Founded in 2011, Xingyi Club initially chose to expand its territory in Shanghai, and has now spread to all corners of Shanghai, and the momentum is quite strong. In 2017, it was stationed in Suzhou, and the queue was still hot.
Black pepper crab is known as Singapore's national dish, and it is also the golden sign of the Star Club. The black pepper used comes from Sarawak, Malaysia, which has been the world's most famous pepper producer and trading port for more than 100 years. Xingyi will stir-fry the whole black pepper in a pan until fragrant, add a little full-fat butter and cook it together, then spread it out and let it cool to allow the butter to fully penetrate into the pepper particles, and then grind it into powder the next day, so that the aroma is strong enough. The crab is a Sri Lankan meat crab, cut into pieces and put into the soup base that has been boiled for several hours with the head shell of the prawns, plus some black pepper, a little sea salt and some rice cakes, and then put it in a pot after collecting the juice. When the crab is served, the crab body is intact, which is convenient for diners to take pictures, and then it is broken by the waiter, and the details of the prescription are intimate.
The price of Wendong Hainan chicken is not expensive, Xingyi Club chooses a free-range chicken with more than 1.8kg and 130 days of growth, the chicken skin and chicken are tough, and have the original taste of chicken. In addition to the standard Singapore dark soy sauce and ginger paste, there is also a small grid of special red chopped peppers, but the taste is still on the sweet side. The chicken rice has a distinct chicken fat aroma, but the rice is more grainy and hard. The goose paw vermicelli pot is well seasoned, the vermicelli is moist and flavorful, not sparse, and the goose paw is split from it, soft and glutinous, smooth and tough, and it is worth a try. Old Teochew bak kut teh is also a signature dish, but both the herb flavor and the pepper flavor are cautious, and the most prominent thing is still the sweetness, which is really ridiculous. Fortunately, Xingyi will be sincere enough, there is a lot of pork cartilage in the soup, and the fritters are refried after being cut, so they are very crispy, and earn back a little points for the soup base.
It's not just bak kut teh that has been improved, many dishes have been changed beyond recognition. The mango sticky rice is stained with green vegetable juice and drizzled with layers of jam, but it doesn't spark any sparks, leaving a mouthful full of sweetness; The durian flavor of durian puffs tiptoes is only sweet; Except for the three shrimps, most of the rest are Chinese cabbage, which is eye-popping.
The service of Xingyi Club is also often criticized by diners, and the situation of serving the wrong dishes, recklessness, and missing orders occurs from time to time, and the level of recruitment and training needs to be improved urgently.
