Late last year, the Tung Lok group of restaurants obtained the rights to Shin Yeh in Singapore, and opened its first Singapore outlet at Liang Court.
Since then, it has been receiving high turnover of customers due to its simple and tasty dishes which suits the palate of Singaporeans.
This is their speciaty - pan fried caramalized Pig liver. I need to confess that before this, I have hated pig liver as the taste is a bit overwhelming for me.
However, one bite of the special pork liver, and I am sold! Each piece is pan fried and caramalized in its oil and syrup, and it almost resemble that of Foie Gras. Well, almost.
Highly recommended to accompany with the sweet potato porridge.
Double boiled soup. Pretty simple, I would say.
"Drunken" Chicken - No, the chicken was not drunk before it was cooked. Rather, the chicken had been cooked and marinated with Chinese cooking wine. It is then chilled. Tender, juicy but a bit bitter. Great for a warm afternoon.
Chai Por omelette. What is different with this version is that the outer layer is fried till crispy, while the inner omelette is still moist. The Chai Por used is also not too salty. Another great dish to go with the porridge.
Yellow wine chicken. A note of warning that this dish is huge. Enough for at least 4 to 5 people. The yellow wine is fragrant, but has a hint of bitterness. Quite potent for those who does not like the taste and smell of Yellow wine.
Complimentary Taiwan Muah Chee - Frankly speaking, I prefer our own local version as the peanut here is grind till too fine. I prefer to have my peanuts coarse.
Their house specialty - Hand beaten tofu jelly. Indeed, the tofu is very "QQ". Unlike the silky soft tofu we have here, this tofu dessert dish is a bit chewy. Refreshing.
Shin Yeh
177 River Valley Road
Liang Court Shopping Center, #02-19
Singapore 179030
Tel: 6338 7337
http://www.shinyeh.com.sg
the soup looks nourishing
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