Sunday, February 03, 2013

My First CNY Lo Hei This Year

It's been a busy few months and I had to turn down a number of CNY tasting invites. But I made it to just one- Xin Cuisine. It's always a nice feeling to return to Xin Cuisine. The CNY dinners the past 2 years have not disappointed. :)

Xin's Superior Fruit & Seafood Yu Sheng ($488) featured the same beautiful sashimi ice platter as last year but a different mix for the yu sheng. Purple cabbage gave it a crunch and sweetness quite like coleslaw while fruits like melon and mango added more texture and a refreshing fruity touch. The sashimi served up in the ice carving included Australian lobster, tuna, geoduck, salmon, cobia and amaebi (Japanese sweet prawn).

The next dish served was the Superior Soup with Bamboo Pith and Fish Maw ($28 per serving). The soup tasted like it had been slowly simmering away for hours- rich, balanced and just a bit creamy. Fans of fresh fish maw would be happy with the thick, gelatinous piece. 

The Xin Eight Treasure Royal Duck ($198) was essentially a luxe Chinese duck stew. A whole duck was braised till tender and served in a big pot with black Chinese mushrooms, whole abalones, sea cucumber, lotus seed, snow lotus seed (transparent and a first time for me) and black moss (fatt choy!). 

I like the Sauteed Yacon with Prawn, Scallop and Fresh Mushroom (from $38, depending on size). Yacon, a tuber, is crunchy and a bit sweet. Pair that with prawns, scallops and asparagus for a delicate-tasting dish. Hey who mooved the mushroom?   

Fish that evening was a Soon Huat Hock- Steamed Marble Goby with Cordecep Flower, Mushroom and Fungus (seasonal price). The sauce was very tasty and fish steamed nicely. 

A bonus dish of Sauteed Snow Lotus Seed with Scrambled Egg and Crab Meat (from $32- depending on size) appeared due to special request. This was comforting with the smooth, fluffy scrambled egg whites and crab meat pleasing my Cantonese soul.
So that the rest of the year will be sweet, moost eat something sweet. Dessert was a tasting plate of Xin Cuisine's popular alcoholic Champagne Ball (sesame encrusted ball, deepfried and with pipping hot liquid) and Xin’s Premium Layered Nian Gao ($48). The nian gao is gummy without being overly sweet and went well with the fried yam that tapered some of the sweetness.
Have a Blessed Happy Chinese New Year with good eats and prosperity!
Thanks to Eunice of 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: Xin Cuisine is helmed by Chinese Executive Chef Kwan Yiu Kan from Guangdong, with 38 years of culinary experience.

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