Xing Yi Hui ( Lai Fu Shi ) Review

"Three highs" is my comprehensive evaluation of dining in this restaurant: the dishes are high in value, high in taste satisfaction, and cost-effective. The restaurant is decorated in a light and full of Nanyang characteristics. In the not spacious business space, as many green scenery as possible are arranged, just like the green memory left by Singapore. I believe that many customers have their own evaluation of the signature dishes of black pepper crab, popped durian puffs, ice cream doughnuts and other restaurants. I don’t want to be a regular crowd, just for the following few dishes. I have a good feeling of making a memory: Lao Chaozhou Bak Kut Tea, 23/bit, 49 yuan/case (3-4 people): It is well known that Bak Kut Tea is popular in the Xinma area, and it can also be regarded as a local representative food. Although the name of the dish is tea, there is actually no trace of tea or tea ingredients. It is purely a meat bone soup with some medicinal materials. I want to come, everyone does not pay much attention, Bak Kut Tea is actually divided into Singapore Hainan taste and Malaysia Fujian taste, Hainan Bak Kut Tea heavy pepper taste, Fujian Bak Kut Tea heavy medicinal materials taste, such as that year I ate in the Huangya fine Bak Kut Tea dining room, is full of strong medicinal materials taste, Really difficult to swallow, but the local elderly at the next table are chewing slowly and aftertaste long. The restaurant is named Lao Chaozhou. I thought it wouldn't be Fujian's taste, full of medicinal materials, right? At first it was a bit resistant, but when I smelled it, there was no medicinal material, I just sipped a spoonful of the soup entrance, standing warm and fragrant, unique sweetness, which made my appetite open, the ribs soaked in the soup with a large piece of stew, after fully absorbing the essence of the soup, the greasy feeling of pork was drained. The entrance is smooth and tender, and it is eager. After the meal, I asked the waiter in the store, and it was improved. I still retained most of the original flavor in Shanghai, but after coming to Ningbo, I went to the countryside to follow the customs and further made taste adjustments. It seems that the restaurant is deeply savvy about Huainan for the reason of orange Huaibei, and I am very optimistic about its development prospects. Little Indian pancakes, 29 yuan, when I was hanging around Serangoon Road, but I smelled enough chili, spices, curry mixed smell, but in fairness, the strong Indian-style scenery there is still very attractive, and this dish is in terms of appearance and taste. It is also a dish with exotic characteristics like its name, round thin ice is divided into four pieces, stacked in turn, the color is golden and microcoke, the entrance is salty, not oily. The old airport road black-barbed, 49 yuan, the old airport road cooked food center in Singapore is really a household name, this dish, when we added dishes that night, the only delicious, want to come to it will also be loved by Ningbo customers. The fire control is excellent, the skin color is dark red and micro-charred, so that the fat and thin, fat and not greasy pork pieces have a unique burning feeling, and the fragrant smell similar to the large sandalwood leaves is also praised. Tips for after-dinner: The restaurant has an event to exchange points for small gifts, 20 yuan a

Ningbo Food|Xingyihui from Singapore As soon as I entered the decoration style of Southeast Asia, I attracted me. The flower tile green sofa waiter's little brother sent us shrimp slices when we looked at the menu. We finished eating shrimp slices and quickly continued to serve tea. It was also super intimate. The soup of the simmering meat and bone tea is between rich and light, not greasy, soy sauce and garlic do not grab the flavor, the faint medicine fragrance is just right. The large meat bones are enough to satisfy my heart, and the fried dough sticks can also be soaked in the meat and bone tea to add a flavor. Black and white pepper crab black pepper and pepper Angelica cracked crab shells together to oysters, black pepper juice infiltrated crabs in all directions, crab meat is not lost. Crab meat is full and Q bomb, meat is all silky. The first bite of the lime sour soup fish really wants to call it fairy fish. The fish meat is fresh and mixed with hot and sour taste. This taste is really suitable for summer without greasy. The chicken skewers are full of Southeast Asian sauces. The milk fragrance turns in the mouth.

Ningbo cuisine|Xingyihui Giraffe Food from Singapore As soon as I entered the decoration style of Southeast Asia, I attracted me. The flower tile green sofa waiter's little brother sent us shrimp slices when we looked at the menu. We finished eating shrimp slices and quickly continued to serve tea. The soup of the intimate old Chaoshan flavor Bak Kut Tea Bak Kut Tea is between rich and light, not greasy, soy sauce and garlic do not grab the flavor, the faint medicine fragrance is just right. The large meat bones are enough to satisfy my heart of meat, and the fried dough sticks can also be soaked in Bak Kut Tea to add a flavor. Black and white pepper crab black pepper and pepper Angelica cracked crab shells together to oysters, black pepper juice infiltrated crabs in all directions, crab meat is not lost. Crab meat is full and Q bomb, meat is all silky. The first bite of the lime sour soup fish really wants to call it fairy fish. The fish meat is fresh and mixed with hot and sour taste. This taste is really suitable for summer without greasy. The chicken skewers are full of Southeast Asian sauces. The milk fragrance turns in the mouth.

Wendong Hainan chicken: chicken skin is tender and yellow, the internal flesh is tight, the meat around the bone is slightly peach color, cooked but not old, full of weight. It is eaten with 3 kinds of sauces, and the fragrance slips into the taste. Hainan chicken rice is made of long grains of fragrant rice, fried with chicken oil, the entrance will not be too dry, the rice is rich, and the appetite is aroused. Smoked salmon: Salmon fillets thinly sliced and evenly placed, then drizzled with sauce, sour and sour, very appetizing. Salad three: this dish greatly meets the needs of vegetarian lovers, the salad on the left is chicken breast, bread Ding, the middle is hot spring eggs, buckwheat, mashed potatoes, soft carrot Ding, the right is lettuce, tomato Ding and other vegetables and fruits. Old Airport Road black fork: the fork is chewy, roasted around until dark, the meat in the middle is pink, crisp, full of honey, like a sweet honey juice flowing in the mouth. I ordered this dish not only because it is a signature dish in the store, but also because it is very interesting to name it, but as soon as I was on the table, I was busy taking pictures and grabbing to taste. I had no time to ask the waiter about the origin of the dish name, so this task of solving the puzzle will be handed over to you next time. Old Chaoshan Bak Kut Tea: Added fish dew, soup color golden, using keel and ribs cooked together, bone flavor. Adding medicinal materials absorbs the oil in the soup, increases the nutritional value of the soup, suitable for winter tonic, but unlike other in-store practices, drinking less the strong medicinal flavor, no longer spicy throat. There is also a small dish of fried dough sticks for soaking in the soup. Lao Pasa Snack Platter: I was surprised when I first brought it up. This price can eat so many kinds of snacks, including: chicken wings, fish cakes, sandal chicken skewers, and sweet spicy sauce next to it. Green lemon Ming stove sour soup fish: the whole dish is a green, using river carp, meat delicate, tender and full, pickled soup, green lemon flavor, garlic flavor, coriander flavor in the mouth bloom, sour and enjoyable, to achieve the effect of icing on the cake, rich taste level. Curry royal prawn: Use yellow curry bottom, add coconut milk, cream to reduce the spicy flavor and increase the aroma, just taste sour and sweet, but will feel a touch of spicy, taste layers are diverse, especially for dinner. Each prawn looks very fat, the meat is tight and elastic, very fresh. Singapore chili fried meat crab: After the crab is washed, chopped, stir-fried and then added to the sauce adjusted by chili and tomato sauce, spicy and sweet. The crab is very large and the crab shell is very crisp. With a clip of crab pliers, you can see the tender white and fat crab meat. The meat is delicate and delicious. Next to it, it is served with crispy fried steamed buns, dipped in sauce, one bite. Signature shrimp mushroom pasta, Nyonya seafood ink pasta: I used to have friends asking me where the pasta is delicious, I often can't think of such a restaurant. Until I ate the signature shrimp mushroom pasta in the store, the milk is rich, the noodles are smooth and smooth, and the aroma hits people. The Nyonya squid pasta is spicy and enjoyable, with flowers and rich in seafood. Durian puffs: It is my favorite dessert in the restaurant, mainly because it is not only delicious, but only 6 yuan a!! It uses the cat mountain king durian sauce, bite down, the cool durian sauce inside will be along the tear into your mouth into the mouth, sweet but not greasy, people can not help to pack a few back after eating

Bak Kut Tea is very nice, curry prawns are also real good for me, I recommend this Southeast Asian dish, durian puffs are delicious, sour soup fish is very South Asian style is very good 👍

The value and deliciousness are not fake propositions that are popular in the magic city of Singapore. Southeast Asian cuisine has always been my love. I must not miss the garden restaurant. I borrowed the decoration style of Southeast Asian thatched house. It gives people a fresh and leisurely smoked salmon with lime juice and salad. As soon as it comes up, it is a stunning front dish. I suddenly look forward to Singapore specialties. It is worth recommending Singapore chili fried meat crabs. The meat crabs are really amazing, fresh and strong, the crab meat is clear, the aftertaste is fresh and sweet, and the thick sauce with eggs is mixed. The taste is unique. Old Chaozhou Bak Kut Tea. The winter tonics of the hard-working poor in the old days have been continuously improved to become a Singapore-style delicacy. It is easier to enter without too heavy medicinal flavor. The soup containing ribs and meat is soaked in the fried dough sticks. The taste is rich in the black barbecue of the old airport road. The different roast pork neck meat, crispy taste, Minutes of CD-ROM green lemon bright stove sour soup fish, sour and fresh, fish dew taste lighter, refreshing green lemon makes fish meat more fresh and tender Limai slow-boiled grass eggs, hot spring eggs with a bursting appearance, sauce is sour, personally quite like curry emperor prawns, Wendong Hainan chicken, Cibao casserole goose palm fans are also good, there are lively oyster seafood pot small Indian pancakes, Zengji squid cakes, Lao Pacha snack platters, Southeast Asian series of snacks are also very good, most Thai restaurants in the snack platters are minefields, This unusually delicious dessert is even more loveable, bursting the pulp durian puffs, durian fruit acacia snow, durian flavor is quite strong, roasted blueberry ice cream, ice cream doughnuts, are sweet temptation, vanilla ice cream tastes very good, rare to find a favorite restaurant, Worth brushing again