Quan Xin Yuan 泉馨园

57 Wishlisted
~$20/pax
We are a traditional Hokkien Restaurant situated at Jalan Besar. Our secret recipes have been passed from generation to generation since 1930s.

252 Jalan Besar
Singapore 208925

(open in Google Maps)

Saturday:
11:30am - 02:30pm
05:30pm - 11:00pm

Sunday:
11:30am - 02:30pm
05:30pm - 11:00pm

Monday:
11:30am - 02:30pm
05:30pm - 11:00pm

Tuesday:
11:30am - 02:30pm
05:30pm - 11:00pm

Wednesday:
11:30am - 02:30pm
05:30pm - 11:00pm

Thursday:
11:30am - 02:30pm
05:30pm - 11:00pm

Friday:
11:30am - 02:30pm
05:30pm - 11:00pm

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Reviews

From the Burpple community

Only available on weekends or as part of their catering menu, also sometimes referred to as Roast Chicken.
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This features a whole fresh chicken glazed with caramelised malt sugar, air-dried for hours, then deep-fried quickly to turn the skin crisp, while the chicken meat within remains juicy, tender, and succulent.
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The chicken meat has a light sweet savoury flavour, and holds very little fat thanks to the flash fry.
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Served with a light chicken salt on the side, which lends more salty chicken flavour to each mouthful.
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I also appreciate the crispy prawn crackers with light savoury salty flavour.
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Quan Xiang Yuan
More details in profile & blog

This is made from scratch, with the sweet potato flour cakes being hand made, steamed, and cut into thick bouncy strips.
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Tossed with a medley of ingredients, including Chinese cabbage, carrots, leeks, shiitake mushroom, pork belly, dried shrimp, light soy sauce, dark soy sauce, pork stock, pork lard, and sambal belachan chili.
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Has slippery chewy crunchy textures, with bold salty savoury sweet earthy vegetal meaty starchy fatty spicy flavour.
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A rare dish, difficult to find anywhere else.
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Quan Xiang Yuan
More details in profile & blog

Ordered with less salt and less oil.
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The pomfret fish is large and fresh, with tender soft flaky fish meat, that comes easily off the few fine bones it has.
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It's infused with a medley of stewed till tender vegetables (shiitake mushrooms, pickled mustard greens, carrots, tomato, spring onions, ginger, sour plum, lettuce, parsley), creating a comforting sweet savoury salty sour flavour profile.
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The gravy is drinkable and delicious. Pricey though.
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Quan Xiang Yuan
More details in profile & blog

1 Like

The family pioneered the use of fish maw as a replacement for shark's fin, in the early 1990s.
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This classic Hokkien stew is thick and gloopy, packed with a generous amount of spongy fish maw, wispy egg, soft carrots, tender golden mushrooms, tender shiitake mushrooms, and gelatinous sea cucumber. Add a dash of black vinegar and white pepper, and stir well.
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Has lovely sweet savoury flavour with a hint of sour peppery notes, so tasty and comforting.
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Quan Xiang Yuan
More details in profile & blog

1 Like

My late father and grandparents came to Singapore from the Fujian province in China after World War II. When I was young, one of the very traditional and unique heritage dishes that Grandma always cooked for us was fried Orh Yee (Steamed Yam Cake).

To avoid food wastage, grandma mixed leftover rice with shredded yam, sweet potato flour and water to form a sticky mixture and steamed over high heat. The steamed yam cake could be stored in the fridge for days and weeks. When needed, just slice the yam cake into thin slices and fry with any meat and vegetables available. So yummy and comforting.

I have never seen this dish in any of the local Hokkien restaurants before until last week when I saw a FB post on a similar dish here at Quan Xin Yuan. I immediately have the urge to try it and so here I am.

Read more: https://www.instagram.com/p/CEbH6XBDP68/?igshid=eqcdcbmmp0cp

2 Likes

Mother’s Day Celebration at Sembawang Community Centre
S$250 per table of 10 pax.
Caterer : Quan Xiang Yuan (Jing Ji) Seafood Restaurant
Accompanied with free flow hot tea, soft drinks (7-up & orange) and beer.
With flowers 🌹 for the mothers.

Six Combination Cold Dish (prawn salad, jellyfish, deep fried spring roll, century egg, marinated octopus, deep fried seafood roll)
Fish Maw Stew
Braised Sea Cucumber with Duck 海参扒鸭
Braised Cabbage with Bean Curd Puff, Roasted Pork and Ham
Prawn Roll with Abalone Salad
Steamed Fish in Hong Kong Soya Sauce Style
Drunken Prawns
Braised Pork With Steamed Bun 扣肉扁包
Mango Pudding Longan

1 Like
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