Xin Cuisine Chinese Restaurant at Holiday Inn Singapore Atrium may not be the most modern of Cantonese establishments on the island, but their warm, affable hospitality and full-flavoured offerings are what converts new customers into loyal regulars. Their range of Pen Cai also remains one of the best I've tasted every year.
Go for the signature Xin's Traditional Pen Cai ($268 small, $368 large) by Executive Chef Eric Chan, where layer upon layer of exceptionally executed ingredients arrives swathed in a winning, rich and savoury gravy. Personal faves were the pork belly, lean but tender, and the glistening roast duck with an aromatic smokey flavour that fills the palate.
Xin's Gold Leaf Bamboo Clam & Salmon Yusheng (Photo: Holiday Inn Singapore Atrium)
Equally well-received are new creations Xin's Gold Leaf Bamboo Clam & Salmon Yusheng ($98 small, $148 large, available for dine-in only)—a delightful arrangement of 2 monkeys frolicking on a tree—that's been given a healthy update with less oil, though still suitably greased, and the Braised Vermicelli with Crab, Ginger & Onion (market price, dine-in only) blessed with the natural sweetness of the plump crustacean.
Braised Vermicelli with Crab, Ginger & Onion
Dim Sum Chef Cheung Kin Nam has also introduced some new handcrafted specialties specially for the festive period, such as the tasty Steamed Xiao Long Bao with Crab Meat, and the Deep-fried Mussels stuffed with Shrimp Paste.
Platter of Pan-fried Yam & Pumpkin Cake, Steamed Seafood Dumpling with Cordyceps, Steamed Xiao Long Bao with Crab Meat, and Deep-fried Mussels stuffed with Shrimp Paste
Vegetarian Roll with Bamboo Pith & Spinach Sauce
Double-boiled Snow Pear with Osmanthus and Xin's Traditional Nian Gao
Address: Level 4, Holiday Inn Singapore Atrium, 317 Outram Road, Singapore 169075 Tel: +65 6731 7173 Operating hours: Monday-Friday 12pm-3pm, 6.30pm-11pm, Saturday-Sunday 11.30am-3pm, 6.30pm-11pm