Dinner @Xiyan Part I

Finally~I can upload the pics....was at the point of giving up this post.

The much-anticipated dinner for my mum's birthday finally came and both my mum and dad kana-ed food poisoning the night before. (-_-")
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Reserved a table for 6 (My mum & dad, bro and his gf, karen and me)
I took karen's car while the rest took my dad's. So.....we were discussing on which exit to take at CTE when Karen passed me the street directory and asked me to check which exit is nearer. So i took the street directory and took a long long look at it before saying "Where's CTE?"....hahaha....almost got booted out by Karen. She said already reaching end of CTE and I'm still staring at the directory..hahaha~

Got to the venue without losing our way~

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XIYAN
Date: 22nd July 2006
Venue: Craig Road


Firm & succulent meat with a choice of mint sauce or belacan+chilli sauce.
I prefered the mint sauce as it tasted more refreshing.


This is the dish I liked MOST!!!!!!!!!!
Wonderfully pan-seared foie gras....crispy on the outside and the inside melts in your mouth.
Combined with the somen....the taste is heavenly when the foie gras melts and mixed with the somen in my mouth. SOLID!!!!


Don't be fooled by the look of the two innocent tomatoes....
Its really sweet and taste nice with the sesame sauce.
Refreshing~


Surprised at the combination of "Nan Ru" with oyster and then fried it.
Nice oyster with a hint of "Nan Ru" aftertaste.
Not a bad idea......maybe can try at home~


This is my bro's fave dish. Coz the sauce can go very well with white rice. Too bad they dun serve.
The Tofu was thinly cut and smooth.
The prawns were fresh and combined with the tasty sauce made of crab roe......*drooling*
P.S. the server said that the crab roe cost a hundred plus for a small cup.


My mum's fave dish.
Seldom can we find this pig cheek in Singapore, unless you go to Crystal jade or more high-end canto resturant. As a pig only have two cheeks which aren't big.

The pig cheek was coated with rose wine while roasting it and the meat was tender.
The fagrance from the lemongrass goes well with the pig cheek.
Taking it with the lime cube removed the greasy feeling from the meat.