For my first time at Xin Cuisine to celebrate the Lunar New Year, I must say that it was a wonderful experience. Apart from the very festive traditional Chinese music, the restaurant has prepared some new items just for this coming New Year. This year’s new items include Poached Whole Marble Goby with Hairy Gourd and Dried Shrimp and the Chinese New Year dim sum combinations – Steamed Prawn dumpling with Truffle in Egg White Sauce, Pan-fried Yam and Pumpkin Cake with X.O Sauce. On top of those, all-time popular dishes such as “Home Style” Roasted Duck with Tea Leaves, Premium Seafood Pen Cai and the must-have Xin’s Gold Leaf Bird’s Nest, Sliced Abalone and Passionfruit Yusheng is available.
The Xin’s Gold Leaf Bird’s Nest, Sliced Abalone and Passionfruit Yusheng is a piece of fine art every year! With the Chinese New Year of the Goat at the corner, this year’s Yusheng features an auspicious goat with its body spelling out the year 2015! This is the first time I had Yusheng with some unique ingredients like Bird’s Nest, strawberries and passion fruit.
The Premium Seafood Chinese Pen Cai at Xin Cuisine comes with a whole range of good stuff that were brewed over a long time in the dense soup base. Each serving would be sufficient to serve a pack of 8-10 and it comes with the price of $368++. Every bite of the seafood and every sip of the soup is guaranteed a delightful moment.
Pan-fried yam and pumpkin Cake with X.O Sauce
Steamed prawn Dumpling with Truffle in egg White Sauce
This year’s Chinese Dim Sum combinations give the diners with an interesting visual appeal. The Pan-fried Yam and Pumpkin Cake does not taste starchy at all while the mix of the meshed pumpkin and yam sweetens up your mouth with a little bit of the spiciness from the sauce. And the gold fish looking prawn dumpling tastes amazingly nice with the slightly scented fragrance from the truffle. It’s fresh and delicious
This Poached Whole Marble Goby with hairy Gourd and Dried Shrimp comes with a very homely presentation that might be a good choice for Chinese New Year family reunion dinner. The soft texture of the fish has completely absorbed the essence of savoury milky broth that was carefully cooked with the hairy gourd and dried shrimp. A must try.
The “Home Style” Roasted Duck with Tea Leaves has always been the highlight of the various dishes on the Chinese New Year menu. The secret of the duck lies in the three different tea leaves used in the process: Pu’er, Jasmine and Chrysanthemum, which gives rise to the noticeable yet very light Chinese tea scent in the juicy meat. And I really enjoyed the crispy duck skin that has this nice smoky taste embroiled from within.
The milk pudding dessert is a nice ending of the wonderful Chinese New Year dinner. The softness of the pudding and the contrasting crispiness of the Bird’s Nest just make up of a fabulous and high-class dessert.
In the end, I really enjoyed the meal and I would especially recommend the Xin Cuisine’s Yusheng and the roasted duck. For the former, it struck me with the very elaborated design and the special ingredients that stood out and made the dish so unique; the latter, it has this amazing blend of the crispy skin and juicy meat. I feel that this experience is worth trying for this coming Chinese New Year of the Goat.
Thank you Holiday Inn Atrium for the invitation.
This article is brought to you by guest writer Wu Chao
|Holiday Inn Atrium Singapore
317 Outram Road