Xiao Xuan Feng
-
I can't wait to recommend this chinese restaurant to all of you!
Juz come back from dinner at Xiao Xuan Feng @ Tiong Bahru Plaza #01-15 (along the stretch at KFC, facing the road).
*rub rub tummy* very satisfying!
The restaurant has a nice ambience, when the antique clock strike 8, it cried 8 times also. There are 3 bird cages, one old aircon/radio on the wall.. and very oriental wooden tables and chairs..
I never had a good impression of Chinese (those from China lah).
But the Chinese at this restaurant are really very polite and attentive! They cleared our plates, refilled our cups from our teapot, and when they saw me having problem cutting the Ramien, they even took a pair of scissors and cut for us! Service was excellent!
Come to the main point.
The food was great.. especially the breaded Durian Puffs.. omgggggggg you will definitely ask for more.. see the durian oozing out when u bite the puff.. the crisp, the fragrance.. heavenly!
We also ordered..
1. Fried Beancurd Roll (very crispy!)
2. Golden Crispy Chicken (crispy, with a different kind of taste.. dip with the sauce.. and it's really yummy)
3. Fried Ribs Ramien (very big bowl.. one person cannot finish.. nice and big ribs, nice and tangy ramien)
4. Sichuan Soup (I dun really like sour soup.. so I din finish it.. but the soup is thick, and really sour and a bit spicy)
2 persons ate up to $40++. I even da bao 6 durian puffs home for my family.
They sell a variety of fried rice, ramien, side dishes, a bit of dim sum and desserts. I'll bring my family there next time. Do give it a try. -
Are they opened throughout the day? What region of China do they come from?
-
Tried it just now when I passed by Tiong Bahru. Had the crispy chicken, broccoli with prawns, signature breaded durian and the egg with shredded scallops. Overall taste wise was not too bad, but everything was extremely oily. Felt very sick after eating. The sauce for the crispy chicken was merely a blander version of the prawn paste used in rojak. The breaded durian was quite good though, but the filling could be thicker. Portions are also quite small. Won't be back soon, unless its for the breaded durian. Service is quite good though.
-
hougang mall also have.
-
not sure leh.. never check with them..Originally posted by ieat:Are they opened throughout the day? What region of China do they come from?
i guess it's shanghai ba..
can't find their website also..
maybe u would like to give them a call?
63770220 -
well i dun find the food oily la.. perhaps bcos they are all fried, so u think oily..Originally posted by DummiesInc:Tried it just now when I passed by Tiong Bahru. Had the crispy chicken, broccoli with prawns, signature breaded durian and the egg with shredded scallops. Overall taste wise was not too bad, but everything was extremely oily. Felt very sick after eating. The sauce for the crispy chicken was merely a blander version of the prawn paste used in rojak. The breaded durian was quite good though, but the filling could be thicker. Portions are also quite small. Won't be back soon, unless its for the breaded durian. Service is quite good though.
the sace for the crispy chicken is not prawn paste.. different leh..
if u really want to link it to one kind of sauce.. then i will say it's like the chee cheong fun sauce.. portion small? both of us really got too full to eat anymore.. i do agree that the serving is not very big.. it's just nice for me and my fren.
the filling in the breaded durian puff can be thicker.. and if it's fleshy then lagi better.. but wat's so special about it, to me, is that i dun think Chinese eat durian... and probably this is a dish specially catered to Singaporeans' taste. The skin is not normal flour.. it's made of glutinuous rice. -
I honestly would like to think that the food isn't oily, but it was so bad that I took a photo of it. Even the egg white with scallops, which is steamed, had a layer of oil at the bottom. The sauce for the crispy chicken tasted like prawn paste to me because it was reeking of Hare Bi. Maybe I'm mistaken. My gf and I polished all the above dishes and still had to go MacDonalds for food. Maybe we are just big eatersOriginally posted by browniebaobao:well i dun find the food oily la.. perhaps bcos they are all fried, so u think oily..
the sace for the crispy chicken is not prawn paste.. different leh..
if u really want to link it to one kind of sauce.. then i will say it's like the chee cheong fun sauce.. portion small? both of us really got too full to eat anymore.. i do agree that the serving is not very big.. it's just nice for me and my fren.
the filling in the breaded durian puff can be thicker.. and if it's fleshy then lagi better.. but wat's so special about it, to me, is that i dun think Chinese eat durian... and probably this is a dish specially catered to Singaporeans' taste. The skin is not normal flour.. it's made of glutinuous rice.
ps: Their vegetables and prawns aren't really fresh. Some of the broccoli had black bits in them and the prawns looked really pale.
Anyway to each his/her own. This is my take on the place. I'll post up the pics when I've time.
Edit: Just a quick question. Are you sure the skin is made from glutinous rice? It seemed to be made more from starch. Actually it kinda reminded me of the round sesame coated balls with red bean in them.
-
we din order veggies.Originally posted by DummiesInc:I honestly would like to think that the food isn't oily, but it was so bad that I took a photo of it. Even the egg white with scallops, which is steamed, had a layer of oil at the bottom. The sauce for the crispy chicken tasted like prawn paste to me because it was reeking of Hare Bi. Maybe I'm mistaken. My gf and I polished all the above dishes and still had to go MacDonalds for food. Maybe we are just big eaters
ps: Their vegetables and prawns aren't really fresh. Some of the broccoli had black bits in them and the prawns looked really pale.
Anyway to each his/her own. This is my take on the place. I'll post up the pics when I've time.
sounds nice leh.. maybe someday when i feel like cooking i will try out this dish..
Hare bi? I can't really tell what's the ingredients from the taste.. it juz tasted a bit different. Maybe if ieat goes there, he might want to do a write up about it?
Macdonalds? That's the last place that I would ever want to go... -
The egg white with shredded scallops isn't difficult to make. Its just time consuming. You have to sieve out all the egg yolk first. Prima makes top notch egg white with scallops and crab roe
-
i tot u meant shredded egg with scallops..Originally posted by DummiesInc:The egg white with shredded scallops isn't difficult to make. Its just time consuming. You have to sieve out all the egg yolk first. Prima makes top notch egg white with scallops and crab roe
or do u mean the steamed egg white with scallops.. like steamed egg like that de?
i love roe~ -
Ya its like steamed egg those kind. Very nice!Originally posted by browniebaobao:i tot u meant shredded egg with scallops..
or do u mean the steamed egg white with scallops.. like steamed egg like that de?
i love roe~ -
My pictures for the dinner are up! Click here
-
Wah u are really critical leh.Originally posted by DummiesInc:My pictures for the dinner are up! Click here
But hey, nice pictures!
I din notice the wieghing scale.
btw, that egg white scallop looks like salad with egg yolk.. -
Wonder how much the restaurant paid you..........
Was it a buffet you tried or a la carte?
Can organise an outing there mah. NUS finishing exams soon and we forumites forever hungry for good food one........... -
there's no buffet la.. it's ala carte..Originally posted by :Wonder how much the restaurant paid you..........
Was it a buffet you tried or a la carte?
Can organise an outing there mah. NUS finishing exams soon and we forumites forever hungry for good food one...........
no, they din bribe me..
partly bcos im really impressed by their service and i find their food nice, so i recommended it.
I do agree that $40+ for 2 pax can eat more and maybe better food out there, but i think no harm giving it a try lor. Anyway, me and my fren were very satisfied. -
pass by before
how come no 1 try the xiao long bao? i thought like quite famous 1
got time than go there try -
im not a xiao long bao go-er..Originally posted by BufPuf:pass by before
how come no 1 try the xiao long bao? i thought like quite famous 1
got time than go there try
actually today wana try xiao long bao at Zi Yean but my family asked me not to order too much.. -
I wonder why pple like the xiao long pao because I always get my tongue burnt when the piping hot soup pours out when I bite it............. still prefer the traditional hat kau + siew mai leh!
-
Yummy...
-
The weighing scale was at the counter where the chefs were making the XLB. Actually ya, the egg white scallop looks like coleslaw.. looks rather confusingOriginally posted by browniebaobao:Wah u are really critical leh.
But hey, nice pictures!
I din notice the wieghing scale.
btw, that egg white scallop looks like salad with egg yolk..
ps: thanks for the compliment
-
quote:
--------------------------------------------------------------------------------
Originally posted by DummiesInc:
My pictures for the dinner are up! Click here
--------------------------------------------------------------------------------Originally posted by browniebaobao:
I agree too....neat details provided!
[b]
[color=indigo]Wah u are really critical leh.
But hey, nice pictures!...
-
Thank you for your kind wordsOriginally posted by Troy437:quote:
--------------------------------------------------------------------------------
Originally posted by DummiesInc:
My pictures for the dinner are up! Click here
--------------------------------------------------------------------------------
I agree too....neat details provided! -
eaten the ramen there before...taste good..but after that..can feel the effect of the MSG coming and got seriously thristy.. and yes the food is also abit on the oily side..
-
i always walk pass it from school... but never try it before... will try it after exams perhaps
-
oh, i din walk there.. i only stayed at my table.. and i was not wearing my specs, so could not see too far.Originally posted by DummiesInc:The weighing scale was at the counter where the chefs were making the XLB. Actually ya, the egg white scallop looks like coleslaw.. looks rather confusing
ps: thanks for the compliment