DaXi, Vivo City, Singapore

@candidcuisine If Da Xi's noodles are shit, these pan fried duck dumplings are the bomb. love the juicy, sweet meat and the crispy exterior. totally #comfortfood #sgfoodie #wheretoeat #dumplings ♬ Gimme! Gimme! Gimme! (A Man After Midnight) – ABBA

Address: 1 HarbourFront Walk #02-83/83A, #84 VivoCity, 098585, Jurong Point 1 #01-48/49, AMK Hub #B1-19, Velocity Novena Square #01-08 (Takeaway)
Instagram: daxisg

I will keep this short and sweet, because I don’t like to dwell too long in restaurants that don’t deserve your attention. DaXi has been intriguing me for quite some time, because it’s the only restaurant I’ve seen in Singapore that makes its gyozas with a crispy egg base. The first time I’ve encountered such cooking is back in EAK ramen in Greenwich, and they’ve got the best damn gyozas in the whole of the Manhattan borough.

Mind you, I don’t like gyozas, at all. And I don’t like ordering them in restaurants, especially when you get a bag of 20 potstickers in a local supermarket for just $12. (Those frozen mandoo dumplings by CJ ENM’s Bibigo are the best by the way.)

Quite frankly, the taste of DaXi’s dumplings isn’t quite the same as EAK Ramen’s, but the crispy, thin layer of a base is almost there. What I love about DaXi’s dumplings is you get to choose between pork or duck for filling. The latter is super sweet, almost hoisin-like taste. You can choose to have the dumplings in soup, pan-fried or steamed, and the X.O. sauce is just holy fucking divine.

Meanwhile, don’t even order the noodles. I got so much hate on TikTok (who the hell cares, it’s my opinion) about the noodles that I decided to delete all those comments. These noodles are almost Chap Jae-like and bouncy, but tougher to chew, and sadly, more difficult to digest than ordinary noodles. I wouldn’t recommend it to anyone with sensitive stomachs and even healthy ones… They’re unlikely to change its shape when it’s inside you, and that’s bad. Lots of chemicals in your food isn’t healthy.

And yeah, soon, the noodles absorbed all of the soup base. No idea what was in the broth, but it was neither salty, porky, fishy, sour or spicy. It tasted like some sort of flour soup that soon got a collagen-like consistency. I didn’t get to finish them, and DaXi should consider cutting the portion to avoid food waste.

That’s about it. I won’t return to DaXi just for the dumplings. Again, a restaurant good to try, never to return.