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Zui Yu Xuan @ Far East Square

~Invited Session~
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Jumbo Group welcomes a new member in their stable of offerings - meet Zui Yu Xuan, specializing in Teochew classics. Replacing another chinese restaurant, Zui Yu Xuan takes over the same spot with the same ambiance and feels about the place. Specially curated art pieces adorn the walls and we head up to recce the private dining rooms. I was shown one that has a corner for tea ceremony too!

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Private rooms like these are available for hiring and even has a corner for tea ceremony too! Their rooms are equipped with a KTV system so be prepared to sing your lungs out.


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Prior to our dinner, we had a peek into how tea is prepared. Chado, is definitely far more complex than I remember it to be.

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The beauty of tea brewing is, it teaches a whole universe of patience, from simmering to washing away the first pour to finally sipping it.


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Cold Crab ($12 per 100g)

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Steamed and chilled, that simple? But no, this was excellent - meaty, packed with roe and so much flavour, I wonder what led to the discovery of this dish. The sauces that came with it were absolutely unnecessary, the crabs tasted so good on their own.


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Deep Fried 'Ngoh Hiang' ($13)
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Deep Fried Home-made 'Puning' Beancurd ($12)
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Deep Fried Prawn Balls ($22)

Deep Fried appetizers is always a welcome, I mean how bad can deep fried anything be? Each morsel was delectable and not entirely same same in terms of flavour profile. The prawn balls and ngoh hiang were predictable but the beancurd had a fermented texture to it, delicious!


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Braised Duck with Beancurd ($18)

Surprise-surprise, these crispy skinned braised beancurd turned out to be as satisfying as the tender braised duck.
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Geoduck Clam blanched in Superior Broth ($16.80 per 100g)
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First we get tempted by geoduck sashimi sliced so finely before enoki mushrooms are first blanched in the superior broth made from simmering large pork bones for hours. The geoduck sashimi is next.

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Flavours are so rich in the milky broth, perfect rainy day antidote and dare I say, this would trump the cantonese double boiled soups. Just this one.
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Seconds please?

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Crispy Fried Sea Cucumber and Shiitake  Mushroom with Abalone Sauce ($24)

My first time eating fried sea cucumber and this had a really interesting and addictive texture. Crispy, chewy and gelatinous all at once. Loaded on collagen, this is one dish that should be served during CNY instead of the overcooked and jelly like mass that we are usually served.


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Australian Lobster Wok Baked with Fermented Bean and Garlic Teochew Style ($23.80 per 100g)

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Teochew 'Puning' Fermented Bean Chicken ($22, Half)

Fall off the bone stewed chicken, this is one of the more homely dishes in their repertoire that would go great with rice.


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Teochew Oyster Omelette "Gooey Style" ($13)


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There was so many kinds of oyster omelettes around and their version is possibly the best there is, crispy edged with just the right amount of goo in the starch and the plump oysters that makes this both a must order!


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Pomfret and Rice Boiled and Teochew Style with Dried Shrimp and Crispy Rice ($108)

Rainy day food made perfect with sliced fish porridge and the dried shrimp topping. The toppings gave it added crunch and of course flavour. I'm not a fan of gooey congees and teochew porridge is possibly the only soupy rice dish that I actually adore, Zui Yu Xuan's version ranks tops.


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Wok Fried 'Kuay Teow' with Diced 'Kai Lan' and Preserved Radish ($18)


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Preserved radish kuay teow is my huge weakness and whilst the oil levels can be better controlled, I thought the wok hei made this a winner even without meat. So tasty, I wish this were served earlier!


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Teochew 'Tau Suan' with Gingko Nuts ($5.20)

What makes this teochew version different from our local hawker types? This comes with aged orange peel that gives this the added citrusy punch.


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Yam Paste with Pumpkin and Gingko Nuts ($5.20)

Shallot oil made this really smooth, velvety smooth if I may add. I love how they do not scrimp on ingredients, I get a decent portion of yam, pumpkin and gingko nuts!

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Teochew Glutinous Rice Balls ($5)

White fungus, gingko nuts and black sesame ah ballings make up this teochew version - though really not too different from a regular rice ball dessert.

I definitely overate and the thoughtful people at Zui Yu Xuan prepared a parting tea ceremony for us to wash down the grease.

Zui Yu Xuan
130/131 Amoy Street, Far East Square

A foodie born to eat, shop and travel. Forced to work.

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