Xīn
Alexander Wong brings his unique interpretation of Chinese cuisine to the ground floor of the urban Supernova Hotel. Xin translates to "new", which sums up the chef's approach to traditional recipes. Think slivers of kingfish cured in vinegar, with marinated daikon, puffed rice, a hint of allspice, olive leaf oil and a fragrant coriander and chive coulis. Chef Wong likes to think outside the box, while retaining those spicy undertones and quintessentially Chinese nuances. He has a knack for striking a fine balance between disparate impressions. The extensive menu is a veritable voyage of disco
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