Modern Chinese restaurant Xin Divine seeks to make Chinese flavours accessible to the newly inducted.

If you’re curious about Chinese fare yet not too familiar with it, modern Chinese restaurant Xin Divine seeks to be that bridge, offering a taste without overwhelming you with its full force. Started by Jolin Lee who also runs a private fine dining business called Divine Palate, the kitchen is helmed by three chefs trained in Szechuan, Cantonese and French cuisines respectively. No surprise that with their efforts combined, a melange of modern Chinese plates are served up using ingredients spanning Europe, Japan and Taiwan.

Pastel-hued interiors at Xin Divine

Pastel-hued interiors at Xin Divine

Egg royale, an amuse bouche served with every meal, is representative of the type of cross-cultural cuisine found here. The cold dish marries a silky-smooth Cantonese steamed egg custard with prawn head stock gelée, salmon roe and handpicked crabmeat.

Xin Divine modern Chinese: SzeChuan style tortellini

Szechuan style tortellini

Expect other East-West mash-ups on the menu, such as Szechuan style tortellini ($18) made up of Kurobuta pork dumplings in Szechuan chilli, ginger and Zhejiang vinegar broth with chilli oil foam; and Chilean seabass ($32), a pan-seared seabass fillet in Szechuan sour and spicy soup, with soybean crumbs, deep-fried enoki and ‘Yu Xiang eggplant’. For dessert, innovative creations include osmanthus sphere ($12), a delicate orb of chilled winter melon and rock melon soup, served with a shot of fizzy red date juice.

SzeChuan chicken karaage

Szechuan chicken karaage

Xin Divine’s sister establishment, Divine Bar, on the ground floor serves up lunch bowls, teas and cakes during the daytime. In the evenings, enjoy cocktails with bar bites such as Szechuan chicken karaage ($16) and XO carrot cake ($12).

10 Duxton Road. Tel: 3100 0030

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