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.
  
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.
  
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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February 2015
