Monday, January 16, 2012
Xin Cuisine CNY Highlights
Familiar faces, familiar places.
I was glad to be able to have an early lo-hei with some fellow blogger friends at Xin Cuisine. We had good memories of the food from last Chinese New Year at this Holiday Inn Atrium restaurant.
So are you ready to charge into the new Dragon year?
This lobster certainly looks so!
It's the star in Xin’s Gold Leaf Australian Lobster, Canadian Geoduck Clam and Salmon Yusheng, which is part of its most lavish Bountiful Harvest set (S$3,999++ for 10). They use a whole lobster for this.
Side view of the impressive ice tower upon which the various sashimi slices nest. I first saw this last year, and was totally blown away.
This year's yu sheng comes assembled in the shape of a dragon. There's more of the pickled and sweetened vegetables in order to provide the vibrant colours. But last year's pyramid-shaped offering tasted more refreshing because it didn't have so much of these.
But it makes for a festive-looking dish nonetheless. Later on, we asked for extra crispy fritters. More symbolic "gold" too!
Xin Cuisine has also included in its festive menus certain customer favourites that are on the regular menu. Pan-Fried Scallop with Eggplant in Japanese Miso Sauce is one of those - each bite of these is somehow very comforting, like a homemade dish.
Steamed Garoupa Fillet with Beancurd with Light Soya Sauce - this dish has a very nice name in Chinese ending with 老少平安 (old and young peacefully safe). It somewhat alludes to the fish and beancurd as similar to parent and child in terms of colour and texture.
And here is the Prosperity Pen Cai (S$398 for 10 pax, S$298 for 6 pax). It features a whopping 17 ingredients: Lobster, Abalone, Shark’s Fin, Fish Maw (two kinds - 花胶 and 鱼肚), Sea Cucumber, Dried Oyster, Dried Scallop, Wolf Berry, Fresh Scallop, Jelly Fish, Mushroom, Sea Moss, Bamboo Pith, Radish, Sea Whelk and Chinese Cabbage.
This is more of a delicate seafood-based pen cai. If you prefer something more robust and meaty, they have other versions like the Imperial Pen Cai, which has deer tendon and goose web among its ingredients.
And what's Chinese New Year without some nian gao? These were nice, because they weren't too sweet or sticky.
The dessert you do have to try is the Fried Sesame Ball with Red Bean and Chocolate Liqueur Filling. Inside this innocuous exterior is a champagne-infused truffle. Very potent!
Or soothe your satiated tastebuds with this Bird’s Nest with Almond Cream. Your skin will also thank you for it.
If you are still looking for a restaurant to celebrate Chinese New Year at, well, you shouldn't tarry. Xin Cuisine itself is almost fully booked. There might be a couple more tables for New Year's Eve, but that's about it.
Wherever you decide to celebrate - have a wonderful feast and fabulous reunion with friends and family!
Level 4, Holiday Inn Atrium
317 Outram Road
Tel: +65 6731-7173
Thanks to the lovely team at Holiday Inn Atrium for hosting this dinner!
Posted 12:52 AM