✨ AI's Quick Take
欣葉・鐘菜 (Shin Yeh Taiwanese Signature) brings the familiar flavors of classic Taiwanese cooking into a setting with greater attention to presentation, banquet pacing and service details. Drawing on 欣葉's decades of culinary craft, its dishes range from congee accompaniments and home-style flavors to banquet cooking. Its name also connects to Vice Chair 鐘, long involved in 欣葉's hospitality and management, making an understanding of guests and a warm welcome part of the meal. The food seeks more than a refined appearance: heat control, fragrant sauces and ingredient textures retain the core of Taiwanese cooking. Having received one Michelin star for three consecutive years, it suits family gatherings, business meals and diners who want a more leisurely introduction to Taiwanese banquet food.
● Five Blessings Platter
The Five Blessings Platter combines sliced poached native-breed chicken, fragrant roasted mullet roe, squid with five-flavor sauce, chilled dressed jellyfish and braised flower shiitake mushrooms. Seafood, meat aromas, crisp textures and braising flavors unfold together. The chicken is springy, its skin still juicy; the restaurant's thick soy sauce concentrates the sweet-savory flavor. Orange-red mullet roe has a pronounced marine taste and a dense, slightly sticky texture, making it one of the richer elements. The squid adds delicate sweetness and a crisp bite, the jellyfish is refreshing and springy, and thick mushrooms soaked with braising liquid round things off. Taste from lighter to richer flavors, then combine them to discover how the ingredients complement each other.
● Shiso Oyster Fritters
Shiso Oyster Fritters are not the usual flat fried cakes, but full, rounded vegetable-ball shapes. Their fried exterior is exceptionally thin and lightly crisp. Inside, hand-beaten cuttlefish paste encloses cabbage, celery, carrot, minced meat, water chestnuts, fresh shrimp and seasonal oysters; cutting one open reveals overlapping vegetables and seafood. The cuttlefish paste is crisp and springy, while shrimp and oysters bring moist marine flavor. Water chestnuts and vegetables add a fresh crunch, keeping the substantial filling from feeling heavy. Served with haishan sauce poured over and delicate leafy greens alongside, the sweet-savory sauce ties the fried aromas to the seafood's freshness. Eat them hot for the clearest contrast between crisp exterior and tender center.
Follow a cold-to-hot progression with these dishes. Begin with the lighter jellyfish and squid in the Five Blessings Platter, then move to the sliced chicken, mushrooms and mullet roe for a more layered progression of flavor. When the Shiso Oyster Fritters arrive, attend to them while hot. They pack a substantial filling into each piece; hold them gently with utensils while cutting to avoid crushing the thin crust. With a larger group, place these dishes early in the meal before meats and staples. This preserves your appetite while establishing a Taiwanese foundation of seafood and fragrant sauces for the table.
- Address:台北市中山區樂群二路199號一樓
- Getting there:About a twelve-minute walk from Jiannan Rd. Station
- Type:Refined Taiwanese cuisine and skillfully prepared banquet dishes
- Recommended:Five Blessings Platter and Shiso Oyster Fritters
- Note:A group makes it easier to order a varied meal; enjoy the oyster fritters while hot
📌 Editor's Wrap-Up
The value of 欣葉・鐘菜 lies in bringing memories of home-style Taiwanese food and banquet craftsmanship to the same table. The Five Blessings Platter opens with five different textures, while Shiso Oyster Fritters turn a street snack into a carefully crafted dish with a light, crisp shell and an intricate filling. Refinement does not diminish traditional flavors here; it makes sauces, seafood and heat control easier to appreciate. For a formal gathering that stays close to the heart of Taiwanese cooking, this is a place to order a tableful at an unhurried pace and share it with your companions.
