Founded in 2006 in Singapore's Chinatown, Le Xin Flavor House is a high-end Cantonese cuisine brand under Singapore Lotte Restaurant Group, and is the third brand of the group to enter the Chinese market after the Xiaolong brand Le Xin Dynasty and the Nanyang style Chinese food Le Xin Classic.

Le Xin Wei Mansion is one of the top 10 Chinese food brands in Singapore. Singapore Lotte Group also has a total of 11 sub-brands, including Chao Lok He, Lotte Seafood, Lotte Little Hong Kong, Mei Zi Guo, ParaThai, Pienle, Le Niu, and One Paradise Catering Concept. There are 30 restaurants in Singapore and 40 restaurants overseas.

The bridge crossing method is one of the protagonists on the menu. "Crossing the bridge" is a cooking method in which the ingredients are boiled or blanched, and then served with a dipping dish for diners to dip and eat, paying attention to tasting the original taste of the ingredients. The bridge crossing method is very suitable for some ingredients that are very delicious in themselves, such as this bridge crossing snowflake beef is a highly praised dish. The red and white, beautifully marbled snowflake beef is served on a plate, cooked in soup, and served with dipping sauce. As soon as you take a bite, the fat and aroma overflow, the aroma of beef overflows your mouth, and a sense of happiness arises spontaneously. Similarly, the grouper crossing the bridge is also a well-received practice, which makes the grouper tender and delicious, and restores its deliciousness to the greatest extent, white and flawless, refreshing and tender.

In addition to the bridge approach, there are also a number of dishes on the menu that are worth ordering. Scrambled eggs with porcini mushrooms with black truffle are worth a try. The black truffle itself has a unique meaty aroma, and the porcini mushrooms have a unique meaty texture, which is fried with eggs, which is golden and attractive, and the lips and teeth are fragrant. Stir-fried osmanthus wings with golden pillar crab meat is a dish that tests the master's skills. Not many people usually order this dish, because of the high cost, the price is on the high side, and it is not eye-catching enough to stay in the menu. This dish should be fried to the roots to be clear, because it spreads out like osmanthus, so it is called osmanthus wings. In this dish of Weizhilou, the eggs are really all stuck to the fin needles, and the plate is full of golden brown dotted with white crab meat, which looks very attractive, tastes dry and fragrant, and the kung fu is home.

The classic stone pot wings and stir-fried radish cake with XO sauce have also been the specialties of Wei Zhilou, and the products of each branch have done a good job. Abalone sauce and fish maw buckle sea cucumber, seafood lobster soup soaked rice, boneless southern milk BB pig, glass pigeon, etc. are also worth tasting. Singaporean-style dishes like black and white pepper vermicelli and shrimp pot are also a good choice for a change of taste.

The façade decoration of the restaurant is eye-catching. The floor-to-ceiling copper walls gleamed in bright light, the porcelain ornaments on the shelves were beautiful, and the palace sculptures on the ground were equally eye-catching. The interior of the restaurant is spacious and has two high ceilings, and the elements of gold, wood, water, fire and earth can be found everywhere: copper and gold walls, wood decorations, water drop pendants, white corrugated chandeliers, and bright earth-colored tablecloths. There are more than 200 seats in the nearly 1,500-meter space, and there are 12 private rooms on the upper and lower floors. There are more than 100 kinds of wine to accompany your meal. A 10% service charge will be charged for all orders, and the average per capita consumption of private rooms will be 400 yuan. There is still room for improvement in service, although it can respond in a timely manner, but the service is not proactive.