Restaurant Review

Xi Yan @ Maxwell: Old favourites, new winners

Left: Crab Stir Fried With Bee Hoon In Thai Style With Whole Crab And Shredded Crab Meat. Right: Seafood Pot With Korean Bamboo Leaf Wine, Diao Grass, Papaya & Dill.
Left: Crab Stir Fried With Bee Hoon In Thai Style With Whole Crab And Shredded Crab Meat.PHOTO: XI YAN, WONG AH YOKE
Seafood Pot With Korean Bamboo Leaf Wine, Diao Grass, Papaya & Dill.
Seafood Pot With Korean Bamboo Leaf Wine, Diao Grass, Papaya & Dill. PHOTO: XI YAN, WONG AH YOKE
Left: Crab Stir Fried With Bee Hoon In Thai Style With Whole Crab And Shredded Crab Meat. Right: Seafood Pot With Korean Bamboo Leaf Wine, Diao Grass, Papaya & Dill.
XI YAN @ MAXWELL

Xi Yan reopens in Maxwell Road and now has an a la carte menu on top of the sets

When Xi Yan opened in Singapore 14 years ago as an offshoot of a private-dining restaurant in Hong Kong, it had one of the most creative Chinese menus in town.

Hong Kong-based celebrity chef Jackie Yu came up with dishes which he called Asian fusion because they incorporated influences from all over Asia.

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A version of this article appeared in the print edition of The Sunday Times on August 18, 2019, with the headline 'Old favourites, new winners'. Print Edition | Subscribe