Standing out amongst the bustling nightlife of Duxton Hill, Xiao Ya Tou is a restaurant bar serving up modern Asian cuisine with a naughty touch. The fun begins right at the doorsteps - walk through an array of lanterns and be greeted by the sights and sounds of Asian influences.

6 Duxton Hill
Singapore 089592

10:30am - 12:00am

10:30am - 12:00am

10:30am - 05:00pm

10:30am - 11:00pm

10:30am - 11:00pm

10:30am - 11:00pm

10:30am - 11:00pm



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Reviews at Xiao Ya Tou

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$16 before taxes
The meaty prawns are the highlight of this dish. There’s also five lala, and they are quite fresh. I find the noodles a little tad salty though

Quite wet which is the version I prefer but unfortunately there isn't as much wok hei as I expected. To be very truthful, just based on the noodles alone I've tasted better in hawker centres. I believe it's probably the last splash of water before simmering the noodles that really took away from the concentration of prawn broth as well as a wok hei. Not very worth it if you're paying for a kickass bowl of hokkien mee, but if you're paying for the prawns it's definitely worth it. Well charred in a broiler those 3 beauties had so much flavour in the head and it was so meaty. Could smell the prawns even while they were in the kitchen.

Btw their sambal is much more on the sour side than the sweet which makes sense to me cos lime works well with hokkien mee.

Injecting Asian flavours into familiar Western cafe staples, Xiao Ya Tou’s signature Unagi Kabayaki Benedict ($16) is the perfect example of their unabashedly quirky offerings. Sandwiched between fried sweet mantou buns, the dish features a wobbly low temp. egg drenched in creamy yuzukoshô hollandaise with a layer of mushroom duxelles that is completed with a slab of teriyaki-glazed unagi and a side of prawn mayo salad. Though an unconventional combination, I enjoyed the textures as well as the balance of umami and Japanese-esque flavours used. Something one would order if they seek anindulgent brunch with eccentric asian twist.


Fusion food has always been an interesting cuisine concept to me and Xiao Ya Tou is the first place that comes to my mind. Not only because of their retro interior design and old school decoration, but also how the play with common food ingredients and local flavours leads to innovative creations. Also, there's novelty from the 2 different Brunch and Dinner menus.

Easily my favorite of all, I was won over by the teriyaki-glazed eel that was grilled to such intense flavour, and its charred ends. Such a blast of umami-ness. I would prefer this over the usual smoked salmon benedict anytime. Sandwiched between the 2 fluffy deep fried flower mantous were some buttery mushroom duxelles and oozing low temperature eggs that filled the plate so quickly once cut. I love mopping up the luscious hollandaise sauce and the creamy eggs to make the fried buns soggy and flavourful, but the overall creaminess could get a little overpowering. Probably a stronger citrus yuzu flavour in the hollandaise sauce would add in a refreshing element.

Thank you @burpple and for the invite and hosting!

#burpple #burpplesg #burppletastemaker #sgfood #sgfoodies #foodporn #xiaoyatou #unagikabayaki

Not something I would usually order, Xiao Ya Tou’s Zucchini & Spring Onion Fritters Bowl ($17) was a surprising crowd pleaser. And as one of the newer items on their refreshed Weekend brunch menu, the fried bundles of deliciousness was pretty light and bursting with flavours. Accompanied by a base of tangy-sweet chilli crab sauce, tomatoes, sliced avocado and hand-picked greens; the savoury morsels also had a good texture with the crisp little edges.

Overall, a great starter to snack on as you soak in the unusual ambience completed with the aid of their eclectic paraphernalia spread throughout the modern Asian restaurant bar.

Thank you Burpple for extending the invite, Xiao Ya Tou for the warm hospitality!

One of the things that I really enjoyed during the recent brunch tasting was the homemade dumplings in a chilli broth ($17) Plump, meaty, and silky smooth, they were served with glass noodles in a pork broth spiked with black vinegar and chilli oil. While the spicy nor sour kick wasn’t very pronounced, it was still a decently substantial and tasty dish that i wouldn’t mind ordering again. •
Thanks @burpple for the invite and for the wonderful hospitality.

(with ginger nut spiced ice cream, maple syrup, powdered sugar)

While the menu description deviates slightly from the actual dessert presented, there was no confusion involved regarding how the dessert tasted. If ginger is your thing and warm mochi donuts along with ice cream ring jolly bells then this dessert is for you.
Because this was a hosted tasting by Burrpler (again sincere thanks to the team and app that are always introducing new and great in the dynamic SG F&B scene); I found myself savouring the tasting portion offered and secretly wishing for more. The crunch not mentioned in the description added a substantial element to the dessert- a good portion for one and only one ☝️ set of sweet teeth. 🙊

(with spices and herbs, caramelised coconut cream, mantou, crispy pork crackling)

My favourite dish of the tasting; to find delicious rendang in Singapore might seem easy initially with our identity as “the food nation” but I beg to, subjectively, differ. On rare occasion I try rendang I do get flavorless sauce and stiff meat but the one at Xiao Ya Tou is otherwise. Almost difficult to identify the meat as pork or the usual beef due to the robust and delicious marinate sauce; the tasting chunk of meat I got was tender and succulent.
Along with the tangy and exuberant “ar char” and shredded cucumber on the soft warm mantou- this was delicious to say the least.

Slow Cooked Pork Rendang — spices and herbs, mantou, crispy pork crackling. A flavorful and rich rendang sauce that goes well with the soft steamed mantous, but the pork could definitely be more tender — part of Xia Ya Tou’s new brunch menu available on weekends from 10am - 330pm.

(with pancetta, sliced pork, calamari, wombok, dried sole, egg yolk, lardon)

The potent scent of dried sole wafted across the table as we tried to photograph this dish. The savory pancetta, sliced pork and lardon further ensured enough taste and flavour to the chewy udon noodles. Mixed with the runny egg yolk- these were sumptuous, up market noodles housed in a wooden circular container like dish; definite plus point for thoughtful presentation when an onlooking customer was intrigued and asked what was in the wooden container.

Charred eel, low temp. eggs, mushroom duxelles, yuzokusho hollandaise, flower bun.

Only available on the brunch menu! Sat & sun 10-3:30pm.

Honestly, nothing can really go wrong when you have unagi! After you break the yolk and let it fuse with the fancy hollandaise, everything just comes together with the unagi & fried mantou! Very innovative twist on the regular eggs Benedict

(with charred eel, low temp eggs, mushroom duxelles, yuzukoshô hollandaise, flower bun)

Oh if it was your first time here, you would have been compelled to try this for all its insta photo and video publicity it has got. Rightfully so this is an unconventional take on the regular Egg Benedict; ultimately it was a melodic harmony of East meets West for me.
Instead of mushroom duxelles, we got creamed seafood paste (spot the roe) on a fried hash brown. Indulgent, satisfying and a successful innovation- an instance where a dish’s popularity is justified.

P.S: Part of a hosted tasting by Burpple and Xiao Ya Tou- thank you for having me!

Minced pork, dried shrimp, shiitake & wood ear, red chilli, shallots.

One of those dishes close to extinction, can imagine how this could be close to heart for some. Loved the chewiness of the yam pillows but if I could have it my way, I’ll rather it’s a sweet dish. Yam is always better in dessert!!! 😝

Spices & herbs, caramelised coconut cream, mantou, crispy pork crackling.

Loved the fragrance and flavor of the rub on the super tender pork! Goes perfectly with the mantou

(with tofu puff, low temp egg, shredded cucumber, tamarind peanut sauce)

When visiting Xiao Ya Tou its about a tribute to our local delights with special elements- accordingly the above has otak wrapped in spring roll skin then fried.
Also a runny egg augments the dish, making it more substantial- while this might still not be enough to appeal to some; I personally think it is a good attempt to tweak our typical rojak if you are a fan of the different ingredients.

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