Juniper
Shihlin 2.0: A New Era Begins
Shihlin Taiwan Street Snacks turns 22 this year and is spreading its wings even further with a rebrand: Shihlin 2.0! Since it hatched as a humble store in 2003, it has sold over 100 million pieces of XXL Crispy Chicken worldwide, growing into a global street food phenomenon, with over 240 outlets in Malaysia, Singapore, Indonesia, the United States, and Egypt.
Now, as part of its Shihlin 2.0 transformation, this well-loved “old bird” is spreading its wings once more, embracing a new chapter of full-fledged mealtime options, and a fresh, modern identity that reflects both its heritage of serving the authentic flavours of Taiwanese night markets in Malaysia and its playful new spirit. Naturally, Malaysia, one of Shihlin’s earliest home markets, will be the first to experience Shihlin’s exciting transformation, starting with the renewal of the existing store at NU Sentral.
Going Beyond Snacks
After two decades of delighting fans with quick bites, Shihlin 2.0 marks its evolution into a full mealtime destination. The brand now offers two new hearty, and value-for-money rice bowls created in collaboration with a Taiwanese consultant that are inclusive and authentic.
One of these is the Braised Chicken Ricebowl 滷肉飯 (RM15.90), reminiscent of Taiwan’s famous braised pork rice bowls. To make this dish more inclusive, Shihlin uses poultry instead of pork, but without compromising on authenticity. Over three months, Shihlin worked closely with a Taiwanese food consultant to perfect the recipe. The result is a rich, delicious and succulent minced chicken sauce over glossy grains of Taiwanese pearl rice, served alongside braised beancurd, an oozy ramen egg, and pickles.
Another new meal option is the Chiayi Scallion Chicken Ricebowl 嘉義雞肉飯 (RM15.90), created in close collaboration with the consultant. Inspired by Chiayi city’s iconic turkey rice, it is drizzled with a moreish gravy made from turkey drippings and soy sauce. Staying true to its chicken speciality focus, and to keep the dish more accessible, Shihlin swaps turkey for tender chicken.
Following the launch of its hearty ricebowls, Shihlin introduces another exciting addition — the Dried Tossed Noodles Series, exclusively debuting in Malaysia. The new series celebrates the authentic flavours of Taiwanese night markets through three different noodle dishes, each carefully balanced to deliver a satisfying and flavourful bite.
The Scallion Oil Noodle 蔥油麵 (RM8.80) features springy noodles coated in savoury scallion oil — fragrant, umami, and perfectly balanced with a gentle hint of heat. For those craving something bolder, the Dan Dan Noodle 擔擔麵 (RM8.80) combines a rich, spicy, and nutty sauce for added depth and texture. Meanwhile, the Taiwan Cut Chilli Noodle 剁椒麵 (RM8.80) turns up the heat with a tangy, fiery sauce tossed over signature Taiwan cut noodles, offering a satisfying night market kick that’s both bold and memorable.
Complimenting the brand-new menu items are refreshing vegetarian-friendly appetisers such as Smashed Cucumber 涼拌小黃瓜 (RM4.90) , Black Fungus 涼拌黑木耳 (RM4.90) and Oyster Mushroom 凉拌杏鲍菇 (RM5.90).
New Mascot, New Merch with Shihlin 2.0
Shihlin 2.0 also unveils a modern identity – a new logo, refreshed branding, and a distinctive Shihlin Pink that’s bold, warm, and instantly recognisable – a contemporary update to its dark red facades. Alongside the makeover comes Miào Miào, Shihlin’s new feline mascot that is cheeky, curious, and fiercely loyal, embodying the Shihlin spirit of playfulness and connection.
To celebrate, Shihlin introduces limited-edition, adorable merchandise, in the trendy “blindbox” format. These feature the new Shihlin 2.0 mascot Miào Miào, in three cuteness overload designs. Will you catch Crispy Miào Miào eating Shihlin XXL Crispy Chicken while wearing the giant cutlet on its head? Or will Slurpy Miào Miào be seen wearing an oyster hat, while holding onto a piping hot bowl of oyster mee sua? Or how about some seafood tempura that QQ Miào Miào grasps, its head also a gigantic tempura.
Shihlin 2.0 NU SENTRAL Reopening Promotions
To commemorate the new beginning of Shihlin 2.0 with the renewal of its NU Sentral outlet, special reopening promotions include:
- 17 October 2025*: Starting at 12pm, the first 100 customers can enjoy RM1.99 Braised Chicken Ricebowl (U.P. RMXX)
- 18 October 2025*: Starting at 12pm, the first 100 customers can enjoy RM1.99 Scallion Oil Noodle (U.P. RMXX)
*Each customer is entitled to 1 bowl only.
From 17 October 2025, while stocks last: Customers can also purchase the limited edition Shihlin blindbox plushies at RM25 each (U.P. RM35) with every RM15 spent.
Love the Original
Before Shihlin became a household name, its story began with two founders deeply in love with Taiwan’s vibrant street food culture. Determined to share that joy with the world, they travelled across Taiwan – from bustling night markets to hidden local gems – tasting, learning, and sourcing only the most authentic ingredients. What followed were months of R&D, as they perfected the recipes many of us are familiar with now; recipes that capture not just the flavour, but the spirit of Taiwan.
Proudly being the first brand to bring the authentic taste of Taiwan to Malaysia, the founders of Shihlin remain steadfast to their commitment to authenticity and joy in every bite. With this new chapter for Shihlin, they want to emphasise that Original means Authentic, the true taste of Taiwan, perfected. And that Original means the Pioneers, not the copycats. As Shihlin brings the flavours of Taiwan to more communities globally, they invite everyone to rediscover the magic of the original: “Join us. Taste the transformation. LOVE THE ORIGINAL.”
About Miào Miào: The Cat Who Knew Good Chicken
Some say Miao Miao had Michelin instincts. She wandered the markets, tasting the best street food in town, but only one stall made her stay – a humble chicken stand, and a man who shared his craft. Night after night, they met. She waited patiently; he fried with care. The XXL Crispy Chicken they shared became the talk of the town, and soon, the world.
