Shin Yeh Zhongcai in Taipei, A Refined Expression of Traditional Taiwanese Cuisine

by Yumi Liu

Shin Yeh Zhongcai
1F, Midtown Square, Taipei Marriott Hotel, No. 199, Lequn 2nd Road, Zhongshan District, Taipei
11:30–15:00 / 17:00–21:30
Tel: +886 2 2532 7373
www.shinyeh.com.tw

The dishes

Traditional Preserved Radish Omelette

Pan-Seared Pork Liver

Braised Pork Belly

Taiwanese-Style Fried Oysters

Perilla Oyster Fritter

Minced Shrimp in Lettuce Cups

Garlic-Scented Pomfret

Almond Tea

Peanut Mochi

The appeal of Taiwanese cuisine often lies in dishes that appear ordinary at first glance but are anything but: a plate of preserved radish omelette, pan-seared pork liver, or freshly fried oysters. But behind them are generations of accumulated culinary knowledge, as well as reflections of Taiwanese ways of life and food culture, not to mention often carefully sourced ingredients and real culinary technical ability.

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Yumi Liu

Yumi Liu has been collecting and drinking wine for more than a decade and has earned a slew of wine certificates in the interim: level 3 WSET and now planning diploma studies; Educator level in Spanish wines (Wines of Spain certified), top level New Zeland wines (Wines of New Zeland certified) and obtained the highest score in her class for German wines (Wines of Germany certified). She has passed all of Ian D’Agata’s Italian wine courses and is generally regarded as being one of the most knowledgeable people on Italian wine in all of China. Over the years, she has also served as the Wine Educator at EMW wines, one of China’s five largest and most important fine wine importers and has led masterclasses on wines at prestigious wine shows including the Wine to Asia fair in Shenzhen and Vinitaly in Verona.

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