Sinchao Rice Shoppe

Review

Sinchao Rice Shoppe belongs to the team behind Lao Xin Taiwanese cuisine. Its name puns on 'new fried-rice shop', and it reinterprets Taiwanese fried rice and stir-fries in a modern way. It sits on the second floor of Breeze Xinyi in Xinyi District, in a space inspired by early twentieth-century Chinese restaurants in American Chinatowns, with dark green velvet sofas, marble tables, mosaic tiles and vintage iron window grilles that make it very photogenic. It has been a Michelin Bib Gourmand for consecutive years.

The signature is the thick fried pork chop fried rice with preserved vegetables: the chop is crisp outside and tender inside, and the rice is separate-grained with a light aroma of soy sauce and preserved radish. The steak fried rice is another frequently named favourite. Other options include taro and cherry duck fried rice, torched scallop and mullet roe fried rice, scallion king prawn fried rice, and Taiwanese stir-fries and squid rolls. For dessert, the mung bean pastry tiramisu blends Chinese and Western flavours, and sparkling wines and cocktails are on hand.

Fans praise the fragrant fried rice, juicy non-greasy pork chop, atmospheric décor and friendly staff, who put thought into birthdays and anniversaries. Critics find some stir-fries ordinary and dinner noisy and crowded, more bistro than quiet meal, and prices are clearly higher than a regular fried-rice shop.

It opens roughly from 11:00 to 21:30, extending to 22:00 around the weekend, though sources differ on which days. Book directly with the restaurant; cards are accepted, the mall is air-conditioned and wheelchair accessible, and drivers can use the mall car park. Weekend dinners and holiday lunches are busy, so reserve ahead; the nearest MRT station is Taipei City Hall.

It suits group meals, dates or introducing foreign friends to modern Taiwanese food. Two people can share the thick pork chop fried rice plus a steak or scallop fried rice, a stir-fry and the mung bean pastry tiramisu; drinkers might try the tea-based cocktails.