To mark its 6th year of being a venue for joyful dining, Xi Yan Singapore is flying Hong Kong-based founder and chef Jacky Yu in to introduce new dishes and his new cookbook titled Pickles, Preserves and Wine.
Xi Yan: artfully, tastefully done up
The anniversary theme, “6th Year of Joyful Dining”, is in keeping with the restaurant’s name, Xi Yan – “joyful banquet” in Mandarin.
A line-up of events has been planned in celebration of this joyous occasion. Don’t miss!
Dining with Jacky at Xi Yan
30 Sep (Fri) – 3 Oct (Mon)
Come to Xi Yan and let Jacky Yu and his team of chefs whip up new creations that will be featured on the menu.
Some of these dishes include:
Appetisers – Pan Fried King Scallop Topped with Truffle Slices, Pan Fried King Baked Crab with Pepper and Sea Salt, Crispy Taro Paste with Diced Abalone, Steamed Crab Meat in Egg White Pancake Parcel with Pumpkin Sauce, Pan Fried King Scallop Topped with Termite Mushroom, Crispy Shredded Eel in Black Vinegar and Mustard Sauce, Tossed Cordyceps Flowers in Spring Onion Oil
Pan Fried King Scallop Topped with Truffle Slices
Mains – Roasted Chicken with Truffle, Braised Pork Belly, Steamed Prawn Balls with Egg White in Huadiao Wine, Fresh Mushrooms in Beancurd Thick Soup, Stir Fried Kale with Ginger, Deep Fried Mandarin Fish in Sweet and Sour Sauce
Deep Fried Mandarin Fish in Sweet and Sour Sauce
Dessert – Steamed Custard with Bird’s Nest in Coconut
Combinations of these dishes will be arranged into 3 different chef menus available for lunch and dinner during the special dining event promotional period.
Dinner menus $88++ per pax – $128++ per pax
Lunch menus $68++ per pax – $88++ per paxClick here for Dining with Jacky schedule and menus.
About Pickles, Preserves, Wine by Jacky Yu
Jacky Yu shares the joy of pickling and winemaking in his latest book Pickles, Preserves and Wine, a compilation of 79 refreshing relishes.
Pickles • Preserves • Wine
The contents of the book are presented over four seasons – spring, summer, autumn and winter – and readers are introduced to the fruits, vegetables and roots that thrive in the various seasons.
Jacky shows how each of the fruits, vegetables and roots is used to create different pickles, preserves (e.g., jams), wines (e.g., fruit wines and vinegars) and also how to apply these to the preparation of appetisers, main courses, desserts and beverages.
Pickled Cherry Tomatoes in Apple Vinegar
You might recognise some of these pickles, preserves and wines if you’ve dined at Xi Yan. They have been applied to the restaurant’s signature Kumquat Honey Juice Drink, Tangerine Peel Beef, Drunken Chicken in Sour Plums and the Xi Yan XO sauce. Otherwise, there are also the well-known preserves such as Nyonya Acar and Pickled Green Chilli.
Pickles, Preserves, Wine is written in Chinese with English and Japanese appendices that explain each recipe.
All proceeds from the sale of the book goes to charity so drop by Xi Yan, meet Jacky, savour some good food, and pick up a copy of Pickles, Preserves, Wine!
More about Jacky Yu http://www.xiyan.com.sg/sg/accolades.html
Xi Yan is located at 38A Craig Road, Singapore 089676
T (65) 6220 3546
Silver Lining Says 
Posted on September 22, 2011
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