新粤 Xin Yue Modern Chinese Restaurant is a new restaurant in UE Square, so it has a River Valley Road address although it is along Mohamed Sultan Road. Helmed by Chef Fung Chi Keung, 新粤 Xin Yue aims to present a fresh new take on Cantonese cuisine although it has a past connection with a familiar Singapore restaurant chain. Their signature Fried Carrot Cake with XO Sauce looked and tasted remarkably similar to that served in Taste Paradise. The link is that Chef Fung Chi Keung was formerly the Group Executive Chef of the Paradise Restaurants Group.
新粤 Xin Yue (which means New Cantonese) offers dim sums, roasting fares as well classic and creative interpretations of Cantonese dishes. We went there for lunch during the Chinese New Year period while the dim sum menu was suspended. They had a special Yu Sheng Menu instead. We opted to order from their normal menu. The food images in the menu were alluringly beautiful. Compliments to the photographer (and the Photoshop editor).
We started with an assortment of appetizers. As mentioned above, the Fried Carrot Cake with XO Sauce ($7.80) was as we remembered it when we first tried the carrot cake in Taste Paradise in Chinatown many years back. It was really delicious and enjoyable then and so it was at Xin Yue. Next we had Chilled Foie Gras with Mango ($13). It was an interesting dish. The Chilled Foie Gras had a texture similar to butter shortly after coming out of the refrigerator. The mango provided a slightly sweet and tart counterbalance to the rich and smooth taste of the foie gras.
We also ordered two of the Chef’s Signature Platters – the French Duck’s Leg and Lobster Salad ($18) and the Pan-fried Suckling Pig with Shrimp Paste ($18). Both were excellent. The food presentation was nice but nowhere close to the beautiful images in the menu. However, the food tasted better than it looked. The mango salad that came with both platters was nice and refreshing. The duck was well marinated and roasted. It was slightly sweet and very tasty. The Pan-fried Suckling Pig was crisp and light and simply delicious. It was easily the star of the lunch.
We also had a Stir-fried Crispy Foie Gras with Bamboo Shoots ($28) and 2 orders of noodles – the Wok-fried Homemade Mashed Fish Meat Noodle ($10) and the Angel’s Hair with Black Truffle Oil ($12).
The Foie Gras and Bamboo Shoots were lightly seasoned with salt and fried to a nice golden brown. It was a delightful treat for the foie gras lovers. The Wok-fried Homemade Noodles were quite forgettable. On the other hand, we found the Angel’s Hair with Black Truffle Oil to be flavourful and delicious. The pasta was nicely done to give a firm bite and the taste of the truffle oil was clearly discernible but not overpowering.
The service was friendly and efficient. The restaurant is pleasantly decorated and it can be a suitable venue for a business lunch, a family dinner or a casual meal. On the whole we think Xin Yue Modern Chinese Restaurant is a fairly good modern Cantonese restaurant but not quite in the ranks of the truly exquisite Chinese restaurants. Some of the food items we tried there, the suckling pig in particular, were really good. We like to go back there, at the very least, to try their dim sum when it is available again.
新粤 Xin Yue Modern Chinese Restaurant
207 River Valley Road #01-51/54
Tel : +65 62358854