民國66年，正值台灣經濟起飛的年代，董事長李秀英女士在台北市雙城街的巷子裡，創立了欣葉餐廳，當時店內只有十一張桌子，提供簡單的台式料理。三天親友捧場的蜜月期過後，寥寥可數的客人讓她憂心忡忡。一日來了兩位從國外返台的客人安慰她：在台灣吃了許多餐廳，唯獨在欣葉拿到的餐具是溫熱的，「我進來這裡感覺很安心」，大膽預測這家餐廳不久後必定高朋滿座。這樣的鼓勵讓她彷彿吃了定心丸，餐廳的生意果然也漸入佳境。
開業不久時，有客人認為她端上桌的不過是家常小菜，不登大雅之堂，當場轉身走人；讓她大受打擊。但相反的也有客人認可欣葉的菜餚品質，在此辦理高價的宴席。但結果菜餚都太大盤，只好打包回家。這些客人的意見讓她開始思考，要如何打破當時台菜餐廳只有清粥小菜、無大菜的既定印象，經過多次與廚師的溝通改進，也融入母親早年在神明節慶宴客時的菜色，開始將台灣筵席菜帶入台菜餐廳。
During the economic boom of Taiwan in 1977, President Ms. Xiu-Ying Li founded Shin Yeh Restaurant in a back-alley on Shuangcheng St., Taipei City. At the time, there were only 11 tables in the restaurant and it only served simple Taiwanese cuisine. For the first three days, her relatives and friends patronized her restaurant to show their support. After that, the lack of customers concerned her tremendously. One day, two of her customers who returned from overseas consoled her that, with years of experience dining in Taiwanese restaurants, Shin Yeh is the only one offering warm tableware. “I feel that I can dine with peace of mind here,” said the patrons, and they predicted that, before long, the restaurant will be full of customers. Their encouragement reassured her and sure enough, the restaurant’s business gradually took off.
When the restaurant was first opened, some patrons considered the dishes unpresentable home cooking and immediately stood up and left. She was devastated by their reaction. However, on the contrary, some customers approved the quality of Shin Yeh’s cuisine and chose to organize luxury banquets here. It turned out that the generous portion of the meals was over the top and they frequently had to bag the leftovers. These customers’ advice propelled her to contemplate how to break the stereotype of Taiwanese restaurants as being eateries that only serve rice porridge and side dishes without any presentable entre. After numerous communications with the chefs to make improvements, she incorporated the dishes her mother used to prepare for her guests during God Festivals and progressively introduced Taiwanese banquet cuisine into Taiwanese restaurants.
由於不會催趕來用餐吃宵夜的客人，往往不知不覺就過了宵禁時間。然而當時仍是戒嚴狀態，因而常常引來轄區警局的關切。另一方面，就算偶有黑道大哥用餐後賒帳，事後也會結清費用。李秀英董事長總是自謙說她運氣很好！但其實她待人有禮親切，無論對員工或顧客都真心關懷，很快就贏得顧客的心，才總是能將令人驚心膽顫的狀況，以平和的結果落幕收場。
民國85年，應著客人的鼓勵，欣葉餐廳跨出台灣的疆界，在日本成立第一家海外分店，成為最早帶領台菜走出國際的餐飲集團。後來董事長的兒子李鴻鈞執董加入經營團隊，在母親打下的堅實基礎上，致力於將台灣菜推向世界。民國92年時，欣葉與華航空廚合作，藉著亞洲到歐美的航線，把台菜的精髓帶到世界各地，也把國際旅客帶到欣葉體驗道地台菜。民國96年，進駐台灣地標101大樓，成立欣葉101食藝軒，以更精緻的方式呈現傳統台菜，將傳統大碗大盤的台菜改良成西式套餐的方式呈現，從前菜到甜點七道菜的份量，一次能夠品嘗多種經典台菜。
Since she wasn't good at rushing her patrons, she often forgot about the curfew implemented under martial law at the time, therefore the restaurant frequently attracted attention from the local police station. Although gangsters sometimes dined here on credit, they always returned to settle their debts later. President Xiu-Ying Li often says humbly that fortune must be smiling upon her when in fact it is her courteousness and friendliness that helped her along. She cares for her employees and patrons alike with a sincere heart, therefore she quickly garnered the trust of her patrons and she is always able to resolve menacing situations in a peaceful manner.
在創新的同時，卻必須堅持古早的味道，才是踏實的作法，如今在創始店、雙城會館、忠孝店、南西店及信義店，以「古味今品」系列品牌，提供記憶中的台菜古早味，只不過融入了新的食材、技法與觀念，又圓又漂亮的菜脯蛋，味道濃郁的蔭豉蚵，香氣四溢的滷肉，都以更精緻而健康的方式呈現。現任的總主廚陳宗勝師傅，從民國76年，就在欣葉餐廳仁愛店擔任副主廚，到目前為止已經將近二十七年。這些年來他始終如一，與欣葉共同成長，也在各個分店服務，還曾協助籌備在北京及新加坡開設據點的相關事宜，一起努力讓欣葉走向國際化。如今因應安全健康的需求，還需找尋許多古早技法取代人工添加物，像是近來手工打製的杏仁豆腐就有不同於一般的口感。
李秀英董事長說她父親經營雜貨店時童叟無欺、說一不二的原則，給她很大的影響。從開業至今，欣葉絕對準時發放薪水及繳納貨款；菜單上標明的價錢，絕不因市場波動而更動。一點一滴建立起來的信用，是用錢也買不到的。欣葉很重視人的價值，她以身作則的嚴謹與親切有禮的態度，不僅是對客人，對同仁也是如此。如今在欣葉工作的許多老員工，說起董事長仍然充滿敬意。
當然，為了讓台灣口味的記憶能夠延續，開拓年輕客群是刻不容緩的事。「欣葉小聚」則從「台菜生活化」的角度出發，提供家常美味及現代創意兼具的料理，期待以輕鬆的氛圍、美味的料理，讓新世代族群與家人、朋友在此相聚，一起體驗台菜迷人的風華。
In 1996, motivated by her patrons, Shin Yeh forayed into the Japanese market by establishing its first overseas restaurant. Shin Yeh became the first restaurant group to introduce Taiwanese cuisine onto the international stage. Subsequently, the president's son Hong-Jun Li joined the management team as the executive director. Based on the solid foundation established by his mother, he endeavored to launch Taiwanese cuisine globally. In 2003, Shin Yeh collaborated with CPCS to propagate the essence of Taiwanese cuisine to every corner of the world through China Airlines’ Asia to Europe and US flight routes. The aim was also to enable international travelers to experience Shin Yeh's authentic Taiwanese cuisine. In 2007, Shin Yeh founded Shin Yeh 101 at the iconic landmark in Taiwan “Taipei 101” to present traditional Taiwanese cuisine in a more exquisite manner, where food in large bowls and plates were reinterpreted with a Western set meal twist. In all, 7-course meals ranging from appetizers to desserts were designed to allow the customers savor a myriad of classic Taiwanese dishes at once.
Certainly, in order to continue the nostalgic taste of Taiwan, it is imperative to tap into the younger clientele. Shin Yeh Gathering is a “lifestyle Taiwanese food” oriented restaurant offering cuisines that combine gourmet home cooking with modern creativity, hoping to attract younger generations to come here with their family and friends using the restaurant's relaxing ambiance and gourmet delicacies, so that they can experience the charisma of Taiwanese cuisine.
欣葉滷肉：將台灣稱為「三層肉」的豬五花肉，切成6*4公分方塊，滷出肥瘦相間、層次分明，肉香四溢的台式滷肉。經過多次嘗試選定的大小，滷好的肉也不會乾澀。
Braised pork belly with bamboo shoots: Streaky pork (known as three layers pork in Taiwan) is cut into 6*4cm cubes and braised until the layers of fat and lean meat are clearly visible and bursting with the aroma of Taiwanese braised pork. The size of the cut is determined through trial and error in order to maintain the braised pork’s moistness and tenderness.
欣葉炒米粉：選用具圓潤口感的細炊粉，以蔥花、蝦米爆香，拌炒肉絲和高山高麗菜，便是簡便而香味四溢的主食，是國外來訪顧客最喜愛的產品之一。
Shin-Yeh signature fried rice-noodles: Thin rice noodles with smooth texture are stir-fried with sautéed green onions and dried shrimps as well as julienned pork and alpine cabbage to produce the irresistible, aromatic yet simple staple food. This is one of the most favorite dishes among international visitors.
煎豬肝：是欣葉團隊創店時研發的菜餚，一定要選用「粉肝」，經特殊調味醃漬，切成適度的厚薄，加上精確的火候控制，才能得到絕佳的口感。
Pan-fried pork liver: This dish was developed when Shin Yeh Restaurant was first founded. Pink liver is marinated in a specially blended sauce, cut into strips with adequate thickness and cooked over precisely controlled heat to produce the perfect texture.
菜脯蛋：是非常常見的家庭料理，但欣葉的脯蛋一定要煎成正圓形，蘿蔔乾的鹽分要去得剛剛好。師傅們沒有煎過幾百個菜脯蛋，是沒有辦法煎成完美的圓形。
Pan-fried fragrant turnip omelette: Although this is a very common home cooked dish, Shin Yeh’s fragrant turnip omelet must be pan-fried to a perfect round shape and the salt content of the fragrant turnip must be reduced to precisely the right level. Without practicing for hundreds of times, a chef will not be able to create the perfectly round pan-fried fragrant turnip omelet.
手打魷魚羹：有別於市面上以魚漿製成，欣葉首創以新鮮花枝漿加上魷魚條混合而成，以獨家手法摔打出彈性，客人現點才現做，才能品嘗到無時差的鮮甜味。
Superior cuttlefish with bamboo shoots and mushroom soup: Unlike conventional fish paste ingredient, Shin Yeh pioneered the technique of mixing fresh squid paste with julienned cuttlefish. The mixture is tossed using an exclusive method to create the chewy texture. The dish is made fresh upon the patrons’ orders, so that they can savor the freshness and sweetness.
地址：台北市雙城街34之1號
電話：02- 25948773
營業時間：11:20-22:00；除公司春酒外，全年無休
招牌菜：欣葉滷肉、炒米粉、煎豬肝、菜脯蛋、手打魷魚羹
交通方式：搭乘公車41、63、226、277等路線，民權東路及中山北路口下車；搭乘捷運新蘆線，中山國小站下，出口1號，步行約8分鐘
Address: No. 34-1, Shuangcheng St., Taipei City
Telephone: 02- 25948773
Business hours: 11:00-22:00; open all year around except during the restaurant’s spring gala.
Signature dishes: Braised pork belly with bamboo shoots, Shin-Yeh signature fried rice-noodles, pan fried pork liver, pan-fried fragrant turnip omelet, superior cuttlefish with bamboo shoots and mushroom soup
Transport and directions: Take Bus No. 41, 63, 226, 277 and disembark at the intersection of Minquan E. Rd. and Zhongshan N. Rd. Take the MRT Xinlu Line, disembark at Zhongshan Elementary School Station. Leave through Exit No. 1 and then walk for another 8 minutes to reach the restaurant.
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