23 of us enjoyed a fantastic meal at the new private dining establishment called Xi Yan. Each of the dishes was very innovative, blending very well with novel and very flavourful sauces. We started with a Lobster, whose meat was really enhanced by the dual sauces of Xi Yan. Japanese influence was quite distinct in the Tomato with Sesame sauce and even the Spicy Sichuan Chicken. I really liked the full flavours of the Oysters fried with Fermented Bean Curd. The Cold Tofu was mixed with Pork Floss and Century Eggs which really brought out flavours against the backgroud blandess of the Tofu. The Orange Beef was really tender and the Orange flavour was counterbalanced with a very hot spicy sichuan sauce. I particularly liked the way the Grouper was prepared. The fish was covered with a Shrimp Sauce and this was very well balanced with the acidity of the Pomelo. The Glutinous Rice was slow cooked with many large pieces of Crab and their Roe. The wonderful flavours of the crab were really well infused into the rice. After such a rich and wonderful meal, the palate was brought back down to normality with Chinese Pear and Jumbu infused with Sour Plum, Fresh Ginseng Chicken Soup and Steamed Vegetable. Each dish was wonderful and a revelation. Much thought was put into the sauces and the balance of the flavours. What a night of dining!