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Excellent Tea-smoked Duck
2016-04-23 231 瀏覽
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
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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!
big prawn noodles
$15
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lie tong 例汤
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steamed mei cai eggplant & wawa cai
$18
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1/2 tea smoked duck
$32
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$34
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Really Nice Fine Chinese Dinner
2015-10-02 103 瀏覽
See my full reviews & photos at = http://chefquak.com/2015/10/02/really-nice-fine-chinese-dinner-xin-cuisine-on-1oct2015/wife & i went to xin cuisine for dinner on 1.10.2015.^^though this is a palate restaurant, we had never use the amex palate privileges here before today.the last time we had a superb fine dining here was 2.5yrs ago on 31.3.2013 for a ANZ set promotion.in fact, soup looked quite pathetic but it tasted phenomenal!!!i think this excellent lie tong 例汤 should be offered & served in
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See my full reviews & photos at = http://chefquak.com/2015/10/02/really-nice-fine-chinese-dinner-xin-cuisine-on-1oct2015/
wife & i went to xin cuisine for dinner on 1.10.2015.^^
though this is a palate restaurant, we had never use the amex palate privileges here before today.
the last time we had a superb fine dining here was 2.5yrs ago on 31.3.2013 for a ANZ set promotion.
in fact, soup looked quite pathetic but it tasted phenomenal!!!
i think this excellent lie tong 例汤 should be offered & served in a nice earthen pot like at tunglok or say lei gardens in hk instead of an individual per portion serving. at the very least, either if it is served per portion, it should be done in a nice bowl instead of a jack’s place kind of soup serving!
must try to do this lie tong at home.
actually the duck & veg were just as phenomenal!
this tea infused duck is the best roast duck i tried!! definitely better than the very nice duck at canton paradise.
the tea fragrance was so lingering! amazing! restaurant manager said it was because the hk chef not only smoked but also marinated the duck in tea.
maybe i will try my tea infused duck again…
this preserved vege with chinese small cabbage & egg plant was super also.
the flavours of the preserved vegetables with the light soy sauce, not salty, was inviting.
a very fine vegetable dish.
the big prawn crispy noodles was great, as expected.
crispy noodles & broth all good.
lobster noodles also good, but broth tasted perhaps just a wee bit not as good.
overall still a very good dish.
i tried my own king prawns braised noodles previously which tasted pretty good too.
this a really nice enjoyable dinner & with 50% for 2pax amex palate discounts, dinner was just S$69.
for me, the dishes were very fine, the soup was wonderful, & the duck quite divine, delicate & lingering tea flavours, and so was the veg. the prawn noodles & lobsters noodles were more ordinary dishes but very well executed, real good class.
service was ok, except at the beginning server took inordinately long time to respond to taking orders (even after acknowledging which already took long time) when there were just 3 tables including our own.
just super! preserved vege with chinese small cabbage & egg plant
$18
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big prawn crispy noodles
$14
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lobster noodles also good
$22
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this tea infused duck is the best roast duck i tried!!
$28
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excellent lie tong 例汤
$9
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$35
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Dinner at Xin Cuisine Chinese Restaurant
2014-07-31 339 瀏覽
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 swee
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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
 
Breaded Wasabi Prawns
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Mushrooms, abalone and spinach
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Six Flavor Soup
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Breaded Wasabi Prawns
Mushrooms, abalone and spinach
Six Flavor Soup
  • Mushrooms abalone and spinach
  • Roast Chicken
  • Dimsum
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Wedding Lunch
2014-01-07 406 瀏覽
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 quit
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 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.
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 For pre-lunch, there is some drinks and cupcakes for us to munch on. The cupcakes are quite beautifully decorated.
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 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.
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 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.
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 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.
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 For the fish course, we have Steamed Sea Bass in Hong Kong Style. The fish is quite big and tastes fresh.
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 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.
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 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.
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 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.
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 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.
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 There is also cute luggage tags as door gift for us to bring back. Thank Ken for the inivte.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-12-21
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  • Roasted Crispy Chicken in Fisherman Style
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Signature Mini golden custard mooncake
2013-09-18 202 瀏覽
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
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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.
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$39 (其他)
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Varieties Choice of Mooncake
2013-08-29 164 瀏覽
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
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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)
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 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!
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 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.
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 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!
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 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
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-08-20
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  • Xin’s Mini Snowskin Peranakan Mooncake with Durian Paste
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Mooncakes tasting @ Xin Cuisine Chinese Restaurant
2013-08-25 101 瀏覽
I joined a group of OpenRicers for their handcrafted mooncakes tasting. There were the usual classic baked white lotus seed paste mooncakes with/without egg yolks and the more extravagant ones which I will share more later. The evening started with some specialities of Xin Cuisine in the form of finger food. It were small little bites but they definitely left us wanting to come back to try more! The highlight of the evening is the pairing of wines with their newly revealed mooncakes. Commonly, w
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I joined a group of OpenRicers for their handcrafted mooncakes tasting. There were the usual classic baked white lotus seed paste mooncakes with/without egg yolks and the more extravagant ones which I will share more later.

The evening started with some specialities of Xin Cuisine in the form of finger food. It were small little bites but they definitely left us wanting to come back to try more!
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 The highlight of the evening is the pairing of wines with their newly revealed mooncakes. Commonly, we drink Chinese tea with mooncakes as this is a tradition from eons ago. But who’s to say you cannot pair mooncakes with WINE! It’s a unique and refreshing idea for those who enjoy that nice glass of wine.

Personally, I do enjoy that occasional glass of sweet and dry wine but at this stage of my life, I don’t want my little baby to be drinking liquor-infused milk! Thus I only had very little sips of whites for the evening. I must say those whites really suit my tastebuds!
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 These are award-winning, fruity wines. I liked the light bodied, floral notes, crispy sparkling sparkling Riondo Proecco Spagp D.O.C. The clean and slight dry aftertaste complemented the sweetness of the snowskin mooncakes. It’s almost like the matt-taste of Chinese tea washing down the coyness of mooncakes. Surprisingly good pairing that you should try!

I didn’t managed to take a photo of Xin’s Signature Mini Egg Custard with Egg Yolk ($52) (because it was all gone when it came out!!) Possibly that’s enough said of it’s popularity? Heard that it’s one of the most well-received mooncakes among Xin’s selections.

Let’s take a look at the fillings of the others:
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 Green Tea Lotus Paste with Chivas Chocolate Mooncake ($50)

This is an easy favourite for me. I liked the tea-infused lotus paste taste and the mild sweetness of the chivas chocolate. Tea and chocolate – how to go wrong?
I ordered a box of this for my family.

Black Sesame Paste with Peanut and Chocolate Snowskin Mooncake ($50)

This is made especially for those who enjoy Reese Peanut Butter Cups! It is almost an exact replica of that! Buttery Peanut and chocolaty – a little too similar to Reese for me to enjoy it as a mooncake.

Soursop & Chocolate Crunch Mooncake ($50)

Errmm… this one is a big surprise! Surprisingly sour with soursop pups! It’s like eating soursop and chocolate crunches all in one bite. Possibly suitable for those who like their mooncake sour? or those who just want something different.


Passion Fruit Paste Mooncake ($50)

Once again, this is a good option for those who wants something uniquely different. There is chockfull of passion in this one.

Champagne Chocolate & Pandan Lotus Paste Mooncake ($50)

In my opinion, this is a cousin of the Green Tea Lotus Paste with Chivas Chocolate Mooncake. Very close in taste, but I prefer green tea than pandan.

Peranakan Durian Mooncake ($50)

This photo probably doesn’t do justice to it’s real taste. We greedy folks attacked this one like how we do it at the durian stalls! But seriously, just like durian ice-cream cake, you will need to wait for such frozen products to thaw nicely before tucking in. This little gem is actually naturally flavoured with the Blue Pea flower commonly used in Peranakan food. Taste-wise; if you are getting it for that uncle/auntie who love durian, it can’t go wrong.

Teochew Yam Paste with Single Egg Yolk Mooncake ($52)

This Teochew speciality is only available at Xin Cuisine and not at their promotion road shows. Being a Teochew myself, let’s just say I have very high standard of a flaky crust with not-so-oily yam paste. It’s not easy to get such textures correctly done to a T and to a Teochew-nia standard. Xin’s is not bad; but by far honestly, not the best I have tried before.

Happy Sweet Mid-Autumn Festival to one and all!


For full review and more photos, please visit http://evespiration.com/2013/08/25/sweet-mid-autumn-starts-with-mooncakes-tasting-xin-cuisine-chinese-restaurant/

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-08-22
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  • green tea mooncake with chivas chocolate
  • baked scallop with eggplant in miso sauce
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Xin Cuisine's Mid Autumn Festival 2013! (:
2013-08-22 69 瀏覽
It's just about a month away from the mooncake festival, and i'm all in the mood for mooncakes already! ^^ especially since i've been seeing photos of mooncakes appearing all over instagram since one month ago already Can you believe it?! the celebratory mood is starting earlier every year! not that i'm complaining ;) I love my mooncakes, both the traditional and snow skin versions and I feel super lucky to have the opportunity to indulge in the widest variety of mooncakes I've ever had, at th
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It's just about a month away from the mooncake festival, and i'm all in the mood for mooncakes already! ^^ especially since i've been seeing photos of mooncakes appearing all over instagram since one month ago already
Can you believe it?! the celebratory mood is starting earlier every year! not that i'm complaining ;) I love my mooncakes, both the traditional and snow skin versions
and I feel super lucky to have the opportunity to indulge in the widest variety of mooncakes I've ever had, at the OpenRice Mooncake Tasting at Xin Cuisine! (:

To prep our taste buds for the sweets ahead, we were served delicious bite-sized entrees that are actually the signature dishes of Xin Cuisine! I was delighted, first by their intricate presentation, and of course, by the flavours that exploded in my mouth from these miniature versions of the original dishes.

I loved the deep-fried whitebait fish with salt and pepper in the kueh pie ti container! the taste was completely unexpected, with the crisp textures of the deep-fried fish enhanced by the savoury-peppery notes from the seasoning.

The baked scallop with Japanese Miso Sauce and eggplant was a hit amongst all the guests at the event! the rate at which it was snapped up was evidence of its popularity ;) the scallop was succulent and tasted naturally juicy, and was complemented by the appetizing eggplant soaked in miso sauce. the homestyle roast duck with tea leaves was very simply presented, and yet, perfect in its simplicity. the skin of the duck held such a wonderful aroma that seeped into the meat as well. finally, Xin's crispy roast pork is a favourite as well, with just the right amount of fat and crisp skin.

The entrees could have been enough to satisfy my appetite, but next came the highlight of the night! and i was completely unprepared (but very pleasantly surprised) by the onslaught of mooncakes that followed. I've never tried such a wide variety of mooncakes before, and never imagined the sort of flavours that were concocted by Xin Cuisine's chef.

i started off on a safe note with the most traditional of all mooncakes - the Single Yolk White Lotus Seed Paste Mooncake ($52) was delicious in an understated manner - the sweetness of the lotus paste has been reduced, and this definitely makes health-conscious mooncake lovers (like myself) feel a little better about our indulgence
those who aren't fans of egg yolks, or who are extra big fans of egg yolks will be pleased to know that there are the White Lotus Seed Paste Mooncake ($48) and Double Yolk White Lotus Seed Paste Mooncake ($56) respectively.

Xin Cuisine's Special Egg Custard with Egg Yolk Mooncake ($52) is one of its specialties, and celebrates its Silver Jubilee this year. this was definitely one of my favourites with its soft custard interior that that was rich and creamy, but not cloying.

the last mooncake in the tiered stand was the X.O. Sauce with Assorted Nuts Mooncake ($56). i'm honestly not a big fan of mooncake with nuts but this was quite interesting with a mild X.O. flavour in it!

I would think of mooncakes to be paired with chinese tea, but Xin Cuisine came up with a creative twist on this! they came together with two wine suppliers to pair their 2013 mid autumn festival mooncakes with both red wine and prosecco (sparkling white wine)! it was sooo fascinating, and i was especially interested since prosecco comes from italy! ^^ we were encouraged to try out each of the mooncakes with both the red and white wines to see what we preferred. it was recommended that red wines go better with the traditional lotus paste mooncakes, while white wines are better paired with snowskin mooncakes. but really, it's up to your personal preference! my favourite was the extra dry prosecco which was very crisp, without being too bubbly and it helped to cleanse my palate in between the various mooncakes, so that i had a fresh start with every slice ^^

For the red wines, we had a Shiraz and Cabernet Sauvignon. the Shiraz was slightly spicy, while the Cabernet Sauvignon was wonderfully full-bodied and was a great accompaniment to the mooncakes, by enhancing their flavour. so what i learnt from talking to the experts was that the type of wine you prefer to pair with the mooncakes is really a very personal decision! putting it simply, whether you prefer the wine or mooncake more ;) if you prefer the wine, choose something like the prosecco which freshens and refreshes; whereas if you like the lingering taste of mooncakes in your mouth, pick the Cabernet Sauvignon to preserve that lovely flavour.

Then we had the snowskin mooncakes to try!
on the far left was the Green Tea Lotus Paste with Chivas Chocolate ($50). i've always heard of the green tea-chivas combination as a drink, and since Xin Cuisine is located in such a close proximity to Zouk, it's no secret where they got their inspiration from! ;) i'm just kidding. but this was one of my favourite mooncakes! gotta admit, this combination cannot go wrong ;)

The pretty pink mooncake was the Soursop and Chocolate Crunch ($50), which was one of the most interesting flavours! what was especially fascinating was that the texture of the mooncake's interior was exactly like that of the soursop pulp! and the chocolate bits within it helped to balance our the acetic taste of the soursop.

The Passion Fruit Paste Snowskin Mooncake ($50) was very refreshing and was complemented with fresh mango!

For fans of Reeses Peanut Butter chocolate cups, you would LOVE the Black Sesame Paste with Peanut and Chocolate Snowskin Mooncake ($50)!!! that ball inside the mooncake tastes exactly like peanut butter cups!! ^^ i'm definitely a fan ;) and the black sesame had a robust flavour that was absolutely delicious.

The Champagne Chocolate and Pandan Lotus Paste ($50) subtly lures you in with its gentle aroma, while having a burst of alcohol when you bite into the centre. yummy!


Xin Cuisine really has mooncake flavours for everyone!!! Durian-lovers, you cannot miss Xin's Mini Snowskin Peranakan Mooncake with Durian Paste ($50). i stayed far away from this
but according to my sister who is a durian-lover, this tasted really authentic! ;)

Finally, the star of the night - the Teochew Yam Paste with Single Egg Yolk ($52) was specially prepared by the chef on demand! apparently this mooncake is only made-to-order and is quite tedious to create, making it really special! this is one of my FAVOURITE types of mooncakes and i was super honoured to be able to try it!
)
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For full review and more photos, please visit http://thelittlemomentsofmylife.blogspot.com
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Xin Cuisine Chinese Restaurant – An Evening with M
2013-08-22 66 瀏覽
In welcoming the Mid-Autumn Festival 2013, Xin Cuisine Chinese Restaurant at Holiday Inn Atrium, together with their F&B Team and OpenRice Singapore organise a Mooncake tasting for the selected reviewers in OpenRice.com.Xin Cuisine Chinese Restaurant at Holiday Inn Atrium Singapore is currently helm by Chef Cheung Kin Nam. A native Guangdong Chef with more than 30 years experience in China and Hong Kong, is renowned to be a master in desserts and confectioneries. This year, Xin Cuisine presents
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In welcoming the Mid-Autumn Festival 2013, Xin Cuisine Chinese Restaurant at Holiday Inn Atrium, together with their F&B Team and OpenRice Singapore organise a Mooncake tasting for the selected reviewers in OpenRice.com.

Xin Cuisine Chinese Restaurant at Holiday Inn Atrium Singapore is currently helm by Chef Cheung Kin Nam. A native Guangdong Chef with more than 30 years experience in China and Hong Kong, is renowned to be a master in desserts and confectioneries. This year, Xin Cuisine presents four new delectable gems of mooncakes, together with its Signature collection of Mini Egg Custard with Egg Yolk.

While the evening kick off with us savouring the delicious finger food, the star for the night is definitely the mooncakes.
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 For the traditional selection, you will have While Lotus Seed Paste with single / Double yolk, Assorted Nuts with X.O. Sauce (homemade X.O Sauce), Teochew Yam Paste with Single Egg Yolk and of course, the Signature collection of Mini Egg Custard with Egg Yolk.
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 I personally find the taste of the mooncakes here is very subtle, not overly sweet. For those who like different texture in their mooncakes, the Assorted Nuts with X.O sauce will be a good choice. It is crunchy, slightly sweet. The homemade X.O sauce is delightful and not overpowering like those you get from the bottle.
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 The Signature Mini Egg Custard, has a delicate creaminess in its flavour with a nice blend between the saltiness of the yolk and the sweetness of the custard. As the colour of the yolk and custard are similar, it is hard to distinguish in between both of the ingredients. While the Teochew Yam paste looks great in the picture, I did not manage to taste the Teochew Yam Paste as I was distracted. Judging from the speed its gone from the plate, I can only assume that it must have tasted great.
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 For the Mini Snowskin mooncake, I personally prefer the Passion Fruit Paste (with Mango) and Peranakan Durian. The Passion fruit taste combine the unique flavour for passion fruit and mango, the tangy, sour and sweet. Let's just say you can't go wrong with mango.
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 Xin's Peranakan Durian uses Blue Pea flower for the natural purplish colour in the snowskin to combine with the durian filling. Well, it feels like you are actually eating durian. We tried our best to extract information from the F&B team on what type of durian they used, however to no avail. Seems that it is one of those secret where “they can tell you but they have to kill you afterwards”
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 For wine, the general rule of thumb is traditional mooncakes goes well with red wine, while the white wine or sparking wine goes well with snow skin mooncake. However, don't hesitate to mix and match as it is all depends on personal preference. As I am in alcohol free diet, I was not able to enjoy the wine.

Overall, Xin Cuisine Chinese Restaurant deliver a notable combination of tradition and creativity of mooncakes. Don't hesitate to give it a try as it might be suitable to your palate. Cheers!

Thanks to Xin Cuisine Team, Holiday Inn Atrium Team and OpenRice for the invitation to this mooncake tasting.

For full review and more photos, please visit http://www.chubbybotakkoala.com/2013/08/xin-cuisine-chinese-restaurant-evening.html
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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  • Mooncake
  • Assorted Nuts with X.O. Sauce (homemade X.O Sauce
  • Peranakan Dunian Mini Snowskin Mooncake
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Xin Cuisine's Mooncake
2013-08-21 136 瀏覽
Was invited to the moon cakes food tasting by OpenRice at Xin Cuisine, Holiday Inn Atrium. A great hospitality to the guests from Holiday Inn as not only they provided the star of the night - moon cakes for the guests to try, there's also some really good bite size food available. Tried their signature roast duck, scallops, chicken roll and roasted pork. My favorite is definitely the roast duck as the meat is roast perfectly and the meat is so tender and soft. High possibility that I will be bac
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Was invited to the moon cakes food tasting by OpenRice at Xin Cuisine, Holiday Inn Atrium. A great hospitality to the guests from Holiday Inn as not only they provided the star of the night - moon cakes for the guests to try, there's also some really good bite size food available.
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 Tried their signature roast duck, scallops, chicken roll and roasted pork. My favorite is definitely the roast duck as the meat is roast perfectly and the meat is so tender and soft. High possibility that I will be back for the sake of this roast duck dish. The roasted pork belly is done nicely too. Though I am not a fan of that but still, I think it is one of the best I had tried.
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 One of the highlights of this food tasting is definitely the wines! We got the privileged to sample some really good red and white wine together with the moon cakes. I would say that my favorite is the Riondo Prosecco with its fruity and bubbly texture, pairing it nicely together with either the snow skin moon cakes or traditional moon cakes.
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 Honestly this is the first time I tried the moon cakes from Xin Cuisine and it was good! Even better than the one I used to get from some other hotel. I love their custard egg yolk traditional moon cake. It is sweet and not too thick thus you don't feel very jelat after that. As for the snow skin moon cake, my favorite are the black sesame paste with peanut and chocolate and also the peranakan durian.

Overall a enjoyable night with good desserts and wine and company!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Mooncakes Food Tasting
2013-08-21 51 瀏覽
The OpenRice Team together with a group of OpenRicers came down to Holiday Inn Atrium for a Food Tasting session on 20th Aug 2013, to sample some delicious mooncakes from Xin Cuisine! Based on feedback from our fellow OpenRicers, here are some of the highly recommended mooncakes!Xin's Mini Special Egg Custard with Egg Yolk MooncakeGreen Tea Lotus Paste with Chivas Chocolate Snowskin MooncakeThe Passion Fruit Paste Snowskin MooncakeXin's Mini Snowskin Peranakan Mooncake with Durian PasteTeochew Y
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The OpenRice Team together with a group of OpenRicers came down to Holiday Inn Atrium for a Food Tasting session on 20th Aug 2013, to sample some delicious mooncakes from Xin Cuisine! Based on feedback from our fellow OpenRicers, here are some of the highly recommended mooncakes!

Xin's Mini Special Egg Custard with Egg Yolk Mooncake

Green Tea Lotus Paste with Chivas Chocolate Snowskin Mooncake

The Passion Fruit Paste Snowskin Mooncake

Xin's Mini Snowskin Peranakan Mooncake with Durian Paste

Teochew Yam Paste with Single Egg Yolk
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-08-20
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  • Xin's Mini Special Egg Custard with Egg Yolk Mooncake
  • Green Tea Lotus Paste with Chivas Chocolate Snowskin Mooncake
  • The Passion Fruit Paste Snowskin Mooncake. Xin's Mini Snowskin Peranakan Mooncake with Durian Paste
  • Teochew Yam Paste with Single Egg Yolk
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Xin Cuisine Chinese Restaurant
2013-06-22 41 瀏覽
When my aunt came to my house claiming she has a surprise for me and my family, hinting it's one of my favourite food that is only eaten once a year, I already knew it was bound to be mooncakes given the time of the year. The only question that bugged me was whether it was the traditional oven baked or soft snowskins ones. Personally, I prefer the snowskins over the baked ones but as long as it's a well-made one, I'm more than happy to chomp them one by one.Then came the distinctive footsteps of
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 When my aunt came to my house claiming she has a surprise for me and my family, hinting it's one of my favourite food that is only eaten once a year, I already knew it was bound to be mooncakes given the time of the year. The only question that bugged me was whether it was the traditional oven baked or soft snowskins ones. Personally, I prefer the snowskins over the baked ones but as long as it's a well-made one, I'm more than happy to chomp them one by one.

Then came the distinctive footsteps of a office lady and like a small child waiting impatiently for his turn on the slide, I greeted her with a grin and she pass me a box and before she could say anything else, I rushed into the kitchen eager to see what's inside.
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 I have never heard of Xin Cuisine at Holiday Inn much less trying out their mooncakes. It was a first time experience with six in a row, pink and white. It was a sight to behold but hold a on sec. How's the taste? That, I was about to know...
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 All I know was how unique these two were. The pink ones known as Soursop & Chocolate Crunch was a total disaster just waiting to be munched. First bite was cold and powdery taste which is typical of all snowskins mooncakes. Subsequent chewing was made horrible with the sourness from the fruit with the crunchy chocolate bits within it. It wasn't even photo worthy when I tried to slice it. Everything just stick to the knife in bits and pieces.

Where there are disappointments, all we need is just a saving grace to save the day. Grace came in the form of Champagne Chocolate & Pandan Lotus Paste. It was soft but definitely firmer. I was taken by surprise when I was consumed by the intense liquor taste emitted from the white chocolate core. The sweet green paste came only after the liquor aftertaste wears off. A wonderful experience if you are looking for alcoholic mooncakes in town.
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 I sort of realised how bakers are willing to push the extend of inventing new ones every single year. While some worked out great, there are always a few (in my opinion) will never work and one of which would surely be Soursop & Chocolate Crunch which will serve me as a reminder.
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Superb Chinese Fine Dining Set
2013-04-02 27 瀏覽
Read full reviews & photos on my blog=http://chefquak.wordpress.com/2013/04/01/chinese-fine-dining-set-xin-cuisine-on-31-3-2013/I had not tried Xin Cuisine, despite it being included in Amex Palate dining privilege for a while already. and though I did have intention to try out the food here using palate discounts, it was ANZ card marketing that got me to ask about this lobster & abalone 1 for 1 menu. On this occasion, we decided on the set menu, and it was a very good decision! We started with
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Read full reviews & photos on my blog=http://chefquak.wordpress.com/2013/04/01/chinese-fine-dining-set-xin-cuisine-on-31-3-2013/

I had not tried Xin Cuisine, despite it being included in Amex Palate dining privilege for a while already. and though I did have intention to try out the food here using palate discounts, it was ANZ card marketing that got me to ask about this lobster & abalone 1 for 1 menu. On this occasion, we decided on the set menu, and it was a very good decision!
We started with a duo appetizer. There was a roast duck on a pan seared foie gras & cucumber (seems that Xin is famous for their suckling pig with foie gras), & a small saucer of thick spicy jellyfish. Both were very nice. The roast duck felt like a sous vide item, very tender & totally consistent. In terms of fine dining, it was no less fine than western fine dining.

Next was chicken & mushrooms in a egg skin dumpling in pumpkin soup. This was very, very, very good. It was such a beauty to look at, and the soup was so very, very tasty, as good as Majestic’s 黄焖鱼翅 which was a lot better than Tunglok’s version. And the dumpling was so delicate to behold & so tasty to eat. Very few western fine dining restaurants here offered something this fine!

The next item was the 5-heads abalone on a bed of spinach with sea cucumber in brown sauce (5-heads mean the size is 5 abalones to 1 kati though I am clueless whether it is the HK old kati=600g or the China kati=500g. In China it is now 1斤10 两 & 1 两= 50g)。 This was as good as Chinese braised abalones went in terms of 口感 bite/texture & taste.

and there was the 1/2 lobster, done with a very light cheese gratin. The lobster was smaller (about 350g). My wife preferred the 上汤局 style so cheese lobster not her favourite but I must say the taste was good & this was really very nicely done. This was a good illustration of quality of cooking – Chao Yue Xuan for example offered a larger 1/2 lobster in a good value set which we had recently, but the quality of cooking & presentation made a huge difference between fine dining and not so fine dining.

and then we had the egg fried rice & spicy pork & this very plain fried rice was very very good – such crisp long grains & so fragrant it was as good as Imperial Treasure’s crab friend rice with dried scallops & egg white which was our perennial favourite – & so both of us who avoid carbo mostly had to evoke our “worthwhile carbo” philosophy and finished up al the rice. The spicy pork collar was very nice too.

For dessert,we had the snow lotus in almond cream. Both of us were not very “dessert persons”, and cream 糊 was not my favourite & very less so for my wife. This though was only very slightly sweet & extremely smooth which was what defined a good 糊, be it almond or walnut (核桃) or combined (鸳鸯).
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-03-31
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  • 1 for 1 Lobster & Abalone Set
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Sinful Xin Cuisine
2013-01-18 33 瀏覽
This is such a posh looking place and has that regal feel of up-scale Chinese restaurants. Love the ambience as it was cool and relaxing. This is the har kau (shrimp dumpling) with bird nest topping. So special as it was the first time I tasted bird nest on a dim sum dish. It works! The tangy gong bao sauce was a nice contrast to the dish. This is a must try! Siew Mai in a foie gras sauce. The sauce was rich and creamy and sooo delicious that I sopped it up with the remains of my siew mai. 8 Tre
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This is such a posh looking place and has that regal feel of up-scale Chinese restaurants. Love the ambience as it was cool and relaxing.

This is the har kau (shrimp dumpling) with bird nest topping. So special as it was the first time I tasted bird nest on a dim sum dish. It works! The tangy gong bao sauce was a nice contrast to the dish.
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 This is a must try! Siew Mai in a foie gras sauce. The sauce was rich and creamy and sooo delicious that I sopped it up with the remains of my siew mai.
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 8 Treasure duck - It's one whole duck stewed with a great number of ingredients such as abalone, mushroom vegetables and some I could not identify. I'm not too fond of this as the duck had a strong gamey flavour to it. But the mushroom was thick and lovely.
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 This is a very special dessert. It has a chocolate and champagne center, coated with red bean paste and sesame seed and fried. Crispy on the outside and sweet melted chocolate in the middle. The champagne tasted strong as there was no hole for the alcohol to evaporate so you get the full hit of the smell. Nice!
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Crispy Roasted Pork Skin
2012-07-24 31 瀏覽
These roasted pork skin from Xin Cuisine is always one of my family favourite sinful dish that we always craving for during special occasions. This time round, we have bought back to celebrate my auntie's sixty birthday. The roasted pork skin is very crispy and juicy, which is full of the fragrant from the really nice marination sauce used in it. The price may be quite expensive, but because of its good taste, we will ignore the high cost and pay for it.
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These roasted pork skin from Xin Cuisine is always one of my family favourite sinful dish that we always craving for during special occasions. This time round, we have bought back to celebrate my auntie's sixty birthday. The roasted pork skin is very crispy and juicy, which is full of the fragrant from the really nice marination sauce used in it. The price may be quite expensive, but because of its good taste, we will ignore the high cost and pay for it.
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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