Lunch at Xi Yan Shaw

Established in Hong Kong in 2000, the much acclaimed Xi Yan Shaw Singapore was set up locally in 2005, priming the scene for contemporary Chinese cuisine where food is art. The restaurant’s modern and inventive Chinese food has gone on to win several international awards for its artistry and innovation, including the modt recent ‘Most Creative Menu’ award by Wine and Dine Magazine for 2014 Top Restaurant in Singapore.

Apart from their private dining concept, Xi Yan Shaw also offers alternative dining options such as catering for buffet and onsite cooking, take-aways and private functions.

The man behind Xi Yan Shaw is Jacky Yu, Creative Chef and founder of the Xi Yan Group. He continuously invents and has revolutionized the concept of Chinese Asian Cuisines. Jacky is also one of Hong Kong’s most beloved cooking instructors, articulating how food inspires our lifestyles.

It’s a 6/10 bottom line. The bitter gourd with olives stir fry wasn’t bad. 6/10

The Hakka yong tau foo was a let down at 5/10. It was soggy and mushy simultaneously.

The minced meat patties with salted fish was ok at 6/10

The laoshufen (rat tail noodles) was ok at 6/10

The best dish was the abacus yam seeds albeit a little too mushy.