Xin Cuisine Chinese Restaurant has been serving refined Cantonese cuisine on Level 4 of Holiday Inn Singapore Atrium since 1990. A team of Master Chefs turns out handcrafted dim sum and timeless Cantonese classics alongside seasonal heritage dishes in the Shunde tradition, all delivered with the warm hospitality and spacious, elevated-yet-welcoming dining room the restaurant is known for.
The kitchen's calling card is the Homestyle Roast Duck with Tea Leaves — smoky, tender and unmistakably Xin — joined by signatures such as Braised Lobster Ee-fu Noodles, Baked Sea Perch with Japanese Miso Sauce and Stir-fried Wagyu Beef Cubes with Black Pepper and Longan. Dim sum favourites range from fluffy steamed barbecued pork buns to salted egg yolk custard buns and delicate shrimp dumplings, with celebratory dishes like bird's nest soup with crab meat and braised 5-head abalone for grander tables.
Five elegant private dining rooms, complimentary corkage on the first bottle of wine or champagne, and thoughtfully curated set menus — including vegetarian and Peking duck celebrations — make Xin a natural choice for business lunches, family gatherings and weddings. The restaurant is closed Mondays and Tuesdays and sits a three-minute walk from Havelock MRT (Exit 5).
Since 1990, Xin Cuisine Chinese Restaurant has quietly anchored itself among Singapore's respected Cantonese dining rooms. Perched on Level 4 of Holiday Inn Singapore Atrium at 317 Outram Road, the restaurant pairs refined Cantonese cooking with handcrafted dim sum, all guided by a team of Master Chefs. More than three decades on, it remains a favourite among locals and visitors alike — a place where comforting flavours, timeless classics and seasonal heritage dishes such as Shunde specials share the table.
Every long-standing restaurant has its icons, and Xin's list is distinctive. The Homestyle Roast Duck with Tea Leaves — smoked until smoky and tender — is the restaurant's calling card, created by Head Chef Kwan Yiu Kan, who steers the kitchen today. His other contributions include the Baked Sea Perch with Japanese Miso Sauce and the Stir-fried Wagyu Beef Cubes with Black Pepper and Longan, alongside a Kurobuta Pork Chop dressed in black truffle and sesame sauce.
Seafood holds its own here too. The Braised Lobster with Ee-fu Noodles is a signature favourite, while the menu reaches celebratory heights with the raised bird's nest soup with crab meat in superior thick soup, premium braised 5-head abalone with superior sea cucumber, and a vegetarian take on "Buddha Jumps Over the Wall" for meat-free diners.
Dim sum is a point of pride. Timeless favourites — the fluffy steamed barbecued pork bun, the luscious salted egg yolk custard bun and the delicate shrimp dumpling — are crafted by the dim sum team led by Chef Cheung Kin Nam. His best-selling mini baked egg custard mooncake has become a seasonal legend in its own right; he and Chef Dennis Teo, the kitchen's maestro of food plating, were recent winners of the IBA's World's Best Star Chef Awards 2025. Come Mid-Autumn Festival, the brigade handcrafts traditional and snowskin mooncakes in-house, treating the tradition of gifting with genuine reverence.
The room itself is spacious and calm, with an elevated yet welcoming feel that suits business lunches as comfortably as family celebrations and intimate gatherings. For more exclusive occasions, five elegant private dining rooms can be booked (minimum spends apply), and corkage is waived on the first bottle of wine or champagne — an inviting touch for those who like to mark milestones with a particular vintage. Thoughtfully curated set menus span executive-style feasts, vegetarian spreads and indulgent Peking duck celebrations, and the restaurant also hosts weddings with a sumptuous eight-course Cantonese feast prepared by the master chefs.
Xin Cuisine is closed every Monday and Tuesday. From Wednesday to Friday, lunch runs from 11:30am to 3:00pm (last order 2:30pm), while dinner is served nightly from 5:30pm to 9:30pm (last order 9:00pm). On Saturdays and Sundays, lunch is served in two seatings — 11:30am to 1:00pm and 1:15pm to 3:00pm. Smart casual dress is the norm; think beyond flip-flops, tank tops and beachwear.
Getting there is simple: the hotel is a three-minute walk from Exit 5 of Havelock MRT Station on the Thomson-East Coast Line, about ten minutes on foot from Tiong Bahru or Outram Park stations, and buses 51, 64, 123 and 186 stop outside. Parking is available in the mall-managed car park at $2 per hour. Reservations can be made by phone, WhatsApp or online, and it is worth asking about current promotions — DBS, UOB and Citibank cardmembers, IHG One Rewards members and Kris+ users regularly enjoy discounts, as do American Express Love Dining cardmembers.
Whether it is a basket of har gow over a long lunch, a whole tea-smoked duck at a family table, or a box of egg custard mooncakes carried home for the festival, Xin Cuisine delivers the same thing it has for over thirty years: Cantonese food made with care, served with warmth.