💌 𝗫𝗶 𝗬𝗮𝗻 𝟮𝟬𝘁𝗵 𝗔𝗻𝗻𝗶𝘃𝗲𝗿𝘀𝗮𝗿𝘆 - 𝗭𝗶𝗻𝗴 𝗯𝘆 𝗫𝗶 𝗬𝗮𝗻
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Since opening its first private dining space at Craig Road in 2005, Xi Yan has grown into casual dining concepts at Shaw Centre and Zing by Xi Yan at PLQ.
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To mark its 20th anniversary, Chef Jacky Yu, the founder and creative force behind Xi Yan, joined from Hong Kong to present a special 8-course celebratory menu, featuring signature creations that trace the brand’s culinary journey through the years.
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The Trio Platter Delight begins with three Xi Yan classics.
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Tomatoes in Wasabi Sesame Sauce features Japanese Momotaro tomatoes with wasabi-goma dressing, a signature since their Hong Kong days.
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The Hakka Yam Abacus is a comforting family recipe passed down by Chef Jacky’s mother.
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The Honey Baked Pork Collar with Thai Dressing served with Xi Yan’s signature Thai-style dressing.
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For the mains, the Black Truffle Roast Chicken presents roasted, shredded chicken with fragrant truffle-minced meat sauce, first created in 2018.
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The Hong Shao Rou with Mini Abalone pairs slow-braised pork belly with baby abalone in a rich, caramelized sauce, introduced in 2008.
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The Spicy Basil Wine Clams with Korean Glass Noodles combines three Chinese wines with basil and seafood, creating a broth that is aromatic and layered with depth, first launched in 2021 at Maxwell.
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The Steamed Seabass with Pickled Chillies and Black Bean on Rice Noodles, featuring silky kway teow topped with tender fish and fermented black beans.
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The XO Fried Rice shines with Xi Yan’s homemade XO sauce, seafood notes, and a gentle hint of chili, first created in Hong Kong in 2000 and brought to Singapore in 2015.
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The Beijing Cauliflower with Gingko and Pork Belly offers a homestyle touch, inspired by a Hunan classic with added gingko for texture, first introduced at Maxwell in 2021.
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To conclude, the Signature Tang Yuan in Ginger Soup, served in ginger broth. This dessert has been a beloved staple since Xi Yan’s beginnings in Hong Kong in 2000.
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Beyond the beautifully crafted 8-course menu, dining at Zing by Xi Yan offers a unique glimpse into the evolution of contemporary Chinese cuisine. What really stood out to me was how Chef Jacky Yu masterfully blends tradition with modern tastes—each dish tells a story. For instance, the Hakka Yam Abacus is a comforting family recipe that gives you a sense of home, while the innovative Spicy Basil Wine Clams bring bold flavors reminiscent of coastal China enriched with delicate Korean glass noodles. I also appreciated the use of pickled chillies and fermented black beans in the Steamed Seabass dish, showcasing deep, layered tastes that highlight regional influences. If you’re curious about the signature XO Fried Rice, it’s worth noting that the homemade XO sauce has been a star since 2000—offering a perfect balance of seafood umami with a subtle chili kick that truly elevates this classic dish. Visiting Zing by Xi Yan at PLQ lets you experience not just great food but also the ambiance of a refined yet casual dining space reflecting two decades of culinary passion. For those unfamiliar with Xi Yan's origins, this celebration provides an excellent introduction to the brand’s legacy, with each course thoughtfully representing milestones of their journey. Whether you’re a first-timer or a long-time fan, the 20th anniversary menu is a perfect occasion to savor the evolution of flavors, supported by stories that add personal warmth to every bite. Don’t miss trying the Signature Tang Yuan in Ginger Soup—it’s a delightful sweet finish that connects you directly to Xi Yan’s Hong Kong heritage.
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