Love "frog"dishes since childhood days. Enjoyed Indonesia deep fried "stone frog"(石蛙), almost like spring chicken's drum stick. Xi Yan's bull frog in golden broth is a must try!
~ Moses Lim, food critic and local celebrity, Nov 2020
"Chef was clever to strike a balance using the chilis, the herbs and flavours for Sichuan Boiled Fish 水煮鱼 . The freshness & sweetness of the fresh grouper’s was not overwhelmed by the broth. Chef was very smart to use, cordycep flowers, lily bulb, black fungus n celery slices to give dish more characters. Unlike most of Sichuan boiled fish overwhelmed with chilli oil, we could drink all the broth. We love it."
~ Wilson Chia, July 2020