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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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]

Small's @ King George's Road - Doughmakase, A Refreshing Bread Sushi Omakase Concept

Small's is the brainchild of Chef Bjorn Shen, serving four-person pizza omakase in a tiny 2m-by-2m space back in February 2020. Fast track to February 2022, Small's has evolved into a bigger space at King George's Ave, access via the back alley. In addition, Small's V2 now offers a brand new bread sushi omakase concept.

Tomato with Dried Perilla 3.5/5

Jalapeno 4.2/5

Wasabi Pea 4/5

The Doughmakase menu started with three snack items. First is the Tomato with Dried Perilla. The sweetness and sourness are very appetising, whetting up the appetite. Next is the Jalapeno paired with mentaiko mayonnaise, followed by the Wasabi Pea resting on the crispy bread cracker with sushi vinegar powder.

Shima Aji 4.2/5

Next is an 8-10 bread sushi selection, starting with the Shima Aji. For a refreshing finish, the striped jack white fish is top with Spanish-style grated tomato and ginger-scallion relish. I didn't quite know what to expect when I popped the morsel into my mouth, replacing the usual sushi's rice with bread; it felt like have a Spanish pincho.

Hamachi 4.2/5

The second sushi is Hamachi (kingfish) with housemade kumquat kosho, wedge of cold seaweed butter, grated daikon, and wasabi served on toasted bread.

Negitoro 4.5/5

Next is the Negitoro. The tuna belly tartare, tossed in a housemade bulgogi dressing sits on a spongy schiacciata. It is crowned with strips of nashi pear and chrysanthemum petals for a refreshing finishing. Love the Korean flavoured bread sushi.

California Roll 4/5

I prefer to call this a sushi cone rather than California Roll. The deep-fried dough (montanara) is stuffed with crab meat, ohba leaf, cucumber strips, tobiko, nori mayonnaise and yuzu dressing. There are many flavours and textures at play for delightful enjoyment.

Tenshi No Ebi 4/5

The Tenshi No Ebi is a good break from the bread sushi. In the plate, raw angel prawn and Spanish migas are married together in a pool of ajo blanco, finished with a drizzle of Arbequina olive oil.

Engawa 4.5/5

Next is the crowd's favourite Engawa. The lightly seared flounder fin is topped with Thasom tum, bursting with Thai flavours. The highlight is the generous shower of frozen monkfish liver, elevating the whole enjoyment.

Chirashi 4.2/5

I would not have served the Chirashi like a pizza on a lavash in my wildest imagination. Expect a firework of flavours from the scallop, whelk, assorted fish, tamagoyaki, trout roe, pickled cucumber and uni cream.

Akami 4/5

The Akami is another bold combination of lean tuna, heart of palm, and sambal matah served on toasted bread.

Monga Ika 4.2/5

The doughmakase concept is not just about bread sushi. It also introduces diners to a global flavours journey, incorporating them into the bread sushi. The Monga Ika is a Mauritian version of vindaloo. The naked neapolitan pizza is topped with baby cuttlefish, pumpkin cream and pickled shallots. To be more exact, it felt like having an Indian pizza, or maybe prata and curry.

Vegetable Hotpot 4.5/5

After the selection of bread sushi, the hotpot course follows. The Vegetable Hotpot comes with lavosh noodles, mushrooms, vegetables and cute-shaped radish. It is a refreshing and comforting bowl of soup to wash down all the richness.

Black Truffle Ice Cream & 20 Year Mirin 4/5

The desserts start with the Black Truffle Ice Cream & 20 Year Mirin which you need to receive with your palm, and the chef will shave the winter truffle onto the bread ice cream. Then, pop the whole thing into the mouth to appreciate the beautiful chemistry of the flavours coming together.

Strawberry, Yoghurt & Olive Oil 3.5/5

Wrapping up the doughmakase is the Strawberry, Yoghurt & Olive Oil dessert for a refreshing finish. There is a scoop of strawberry sorbet, frozen yoghurt, puffed buckwheat, and olive oil in the bowl.

Chef Bjorn Shen has brought an exciting and refreshing concept to the F&B scene in the Bread Sushi Omakase, pairing loaves with fish. Small's version two is definitely a much more exciting experience compared to its original pizza omakase concept.

Note: This is an invited tasting.


Small's
115 King George's Ave
#02-02
Singapore 208561
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Nearest MRT: Bendemeer (DT Line), Lavender (EW Line)

Opening Hours;
Wed-Fri: 6pm - 10pm
Sat: 12pm - 2pm, 6pm - 10pm

Direction:
1) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Turn left and walk down Horne Road towards King George's Ave. Turn right and walk down King George's Ave. Walk to The Refinery Cafe. Go to the back alley and walk to destination. Journey about 8 minutes. [Map]

2) Alight at Bendemeer MRT station. Take Exit B. Walk to traffic junction Kallang Bahru and Lavender Street. Cross the road. Turn left and walk down Lavender Street. Walk towards King George's Ave. Turn righ onto King George's Ave. Walk to The Refinery Cafe. Go to the back alley and walk to destination. Journey about 8 minutes. [Map]