Monday, January 09, 2012

Chinese New Year Dining @ Xin Cuisine

Hot on the heels of Christmas is Chinese New Year. This year CNY comes barely a month after the Yuletide season. So it's moo-re feasting! Again! :D

It'll be the Dragon (some say drag-on) year and since we can't really eat dragons, no not even komodo dragons hence many yu shengs are shaped into a dragon.


Check out this one from Xin Cuisine over at Holiday Inn Atrium!


The Gold Leaf Australian Lobster Yu Sheng (market price) featured a whole lobster (still craving for a dish of noodles stir-fried with the head), salmon, tuna, amaebi (Japanese sweet prawns), geoduck clam and cobia- all sashimi.


With extra long chopsticks and enduring hand cramps, we heaved and tossed the yu sheng, allowing each blogger to take turns in capturing the moo-ment. LOL! A light and very fragrant yu sheng especially with the zesty mandarin peel bits.


Then the Pan-Fried Scallop with Eggplant in Japanese Miso Sauce ($30 for small) was brought to the table. The scallop was nice though I found the eggplant too oily.


Double-Boiled Shark’s Fin and Baby Cabbage in Chicken Broth ($188 for 4 pax) was comforting and homely. Love the juicy wanton!


The Steamed Garoupa Fillet with Beancurd in Light Soya Sauce ($33 for small). The fish was rather Hong Kong-style while the beancurd, with what I'm guessing were bits of waterchestnuts and Chinese parsley, had a homemade and rustic appeal.


Xin’s Prosperity Seafood Pen Cai ($298 for 6 pax, $398 for 10 pax) was a pot of abundance with ingredients like lobster, abalone, shark's fin, fish maw, sea cucumber, dried oyster, dried scallop, wolfberry, fresh scallop, jellyfish, mushroom, sea moss, bamboo pith, radish, sea whelk and Chinese cabbage. The braising sauce had a delicate seafood flavour.

There were so much ingredients that we had to portion them out into 2 bowls per person. Moo had 3 cos some were too full and could only stomach down 1 bowl. So helpful right? Moohehhehe.

Then we came to desserts.


Chewed on Deep-Fried Xin’s “Nian Gao” ($6 per pax) and the Chocolate Champagne Glutinous Rice Ball, which should appeal to alkies! Teetotallers beware. LOL.


As a final end to dinner, the Bird’s Nest with Almond Cream ($28 per pax) was perfect. Its warmth, smoothness and almond-y flavour caressed the palate. The visible strands of bird's nest added a luxurious touch. A sweet ending to the meal and perhaps a sweet beginning to the new year!

Thanks to Tracy Lim of the Holiday Inn Atrium for the invitation and the rest of the team for hosting moo.





Xin Cuisine
Level 4
Holiday Inn Atrium
317 Outram Road
Tel: 6731 7173

Chew On This: If you prefer some privacy or just want to celebrate with family/friends/business associates, consider booking their nicely done up private dining rooms. Named after teas, each dining room offers a unique tea. There is also a cosy sofa area to relax at should one have had one too many of the Chocolate Champagne Glutinous Rice Balls the table environment be a bit boring or stiff after a while. :p

3 comments:

Olivia x said...

All the food looks delicious! Happy Chinese New Year!

http://thatismystyle-styleguru.blogspot.com

The Hungry Cow said...

Olivia x: Tasted delicious too. :p Thanks!

Anonymous said...

mouthwatering!!!!!