{"id":47929,"date":"2018-05-16T07:18:37","date_gmt":"2018-05-15T23:18:37","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=47929"},"modified":"2018-05-09T01:50:40","modified_gmt":"2018-05-08T17:50:40","slug":"xi-yan-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2018\/05\/16\/xi-yan-singapore\/","title":{"rendered":"Xi Yan, Shaw: Nice Casual Family Restaurant by Hong Kong’s Jamie Oliver"},"content":{"rendered":"

It was my father’s birthday, and I suggested going to Xi Yan at Shaw<\/strong> because we wanted a nice place to celebrate. But it turned out to be an extremely casual and small restaurant, which opens to the corridor of the mall, and passersby may look in to see what we are eating. When we arrived, my sister saw the casual decor and asked, “Shall we go to another place?”<\/p>\n

I mistook it for a fine restaurant in the first place because it is opened by Hong Kong’s TV celebrity chef, Jacky Yu, who is also known as Jamie Oliver of Hong Kong; and because they have a chichi private dining restaurant along Craig Road.<\/p>\n

Xi Yan doesn’t serve a particular region of Chinese cuisine; they have dishes of origins from the Cantonese and the Hakka and Yunnan and a myriad other places.<\/p>\n

\"\"The\u00a0deep-fried pork belly in fermented bean curd sauce<\/strong> ($17.70 medium) is good, crispy, not oily and tasty, although this is a common cze char dish and is cheaper at kopitiams that can do it just as well.<\/p>\n

\"\"The\u00a0fried sotong in butter and salted yolk\u00a0<\/strong>($25.50 medium) is a disappointment. It doesn’t have the crispiness and there isn’t a taste of salted yolk and the sotong is hard and there is lots of flour; it’s a whole lot of calories and cholesterol without any taste.<\/p>\n

\"\"Fried XO radish cake<\/strong>\u00a0($14.70 medium) is good. I love that the pieces are chunky to give a better bite and mouthfeel.<\/p>\n

\"\"One the best dishes here is the handmade\u00a0tofu<\/strong> ($16.20 medium) which is topped with crispy cai po. The tofu is deep-friend and drizzles in a savour soya sauce, giving a nice contrast of textures, and tastes.<\/p>\n

\"\"One of the reasons why I suggested Xi Yan for my father’s birthday is that we are Hakka and I saw two Hakka dishes on the menu. My father loves\u00a0abacus seeds<\/strong>\u00a0($13.80), which can be a dish that requires time to make. The seeds here are nice and firm, although there isn’t much taste of yam. It’s a good one, but our cousin can make a better rendition.<\/p>\n

\"\"The second Hakka dish we ordered, the Hakka duck<\/strong>\u00a0($14.80 small), is something that our family hasn’t eaten before. It is alright, it comes in a sweet sauce, but it’s not familiar to our Hakka tradition and we probably won’t order it again.<\/p>\n

\"\"They use Okinawa material for the\u00a0Zhejiang ribs<\/strong> ($19.20 medium). It is nice and tender but nothing really memorable.<\/p>\n

\"\"The worst dish,\u00a0poached spinach with three eggs\u00a0<\/strong>($14.80), has no taste.<\/p>\n

\"\"We ordered two carbs because my nephew, who is a regular here, wanted the\u00a0pregnant woman fried rice<\/strong> ($11.80), which doesn’t have a “chef recommendation” sign. But it is really good. Wok hei and super savory. My nephew has good taste.<\/p>\n

The other carb, seafood beehoon<\/strong> ($37 large), is topped with lard, glorious lard, and it’s a good dish. The broth is sweet with seafood and the clams are fresh. Although Xi Yan’s version isn’t as good as the Sembawang White Beehoon (come on, this dish is Sembawang’s specialty, of course Xi Yan isn’t as good),\u00a0 this dish is still satisfactory and hits the spot.<\/p>\n

One thing that I don’t like about the restaurant is that we had to pay 60 cents for water.\u00a0But on the whole, it’s hard to find a restaurant to presents a whole range of dishes, and most dishes are excellent. It’s an excellent place for a casual family meal. We paid\u00a0$232 for 5 adults and a kid<\/strong>, but we ate sooooo much we wanted to puke. Expect to pay about $30\/pax.<\/p>\n

\n
Xi Yan<\/strong><\/a>
\nShaw Centre #03-12\/13, 1 Scotts Road, Singapore 228208
\n11.30am\u00a0\u2013 3.00pm, 5.30pm\u00a0\u2013 10.00pm daily
\ntel: +65 6733 3476
\n\"\"<\/a><\/address>\n

Food: 6.75\/10
\nPrice:\u00a0 6\/10
\nDecor: 5\/10
\nService: 6\/10<\/p>\n

\n

You may be interested in…
\n–The Salted Plum, Boat Quay: The Popular Pop-up FIVE TEN, Serving Taiwanese Street Food, Has Found a Home<\/a>
\n–Xin Divine, Duxton Hill: Chinese Food Gets an Update<\/a>
\n–Spring Court, Chinatown: Oldest Surviving Family-Run Restaurant in Singapore is \u59dc\u8fd8\u662f\u8001\u7684\u8fa3<\/a>
\n–Chef Kang, Little India: Should Have Gotten 3 Michelin Stars<\/a><\/p>\n

\n

Written by Dr. A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Xi Yan at Shaw is a casual Chinese restaurant opened by Hong Kong TV celebrity chef, Jacky 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