First Bite: Xiu Fine Cantonese Dining

Xiu has been making a lot of noise since it opened last week. Socialites and food bloggers have been posting their favorites on Instagram and I could not help but get curious. Luckily, I was not the only one eying this place. R's dad wanted to try it too and asked R to make reservation arrangements given that he knows one of the owners. But the place was fully booked on its first week so we had to wait for the following weekend. And finally, the wait was over! 

Hello, Xiu Fine Cantonese Dining!

R's family was already there when we arrived and they did the ordering and picked Roast Goose (PHP1,980, half | PHP3,800, whole), Tiger Lobster Baked with Cheese and e-fu noodles (market price, ours reached over PHP10,000), Mashed Taro Puff with Scallop and Truffle (PHP1,080), Fried Squid in Chili and Salt (PHP580), Sweet and Sour Pork (PHP480) and Mixed Mushroom with Truffle Paste (PHP680).

While waiting for our food, we were served some crackers and vinegar which we paired with... our Malvasia-Chardonnay. Odd pairing but it was better than being (h)angry. 

First dish served was the Roast Goose. Given its price, we expected it to be good. 

The skin was slightly crispy and the meat was fatty. The darker meat on the other hand was quite chewy and tough. 

Taste-wise, it was flavorful enough to be enjoyed alone or with minimal sauce but its fattiness and toughness made this dish a disappointment. R's mom even said that we should have just ordered from all-time favorite Summer Palace.

The Mixed Mushroom with Truffle Paste was served next and it was delightful! I loved the soft yet subtly crunchy bite of mushrooms and the heavenly taste of truffle. It was so good that I had to get three servings of this! 

While still in mushroom heaven, the Fried Squid in Chili and Salt was next to be devoured.

There was really nothing much to say about this one as I always believe that it would be hard to mess with a deep-fried dish, especially if you claim to be a good restaurant. The squid used was fresh and not tough at all. The breading was not oily and the dish was not overly salty. 

The most anticipated dish of the night, Tiger Lobster with Baked Cheese and e-fu, made quite an entrance. We were so lucky to be able to get the last lobster for the night as a bunch of diners seemed to have placed their orders in advance.