[CLOSED] Xin Divine

Tried the Asia Wanderlust Degaustation menu.

Fantastic from start to finish. Was blown away from the appetizers to the dessert.

Love the use of Asian ingredients cooked with French influences.

The must tries would be the Szechuan Style Tortellini, Szechuan Spice Grilled Octopus Tentacles and the Chinese Yellow Wine Shark Bone Soup. The Szechuan dishes especially are packed with flavour and very well executed.

Only downside was the pacing of each course which I felt was a little fast for my liking

However overall still highly recommended!

H O S T E D
Sour and spicy creations tend to get my nod of approval as I am rather partial to this tastebuds-stimulating combo. Hence the chilli foam-crowned “Szechuan Style Tortellini” at Xin Divine was a hit with me.
To hold the shape of the dumplings better, a slightly thicker and chewy skin was used to wrap the minced Kurobuta pork. I found the piquant broth, a titillating blend of Szechuan chilli spices, ginger and “Zhejiang” vinegar, a wonderful appetite-opener for the rest of the courses that followed.

H O S T E D
Stand by the fire extinguisher if you are sensitive to spicy food because this “Szechuan Chicken Karaage” takes no prisoners.
Fried with what seems like bushels of peppercorns and fragrant spices, the boneless pieces of crunchy chicken razed tastebuds indiscriminately, leaving most of us gasping as we reached out for drinks, our sweat glands on overdrive. I loved it! But then again, chilli is my best friend.

H O S T E D
Dining here is an elegant and comfortable affair. Occupying two shop units on the second level, the restaurant interior is done up in very light colours and stays away from obvious Chinese motifs.
In line with the understated surroundings, the flavour profile of Xin Divine’s creation leans towards the refined and light. And although it may not seem obvious, the European influence is very much present. You can expect individual plates dishes as well as the use of certain preparation methods even though traditional Chinese ingredients and culinary techniques dominate.
The standouts for me at last night’s tasting would be the “Szechuan Style Tortellini” which I loved for its smooth, chewy dumpling skin and nicely balanced sauce, and the “Poulet de Bresse”. The latter’s a roulade of foie gras and “drunken” French chicken thigh, accompanied by “Nu Er Hong” Chinese wine purée, sweet corn, chanterelle mushroom, black fungus and a stalk of popped rice.
We also got to sample two items from the menu at Divine Bar (it’s located right below the restaurant): “Szechuan Chicken Karaage” and “XO Carrot Cake”. Executed very well, they’re both huge on flavours. Do note the crispy Szechuan-style fried chicken is filled with fiery peppercorns and can be overwhelming for those who can’t take spicy food. The “XO Carrot Cake” on the other hand, is less dangerous but no less flavourful. Fried in the dryish sauce with the soft pieces of the “cake” were shrimps, scrambled eggs, sesame seeds, Parma ham and conpoy. This fragrant dish was a big hit with everyone present.
I feel Xin Divine is especially suitable as a venue to entertain clients or have business meetings. The reasons being there is an air of formality here plus the Western style of presentation and serving is suitable for such occasions.

I N V I T E D T A S T I N G
In the elegant setting of Xin Divine, you can indulge in traditional Chinese ingredients and cooking techniques that have been enhanced with a European touch. Which is why dishes may seem new yet familiar.
Case in point: the “Osmanthus Sphere” shown above in “before” and “after” shots. It is a perfect example of the progressive Chinese cuisine you can expect here.
To the eye, this dessert is both beautiful and novel but once I burst it and had a taste, I immediately thought of “cheng tng”, the popular Chinese dessert.
I liked that the level of sweetness in this creation of winter melon soup jelly, osmanthus flower, wolfberries and “pang da hai” was well-controlled. Served alongside it was a glass of a fizzy red date drink which I could choose to have on its own or to pour in with the jelly (I went with the former). A truly delightful end to tonight’s meal for sure.

yam mousse with molten pumpkin, yam ice cream and shallot pork crumble

The yam mousse need more time to thaw as it's still hard and icy, also the pumpkin in the center is still frozen.

(Part of the Set Lunch 3 Course Menu $28)