✨ AI Visit Notes
欣葉小聚 南港店 belongs to the younger-facing Taiwanese dining brand Shin Yeh launched in 2013. Familiar flavors such as three-cup sauce, pan-fried egg, sea bass and century eggs come in portions and presentations suited to contemporary group dining. The Nangang branch is on the ground floor of Building A in the CTBC Financial Park and received Michelin Bib Gourmand recognition for seven consecutive editions from 2019 to 2025. If you want to treat older relatives to familiar food in a presentable setting, with dishes that don't feel dated, this is a dependable card to play.
● Three-Cup Pork Trotters
Mature ginger is sautéed until fragrant, while sesame oil and sauce reduce to a thick, glossy coating. Different cuts share the pot, offering springy skin, gelatinous richness and moist meat. The sweet-savory sauce practically asks for white rice, and this is the dish with the strongest signature presence on the table. Try it as soon as it arrives to catch the full hot-from-the-wok aroma and lip-sticking texture.
● Pan-Fried Egg with Scallop and Loofah
Juicy, gently sweet loofah forms the base, shredded scallop adds savoriness, and the egg sets in the heat with a tender texture and browned aroma. Mix while hot according to the way the staff serve it, letting the egg coat the loofah. It adds a little tableside variation to traditional loofah with clams while keeping the flavor mild.
● Sea Bass with Green Sichuan Pepper
Green Sichuan pepper adds a fragrant tingle without completely covering the sea bass's fresh flavor. The fish is delicate, and the spice stays in a supporting role. Older relatives who don't usually eat numbing, spicy food can start with a small piece to see how they like it; the actual heat still depends on that day's preparation.
● Crispy Century Eggs with Green Peppers
A lightly crisp fried exterior gives the century eggs more texture, alongside mild green peppers and a sweet, savory, slightly spicy sauce. This isn't a particularly light-flavored dish. It works as an appetizer and naturally invites a bowl of white rice to the table.
● Hot-and-Sour Seafood Soup
Unlike northern-style hot-and-sour soup, this version includes crab legs, shrimp and squid, bringing more seafood presence and substance. Puffed rice adds a crisp layer. It takes its own direction with the hot-and-sour style; sharing a pot makes more sense than working through it alone to the last spoonful.
On a first visit, build the meal around Three-Cup Pork Trotters, then balance rich and gentle flavors with Pan-Fried Egg with Scallop and Loofah and Sea Bass with Green Sichuan Pepper. Add Crispy Century Eggs with Green Peppers or Hot-and-Sour Seafood Soup to suit your group size. Table capacity, tea charges, QR-code ordering and private-room rules may change, so check them together when booking.
- Location:台北市南港區經貿二路166號, floor 1, Building A, CTBC Financial Park.
- Getting here:About a 5-minute walk from Exit 1 of MRT 南港展覽館站; the park has underground parking.
- Background:A younger-facing Taiwanese dining brand launched in 2013, with Michelin Bib Gourmand recognition for seven consecutive editions from 2019 to 2025.
- Good for:Family meals, dining with older relatives, business hosting and sharing Taiwanese food with a group.
📌 Editor's Wrap-Up
Shin Yeh Shiao Ju brings familiar Taiwanese flavors into a new setting for group meals through a brighter space and deft cooking, without making traditional dishes unrecognizable. The three-cup pork trotters keep sesame oil and mature ginger at their heart; Pan-Fried Egg with Scallop and Loofah and Sea Bass with Green Sichuan Pepper add variety. Seven consecutive Bib Gourmand editions also speak to consistency. For a Taiwanese table in Nangang that older relatives will recognize and younger diners won't find dated, it's hard to go wrong here.
