Shin Yeh, a top-notch restaurant focusing on refined Taiwanese cuisine, is serious about its food. The menu is extensive, from basic vermicelli noodles topped with fragrant fried shallots to a lavish Buddha Jumping Over the Wall soup, with ten servings per pot of soup.
Any sanbei, or three-cup, dish is delicious; choose from chicken, mushroom or, more unusually, bull frog. Deep fried taro, deep fried oysters and deep fried cuttle fish are light, crispy and flavoursome. Babao youfan, steamed glutinous rice served in a small wooden bucket is a classic.
Finish your meal with a cold almond tofu, hot sweet red bean soup with tiny balls of tangyuan (made with sticky rice), or mashu, steamed starched sweet potato cake rolled with ground peanuts.