3138 2531
Using only premium ingredients, the award winning Xin Cuisine Chinese Restaurant brings you the finest Cantonese delicacies and intricate dim sums crafted by our team of Master Chefs. Loved by locals and guests alike, its signature Homestyle Roast Duck with Tea Leaves is not to be missed. Intimate private dining rooms are also available for business or social gatherings. continue reading
Opening Hours
11:30 - 15:00
17:30 - 21:30
Mon - Tue
Wed - Sun
11:30 - 15:00
17:30 - 21:30
Payment Methods
Other Info
Online Reservation
Takes Reservations
Restaurant Website
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Signature Dishes
Abalone tartlette Bird's Nest Soup
Review (18)
Level4 2016-04-23
See my full reviews & photos at = https://chefquak.com/2016/04/18/great-3pax-family-dinner-xin-cuisine-on-17apr2016/had an excellent 3pax family dinner with wife & daughter at xin cuisine yesterday on 17.3.2016. ^^restaurant is as usual quiet (7pm on a sunday).there were actually more customers/tables this evening.we were here last in oct2015. as you can see all the food item prices had gone up!we had 1 order of lie tong 例汤.at S$12 it’s a very small serving & expensive for a lie tong 例汤.c/w 1/2 pot (3 to 4 bowls) at tunglok signature orchard parade for S$16.the lie tong 例汤 was very good, very savoury & tasty with pork & vegetable stock, but of course, so is tunglok’s lie tong 例汤, just as tasty.the tea smoked duck is very good here. price has gone up i guess recently from S$28 to S$32 for 1/2 duck.it is different because of the excellent lingering tea flavour, say c/w the very good duck at canton paradise.the roast london duck at tunglok though is very good, basically a different more fatty Irish duck.i like both can’t decide which is better!and the steamed vegetable 蒸梅菜,茄子,娃娃菜 is very good here, love it! absolutely! the sweet mei cai’s flavours very shoik la!the lobster noodles (S$25 instead of S$22 previously) looked a bit mushy. it was, but just a bit. taste was good. lobster was just lobster, competent.the big prawn crispy noodles likewise. crispy part still crispy, other part just a bit soft.taste wise it was great!the few times we took dessert.the guilinggao 龟苓膏 was excellent here.such nice, strong flavours…don’t get it in HK even sometimes…the aloe vera jelly was more ordinary. nice dessert not great.for 3pax, we had 35% discounts using the amex palate card, all-in S$101, pretty ok la.:-)if it were 2pax would have been like S$80.really quite good for these food at a good restaurant! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Was at Xin Cuisine Restaurant for a food tasting event, a total of 8-course dinner. It is a traditional Chinese restaurant that offers a wide variety of authentic dishes along with some creative, jazzed up fusion dishes to impress. The ambience is cosy and Oriental chic, with well-spaced tables. The service was, at the very best - passable.I liked this dish - Wasabi Breaded Prawns.- succulent and bouncy, fresh prawns fried in a thin veil of breaded coating, and dipped lightly in wasabi. The sweetness of the prawns combined with the flavor of wasabi (light enough that the tingy flavor was detectable, but not enough to be spicy) made for a good combination, especially with the crispy coating of the prawns.Now, we got to try the dish of Shiitake mushrooms and abalones nestled on a bed of spinach. The mushrooms were boiled to a delectable softness, so lovely it tore the moment the teeth made contact. The abalones were sweet in a favor most analgous to fresh squid - mild and clear. The spinach was a refreshing change from all the meat items we had been enjoying.We had a very traditional Chinese-style dessert - something like (or maybe it was!) the Six Taste Soup (六味湯). comprising of red dates, lilybulbs, dried longans, tiny lotus seeds and glutinuous rice balls in a hot, darkand sweet soup base.For more detailed information and photos, please visit:http://thearcticstar.blogspot.sg/2014/07/event-dinner-at-xin-cuisine-restaurant.html  continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2014-01-07
This afternoon I am being invited an ex-classmate's wedding lunch. It is being hosted at one of the ballroom at Holiday Inn Atrium. It is a 8-course Chinese style sit-down lunch.For pre-lunch, there is some drinks and cupcakes for us to munch on. The cupcakes are quite beautifully decorated.For the first course, we start with Deluxe Combination Platter. It is consists of Roast Duck, Roast Pork, Jellyfish, Sea Whelk in XO Sauce, and Deep-Fried Prawns with Breadcrumbs. The roasted meat leaves quite an impression being quite delicious and well made.Next for the soup course, we have Braised Bird's Nest with Crabmeat. Sounds really unique, but looks like the usual shark's fin soup and tastes similar too. This is followed by Deep Fried Prawns with Wasabi Sauce. The prawn is quite juicy and fresh. But a bit left down by the wasabi sauce as there is barely any taste of wasabi.For the fish course, we have Steamed Sea Bass in Hong Kong Style. The fish is quite big and tastes fresh.Next we have Roasted Crispy Chicken in Fisherman Style. Interesting there is crispy shrimps and almonds slices on top of the roasted chicken which enhance the taste of the meat. The meat is quite juicy and flavourful. I think this is the best dish out of the whole meal.For vegetable course, we have Braised Whole Baby Abalone with Dried Beancurd and Spinach. This spinach is well cooked but the dish is spoilt by a over-salty sauce.Next we have Wok Fried Noodles with Seafood in Superior Soya Sauce. The noodles tastes not bad. In fact the guys clear the whole plate.Lastly we have Chilled Sea Coconut with Honeydew Sago for dessert. It is overly sweet and lacking of ice cubes to balance out the sweetness. Overall it is a delicious meal, even it is a wedding meal. Plates are changed for every course, but the dishes are not plated into individual servings. The meal is quite long and lasted from 1.30pm to 4.15pm. One of the guys even remarks that we have just finished hi-tea at the end of the meal.There is also cute luggage tags as door gift for us to bring back. Thank Ken for the inivte. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
I was browsing through OpenRice website and saw this promotion that Xin Cuisine is offering to OpenRice Members. 30% off for the 1st 100 boxes. Quite a good deal so decided to order from them.Process of ordering was quite manual - to send them an email on your interest to order and they replied with an order form which you need to scan the copy with your order and credit card details. It would have been better if everything can be done online like a shopping cart. Nevertheless, the response was fast. They also allow to collect the moon cake to be collected at several shopping malls where they are having a booth in the various moon cake fair. Since i stayed in Hougang, so I chose to collect it at NEX.When I first saw the packaging, I was quite amused. It was kind of modern and it was in bright orange. It looks more like a tool box to me rather than a moon cake box. Collection was fast, I got my order within 5 mins after passing my order form to the counter. The moon cake looked very nice with small bits of gold flakes I believed. But I got disappointed the moment when I tried to take the moon cake out of the box. The skin was kind of sloggy which made it very difficult for me to take out from the box. The custard filling was quite bland for my liking and the skin was kind of " greasy" also. One good thing for sure is that they are not using any preservatives as the mooncake needs to be consumed within 3 days as stated on the box. However, i think they should have make it clear on the order form so that consumers will not be caught off guard if they are using it as a gift to their loved ones. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-08-29
Mid Autumn Festival is coming soon and you start to see people posting photos and website showing mooncakes from various brands. Interesting packagings from hotels and restaurants are promoting on their mooncakes. Thanks to Openrice and Xin Cuisine, Holiday Inn Atrium for the invite last week. I got to have a different experience of mooncake with wine pairing.We were introduced to the traditional mooncakes and snowskin mooncake. The traditional mooncakes come in 3 different flavors (Normal lotus paste with egg yolk , X.O sauce with assorted nuts Mooncake & Xin’s Mini Special Egg Custard with egg yolk)X.O Sauce with assorted nuts mooncake (S$56) . A medley of luxurious nuts surround Xin’s special homemade X.O sauce delivering a multitude of sensations to the palate. It is quite different from the traditional ones and it tends to taste sweet and the assorted nuts crunchy that blends into the paste. Xin’s Mini Special Egg Custard with egg yolk Mooncake (S$52) which celebrates its Silver Jubilee this year as a perennial favourite handcrafted by Chef Cheung Kin Nam. The best seller and award winning mooncake has been a gem to the taste buds of many, embellished by its rich, smooth and endless elegance of enchanting creamy custard and a lightly bake outer crust. True enough the taste is quite unique and it has the smooth finishes with not too sweet taste. It blends well with the wine wine pairing. Surprisingly not too heavy or overwhelming!Green Tea Lotus Paste with Chivas Chocolate Snowskin Mooncake (S$50) with rich whisky ganache complementing the smooth texture of the green tea lotus paste. Something different with good combination of taste. Green tea lotus is not too sweet and it compliments well with the chivas chocolate. The taste of the chivas chocolate is outshining from the combination. Black Sesame Paste with Peanut and Chocolate Snowskin Mooncake (S$50). The range of flavor will delight those who love a robust taste and a hit with those who enjoy Reese Peanut Butter cups. Something different for those who loves to explore new taste.Next we have the lastest creation by Chef Cheung, The Passion Fruit Paste Snowskin Mooncake (S$50). The tangy and refreshing taste is wonderfully complemented with fresh mango. I can taste the mango taste immediately when I put it into my mouth.They also offer Xin’s Mini Snowskin Peranakan Mooncake with Durian Paste (S$50) which was presented with a purplish blue gem naturally flavoured with the Blue Pea flower which has a fragrant and luxurious durian filling. Thumbs up for this!I can taste the pure durian taste in it. It would be best to eat it after a while. Defrost the mooncake and you can taste the sinful durian paste! There are more flavors available in Xin Cuisine. The visually appealing Sourrsop and Chocolate Crunch snowskin Mooncake (S$50) and Champagne Chocolate and Pandan Lotus Paste Snowskin Mooncake (S$50). Teochew Yam Paste with Single Egg Yolk (S$52) is also available as well.Not to mention that the packaging has very loud and vibrant colour design. This definitely a plus point to attract the public to purchase the mooncake. It can be re-used as fashion too!Red and white wines are served to match with the different types of mooncakes too. Something different to pair with and definitely could be a new trend to try out! Perfect evening to ended with nice foods & drinks and great people!For More photos, check out the blog details at http://hazeldiary.com/?p=2146 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)