With the appointment of two new chefs, Yanxi Dim Sum & Hotpot Restaurant is looking to elevate their dining experience, with a focus on exquisite dim sum and flavourful soup broth for their hotpot.
Former Executive Chef of Mott 32 at Marina Bay Sands, Chef Chan Wai Keung will helm the kitchens of Royal Cuisine Group as its Group Executive Chef, while Chef Ben Yapp is appointed as Head Chef for the Group. Chef Ben was formerly the Dim Sum Chef at The Fullerton Hotels & Resorts Singapore.
The restaurant sits in a stand-alone building and has an interesting location on a little hill overlooking Pearl’s Hill City Park in the Chinatown area.
We were invited for a media tasting and sampled the following dishes:
To be honest, I was not expecting something so exquisite, thinking that Yanxi was more of a hotpot-type restaurant like Haidilao.
The dishes were all plated and presented beautifully, at the standard you would expect of five-star hotels, but at wallet-friendly prices. The flavours are great too.
I particularly enjoyed the smokiness of their General Tso’s Chicken and their mapo tofu wrapped in a crispy beancurd skin. The latter sounds like a strange combination, but the spicy, silky tofu goes really well with the crispy exterior.
The milk chocolate charcoal egg tarts were a delightful surprise too. These are creamy and melty with a crispy exterior and are recommended to be consumed hot immediately when served for the best enjoyment.
We did not try their hotpot, but from the menu, there is a wide selection of soup bases available, ranging from mala soup to pickled cabbage soup and their signature Buddha Jumps Over The Wall.
Address: 175A Chin Swee Road, Singapore 169879
Email: [email protected]
Phone: 8858 9711