(Closed) Yanxi Dim Sum & Hotpot – Elevate Your Hotpot Experience With Bespoke Dim Sum

Yanxi Dim Sum & Hotpot is a hidden gem up the hill of Chin Swee Road. Helmed by Chef Chan Wai Keung, ex-Executive Chef of Mott 32 at Marina Bay Sands, and Chef Ben Yapp, former Dim Sum Chef at The Fullerton Hotels & Resorts Singapore, the restaurant rebranded recently and launched an exciting dim sum menu on top of their popular hotpot offerings.

We started our dinner with the refreshing Hokkaido Jellyfish Salad in Aged Balsamic Vinegar ($18), addictive Hong Kong Golden Garlic Pork Short Ribs ($12), and smoked General Tso’s Chicken ($16). Other noteworthy starters include Crispy Gold Dusted Black Tofu, Cold Poached Chicken in Handcrafted Chuan Xiang Sauce ($12), and Artisanal Truffle Wild Mushroom Fortune Bag ($18 for 4).

Yanxi’s selection of bespoke dim sum, which is specially curated by new Head Chef, Chef Ben Yapp, is very impressive. His unique creations and interpretations of traditional classic dim sum are an epicurean joy. Some of the dim sum you should try include Yanxi Prawn And Petai With Sambal Chilli Dumpling ($11 for 3), Quail Egg & Bonito Flakes Siew Mai ($12 for 3), and Tobiko, Prawn & Scallop, Water Chestnut & Coriander Dumpling ($10 for 3).

You might find the Siew Mai familiar because it is similar to Mott 32’s version. The delicate siew mai is steamed to perfection with a runny quail egg yolk on the inside. Each siew mai has a lovely truffle fragrance and is topped with bonito flakes.

I particularly enjoyed their Mapo Tofu in Crispy Beancurd Skin Roll ($9 for 3). I thought it was a spring roll but I was pleasantly surprised. The soft and spicy roll had bold flavours, which complemented the crispy beancurd skin.

The hotpot soup bases are made from scratch daily with the freshest ingredients, double-boiled and simmered for hours. Some of the soup bases available include Mala, Tomato, Laksa, Pickled Cabbage, and their Signature Buddha-Jumps-Over-The-Wall is the crowd’s favourite. We went for the Buddha-Jumps-Over-The-Wall Soup and rich and creamy Laksa soup base. The former comes with abalone and fish maw! They have an extensive list of hotpot items for you to choose from. Don’t miss out on the US Wagyu Beef Slice, Rose Tofu, Beef Tongue and Seafood Lollipop.

We ended our dinner with a bang with the 3.6 Hokkaido Milk Charcoal Egg Tart ($16++ for six). Bite into the fresh out-of-the-oven crumbly milk tart and be wowed by the creamy gooey cheese custard filling. Other delicious desserts include creamy Jackfruit Sago and rose-perfumed Caramelised Banana Fritters.

Yanxi Dim Sum & Hotpot has become one of my go-to restaurants because it has two of my favourite food — hotpot and dim sum. I thought this was a really clever pairing and in fact, I have been there twice already and every time, the dim sum surprised us. Looks like I will go back soon!