Shan Yi Marlin Kitchen

Review

Shan Yi Marlin Kitchen occupies stalls B23 and B24 in Yancheng's First Public Market. Founded in 1949 and renovated in 2022, the market kept its timber structure and brought in young vendors. MICHELIN's two-day Yancheng guide singles out this stall, explaining that the owners carry on four generations of family craft, turning marlin paste into tempura-style cakes, fish balls and other products.

The headliners are marlin tempura and marlin fish balls, prized for the springiness and sweetness of fresh paste. MICHELIN notes that sales start at 8 a.m. and usually sell out before noon, with the stall reopening later to sell freshly fried fish-paste snacks. Diners add that fried marlin paste with kumquat sauce is only offered in the afternoon session, so some plan their visit around it.

Praise centres on freshness, fair prices, an owner who happily explains about fish, and fried pieces that are crisp outside and bouncy inside, with quick service even when there is a queue. Reviews are notably consistent; the main complaints are that popular items sell out early and that seating in the market is limited, so most people take away.

As for hours, map listings show 8 a.m. to noon Tuesday to Sunday plus a 5 to 8 p.m. session Friday to Sunday, closed Mondays, while MICHELIN says the stall reopens after 4 p.m.; sources disagree, so check before going. Most market stalls close at night, and parking nearby is tight, so walk from Yanchengpu MRT Station.

It suits fans of fish-paste snacks and anyone keen to explore an old market, and works as breakfast or an afternoon bite. Buy marlin tempura and fish balls in the morning, then return in the evening for the kumquat-sauce fried paste if you pass by. Arrive early for the full range, and browse the market's old and new stalls while you are there.