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Xi Yan (Craig Road)

AsianChineseFusion

Xi Yan is a Chinese restaurant that serves only what's fresh of the day at the market, and only one sitting for lunch and dinner will be served to ensure quality and consistency. The menu will also be delicately planned by the chef everyday.

Daily: 12:00 - 15:00

Daily: 17:30 - 22:30

+65 62203546
$81 based on 30 submissions
Dinner (14 votes), Lunch (10 votes), Quiet (10 votes)
Ivy Ng 389

My most memorable dinning experience in Xi Yan (Xi Yan 6th Anniversary Dinner)

In the month of October, I was dinning at Xi Yan, This month happen to be Xi Yan 6th Anniversary. Jacky Yu, personally flew in from Hong Kong to introduce his new award-winning creations.

These are the few mouth watering dishes that still linger on my taste buds, long after the experience.

Crispy taro paste with diced abalone, the taste of this dish is traditional but very refine and refreshing.

Angel hair tofu & mushroom soup, this is an award winning dish. The tofu is sliced to the finest of the hair. I can really taste the freshness of soya bean and it melt in my mouth.

Prawn balls in egg white with chinese wine, the freshness of the prawns steams with beaten egg white with a dash of chinese wine to enhance the taste of the dish. This is so tasty

Pagoda dongpo pork with preserved vegetables & mushroom, this is another award winning dish. This dish is artfully presented as a pyramid with a stuffing of preserved vegetables & mushroom.

Last but not least.....dessert

Birds nest egg white custard in coconut juice. Ladies' all time favourite.

I'm so looking forward to my next dinning in Xi Yan.

 

 

The HGW community like this place for...

Community submitted Favourites:
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Based on 30 votes
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Crispy taro paste with diced abalone
27 Dec 2011 • 2 reviews • 6 followers

My most memorable dinning experience in Xi Yan (Xi Yan 6th Anniversary Dinner)

In the month of October, I was dinning at Xi Yan, This month happen to be Xi Yan 6th Anniversary. Jacky Yu, personally flew in from Hong Kong to introduce his new award-winning creations.

These are the few mouth watering dishes that still linger on my taste buds, long after the experience.

Crispy taro paste with diced abalone, the taste of this dish is traditional but very refine and refreshing.

Angel hair tofu & mushroom soup, this is an award winning dish. The tofu is sliced to the finest of the hair. I can really taste the freshness of soya bean and it melt in my mouth.

Prawn balls in egg white with chinese wine, the freshness of the prawns steams with beaten egg white with a dash of chinese wine to enhance the taste of the dish. This is so tasty

Pagoda dongpo pork with preserved vegetables & mushroom, this is another award winning dish. This dish is artfully presented as a pyramid with a stuffing of preserved vegetables & mushroom.

Last but not least.....dessert

Birds nest egg white custard in coconut juice. Ladies' all time favourite.

I'm so looking forward to my next dinning in Xi Yan.

 

 

stewed beef with tangerine peel
13 Sep 2011 • 73 reviews • 5 followers

Private Dining

Located on the second floor of a shophouse in Chinatown, Xi Yan (http://www.burufly.com/travel-and-food/photos/ ) offers discreet dining in an elegant setting. Paintings flank the entrance and walls. I love the serving dishes used at Xi Yan. Obviously clear thought has been put in to not just the food, but the presentation of the food. Even the tea cups are distinct, with each guest having a tea cup with different motif. It would be a venue to bring overseas business associates or in-laws…!! Max capacity is 60+ heads and advance reservation is needed.

 

We were a party of 7. The server thoughtfully provided additional chairs for our bags. The chef decides the menu : ) and menus are refreshed weekly.

 

The meal started with Xi Yan’s signature tomatoes in wasabi sesame sauce. The tomatoes were huge, juicy and succulent, and the sesame sauce provided interesting contrast. The wasabi was barely discernible. A very refreshing dish. It was followed by ginseng, red date and chicken soup. The soup was full bodied and flavourful.

 

Next up was the stewed beef with tangerine peel. This was my favourite dish of the day. Beef was tender and well marinated. While the salivating chicken with century eggs and konnyaku noodles was a sight for the eyes, it did not strike a chord with me. The noodles were tossed with chilli oil and you can specify mild, medium or hot level of spiciness. We settled for medium level and it turned out to be rather spicy.

 

The lemongrass chrysanthemum fish was a sight to behold (it basically was fish that had been sliced into thin strips, deep fried to resemble the chrysanthemum flower) and required culinary skill to execute, however, I was unable to taste the fish as the strips were thin and had been deep fried.

 

Dessert was poached pears with good texture and an appropriate level of sweetness.

 

Visited Xi Yan on couple of other occasions. Two dishes that are indelibly engraved in my mind are beef and sweet potato stew and steamed fish on bed of hor fun (flat rice noodles). Beef and sweet potato sounds strange companions but the dish was wonderful. Both the beef and sweet potato had been stewed to just melt-in-your mouth and the flavors complemented each other perfectly. The steamed fish rested on a bed of hor fun and the juices of the fish was absorbed by the hor fun. A stunning dish.

 

Also to add that the jasmine tea that was served was very fragrant and smooth. Xi Yan imports their tea leaves from Hong Kong.

Birds Nest Shooter
01 May 2011 • 84 reviews • 3 followers

Lunch in a gallery

Xi Yan prides itself for its private dining concept. One sitting policy for both lunch and dinner. Reservations only. Contemporary Chinese cuisine with an emphasis on creativity was key. Menu is carefully crafted by the chef and changes on a weekly basis. Was here for lunch on 23 April 2011.

It offers a selection of three menus for lunch, namely Premium, Popular and Power. Our choice of Popular set was the result of elimination. Two of the three main courses from the Power menu ($48) had carbos. The additional appetizer on the Premium menu ($68) was also carbo. We did not want to overstuff ourselves, hence decided on the Popular Set ($58 per pax).

Green House Tomatoes in wasabi sesame sauce is a house specialty. Tomatoes are briefly cooked in hot water and then submerged in cold water before the skin is peeled off. Taste of tomato is subtle, barely a hint of sweetness. Sesame taste dominates, while the wasabi played second fiddle. This reminds me of Japanese salad. 7/10

Chicken Soup with gingko nuts and beancurd skin looks plain, but smells great. Am certain that I will be able to pick up the fragrance of chicken broth and beancurd skin even if I was blindfolded. Flavourful soup, but monotonous. I wished it had more textures, like shredded chicken, or beancurd skin. 7/10

The first main course was Cherry Pork with wintermelon. This is just like braised pork belly. In fact, I found the big chunk of meat too tough to the bite. Reckon smaller pieces will be more supple. 6/10

Braised Beef Brisket in Sichuan hot & spicy sauce fared better in my opinion. This dish was served with dough fritters and sweet potatoes, which were a delectable pairing.

I thought the sweetness of the tuber and mild spiciness of gravy soaked dough fritters goes very well together. BSW however prefers the sweet potato and beef combination. 7/10 for taste, 8/10 for choice of ingredients.

The third and final main course was the Golden Fish in lemongrass sauce served with dragon fruit. Batter used here is light and nice, and does not over power the dory fish filets. The plum-like sauce with a slight tinge of spiciness spruced up the mild tasting fish. Coriander enhances this dish further. Of the three mains, this exudes the most poise. 7/10

We were expecting Palm Sugar ice cream on pandan rice with glutinous rice for dessert, as indicated in the email confirmation. But the printed menu on our plates today was Chef’s milk ice cream with wafer cookies. We were a tad disappointed when the wait staff informed us that the planned dessert had turned bad and had to be substituted. Milk ice cream does not drive me crazy. So I asked if there were other choices, and was offered Water Chestnut sorbet with birds’ nest shooter ($6 top up). BSW made the brilliant decision to have one of each.

Water Chestnut Sorbet with Birds Nest Shooter was unique, but it ends there for me. Tastes exactly like water chestnut blended with water. 5/10

Chef's Milk Ice Cream with wafer cookie fared marginally better, but still did not impress. Wafer cookie was of mass market quality and will not be surprised if it was sourced from Tanjong Pagar market just a stone’s throw away. 5/10

We opted for free flow of drinks ($10) which included Honey Kumquat, Lemongrass, Iced Sparkling Lychee and Iced Sparking Sea Coconut. Honey Kumquat was nice, and tastes like a less-citrus version of korean citron tea.

Not usually a fizzy drink person, I found myself enjoying the light sparkle of both the Lychee and Sea Coconut. Refreshing.

At the end of the meal, I will remember Xi Yan for the sweet potato-dough fritters combination, and the delicate fish in plum sauce. Food here is good overall, but failed to blow me away. Cooking style is refined and mild. Not "contemporary and creative" or "robust and hearty".

Dining room made me feel as if I was having a meal at an art gallery. Music was a tad cheena for me, but I suppose it blended with the image of the restaurant. They were playing "Ye Lai Xiang", "Wang Bu Liao" and "Yue Liang Dai Biao Wo De Xin". Service was alright, but with only two covers for lunch today, this was the least I would expect. Portions were bigger than I expected, the two of us were full mid way through the second main course.

And if Xi Yan wants to position itself as an exclusive dining venue, they need to pay more attention to details (ie stop using cheap-transparent-coffeeshop straw, and use more upmarket wafer cookie – or skip it altogether!).

For full review, and more photos, please visit http://sightsmelltaste.blogspot.com/2011/04/xi-yan-private-dining.html

 

18 Dec 2010 • 7 reviews • 1 follower

Chinese private dining.

Frequented by some of Singapore's social movers and shakers (as well as the epicurally discerning), Xi Yan is the kind of place you would go to celebrate an important occasion, impress a romantic date or wine and dine a client. The cuisine is fundamentally modern Chinese, but brings together the diverse Asian culinary cultures. With a total of 6 tables, this restaurant offers a refined yet comfortable atmosphere, surrounded by a collection of art pieces. Even though Xi Yan's menu is pre-fixed, they have been known to cater to consumers' personal tastes. Most of the MakanDeals team have dined here multiple times, and found the experience memorable and warm.

Xi Yan discount vouchers are available at http://www.makandeals.com/restaurants/xi-ya
26 May 2010 • 53 reviews • 1 follower

Delicious home-style Private Dining

Setting was more casual than I expected given

the “private dining” tag, cosy dining room although could get a little rowdy if

there are big groups. Service was equally casual, and a little unpolished

(banging of dishes on tables etc) – though the Filipino waitstaff tried hard.

We took a very balanced $68 menu, that gave enough variety without being overly

long.

 

Started out with a very plain Abalone Ginseng

Chicken Soup, rather unimpressive as it lacked the deep, focused flavors of a

good consommé or double-boiled soup. The Green House Tomatoes in Wasabi Sesame were

undoubtedly one of the highlights of the meal – perfectly sweet, luscious and contrasting

nicely with the fragrant, slightly pungent wasabi/sesame sauce. Not to mention

the lovely presentation. Next up was Apple & Roast Duck Salad – fairly typical

dish of diced duckmeat and apples wrapped in lettuce shells. Tasty but failing

to go beyond being a simple duck-and-apple salad. Also way too wet for eating with

hands, making it a terribly messy experience.

 

Steamed Spareribs Glutinous Rice in Lotus Leaf

was another gem, all the rich meaty sweetness permeating the glutinous rice. Unpretentious,

homely and simply yummy. Pity about the portion, which was enough to tease, but

not satisfy. Roast Chicken with Kaffir Lime Leaf – again a delicious but

unremarkable rendition of this classic, falling somewhat short of the best

Cantonese chefs (e.g. Chef Chan’s, Dragon Phoenix etc). Steamed Fish with Rice

noodles – a definite winner, the smooth “song” fish covered with sweet pickled

chillies was tender, juicy and flavourful and extremely fresh. Couldn’t get

enough of this, and good thing that this dish was the only one served in

generous portions. Dessert of Japanese black Sugar Ice Cream with coffee Jelly

was a satisfying end to the meal, in what we realized was the chef’s signature

touch – simple and clean with a small twist to traditional recipes.

 

Quite a pleasant experience overall, if falling

a bit short of the hype surrounding it. Portions of some dishes could certainly

be larger; sufficient for small eaters but many in the group weren’t quite full

after this $68 menu. On the surface, this wasn’t quite as impressive as the

Chef Chan’s private dining meal we had some time back, but Xi Yan clearly

pitches at a different audience – one expecting to eat from a home kitchen

rather than have a high-end fine-dining experience.