Compared to Thai and Vietnamese cuisine, Singaporean cuisine, which is also a Southeast Asian cuisine, is slightly less well-known, but it is also unique. Founded in Shanghai, Xingyi Club is a Singapore-based restaurant that has expanded rapidly in recent years and has set up branches in many cities in Jiangsu Province.
Singapore's proximity to the ocean, its abundance of seafood, and its multi-national cuisine make the cuisine more integrated. The main dish of the Star Club, black and white pepper crab, fully embodies the above characteristics and gathers a variety of seasonings. Indian black pepper, Malay chili, Chinese soy sauce and western butter are mixed and simmered for 15 minutes with the crab that has been cracked to reveal the multiple flavors. The plump crab meat is wrapped in a sweet and spicy sauce, and the umami of the seafood is stimulated by a variety of salty and spicy seasonings.
Wendong Hainanese chicken rice is also the main staple of Xingyi Club. The focus of Hainanese chicken is that the skin is smooth and the meat is tender and the flavor is strong, and the production of Xingyi Club meets this standard. After washing the chicken, turn off the heat as soon as the water boils, soak it for seven or eight minutes, and finally cool it down with ice water, so that the chicken skin is smooth and crispy, and the chicken is also very tender and juicy. The mouth is oily, the fat melts on the tip of the tongue, the chicken fragrance fills the mouth, it is very mellow, and the rice is fragrant enough. The chicken has a bland flavor and is usually eaten with a dipping sauce, and in addition to the standard soy sauce and ginger paste, the Star Club also comes with a chili sauce.
Bak Kut Teh is arguably one of the most well-known Singaporean delicacies. In fact, there are two schools of bak kut teh, Singapore's Hainanese pie is heavy on pepper, while Malaysia's version is heavy on medicinal herbs. Although the Star Club focuses on Singaporean food, the bak kut teh is obviously a Malaysian version, with a lot of medicinal herbs added to it, which is obviously not authentic. In addition, the color of the soup is heavy, slightly thick, but the aroma is weak, and the overall level is average.
The branches of the Star Club are similarly decorated in the Nanyang style, with bright colors and a lot of greenery, which is relatively fresh. The quality of the waiters is uneven, the overall enthusiasm and diligence are diligent, and the attitude of individual clerks is casual, and even cold noodles appear, and the delivery of tableware and pouring water are all slow.
