Last year, I shared about my visit to Yanxi when it only served hotpot. They’ve since rebranded and added dim sum and starters to their menu. Now known as Yanxi Dim Sum & Hotpot, the restaurant has even brought in Chef Chan Wai Keung, former executive chef at Mott 32, and Chef Ben Yapp, former dim sum chef at The Fullerton Hotels & Resorts Singapore.

The menu is more daring and the two chefs have worked together to create tantalising starters and dimsum that would certainly elevate any diner’s hotpot experience! These are some of the new items we tried at a recent media tasting:

~Artisanal Truffle Mushroom Fortune Bag
~Dim Sum Platter (3 Types)
~Hokkaido Jellyfish Salad in Aged Balsamic Vinegar
~Netted Prawn & Tobiko, Spinach Infused Rice Roll
~General Tso’s Chicken
~Cold Poached Chicken in Handcrafted Chuan Xiang Sauce
~Mapo Tofu in Crispy Beancurd Skin Roll
~Jackfruit Sago w/ Caramelised Banana Fritters
~3.6 Hokkaido Milk Charcoal Egg Tart

The dishes were exquisitely plated and they tasted as good as they looked too! Some of my personal favourites are the General Tso’s Chicken (A definite must order! It’s sweet, crispy and smokey!), Netted Prawn & Tobiko, Spinach Infused Rice Roll (Their version of zha liang, but fancier, and I really like it!), Mapo Tofu in Crispy Beancurd Skin Roll (Bursting with numbing flavours from the mapo tofu the moment you bite into it! Shiok!) and the Jackfruit Sago w/ Caramelised Banana Fritters (Unique and yummy dessert, with the uncommonly seen jackfruit sago, as well as ‘znged up’ goreng pisang).

While the location isn’t the most accessible, I’d recommend you guys to come here and enjoy their food, as it is definitely worth the trip for the quality!