Yanxi Dim Sum & Hotpot @ Chin Swee Road - Creative Take On The Traditional Dim Sum

Together with a couple of friends, we visited Yanxi Dim Sum & Hotpot for lunch. Two pre-eminent chefs, former Executive Chef of Mott 32, Chef Chan Wai Keung and former Dim Sum Chef at The Fullerton Hotels & Resorts Singapore, Chef Ben Yapp helm the restaurant. The duo brings their culinary expertise to Yanxi steamboat, elevating the hotpot experience with tantalising starters and bespoke dim sum.

Tobiko, Prawn & Scallop, Water Chestnut and Egg White Dumpling 4.5/5

As we were there for lunch, we didn't have the hotpot. Instead, we had dim sum and their signature items. We started with the Tobiko, Prawn & Scallop, Water Chestnut and Egg White Dumpling ($10). The dumpling is beautiful crafted, showing the chef's creative take on quintessentially traditional fare

Yanxi Prawn and Petai with Sambal Chilli Dumpling 3.8/5

Next is the Yanxi Prawn and Petai with Sambal Chilli Dumpling ($11). It looks like any ordinary prawn dumpling from the exterior. However, it is a bold and acquired creation incorporating the acquired petai into the morsel paired with sambal chilli.

Quail Egg & Bonito Flakes Siew Mai 4.5/5

Indeed the dim sum items at Yanxi is unique compared to other restaurants. The classic siew mai is given an elevated transformation in the Quail Egg & Bonito Flakes Siew Mai ($12). The traditional siew mai may be too heavy with its meaty stuffing. Hence the addition of quail egg lightens the enjoyment, with the bonito flakes lifting the taste profile.

Netted Prawn & Tobiko, Spinach Infused Rice Roll 4.2/5

Even the classic rice roll is given a new facelift in the Netted Prawn & Tobiko, Spinach Infused Rice Roll ($12). Not only is it beautiful, the exquisite rice roll stuffed with crunchy prawn is packed with a playful touch of textural enjoyment.

Mapo Tofu in Crispy Beancurd  Skin Roll 4.8/5

The Mapo Tofu in Crispy Beancurd Skin Roll ($9) is an unexpected creation with fragrant mapo tofu. I doubt I have seen or eaten the dish anywhere before. It is a fantastic creation.

XO Sambal Carrot Cake 4/5

XO Sambal Carrot Cake ($9) is common, but it is uncommon to be presented as such. Crispy on the outside and soft inside, this is delectable but fell short of the wow factor I got from the other dim sum items.

Fried Yam, Abalone and Kurobuta Okinawa 4/5

The Fried Yam with Abalone and Kurobuta Okinawa ($15) is a luxury take of the fried yam.

General Tso's Chicken 4.2/5

Besides the quintessential dim sum items, there are several signature dishes on the menu, such as the General Tso's Chicken ($16) and Hong Kong Golden Garlic Pork Short Ribs ($12). The General Tso's Chicken is smoked in a glass dome, infused with smokiness on top of the tender and sweet chicken pieces.

Hong Kong Golden Garlic Pork Short Ribs 4/5

As for the Hong Kong Golden Garlic Pork Short Ribs, the pork short ribs are cooked in Bi Feng Tang style. It is coated in an aromatic pool of fried garlic, complementing the fork-tender pork.

MICHELIN Herbal Seafood Ee Fu Noodles 4.2/5

I am not sure why the noodle dish is named MICHELIN Herbal Seafood Ee Fu Noodles ($18). My guess is this is a dish that the chef has created in his previous restaurant that could have won a Michelin star. Nevertheless, the plate of slurping goodness is brimming with fresh seafood such as prawn, scallop and fish in a herbal broth. However, I find the herbal taste is relatively mild.

Hokkaido Milk Charcoal Egg Tart 4.5/5

The finale has to be the Hokkaido Milk Charcoal Egg Tart ($16 for 6pc). The freshly baked has a creamy, gooey cheese custard filling encased in a crumbly charcoal pastry. For something cold and refreshing, go for the Jackfruit Sago.

Though I did not try their hotpot, their dim sum items already left a very deep impression. Of course, the price is a bit expensive compared to most dim sum places, but you get quality, creativity, and unique dim sum that you don't get in most dim sum places. I have since recommended many friends to check out their dim sum selection.


Yanxi Dim Sum & Hotpot
175A Chin Swee Road
Singapore 169879
Tel: +65 88589711
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Website
Nearest MRT: Chinatown (DT Line, NE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 11pm

Direction:
1) Alight at Chinatown MRT station. Take Exit C. Walk to bus stop opposite State Court (Stop ID 06171). Take bus number 174. Alight 1 stop later. Walk up the hill to Hotel Re!. Walk to the building beside Hotel Re!. Walk to destination. Journey time about 10 minutes. [Map]

Crystal Jade Hong Kong Kitchen And Crystal Jade La Mian Xiao Long Bao Offer Plant-based Meat Dishes

With customers' growing preference for plant-based dining, Crystal Jade Hong Kong Kitchen, Crystal Jade Jiang Nan and Crystal Jade La Mian Xiao Long Bao has put together a selection of meat-free dishes, prepared with plant-based meats' brands OmniMeat, Beyond Meat and Heura.

Shredded Heura Chicken Salad in Szechuan Style 4/5

We start with the Shredded Heura Chicken Salad in Szechuan Style ($8.80) from Crystal Jade La Mian Xiao Long Bao and Jiang Nan. The julienne carrots, cucumbers and red cabbage were served chilled, giving the salad a refreshing and crunchy finishing. I did feel celebratory when pouring the sauce and giving it a good toss before eating, and it somewhat reminds me of Lo Hei.

Ma Po Beancurd with Minced OmniMeat 4.2/5

I have to applaud the team for the Ma Po Beancurd with Minced OmniMeat ($14.80) rendition. It is not a blind tasting, and I already could not tell the difference between real and plant-based meat. This delicious plant-based mapo tofu dish is available at Crystal Jade La Mian Xiao Long Bao and Jiang Nan.

Signature Dan Dan La Mian with Minced OmniMeat 4/5

Using OmniMeat, customers can relish in a piping hot bowl of Signature Dan Dan La Mian with Minced OmniMeat ($11.80), crowned with a luscious and delicately spiced minced OmniMeat gravy.

Steamed Crystal Dumpling with Preserved Olives and OmniMeat 4/5

Dim Sum lovers can tuck into a number of plant-based meat creations at Crystal Jade Hong Kong Kitchen, such as the Steamed Crystal Dumpling with Preserved Olives and OmniMeat ($6.30 for 3pc). A clever creation with the use of preserved olives to accentuate the flavour of the OmniMeat.

Deep-fried Spring Roll 4.2/5

Another crispy addition to plant-based meat dim sum item is the Deep-fried Spring Roll ($6.80 for 3pc) wrapped with stem chives and minced Beyond beef, served with truffle mayonnaise.

Sweet & Sour Heura Chicken with Assorted Fresh Fruits 3.8/5

On top of the dim sum items, Crystal Jade Hong Kong Kitchen has also introduced several plant-based ala carte dishes in its menu. For example, sweet and sour pork, a classic dish in almost every Chinese restaurant, is given a new form with the Sweet & Sour Heura Chicken with Assorted Fresh Fruits ($16.80). Generous golden-brown deep-fried Heura chicken pieces are cloaked in a tantalising sweet and sour sauce with fresh-cut fruits such as guava, apple, and pineapple.

Handmade OmniMeat Ball Congee 4.2/5

Last but not least, we round up our plant-based dinner with a bowl of hearty and comforting Handmade OmniMeat Ball Congee ($9.80 per portion) with preserved vegetables and shredded mushrooms. I noticed the use of preserved vegetables in a couple of plant-based dishes. It seems like it is a vital ingredient to elevate the taste of plant-based meats in Chinese cuisine.

Note: This is an invited tasting.


Crystal Jade Hong Kong Kitchen
Crystal Jade La Mian Xiao Long Bao
Crystal Jade Jiang Nan
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Website

Tien Court Restaurant @ Copthorne King's Hotel - New Chef New Menu With Weekly Dish Promotion Up To 50% Off

Probably not known to many, Tien Court Restaurant is located within Copthorne King's Hotel on Havelock Road. Recently, Master Chef Lui Wing Keung joined the restaurant and embraced a grand menu revamp. On top of that, the restaurant is championing sustainability to repurpose imperfect foods that would otherwise be discarded.

Deep Fried Glutinous Rice with Minced Chicken 4.2/5

The Deep Fried Glutinous Rice with Minced Chicken is delicately crafted in the shape of an adorable chick, playfully nestled in a bed of hay and crackered eggshells. It is too cute to be eaten. The first bite is crispy, followed by the chewy texture and the mouth-watering filling of savoury minced chicken.

Teochew Steamed Crystal Dumpling 4/5

Tien Court Restaurant has a delectable spread of dim sum items on the menu. A crowd favourite is the Teochew Steamed Crystal Dumpling with Dried Shrimp, Preserved Radish and Jicama. While I enjoyed the thin and translucent dumpling skin's chewy texture, the stuffing was too coarsely cut to complement it.

Frozen Marinated Cherry Tomato with Plum & Homemade Beancurd Roll 4.2/5

The Homemade Beancurd Roll is an off-menu special. Besides the soft interior, it has savouriness and crunchiness due to the mixture of tofu, prawn paste, carrot and water chestnuts. On the side is Frozen Marinated Cherry tomato with Plum, giving it a refreshing touch. Noteworthy is the used of ugly vegetable that is deemed unfit for supermarket punnet.

Double-boiled Fish Maw Nourishing Soup 3.8/5

The Double-boiled Fish Maw Soup is both nourishing and comforting. Diners can find soft tendon, fish maw and dried scallops in the rich and creamy and milky broth. As it uses chicken collagen, the flavour is not as intense as pork collagen. Diners can also add a dash of black vinegar to balance the richness.

Teochew-Style Oyster Omelette 3.5/5, Deep-Fried Oyster Fritter with Garlic and Chilli Powder 3.8/5

The Teochew-Style Oyster Omelette is topped with Deep-Fried Oyster Fritter with Garlic and Chilli Powder. It is a two in one dish. First is the plump and juicy oyster fritters on top, with a crispy and fluffy omelette on the bottom. It is best enjoyed with the piquant homemade chilli sauce.

Signature Braised White Teat Sea Cucumber 4/5

The Signature Braised White Teat Sea Cucumber is soft and bouncy on the inside and crispy on the outside. The complementing moreish abalone sauce raises the taste profile, which deep-frying provides extra textural enjoyment.

Stir-Fried Pork Shoulder with Chef's Special Sauce 4.2/5

The Stir-Fried Pork Shoulder with Chef's Special Sauce has a delightful bite for its leaner cut. Marinated in honey and black vinegar, it gives the pork a lovely sweet-sour profile. Frankly, I didn't have the addition of Japanese matcha powder served any possible. 

Signature Teochew Wok-Fried Hor Fun with Diced Kailan and Preserved Radish 3.8/5

The staple Teochew dish, the Signature Teochew Wok-Fried Hor Fun with Diced Kailan and Preserved Radish, is given an elevated touch with the addition of crispy Sakura prawns for added pops of umami.

Homemade Tau Suan 4.2/5, Signature Teochew Crispy Noodle 4/5

Wrapping up our dinner at Tien Court, we had the Signature Teochew Crispy Noodle paired with a refreshing strawberry vinegar sauce that sits light on the palate. However, my favourite is the Homemade Tau Suan with freshly grated orange peel, gingko and fried dough fritter with a sweet, citrusy fragrance.

Do look out for Tien Court's weekly promotion. Guests can enjoy Chef Lui's new creations at a special price (up to 50% off) every week from 30 August until 3 October 2021. Terms and conditions apply.

30/08 – 05/09: Deep-fried Glutinous Rice Dumpling with Minced Chicken $4++ (U.P.$7++)
06/09 – 12/09: Signature Braised White Teat Sea Cucumber in Oyster Sauce $18++ (U.P.$28++)
13/09 – 19/09: Homemade Beancurd Roll with Frozen Marinated Cherry Tomato with Plum $16++ (U.P.$24++)
20/09 – 26/09: Signature Teochew Wok-fried Hor Fun with Diced Kailan and Preserved Radish $10++ (U.P.$16++)
27/09 – 03/10: Stir-fried Pork Shoulder with Chef's Special Sauce and Matcha $12++ (U.P.$24++)

Note: This is an invited tasting.


Tien Court Restaurant
Copthorne King's Hotel
403 Havelock Road
Level 2
Singapore 169631
Tel: +65 63183193/ 63183198
Facebook
Website
Nearest MRT: Chinatown (DT Line, NE Line), Fort Canning (DT Line), Tiong Bahru (EW Line)

Opening Hours:
Mon, Wed-Sun: 12pm - 230pm, 6pm - 10pm
(Closed on Tue)

Direction:
1) Alight at Chinatown MRT station. Take Exit C. Walk to bus stop opposite Subordinate Court (Stop ID 06171). Take bus number 51 or 186. Alight 2 stops later. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Walk to bus stop opposite Shell House (Stop ID 04329). Take bus number 64 or 123. Alight 2 stops later. Walk to destination. Journey time about 10 minutes. [Map]

3) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru MRT station (Stop ID 10169). Take bus number 123. Alight 5 stops later. Cross the road. Walk to destination. Journey time about 15 minutes. [Map]

Wan Hao Chinese Restaurant @ Singapore Marriott Tang Plaza Hotel - Exquisite Dim Sum Artistry And Umami Eel Creations

Are you suffering from travel withdrawal during the current pandemic? Let Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel brings you to a gastronomic adventure with two exciting promotions - Exquisite Dim Sum Artistry (1 to 31 March 2021, lunch only) and Umami Eel Creations (1 to 30 April 2021).

Missing Yum Cha in Hong Kong? Wan Hao's team has created a selection of refined masterpieces that boasts a creative, contemporary twist with a touch of class. Diners can look forward to morsel of happiness such as Deep-Fried Avocado Vermicelli Prawn Roll, Scallop with Banana Spring Roll, Steamed Crab Meat & Chinese Sausage Siew Mai, and Deep-fried Chinese Chives Iberico Pork Glutinous Dumpling.

For April, Wan Hao will bring you to Japan with the Umami Eel Creations. The promotion showcases an eel-centric menu using salt water white eel and fresh water yellow eel. While eel is a delicacy commonly found in Japan, it is also a treasured delicacy in traditional Chinese cuisine known for its high vitamins, nutrients and health benefits.

Poached White Eel with Premium Chinese Wine in Superior Soup 4/5

The Poached White Eel with Premium Chinese Wine in Superior Soup is an aromatic and hearty execution highlighting the clean, fatty and succulent white eel.

Steamed Whole White Eel with Black Garlic Sauce 4.2/5

Another beautifully done dish is the Steamed Whole White Eel with Black Garlic Sauce. I applauded the chef for the lovely concoction of the black garlic sauce, which excellently complements the fatty white eel. It is topped with fried garlic and spring onion to accentuate the enjoyment.

Wok-fried Yellow Eel with Garlic, Mao-tai Chinese Wine 4/5

It is a theatrical performance for the Wok-fried Yellow Eel with Garlic. The dish is set aflame with the addition of Mao-Tai Chinese Wine, binding the different ingredients together for a firework of flavours.

Braised White Eel with Abalone Sauce, Fish Paste Skin 4/5

I didn't know that eel is such a versatile ingredient. Besides poaching, steaming and stir-frying, Wan Hao also created the Braised White Eel with Abalone Sauce. The accompany abalone sauce plays an vital role in complementing the succulent white eel. Worth mentioning is the ball-shape fish paste skin. It has a very detectable texture and taste like a hollow fish ball.

Purple Sweet Potato Custard Layer Cake, Chilled Red Bean with Coconut Cheese Cake

Wrapping up the meal, we have the Purple Sweet Potato Custard Layer Cake and Chilled Red Bean with Coconut Cheese Cake. I feel the dessert kind of fall short of the savoury, though.

Note: This is an invited tasting.


Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
Level 3
320 Orchard Road
Singapore 238865
Tel: +65 68314605
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun & PH: 1130am - 3pm, 630pm - 1030pm

Direction:
Alight at Orchard MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Xin Cuisine @ Holiday Inn Atrium Singapore - Ushers In A Prosperous Year Of The Ox

Xin Cuisine at Holiday Inn Atrium Singapore ushers in a prosperous Year of the Ox with perennial favourites for takeaways and lavish set menus for up to 8 persons.

Alaskan Crab with Salted Egg Yolk Sauce Yu Sheng 3.8/5

For this year Lo Hei, Xin Cuisine introduces the Alaskan Crab with Salted Egg Yolk Sauce Yu Sheng ($98/$138) available for both dine-in and takeaway. The salted egg yolk sauce gives the yu sheng a tangy twist to the traditional taste. However, I feel that the sweetness can be reduced and the salted egg yolk sauce can be more prominent.

Trilogy of Dim Sauce Delicacies 4/5

Before moving to dinner proper, we started with a Trilogy of Dim Sauce Delicacies. On the plate, we have Pork Dumpling, Deep-fried Prawn Dumpling with Salad Sauce and Deep-fried Yam Dumpling. My favourite is the yam dumpling shaped like a swan with fragrant yam encase by a crispy exterior.

Double-boiled Conch Meat with Dried Scallops & Cordyceps Flower 4.2/5

The Double-boiled Conch Meat with Dried Scallops & Cordyceps Flower is a hearty and nourishing soup to line the stomach before starting on the mains.

Abalone Treasure Pot 4.5/5

Pen Cai which is customarily eaten during Lunar New Year is a festive casserole hotpot dish that symbolises prosperity and abundance. The Abalone Treasure Pot is layered to the brim with premium ingredients such as whole abalone, fresh scallop, deep-fried fish maw, sea cucumber, live prawns,  roasted meat and more.

Wok-fried Glutinous Rice with Preserved Meat 4.2/5

Ending the mains, we have the Wok-fried Glutinous Rice with Preserved Meat. A delectable and excellent rice dish showcases the use of Chinese cured meats to elevate an ingredient that we eat almost daily to a whole different level.

Xin's Deep-fried Nian Gao with Coconut Milk 3.5/5

Last but not least, we have the Xin's Deep-fried Nian Gao with Coconut Milk to wrap up the sumptuous dinner.

Xin’s Set Menus are available for order from 7 Jan to 26 Feb 2021 and reservations for Chinese New Year Reunion Dinner is now open. For more information about Xin Cuisine Chinese Restaurant’s CNY Set Menus, please click here.

Note: This is an invited tasting.


Xin Cuisine Chinese Restaurant
Holiday Inn Singapore Atrium
317 Outram Road
Singapore 169075
Tel: +65 67317173
Facebook
Website
Nearest MRT: Tiong Bahru (EW Line)

Opening Hours:
Wed-Fri: 1130am - 3pm, 530pm - 930pm
Sat & Sun: 1130am - 1pm, 115pm - 3pm, 530pm - 930pm

Direction:
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru MRT station (Stop ID 10169). Take bus number 123. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Min Jiang @ Goodwood Park Hotel - A New Chapter In Its Decades-long History Following A Refurbishment

Min Jiang at Goodwood Park Hotel has reopened after undergoing refurbishment with a rejuvenated interior, refreshed menus and revitalised dining experience. Fans of Min Jiang will be glad to know that the restaurant has brought back the dim sum pushcart service during lunch.

Two types of dim sum pushcarts will be pushed around the restaurant. One for the steamed items while the other for the fried stuff. From the steamed dim sum pushcart, we had the Siew Mai, Steamed Dumpling and Chicken Feet. Old school classic delicately executed.

From the other dim sum pushcart which offers fried items, we had the Pan-fried Carrot Cake and Egg Tart. While we have gone for the more classic items, a new range of handmade dim sum has also been introduced to the new menu such as Steamed Pumpkin Ball, Deep-fried Homemade Squid Tofu with XO Sauce, Deep-fried Bacon Roll with Enoki Mushrooms and Prawns that will be popular with diners of all ages.

Min Jiang Land and Sea Quartet

The creativity of Master Chef Chan Hwan Kee sees the new Min Jiang Land And Sea Quartet ($16.80 per order). From the land, we have the rabbit-shaped Steamed Prawn and Carrot Dumpling, and Deep-fried Pork Char Siew and Pine Nuts in Glutinous Pastry fashioned like a carrot. Moving to the sea, we have the Steamed Squid and Sea Cucumber Dumpling, and Steamed Prawn and Chinese Stem Lettuce with Tobiko Dumpling formed like a sea cucumber and starfish respectively.

Crispy Fried Pumpkin with Salted Egg Yolk and Pork Floss

The Crispy Fried Pumpkin with Salted Egg Yolk and Pork Floss ($13.80 per order) is dangerously addictive. I have a similar dish before, using eggplant instead of pumpkin. I feel the sweetness of the pumpkin is a better interpretation of the dish, complementing the savoury salted egg yolk and pork floss.

Spicy Sliced Red Garoupa Soup with Preserved Cabbage

A rather underrated soup in the menu is the Spicy Sliced Red Garoupa Soup with Preserved Cabbage ($18). In the bowl of milk soup, you get slices of red garoupa fillet, preserved cabbage, semi-dried tomato and soft tofu. Each sip of the soup, you get a combination of sweet, sour and peppery kick from the dried Sichuan peppers.

Roasted Chicken Skin with Prawn Paste in Sesame Pockets

One of the new dishes in the new menu is the Roasted Chicken Skin with Prawn Paste in Sesame Pockets ($36 half/ $72 whole). It is a remake of a traditional sesame encrusted baked flatbread or Shao Bing that envelopes a variety of fillings. At Ming Jiang, the chef stuffed the sesame pocket with deep-fried chicken skin with prawn paste, rock melon, Japanese cucumber and sesame beancurd skin. All these components are held together by a hoisin and fermented red beancurd sauce mix. Personally, I like the idea, but I find it a bit hollow and airy for a substantial bite. The rock melon is a great idea, though, it freshened up the whole enjoyment since most of the components are deep-fried.

Slow-braised Beef Brisket, Tendon and Radish

A very hearty dish in the new menu is the Slow-braised Beef Brisket, Tendon and Radish ($36/ $72). The beef brisket and tendon are cooked to tender, absorbing the delicious, savoury brown sauce. What I look most is the radish that best absorbed the essence of the sauce.

Braised Noodle with Spring Onions, Ginger and Yabbies 

Wrapping up on the hot dishes, we had the Braised Noodle with Spring Onions, Ginger and Yabbies ($16 per person). A delightful noodle dish with springy noodle tossed in the delicious braising sauce.

Deep-fried Purple Sweet Potato Crispy Milk

Even the dessert gets a transformation. The Deep-fried Purple Sweet Potato Crispy Milk ($20 per portion) is made by simmering condensed milk and coconut milk till gelatinous. Sweet potato paste is rolled into a ball-shaped and stuffed with the gelatine simmered milk into the centre and deep-fried. The result is a crispy exterior with a soft interior. Do be careful as the milk filling may burn your tongue if you are not careful.

Note: This is an invited tasting.


Min Jiang
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301704
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit A. Walk down Scotts Road to destination. Journey time about 12 minutes. [Map]