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HOME > CENTRAL TAIWAN > DINING

COMPASS MAGAZINE > February 2015
  

Mouth-watering Singaporean delights at Xing Zhou Lao Ye Noodle Bar

By Niang Chen
Translated by S. Ying

480, ShiZheng Rd, 5F, Xitun Dist; (04) 3703-1985
Hours: 11:30 am-2:30 pm, 5:30-10 pm
English menu.
Credit cards accepted.
10% service charge.
Parking available.

Singapore is not only a cultural melting pot, but also a place with international cuisine from all over the world. Led by young, but experienced, Taiwanese chef Chen Shou Hong, this restaurant showcases some of those authentic Singaporean flavors. Chen and his team take great care in all aspects of food preparation, including the use of homemade sauces, careful food pairings, and spice selection. As a result, your taste buds are guaranteed to experience new flavors not found in traditional Taiwanese dining.

Xing Zhou Lao Ye Noodle Bar Xing Zhou Lao Ye Noodle Bar Xing Zhou Lao Ye Noodle Bar
Left: Laksa Singapore shrimp rice-flour noodles (NT$250) is a renowned delicacy, with laksa being voted as one of the top 10 most delicious dishes in the world. It is prepared with dried shrimp, scallops, shallots and red peppers, mixed with dried shrimp paste and a coconut milk soup base. There is a hint of spiciness with the thick rice-flour noodles, fried tofu, meat slices, bean sprouts and egg slices.
Medium: Singapore Fujian Fried Noodles/Shrimp (NT$330) This dish uses soup stock created from roasted pork, pork skin and dried shrimp and is a flavorful stir-fried entree with vermicelli noodles, egg noodles, bean sprouts, fresh shrimp, cuttlefish, and green onion and red carrot slices.
Right: Classic Cognac Orange Wine Souffle (NT$180/small, NT$400/large) This is a popular dessert with sponge cake that melts in your mouth as it's served hot with Madagascar vanilla, cognac and fresh cream.

 

Xing Zhou Lao Ye Noodle Bar Xing Zhou Lao Ye Noodle Bar Xing Zhou Lao Ye Noodle Bar
Left: Singapore Chicken Satay (NT$260) Chicken is marinated with spices like cumin and salt, then grilled to perfection and paired perfectly with the restaurant's homemade sweet and spicy peanut sauces, cucumbers and purple onions.
Medium: Singapore Pepper Crab (900g/NT$1,900) Using the perfect ratio of black pepper, white pepper, butter and a special sauce is the secret to this crab dish, which provides a mix of spicy, sweet and salty flavors.

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