Ben Yeo’s new restaurant Tan Xiang Yuan is a lavish seafood affair

By Azhar Aziz November 18, 2022
Ben Yeo’s new restaurant Tan Xiang Yuan is a lavish seafood affair
Photo: Tan Xiang Yuan/Instagram (left) and K’ley Photography (top right and bottom right)

Actor and host Ben Yeo’s new restaurant Tan Xiang Yuan opened on Tuesday (Nov 15). The eatery joins Yeo’s growing list of F&B ventures such as Charcoal Fish Head Steamboat Restaurant, Playground and Geon Bae Lok Lok ⁠— all of which are in Kallang.

Tan Xiang Yuan sits amid a landscape of eclectic shophouses in the heart of Little India. The two-storey restaurant sports a white minimalistic exterior with black borders and arcs, giving it a chic, modern look. 

Ornaments and Chinese calligraphic characters scattered around the building lend it an old-school, homely touch.

Tan Xiang Yuan specialises in Chinese-style seafood. The eatery’s range of more than 80 menu items spans dishes such as steamed fish and seasonal live catches, including Alaskan king crab and Australian lobster.

The TXY signature seafood hotpot (left) and angelica black pepper crab (right).
The TXY signature seafood hotpot (left) and angelica black pepper crab (right). Photo: K’ley Photography

One of the highlights is the TXY signature seafood hotpot (from S$98). Served over charcoal fire, the dish is a generous, bubbling pot of juicy prawns, sweet clams and more — all cooked within an aromatic broth that’s simmered for at least 12 hours. 

If you prefer something more exquisite, a must-have is the angelica black pepper crab (seasonal pricing). The earthy, celery-like taste of angelica roots balances well with the spicy kick from the black pepper. The Sri Lankan crab is plated beautifully to resemble a sculpture, making this elevated dish Instagram-worthy, too.

The TXY hand-drizzled roast chicken.
The TXY hand-drizzled roast chicken. Photo: K’ley Photography

While Tan Xiang Yuan touts itself as a seafood restaurant, it offers non-seafood dishes as well. 

Take, for example, the TXY hand-drizzled roast chicken (S$48 for a whole chicken). 

The dish got its name from its cooking method: After the chicken is roasted on high heat, it’s drizzled with hot oil to give its skin a crispy texture. Dig in and you’ll be pleasantly surprised at the succulent meat beneath. 

At present, Tan Xiang Yuan seats 20 people indoors and 80 outdoors. The restaurant plans to convert the second floor of the building into a dining space and is awaiting approval from the authorities. 

Book a ride to Tan Xiang Yuan.

Tan Xiang Yuan

1 Dickson Road
Nearest MRT station: Jalan Besar
Open: Monday to Sunday (11.30am to 2.30pm — last order; and 5.30pm to 10pm — last order)

1 Dickson Road
Nearest MRT station: Jalan Besar
Open: Monday to Sunday (11.30am to 2.30pm — last order; and 5.30pm to 10pm — last order)


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Azhar Aziz

Author

Azhar loves to connect with people through his work and stories. After spending almost a decade in the tech start-up scene, he is now ready to share his passion for all things food.

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