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Recently I had fallen in love with XingHua cuisinesDean's Cafe was located deeply into the neighborhood and if it wasnt through my colleague's recommendation, I would not have known of the place existence despite having myself staying in Jurong for such a long period.Environment of the cafe was quite welcoming especially as it has alfresco dinning with wavy trees by the side. Place was rather airy with no mozzies around and seems relaxing. We were dinning in outdoors at the lower ground and looking up into the upper ground, one will get to see the traffic of the road heading towards Jurong East direction. Bus stop is just a stone throw away and is readily accessible.Xing Hua Vermicelli / Mee Sua is not the usual "Dong Fen" or Mee Sua we have in hawker center. If you have tried the longevity noodles ("Chang Shou Mian"), they just look like one. The use of the ingredients especially the calms aka vongole in most of their noodles dishes had re-enforce the origins of Xing Hua Cuisine. Xing Hua Mee Sua to me was uniquely special as I only get to have such dish once in a year which is 1st Day of Lunar Chinese new year and now that I have found an alternative, I'm definitely happy about it.Cost: S$7.00 (2 person Portion)Sweet and Sour Pork with Lychee was second in serving. Pork was crisply fried and was coated with sweet sour savory sauce consisting tomatoes, pineapples, capsicums and cucumber. If not for the added sweet lychees, one would have not known that this is actually representing a Xing Hua dish.Cost: S$8.00 (Small)I would say that Stir Fried Live Clam with spicy sauce is the best out of the best. The clams were very fresh and the natural sweetness of the calms strikes a good balance between the spiciness and its original sweetness. A highly addictive dish that incite non-stop helpings from the dish till all shells are emptied.Cost: S$8.00Every dish was served but not Xing hua Toufu. As we had finished the dishes with plain rice, we cant bear to wait any longer. Decided to have the dish take away with the food for my parents. Dish may looked unembellish in its presentation, but don't turn your head away first, the thought of nutritional values and benefits this dish can bring, I believe is known and was told in the box.Cost: S$8.00Garnished with roasted nuts and laver with a generous amount of seafood was actually quite a steal. Each strand of Xing Hua Bee Hoon is characterized by light natural flavour of Xing Hua Cuisine.Cost: S$4.00 (Take-Away)Xing Hua Lor Mee was ordered especially for mummy whose dialect is Xing Hua. Being a "Xing Hua Lang" (Xing Hua Person) , she was elated to see such dish "tabao" for her. Ingredients used were similar to the former Xing Hua Bee Hoon with Pork Belly, lettuce, clams, prawns and "tau pok". Being a Xing Hua Cuisine, the Lor Mee gravy presented a stark difference between the normal thick black starchy Lor Mee we used to see in most hawker centre. And instead, theirs was cleared and filled with natural seafood taste.Cost: S$4.30 (Take-away)With such a minority occupancy locally, Xing Hua Cuisine had been too commercialized and was portrayed as an expensive cuisine to start with. However, Xing Hua (Putian) has given us an alternative fix enjoying such Cuisine at a wallet-friendly pricing. If one don't mind its non air-conditioned environment and can do without a restaurant service, this is definitely a good find in the West!
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