Ximending 西门町 is one of the most happening shopping and dining place in Taiwan, where some of my favourite street side stalls reside. The Ximending in Singapore on the other hand is a casual dining restaurant serving Taiwanese home-styled dishes.

Some of the signature dishes included Pan-fried Pork Liver ($13.90), Pork Knuckles with Peanut ($12.00), Deep Fried Spicy Pork Ribs ($15.90), Deep fried Oysters ($13.90) and Crispy Pig’s Intestine ($15.00). Though I did not remember seeing many of these dishes in Taiwan.

While I was always very excited going to Taiwan for a foodelicious adventure, the menu here was strangely kind of boring despite the extensive variety.

The appetizer, a clam soup, was a regretful choice to start the meal. Maybe it was how the soup was supposed to taste, but it still retained a salty seafood taste which reminded me of (sorry) brine.

My theory was when in doubt, go for the dish that everybody else around ordered – The Radish and Egg Pancake ($10). It did look like what was presented in the picture, but tasted nothing more than … fried egg. The outer layer was rather greasy, and I wished there was more chai poh for a more home-feel flavour.

The Braised Pork in Soy Sauce (4 pieces for $12.00) could have been stewed for a longer time so that the pork could melt in the mouth. I also preferred pieces which did not have a ‘porky’ aftertaste.

Judging from the looks of this crowded restaurant, I was sure that could be some dishes which tasted more sumptuous, but I was just unfortunate not to have ordered the right ones. Perhaps I just had Shin Yeh which tasted a lot more authentic. Perhaps I still craved for the real thing at Taipei Ximending.

1 HarbourFront Walk #01-51A VivoCity Singapore Tel: 6376 8018
Opening Hours: 12pm – 10pm (Daily)

Other Related Entries
I Love Taimei (Bugis Village)
Ah Tai (Chinatown)
Lai Lai Family Restaurant (Bugis)
Must Try Food in Taipei
Yong He Eating House (Geylang)


  1. Had a disappointing meal there — the braised pork I make at home tops the version here. The cubes we were being served were extremely tough and it’s obvious they are just dunked into the broth prior to being dished so the flavors are not infused in the meat interior at all.


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