Converging the star-studded dream
tarting with “Singya Dorayaki” — a signature dessert whose baking
technique was brought back from Tamagawa, Tokyo, to Gongyi Road in
Taichung — Singya Corporation has, since 2005, upheld the spirit of
Japanese craftsmanship: refined and diligent. This dedication to quality has
driven the group to pursue innovation and growth across its expanding
portfolio of brands.
From PINOCOCO, which set off a wave of Italian culinary flair; to meatGQ,
ushering in a new era of premium steaks in Taichung; to YUYUELOU, where
classical Cantonese cuisine is served by top chefs in a space inspired by the
solar terms. At JL STUDIO, Singaporean traditions meet Taiwanese terroir in
contemporary reinterpretations; while HIJAU, a luxurious resort on Green
Island, captures the island’s essence through space and flavor.
SHINEYU is a concept born from the harmony of mountains, nature, cuisine,
and craftsmanship — expressed through the visual language of calligraphy
and geometry. Kaju, originating in Kumamoto, Japan, carries this philosophy
forward by weaving fruits from across Taiwan into each dessert..