217, HePing E. Rd., Sec. 2
(Opposite Taipei Technology Building)
Hours:10 am-9 pm
Credit cards not accepted.
No service charge.
A Singaporean landmark, the Merlion
has arrived here to serve up Singaporean and Malaysian
food. The manager, Chang Guo Feng (Joe), warmly
greets guests and recommends two popular Sin Ma
(Singapore and Malaysia) dishes--Hainanese Chicken
and Sparerib Chinese Herb Soup, which are actually
quite common in Taiwan. However, the more common
the dish, the harder it is to make it stand out.
Joe is confident that, after trying it, you'll
be hooked. He says that, although Singaporean
and Malaysian cuisine share certain similarities,
Singaporean food combines individual distinct
flavours from Chinese, Malaysian, Indonesian and
Indian food and is more accommodating to Taiwanese
palates. Lu Ye chicken is used for the Hainanese
Chicken because of its tender-yet-chewy texture.
The dish is served with steamed-in-chicken-broth
Thai rice. The generous set meals are NT$168 to
Singaporean Curry Chicken NT$120
(small portion) is made with South Asian curry.
It's slightly spicy and popular with regular customers.
Hainanese Chicken (half chicken NT$300), Sparerib
Chinese Herb Soup Pot (NT$250 for four people).
Dishes are served in small portions or set meals,
for individuals or groups.
--By Shanzi Chen,
translated by Sho Huang