Retro gadgets and radios, old Hong Kong movie posters, old school Chinese ornaments, kerosene lamps, bead string blinds, garish bright colours, Chinese cutlery with florid designs, striking Chinese lanterns and Lion Dance mascots, I feel like I’m in the retro watering hole of nostalgia at Xiao Ya Tou. And add 80s English music to the mix. The atmosphere here is like no others. Every corner here is instagram worthy to capture that old school vibe of Singapore.
I love the food here for the wicked mix of the familiarity of Singapore taste and the modern spin on it. There is good juxtapose of textures in the dishes. The flavours are bold, unique and most important of all, good.
Service here is very good and sincere. One of the staff even take note of my solo dining limitations and suggest to me to order few dishes first and I can add on other stuff if I want and my tummy can hold more food. That is really thoughtful.
All in all, I totally enjoy dining here.
Lobster Kueh Pie Tee is the best ... and most luxurious Kueh Pie Tee I ever have. The pastry shell, uniquely made from deep-fried wanton skin, is incredibly crispy, which juxtaposes perfectly with the creamy goodness of the filling. This simple pastry shell elevates this dish of humble origins to a epicurean delight.
The mild briny sweetness of lobster, plus bits of concentrated essence of the sea from the diced prawns, topped with umami rich tobiko and ikura, tastes so good, complemented perfectly by the hearty flavour of the pastry shell. And this is an extra magic hidden at the bottom of the shells, which is the refreshing sweetness of the seasonal fruits, making the overall taste amazing. A must-try for foodies.
Crispy Otak Roll is such a delightful treat. The popian skin is super crispy and its texture goes so well with the savoury, spicy goodness of otak fish paste. Eating this makes me go, "Pairing popian skin with otak is splendid idea!" And I like that there are two ways to enjoy this: one is to eat it as it is to appreciate the marriage of popian skin and otak, another is to dip it in Tamarind Peanut Sauce for extra kick.
Cucumber and Scallop Yakult Crudo is a very refreshing dish, filled with light hint of umami of the fresh raw scallop, complemented by the crunchiness of the tasty sea grapes. The cucumber is best enjoyed by scooping up cubes of it along with the zesty green apple yakult peppered with mint citrus and oil lime.
Kueh Salat Ice-Cream is pure goodness. Coconut dessert is always my love, but this dessert takes things up a notch to make it even better. The Kueh Salat Ice-Cream features layers of flavours within it, just like the slightly savoury glutinous rice paired with the sweet nutty coconut. Blue pea tapioca pearls and Chinese beehive cookie introduce extra texture and nice subtle twist in the taste. Kaya, which is coconut jam, completes the taste.
I always like Blood Orange in my alcoholic drink, so Unrequited Love is my choice from the quirky book of drinks with cute drawings. Be sure to flip through it, just for the fun. My drink is zesty and refreshing. The manjong stirrer is an interesting addition to the cocktail.
Old school sweets for sweet ending.
It is quite an experience to dine due to the different and distinctive atmosphere and the unique take on Singaporean cuisine. This is definitely great for gatherings and family since the food will appeal to most local palates and pleasantly surprises foreign ones. Having dates is an option here too since it is sweet for lovebirds to experience something different together here.
Thoughts: Local Cuisine, with lots of Twists, is awesome!
6 Duxton Hill #01-01
Nearest MRT: Maxwell, Outram Park, Tanjong Pagar
