Showing posts with label Seafood Pot. Show all posts
Showing posts with label Seafood Pot. Show all posts

Thursday, May 9, 2024

Tan Xiang Yuan 炭香YUÁN @ Jalan Besar - New Seafood Focused Cantonese-Chinese Creations by Chef Cao Yong and $1 Peking Duck Promotion


Tan Xiang Yuan 炭香YUÁN was founded by four co-founders, including celebrity Ben Yeo and Chef Cao Yong. Located in Jalan Besar, the restaurant offers a menu featuring both traditional and modern Cantonese-Chinese dishes. As part of its new menu launch, diners can enjoy a $1 Peking Duck Promotion with every order of its Signature Seafood Pot. The lunch dine-in promotion is available daily, limited to one duck order per table, with minimum 4 pax to dine.


We were seated on the second floor of the restaurant shophouse, which offered a more dimly lit ambience. Upon reservation, diners can request various seating options, including outdoor seats or the more brightly lit indoor seats on the first floor.


If you're visiting for dinner, make sure to check out their new secret neon-lit alley decorated with familiar Singaporean phrases — definitely Instagram-worthy!


Signature Seafood Pot 招牌海鲜炉 4.5/5

We had a hearty start to dinner with Tan Xiang Yuan's Signature Seafood Pot ($98 for Small / $188 for Large). The large-sized pot feeds 6-8 pax comfortably with its generous combination of fresh prawns, fish maw, abalones, clams, scallops, prawn paste, taro, cabbage and more. The broth, simmered for hours with old hen, pork bones, and prawn shells, was bursting with flavourful crustacean sweetness and umami. I appreciated the quality and fresh ingredients, plus the use of the induction cooker, which ensured that the pot stayed piping hot throughout our meal.

Lo Han Pork Stomach 罗汉猪肚 4/5

The new Lo Han Pork Stomach ($16) offers a modern twist on the classic pork trotter jelly. This dish carried tangy and meaty flavours, featuring a hand-stuffed whole pork stomach filled with braised pork trotter and topped with a housemade garlic chilli sauce. While the slices could hold together better, the contemporary take is delightful.


Peking Duck 北京烤鸭 4.2/5

One of the crowd favourites of the night was the Peking Duck ($98). The duck slices and its skin were served wrapped in freshly made rice paper skin. What set these rolls apart was the unexpected crunchy addition inside each roll: corn fritters. Together with scallions and a drizzle of sweet sauce, this was satisfying!


Soup-Filled Foie Gras Shrimp Ball 灌汤鹅肝酱虾丸 4.2/5

At first glance, I mistook these golden brown balls for solid shrimp paste balls. They were an elevated version: Soup-Filled Foie Gras Shrimp Balls ($12/pc). Each ball contains minced prawn mixed with a rich soup stock of pig skin, pork knuckle, and foie gras, encased in a perfectly crunchy bread cube coating.

Golden Garlic Steamed Lobster with Yam Cake 金蒜芋头糕蒸龙虾 3.8/5

The Golden Garlic Steamed Lobster with Yam Cake (Seasonal Price) is another recent addition to the menu. It features whole Australian lobsters steamed with a bed of local yam cake in a housemade sauce, topped with steamed and fried garlic. While the garlic aroma was enticing, we found the yam cake texture slightly too cakey and didn't match the crustacean that well.

Angelica Black Pepper Crab 当归黑胡椒蟹 4.2/5

As its name suggests, the Angelica Black Pepper Crab ($12.80/100gm) is unlike your usual black pepper crabs. The infusion of Dang Gui (Chinese Angelica Root) gave the dish herbaceous notes that complemented the robust heat of black pepper. The crab was fleshy and succulent.

Superior Foie Gras Crab Meat Broth 鹅肝蟹黄羹 4.2/5

The comforting Superior Foie Gras Crab Meat Broth ($38.80) is another new creation by Chef Cao Yong. Beneath the thick crab meat broth lies a bed of steamed foie gras egg that enhances the dish with a buttery richness without overwhelming. For a different taste experience, try it as served first and add a dash of vinegar after for that extra punch.

Mango Pomelo Sago 楊枝拌金露 4/5

I can't resist a bowl of chilled Mango-Pomelo Sago ($7.80) whenever I see it on the dessert menu. Tan Xiang Yuan's rendition is velvety and rich, studded with sweet mango and pomelo bits.

Mao Shang Wang Pudding Topped with Ice Cream 猫山王榴莲布丁 4.2/5

Indulge in the Mao Shang Wang Pudding Topped with Ice Cream ($8.80), a treat designed for durian enthusiasts. Featuring a smooth and decadent durian pudding base, it's crowned with creamy vanilla ice cream and finished with bits of popping candy.

While prices at Tan Xiang Yuan are on the high end, we especially enjoyed the seafood dishes, which impressed us with their freshness and quality.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.

Tan Xiang Yuan 炭香YUÁN
1 Dickson Road
Singapore 209493
Tel: +65 8058 5527
Nearest MRT: Jalan Besar (DT Line)

Opening Hours:
Daily: 1130am to 3pm, 530pm to 10pm

1) Alight at Jalan Besar MRT statton. Take Exit A. Cross the road. Walk to Dickson Raod. Walk to destination. Journey time about 3 minutes. [Map]