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Signature Dishes
This Shanghainese restaurant is located at the Oasis Boulevard and it may be a little tricky place to find. It's hidden in a narrow corridor tunneling outside the mall opposite of Celcom Blue Cube.Winter Melon with Chilli Flakes (麻辣白玉果) RM 8.00 for 10 pieces.We started off with an appetizer, it's called the Winter Melon with Chilli Flakes. At first I thought this dish will be quite spicy with the amount of chili flakes on top of the winter melon pieces but it's actually quite mild and flavorful which went pretty well with the sweet, refreshing and crunchy winter melon. Definitely a good appetizer to order.Xia Signature Noodles with Braised Meat Ball (豬骨湯獅子頭夏面) RM22.00/bowlAfter the appetizer, we get to try their signatures noodles which is called the Xia Signature Noodles with the Braised Meat Ball. The soup based is cooled with pork bones that gives a very sweet taste into the soup from the bones, which I like the most. The noodles is made by themselves and the braised meat ball was quite tasty and juicy. So for those who really like pork bone soup and pork meatball, this is what you must order.Stewed Noodles wih Minced Pork and Eggplant with "Teo Chew” Sauce (潮醬肉碎茄子燜夏面) RM16.00This next dish is also noodle, it's the Stewed Noodles wih Minced Pork and Eggplant with Teo Chew Sauce. The broth of the noodle is cooked with tomato sauce and adding with the Chew Zhou chilly sauce. With the minced pork and diced eggplant topped on the noodle, it goes pretty well together.Crispy Beancurd Skin (虎皮素鵝 ) RM 12.00 for 8 pieces.This Crispy Beancurd Skin is consisting of needle mushrooms, king oyster mushroom and shiitake mushroom stir fried with rice wine, soy sauce and sugar is being stuffed into the beancurd skin. It comes with soya sauce and ginger as dipping. I like what's inside the beancurd skin but would rather prefer if the skin is crispier.Deep Fried Spare Ribs with Red Wine Sauce (紅酒骨) RM16.00I find this dish - the Deep Fried Spare Ribs with Red Wine Sauce, quite unique. The spare ribs has been marinated and it is then being stir fried together with red wine and lime. The smell from the red wine sauce was quite strong that made me curious to try it out. The spare ribs are quite soft and the fat part actually melts in my mouth together with the sweet and sourness from the sauce.Deep Fried Chicken Cubes with Honey and Ginger (蜜汁姜芽雞) RM26.00After that, we had this Deep Fried Chicken Cubes with Honey and Ginger. This dish is no stranger to those who like Chinese cuisine. The chicken meat was quite tender with the sweetness from the honey and the slight bitterness from the ginger.Crispy Bloated Fish : RM 18.00Dory fish is used for this Crispy Bloated Fish dish. The fish is marinated and then stir fried till it's crispy and topped with dark sauce.Yin Yong Gai Lan (二菘芥蘭) RM 20.00Last but not least, it's the Yin Yong Gai Lan. The name Ying Yong means mixture of two different style where first the Gai Lan vege is stir fried with soy sauce and garnished with deep fried sliced onions and then topped with another Gai Lan which is sliced thinly and deep fried. Not a common vege dish that we can easily find in any Chinese restaurant. It's tasty but maybe the price could be a little lower since it's more expensive than other meat dishes.*Non Halal*Tel: 03-5621 0040Business Hour: 11.00am – 11.00pm (Mon-Sun)Facebook: www.facebook.com/xmgrestaurant
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Deep Fried Spare Ribs with Red Wine Sauce (紅酒骨) is where the fatty part of the pork ribs are being marinated and it is then being stir fried together with red wine and lime. When it is served, the red wine smell is so distinctive which I would like to grab a bite of it before the photographer starts taking the pictures.The addictive dish where the wine added to it brings a smoky flavors with the combination of sourish concoction of the spare ribs itself.Price: RM 16/stick
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Stewed Noodles with Minced Pork and Eggplant with Teochew Sauce, RM16Instead of the usual Shanghainese cuisine, this time we got a Teochew-inspired one instead. I don't know what is it that differentiated this into the Teochew category, since the sauce tasted like usual soya based gravy. The bf didn't like this very much because soya sauce would always taste too strong for him. I somewhat enjoyed this dish because the noodles were really soft and who doesn't love soya sauce base right! but others complained that the noodles weren't chewy enough. I don't know about them, but I was quite contented with this plate. I love eggplants too, and this is definitely a first for me to see it being cooked with noodles.Noodles with Shredded Pork and Shrimp in Soya Sauce, RM 16Another dish my bf disliked lol. But I think it tasted not so bad as what everyone claimed it to be. There was sufficient amount of soya sauce and I could taste the flavor it the noodles as well. Maybe we took a longer time in the photo-taking session again so the noodles ended up a little dense and the texture grew to be consolidated but other than that I thought it was pretty well off for such a big bowl with a generous amount of pork. The bf thought it tasted like typical wan tan mee though haha.Plain Shanghai Noodles in Pork Bone Soup, RM6I know Thomas had complained that the soup stock here was too bland and that he himself could cook better but I believe this bowl was quite sufficient in satisfying myself. The pork bone was an excellent addition to the soup stock - I could taste the sweet yet light porky bone flavor from the broth itself. It was a clean dish, something I'd eat on days when I want to have lighter meals.
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Juicy tender spare ribs in red wine sauce. Another one of my favourite. The meat was tender and juicy, the sauce was flavourful, I love chewing on the bones itself, good. But, like the pork cubes, these ribs share the common problem, the flavours were absorbed into the meat, just outside. Perhaps the marination period wasn't long enough. But personally, I find it okay.
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This was fragrant and i could literally smell coconut milk the moment they served this. It was very rich and you could taste the serai (lemongrass) that they used in this. The serving would be enough for two and i would have to say that it was pretty huge for the price I have to pay. The mantou was fried and dipping it inside the curry before eating it is so yummy!
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