Xiao Ya Tou : Modern Tze Char Restaurant & Bar

Take a step into Xiao Ya Tou and go on a journey back to 1960s, with the nostalgic, old school interior of the restaurant, which provides a unique experience for diners. 

Xiao Ya Tou's New Dinner Menu

These are the dishes we had and I will be reviewing them 


Xiao Ya Tou's Dumplings

XYT Dumplings ($14) with minced pork, shredded ginger, black vinegar and chilli oil. 
Upon its arrival, I was struck by the beautiful presentation. Its skin was wrapped to resemble a freshly shucked oyster. Each dumpling was expertly wrapped; its skin was sufficiently thick but not too chewy. The fillings were also flavourful and generous, I could taste the sweetness in the pork and the richness of the broth. This dish appeals to me, as I am a fan of the tart sweetness characteristic of vinegar. 

Pork Knuckle Fritters 

I also had Pork Knuckle Fritters ($18) as a light snack. It's a combination of cucumber som tam, Sriracha kewpie mayo and fresh herbs. 
Unfortunately, I was unimpressed with this dish, as the pork flavour didn't quite come through. However, the Sriracha kewpie mayo saved the dish. The unexpected pairing of the kewpie mayo and Sriracha lifted the flavour of the pork fritters.

Drunken Flower Clams 

Another highlight of XYT is their Drunken Flower Clams ($23) paired with young ginger, garlic, sake, wolfberry and Shaoxing wine. 
The taste of the Shaoxing wine was robust and did not overpower the dish. I love how this addition gave extra depth to the entire dish. The clams were fresh and the portion was generous, making it an ideal choice for sharing.

Twice Cooked Angus Short Ribs 

The star of the show Twice Cooked Angus Short Ribs ($36), is XYT signature dish served with smashed cucumber drenched in sesame butter sauce, it's definitely a worthy pick. 
Upon biting into each succulent morsel, there was a complex burst of flavour when it hit my palate; the short ribs melted in my mouth and had a texture of a finely marbled steak. You won't want to miss this dish here. 

Lu Rou Fan

The Lu Rou Fan (Braised Wagyu Beef On Rice) priced at $13, is also a crowd favourite here. I enjoyed XYT take on the traditional Lu Dou Fan, as they substituted the pork with wagyu beef. Chef Lim also uses pickles, shredded seaweed, scallions and a poached egg. The unlikely pairing was surprisingly good as the flavours complement each other well. 





I was highly impressed with the services I experienced throughout my meal. The staffs were attentive and helpful they did not hesitate to provide suggestions according to my preferences. I enjoyed Xiao Ya Tou experimentation with traditional recipes. It was one of the more interesting restaurants I had been to recently, despite the slightly higher price paid. I will definitely head back here again for the Angus Short Ribs. 

Don't forget to make your reservation via Chope, as the restaurant tends to be packed on most days! 

Address

6 Duxton Hill

#01-01 

Singapore 089592

Opening Hours 

Mon-Thu : 10.30am-11pm

Fri: 10.30am-12am

Sat: 10am-12am

Sun: 10am-5pm

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