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COMPASS MAGAZINE November 2014
　

Shih Hsiung Ti stir-fries its way to fame By Niang Chen Translated by Alicia Yu First branch: 150, LiuChuan Rd, Sec 2, West Dist. (04) 2220-5592 Second branch: 202, ZhongQing Rd, Sec 1, North Dist.; (04) 2206-0091 Hours: 5 pm-1 am Cash only. No service charge. Known for serving up Taiwanese-style stir-fried food that diners love, Shih Hsiung Ti is also well-known for its great hospitality. The very talented chef is adept at preparing a wide variety of cuisine, producing all sorts of fresh, delicious and creative food combinations that fuse Japanese, Thai and Western cuisine styles. Items on the multi-page menu include deep-fried, steamed, stir-fried and grilled dishes, plus cold dishes, costing NT$60-280. There are also chicken pots, seafood pots and the Signature Dish, costing NT$150-480, and fried rice as well as noodles. 　　 Right: Original-Flavored Fillet Steak (NT$300) is a must-try signature dish here. Placed on a sizzling iron plate, the tender fillet steak is garnished with garlic slices. Right after it is served, rum is poured over it, vaporizing the meat's juices and creating a mixed fragrance of wine and steak that demands you devour it while it's still hot. Medium: With fresh shrimp and fish, oysters and clams all over the lettuce and Napa cabbage, Golden Seafood Pot (NT$480) is a flavor-filled, savory combination of various vegetables, fruit and seafood. Start out this feast-in-a-pot by sampling and warming up your stomach with the golden-ratio, ambrosial salty broth, seasoned with salty egg yolks and milk, before moving on to savoring the Napa cabbage, which has soaked up the richness of the soup. 　　 Medium: Coated with deep-fried salted egg yolk, the aromatic Golden Squid (NT$180) tastes salty and is crispy. Right: With crab now in season, Crab Rice Porridge (NT$980) is made by boiling plump, big crabs filled with meat and roe. Presenting refreshing, sweet, aromatic crab meat and roe, this huge-portioned Shih Hsiung Ti creation provides one of the best ways to enjoying these crustaceans.