Xiu Fine Cantonese Dining: An Instant Family Favorite

It took a while for me to warm up to Xiu and try it out, mainly because I was too attached to the pioneer Lugang Café restaurant that it replaced. Yes, even if Lugang Café has since expanded to numerous branches, I’ve always favored dropping by its lavish Greenhills branch. At that time, I subscribed to idea that if ain’t broke, why change it? So as a form of an immature protest, I refused to visit Xiu.

CRISPY PORK BELLY BBQ COMBINATION (P1380)

I’ve always had the notion that its food came at unreasonably high price points – but I was surprised to see that if you skip the market price items, most of their food items came in large servings (meant for 6 pax) which justify the price points.

HAKAW (P198)

Xiu is primarily known for its Char Siu, but personally, it’s the Crispy Pork Belly which deserves more praise and attention for me. Each cube boasts of a perfect skin to meat to fat ratio; thin crisp skin and well-seasoned meat – definitely, setting the standard for all Crispy Pork Belly dishes out there. However, if you want a little bit of everything, opting for the Crispy Pork Belly BBQ Combination won’t be a bad choice for your starter.

FRIED PRAWN DUMPLING

Xiu has a separate menu for their dimsum so don’t forget to ask for it! We stuck to the classics: Hakaw and Fried Prawn Dumplings and both were executed perfectly.

SOY SAUCE CHICKEN IN POT (P580/P1080 – Local Chicken)

One of the most fragrant dishes I was ever served with in my life would be their Soy Sauce Chicken in Pot. I wasn’t excited when my dad placed an order for this dish as it didn’t sound like something that appealed to me – but boy was I wrong. It’s impossible to stop your stomach from growling once its aroma wafts through – and yes, it tastes as delicious as it smells. Atop a bowl of piping hot rice and it’s heaven! We were actually super stuffed already when this was served – so we wolfed through majority of this dish at home (yes, it’s still perfect even after being reheated)! They do offer an elevated version of this dish by using chicken imported from HK – price tag jumps to P1900 and P3800 respectively.

FRIED SQUID WITH CHILI AND SALT (P580)

Its Fried Squid with Chili and Salt is also a must-try – which boasts of tender squid meat which came perfectly fried. Best to pair this with a bowl of plain rice – I’m perfectly happy scooping out all of its chili and garlic bits!

EFU NOODLES WITH MUSHROOM AND TRUFFLE (P580)

Another family favorite would be their Efu Noodles with Mushroom and Truffle – a subtle-tasting; yet fragrant dish that pairs well with its other dishes. If eating on its own though, best to pair it with some chili sauce to lend some saltiness to this noodle dish.

FRIED RICE WITH DICED CHICKEN IN ABALONE SAUCE (P580)

The Fried Rice with Diced Chicken in Abalone Sauce makes for a flavorful addition to the meal – but honestly, I find it unnecessary if you’d be pairing it with its equally flavorful viands. You’d be able to appreciate this dish in its lonesome; and you’d be able to appreciate its other viands more with plain rice – so yes, even if this was delicious; best to skip it instead.

BRAISED SPINACH BEAN CURD IN ABALONE SAUCE (P780)

Xiu’s Braised Spinach Bean Curd in Abalone Sauce would easily be my favorite (and my sister’s) favorite dish from the restaurant – the photo does not give it justice!!! Tofu cubes with textures that strike the perfect balance of firmness and silkiness are cooked in an immensely flavorful abalone sauce that feels like a warm hug in each bite. An assortment of fresh mushrooms serves as a delightful addition to the dish. I can eat this all day, every day!

Xiu Fine Cantonese Dining

Date of Visit: May 28, 2023 with Wilson Chua, Lily Chua, Jared Chua and Jem Chua