Tan Xiang Yuan puts a new spin on traditional Cantonese dishes with MSW durian chilli crab taro balls, cream milk crab & more

by Kaye Yeo

If you loved the popular Hainanese Chicken Burger collaboration between McDonalds’ and Ben Yeo in 2021, then you shouldn’t miss the actor and chef’s Ben Yeo’s latest culinary venture — Tan Xiang Yuan (炭香YUAN).

While you won’t be finding any burgers here, you can certainly find mouth-watering modern Cantonese cuisine with a contemporary twist. Located at Dickson Road, this conservation two-storey villa seamlessly blends old-timey elements with contemporary architecture into a beautiful and chic restaurant. 

Photo: Tan Xiang Yuan

A large open courtyard decorated with rickshaws and lush greenery also makes up the alfresco dining and bar of the restaurant. But with the recent hot weather, you might prefer the classy air-conditioned interior flanked by a Chinese ink painting mural of a regal tiger adorned with gold.

Photo: Tan Xiang Yuan/google images

The traditional yet modern decor of the restaurant is reflected in the menu, which features reimagined Cantonese cuisine with an emphasis on Singaporeans’ favourite – seafood.

You’ve heard of truffle fries, but you probably haven’t heard of Truffle Soft Shell Crab (S$17) or the Black Truffle Mayo Sauteed Prawns (from S$28). Mayonnaise, truffle, and prawn? It’s a combination that has become popular in recent years, and it makes me wonder if it tastes as good as it looks.

Photo: Tan Xiang Yuan/google images

Durian lovers can get their savoury durian fix with Mao Shan Wang Durian Chili Crab Ball (S$12 per person), comprising fragrant durian puree and chilli crab encased in a ball of taro that is deep-fried for extra crispiness. You will absolutely want to try the Fried Mao Shan Wang Durian (S$8) as well. You can never go wrong with deep-fried food – I’m salivating at the thought of it already!

tan xiang yuan
Photo: Tan Xiang Yuan/google images

For even more of a durian overload, take on the creamy and indulgent Mao Shan Wang Pudding Topped with Durian Ice Cream (S$8.80).

Don’t worry if durian is not your thing, because there are plenty of other interesting dishes to try! The signature Cream Milk Crab (priced by weight) is a spin-off of the familiar black pepper or chilli crab. However, if the odd combination of cream and crab does not seem appealing, you can fall back on the Angelica Black Pepper Crab (S$10.80 per 100g, min order 1 kg).

tan xiang yuan
Photo: Tan Xiang Yuan/google images

The Handmade Artisanal Tofu with Golden Superior Crab Meat (S$38) is also a unique dish which features three layers of silken tofu drizzled generously with flavourful crab meat pumpkin sauce. 

Photo: @tanxiangyuanrestaurant/instagram

Aren’t you curious about what these innovative dishes will taste like? Don’t forget to make a reservation here before heading down to the restaurant to relish in these seafood delights! 

Tan Xiang Yuan (炭香YUAN)
Facebook | Instagram | Website
???? 1 Dickson Road, #01-01, Singapore, 209493
???? 12pm–2.30pm, 6pm–10pm (Daily)

For more lifestyle updates like this, subscribe to our Telegram channel at @confirmgood.

+ posts

Like, comment and subscribe for more content like this

Related Posts