxy for the 扁鱼sole. :-)
the almost stewed chinese cabbage made the soup dish very sweet & tasty. the dried sole texture was like a fluffy gluten, interesting, good texture, some sweetness not much of special taste. :-)
overall it was an excellent dinner. service was also very good, polite, attentive, friendly.
and it only cost S$33 net after amex palate 50% discounts for 2pax. would have been lower but apparently the S$4.20 chives dumplings (a cardboard menu on the table) was not included in the palate discounts. not really right as the restaurant did not state that there were menu items & palate discounts applies to all ala carte items.
anyway, chives dumpling was very good, it was just few $ & we were happy with the price for the food we gotten, restaurant also have to make some money la.^^
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.