Quan Xin Yuan Restaurant 泉馨園 (Jln Besar）

Nee Soon Central Singapore 58th National Day Dinner 2023

Six Combination Cold Dish - prawn salad, jelly fish, century egg, smoked duck, spring roll, seafood roll
Fish Maw Sea Cucumber Stew 鱼鳔海参羮
Braised Sea Cucumber with Duck 海参扒鸭
Braised Cabbage with Scallop 干贝白菜
Roasted Suckling Pig 沙皮烧猪
Steamed Pomfret Teochew Style 清蒸斗鲳
Drunken Prawns
Braised Pork Belly with Steamed Bun 扣肉扁包
Yam Paste

泉馨園（清記）Quan Xiang Yuan Seafood Restaurant
Address 🛖 : 252 Jalan Besar, Singapore 🇸🇬 208925

Nee Soon South 57th National Day Dinner At MPC @ Khatib

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

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