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2010-01-04
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We wanted to go somewhere for Asian food as we were sick of all the Christmas foods, turkey, pudding, ham, mince pies.It has been years since I came to Xi Yan and I had never been after it moved to this current address. My husband and daughter had only been to their restaurant in GOD which closed earlier this year.So it was a treat when we saw how nice the place was and how quiet and tranquil the atmosphere for a busy and noisy New Year's Eve. We settled down to the 10 course dinner. Conpoy str
It has been years since I came to Xi Yan and I had never been after it moved to this current address. My husband and daughter had only been to their restaurant in GOD which closed earlier this year.
So it was a treat when we saw how nice the place was and how quiet and tranquil the atmosphere for a busy and noisy New Year's Eve. We settled down to the 10 course dinner.
Conpoy streds with choy sum. A plain cold salad dish to start off
Dried oyster in tangerine honey. Loved the sauce, love oysters
Cloud ear with wasabi. Sadly neither my daughter and I like wasabi, so left most of it
Osmanthus smoked egg topped with truflle slices. Thought an interesting dish but better if the egg could have some salt in the yolk like in Chekiang Club
Sichuan spicy chicken. I am sure it was this restaurant that popularised saliva chicken and they prepare it in a very special way. The chicken is shredded and boneless and served cold with fun pei, parsley, thousand year old egg and a chilli soy sauce. A signature dish of the place
Clams in spicy basil sauce. The dish tasted of Thai origin and the clams were very pretty with orange edges and with a good texture.
Chrysanthemum Mandarin fish with lemongrass calamansi sauce. Again the sauce is a genius with some passion fruit pulp in it as well. My husband loves sweet sauces, so he had half of my daughter's as she was getting full by this stage.
Red date and dried longan sorbet with bird's nest. I am not sure why we got a sorbet at this stage but it was the best dish of the night. The sorbet so cool and refreshing and when you eat it with the bird's nest in the bottom, it is the best combination.
hot and sour seafood and vegetarian shark's fins soup. Now that there is vegetarian fins, we can save the shark's. Never liked the real thing anyway. Sharp and appetising, very important at this stage when we are all full
Stir fry spinach with fresh yam root. Liked the spinach, not so much the wai san which tasted like grainy potato
Dessert is another signature dish, their glutinous dumpling in ginger and sweet potato soup. Their dumplings have sugared melon inside and some yellow past which I cannot make out but this is one of our favourite desserts at Xi Yan Desserts
It's nice to go back to somewhere familiar rather than having to find somewhere new every time. Half way through, we had to tell the waitress we wanted to hurry as our daughter had to go to a party and we had to catch Avatar.
A lovely quiet way to start an exciting NY's eve. We appreciate Jacky's attention to details and the way everything is so beautifully presented.
張貼
