Interesting food contrasts from dinner the night before. Previous night’s was good simple fare, homey and affordable.
Tonight’s was a more upscale venue. Many similar ingredients and preps to our 100NT meal the night before. Not necessarily better, definitely more refined.
SHIN YEH TAIWANESE SIGNATURE
https://maps.app.goo.gl/FUJiyAwS3ZWSzDfp6?g_st=ipc
Two of our guests had enjoyed dinner here before and booked an 8-top for our get-together. They arrived early and had already ordered before our Uber arrival. They know our taste and preferences well, everything they ordered would have been on our list.
At our usual Taiwanese places, self serve beer and beverages from the chiller. The server would count the empties under the table after the meal and charge accordingly. No green Taiwan Beer plastic crates under the table here, rosewood beer carriers.
Mirroring our dinner from the night before, the evening started with:
BAK CHEET GUY
DAIKON FRITTATA
Lovely!! I had fallen in love with the rendition we had in Shanghai the week before.
PAN FRIED PORK LIVER
one of my top picks while perusing the menu
KUNG PAO BEEF
May have been a nod to the foreigner (me). NP, well done and delicious.
CRAB on GLUTINOUS RICE
‘‘Tis the Season”
SQUID and BASIL in HOT POT
YAM LEAVES
NAPA SOUP
DESSERTS:
ALMOND DUSTED MOCHI BALLS
ALMOND FLAN
PEANUT SOUP
TARO CAKE
A very nice restaurant, well prepared classics. Polished attentive service. Not an everyday dine, nice treat to meet with friends and enjoy good food and company.
