19 June - 02 July
Xi Yan cuisine created by Jacky Yu adheres to a philosophy that only the freshest of ingredients are used each day, as preparation is specific to the number of reserved guests. Our menu is delicately crafted by the chef daily and changes on a bi-weekly basis. No MSG and no lard is used in the preparation of our cuisines at Xi Yan.
For guests who may have dietary restrictions such as no pork, no beef, no shell fish, no duck etc, we would substitute with other dishes from our wide selection of cuisines. In some cases, where only one or few guests in a large group of diners require the restrictions we would then provide alternative individual dishes for those guests.
Winning the recent title for ‘Most Creative Menu’ by Wine and Dine Magazine for 2014 Top Restaurant in Singapore is testament to our commitment towards creative and quality food.
Note: Xi Yan is one of few restaurants that caters to non-gluten diners. For our non gluten menu, do request at least two days in advance before dining. Contact us for our non gluten menu.