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| Personalised menu for each guest |
2nd October, Sunday
This day, I was invited to Xi Yan's 6th Anniversary Dinner.
The man behind this renowned restaurant, Jacky Wu, personally flew in from Hong Kong, and of course, he brought with him many award-winning private dining dishes. 蛮喜欢其中几道：
Here's a few dishes that really captured my taste buds that night:
香酥荔茸鲍鱼盒 | crispy taro paste with diced abalone
"a tart that is freshly made with taro and deep fried to a crispy lightness with a savory filling of sauteed diced abalone and vegetables"
Inspired by the traditional Cantonese 'Dim Sum', Deep-fried Yam Ball, except this is an upgraded version. A bite into this and the taste is traditional yet surprisingly refreshing.
云上东坡醉千层 | braised pork belly
"Xi Yan's signature dish, winning the top award with honour, where a traditional dish is given a makeover. Selected pork belly is slowly braised in a combination of Japanese sauces and sake, then thinly sliced and presented as a pyramid with a stuffing of preserved Cantonese mui-choy - a visual feast with an outstandingly modern interpretation on the taste"
由于有独特的调味，加上造型，难怪是道得奖名菜。
As the description states, no wonder it's an award-winning dish.
花雕蛋白蒸虾球 | steamed prawn balls with egg white in Huadiao Wine
"prawns on a bed of beaten egg white where the steaming infuses it with the fresh taste of prawns finished with a generous lashing of the intoxicating fragrance of Huadiao Wine"
This is definitely a dish suitable for all ages. The use of very fresh prawns aside, the Huadiao wine completes the dish! Mouthwatering!
千丝万缕 菌王豆腐羹 | fresh mushrooms in beancurd thick soup
"another work of the art of the knife where tofu is sliced to the finest of the hair all for a good reason - in a wholesome broth comprising different seasonal mushrooms, the finely sliced tofy readily embraces the richness of the soup while lending it the taste of fresh soy beans"
Very impressive knife-work of the tofu, together with mushrooms and the broth makes a very healthy dish which will definitely delight the young and the old!
椰皇蛋白炖燕窝 | steamed custard with bird's nest in coconut
"egg white is combined with young coconut juice and its meat, then steamed to a light tofu consistency topped with bird's nest"
This is one dessert everyone complains about - that it's too little!
So you can imagine how fast it 'shot to fame' once we all had a taste of it.
Afterall, it's got heaps of beauty benefits, who could resist, right?
当晚的另一惊喜就是所有菜肴的盘碟都是手工特制的艺术品，无形中令道道私房菜更添色香味的崇高意境。
Another surprise for the night - the plates that were used to serve every dish were all handmade art pieces. This alone gets full marks for visual presentation that brings the whole dining experience to a whole new level!
囍宴 | Xi Yan Singapore
38A, Craig Road,
Singapore 089676
Tel: (65) 6220 3546
http://www.xiyan.com.sg/sg/home.html
