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Started off with a 60-head abalone & salmon yusheng for our annual huat huat lunch!

Xin Cuisine’s signature home-style roasted duck with tea leaves was fantastic, juicy with crackling skin, though there wasn’t a strong hint of tea (which I’d have expected since it’s part of the name😂).

My favorite was definitely the fresh steamed red garoupa with fragrant & raw minced garlic which I happily devoured. We also had braised shredded abalone soup with fish maw, sea cucumber, dried scallops and fish maw/ braised pig trotters beehoon (portion was huge! And the skin was gelatinous)/ dessert was meh but I found the textures interesting since they used dragonfruit in the mango pomelo sago; and I liked the crisp batter of the fried niangao (which I also happily finished because my boss said eat = 步步高升)🤑💰

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