Michelin Selected Sinchao Rice Shoppe is an atas fried rice outfit specializing in dishes brimming with wok hei. The name means "new fried rice" but don't expect your father's favorite chaofan interpretation here, as their menu items are decidedly progressive.

I started with The Cantaloupe, a 300 NTD cocktail made with gin, Midori, guava, jasmine, lime, soda. The bar here is an integral part of their food service and the Guide also recommended their liquid libations. It's good.

Shrimp and Seafood Scallion Sauce Fried Rice is the perfect example of the food Sinchao serves - the chefs are equipped with tweezers and micro flowers are carefully arranged onto the crispy delicate patterned piece topping this dish. The green hue comes from spinach and spring onion, but the color isn't just a novelty, all the elements in this dish levels up the eating experience.

Imagine perfectly seared huge prawns topping a fried rice dish made of at least 20% dried shrimp (not exaggerating), with bits of octopus adding texture to each bite. There's a delightfully funky smell in here, which I enjoyed, but couldn't quite place. I asked the waitress and she told me it's menma. Of course! I immediately recognized the odiferous funk of lacto-fermented bamboo shoots. This is the same stuff traditional Japanese ramenya uses. I love it.

Mullet Roe Fried Rice with Seared Scallops had perfectly cooked scallops with an almost-raw center topping a dragon fruit infused fried rice (that's where the red hue is from) sprinkled with generous amounts of bottarga. Yum.

I also ordered a young bamboo shoots with pork slices dish which was full of wok hei and expertly executed.

I highly recommend Sinchao Rice Shoppe to anyone who loves modern takes on Asian food. It's not for everyone though. If you think chefs be always messing with traditional recipes, you may be happier sticking to your Uncle Soon Fried Rice. But for everyone else, prepare to have your mind blown!

Interesting menu items with flawless and friendly service makes for a potent package, and I can see why this place is packed.

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