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Xi Yan Maxwell Singapore Yelp Reviews
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5 Reviews
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One of my fav casual restos, with unusual dishes rarely
One of my fav casual restos, with unusual dishes rarely found in Singapore; most are not good-looking (if not downright ugly) but so yummy. The classics (eg. salivating chicken, rice in fish broth, pregnant woman fried rice, deep fried pork belly strips, cold jellyfish, etc) are delish. Service is not very proactive, but you come here for the food lah! Fortunately, the foot odour from the reflexology place across the hallway doesn't interfere with the aromatic smell of the yummy dishes. The food at Xi Yan is as good as the food in Xi'an.
Be the first to ReplyThe restaurant was relatively quite for Monday night with
The restaurant was relatively quite for Monday night with about a couple tables occupied. Service was fast.Pork Patty with Salted Fish and Water Chestnut 鹹魚马蹄煎肉餅 ($6++/ petite)The patties looked simple and a tab dry but it was savoury and crunchy inside.Salivating Spicy Chicken 囍宴金牌口水雞 ($6.50++/ petite)It looked quite spicy with the layer of chilli oil on top. There was cold silky smooth potato noodles buried underneath the pile of chicken slices and century egg wedges. While it was spicy, it was refreshing cold at the same time.Deep-fried Shrimp Paste Fish Fillet with Pomelo Water Chestnut Salad 香茅蝦醬炸鱼柳配柚子沙拉 ($9++/ petite)It looked different from the picture. An odd combination which worked refreshing well. It was a party in the mouth with savoury shrimp paste, juicy tart pomelo and sweet dressing.Fried Lo Shi Fan with Xi Yan XO Sauce 客家XO醬干炒老鼠粉 ($12.80++)Simply looking with wok taste and crunchy feel. Thought that it would be spicy with XO sauce but turned out that it was not.
Be the first to ReplyMore Consistency Needed.
... The name Xi Yan has been known for its upmarket, private dining experience for years now. Opened by designer-turned-celebrity chef Jack Yu in Hong Kong, Xi Yan has found it's way to our shores.Now with the opening of Xi Yan Causal Dining at Shaw Centre, it gave us the perfect opportunity to see just how good they were. First Impressions: The restaurant looked good. A very modern, slightly funky vibe to it. He was a designer after all so I don't expect anything less. The senior waitress / manager was friendly. She even moved our tables when she realized that the seats by the windows were a little cramped due to us being parked between 2 other tables. The other staff though felt really new and a little untrained, evident when one of the patrons had to walk over to her to hand her the order chit. With a huge foundation pillar blocking the service area and restaurant to the rest of the dining hall, the staff needed to be extra alert and unfortunately, they weren't up to that level yet. Another draw back had to be that most of the staff were mandarin speaking. I understand that it's a Chinese restaurant but for non-mandarin speaking guests and those horrible with it like myself, it didn't help when I asked what the soup of the day was in English, only to not understand 3 or 4 ingredients that was mentioned to me.Now to the food and there were a few hits and misses here. Roasted Kaffir Leaves Chicken ($21.80 for half) While the chicken was tender and juicy, don't expect a crispy roasted skin. Because of the sauce, the skin ends up soft, almost like a braised chicken. We did feel thought hat the sauce was on the salty side. A waste as the chicken was really tender but overpowered by the saltiness of the sauce. Okinawa Black Sugar Zhenjiang Spare Ribs ($11.80 for a small portion) The serving was decent with 5 thick pieces of ribs. The meat itself was beautifully cooked. Tender, juicy and almost falling off the bone but like the chicken, the sauce again was a bit on the salty side and way too overpowering. While the mixture of the black sugar added a nice depth to the sauce, it was way too overpowering and we got tired of the flavours very quickly. Steamed Cod Fish with pickled chili on rice noodles ($17.80 for a small portion) Now this was a really good dish. It's a lot like an upmarket fish horfun but instead of fish slices, you get a fillet of cod instead. The saltiness was on point and the pickled chilis added a nice depth of sourness to the dish, helping to cut the fattiness of the cod. The rice noodles was really good too, soft and soaking up enough of the sauce, making it a really good dish. Di Huang Miao with Garlic ($9.00)I'm usually not a fan on slimy vegetables but this was quite nicely cooked. Vegetables itself were nicely cooked but again.... Seasoning! Again, a bit too salty for our liking which was such a waste as the vegetables were nicely cooked and the garlic was nicely balanced. Ginseng Chicken Soup ($8.80 per portion) The soup was pretty good! The ginseng flavor was not as strong but it was prominent and the soup on a whole was pretty good. Daily Soup ($6.80 per portion) Today's special was a pork bone soup with cabbage and mushrooms and this was a really good soup. Milky from the pork bone, the soup was very savory, filled with umami with the sweetness of the cabbage coming through wonderfully. This had to be my favorite dish of the night. 'Pregnant woman' fried rice with olive. Ginger, dried radish and shrimp ($11.80)Hmmm, I'm a little 50-50 on this dish. The flavors were nice but it was dried shrimp and not shrimp as the menu suggested. The rice though was a little on the hard side. Not sure if it was meant to be that way as the other fried rice we ordered was really good. It was still a pretty decent dish but it just felt like it could have been done a lot better. Black Truffle Yunnan Ham fried rice ($13.80)This was a really good plate of fried rice! The Yunnan ham added a nice salty depth to the dish, the truffle was prominent and fragrant and the rice was fried beautifully. Light, fluffy and fragrant, this was a really good dish. Another must try had to be their recommended drinks. The Lemon Grass Drink ($3.80) was warm and very soothing. One of the best lemon grass drinks we've had anywhere. The Kumquat Honey Drink ($3.80) was really good too. It was very refreshing and great for a warm evening. On a whole, the food was decent. A few hit and misses but overall, pretty decentPrice wise was pretty good too, comparable to local favorites Crystal Jade and Din Tai Fung. The staff needs to pay more attention or be better trained. The potential is definitely there and with some slight tweaking, they could easily get 4 full stars. For now, it's no more than 3 to 3.5.
Be the first to ReplyHaving tried Xi Yan Private Dining previously, where I
Having tried Xi Yan Private Dining previously, where I found the experience refreshing with interesting takes on traditional Chinese dishes, I wanted to see what a scaled down version would taste like. For 3 persons, we ordered the following:XO sauce, fried ricevegetables dan-dan noodles dry, minced porkbasil satay prawns with salted egg yolkhalf a roasted kaffir leaves chickencustard glutinous dumplings with sweet potato in ginger soupWord of advice, don't over order.This being the first time, I thought we'd order a number of different dishes to try. The fried rice came; lovely with a slight spiciness from the XO sauce. A decent way to start. The dan-dan noodles were rich in flavour, strong hints of peanut and sesame but delicious none the less. Basil, satay prawns with salted egg yolk was a very decadent dish. We could've just order this with plain rice and then be done. The basil complements the richness of the sauce. Only issue is de-shelling the prawns, which they must've anticipated as they provided forks. Didn't help much, it was still a messy challenge. By the time the chicken arrived, we were stuffed. The kaffir leaves were a nice flavour to the roast chicken. I would go back and try some of the other dishes. I just think they need to clear up their concept a bit. I went thru the menu to see how I would balance the dishes but a lot of them were rich and heavy. The answer may be in ordering less. =O
Be the first to ReplyMy aunt suggested this place for lunch.
So I read, Xi Yan was first started by Jacky Wu, a designer turned celebrity chef in Hong Kong in year 2000. Sorry, I may perhaps be living in a cave for the past decade, I do not know who he is. I only know who Jackie Chan is.I am all for trying new things during my trip in Singapore. Sure, I said. We arrived around 11.10am and it was dark inside. A staff told us the restaurant opened at 11.30am. Great! We could slowly take our time and decide what to order when we get in. There was a menu next to the entrance. The kids were excited. I already had an idea as to what to order as I have spotted something I would like to try. We then sat down on the chairs available outside the restaurant. Right before 11.30am, the restaurant opened and one male staff came and led us in. The staff showed us a table next to the window, nice! The kids already knew what they wanted, my aunt was undecided. She asked if I like to order a couple of dishes to share, I said sure. I always try to accommodate others if it doesn't hurt. So I let her decide what to order. Eventually she went with two dishes featured in the monthly special, stir fried rib eye with pickled green mango and pea sprouts (dou miao) with mei cai (a kind of pickled vegetables).I asked the girls how they like their food. I told them briefly how I usually rate a dish. To make things simpler for them, I said A is something that is very good, A+ is extremely good, so good that they would order the same the next time they visit or something that would make them return just for the dish. B is alright, C is near or basically Failed. So the girls said..Rice in Superior Fish Soup was a B.Sake Dongpo Pork with Mushrooms was rated an A. Then my take on the other two dishes,Stir fried Rib eye w/pickled green mango - A (the beef tasted fresh and soft)Pea sprouts w/ mei cai - A+ (pea sprouts were extremely fresh & dish was tasty)Service is definitely an A+ . If this review is based on service alone, I will definitely give this place a 5 stars. The staffs were friendly and one bespectacled female staff who spoke Cantonese to us, was knowledgeable about all the dishes in the menu. She was the one who recommended us the dishes featured in the monthly specials. We were rather puzzled by how to proceed to make payment for the meals when we were done and ready to leave. We were given a slip with the items we ordered, so we thought we may have to pay at a counter somewhere. I started walking with my credit card and the slip of paper, and almost walked out of the restaurant. My aunt spotted a cash register behind a pillar, tucked in an awkward corner. We asked the staff if we could pay there, she said yes. Some of the dishes here definitely need some fine tuning to be very good or outstanding. Service was what that helps to give this place a solid 4 stars from me. This place definitely has potential and room for improvement. I may pop by one day to have what I originally planned to order. We shall see.
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