• 28 October | Pacific Club × XiYan — A 21st Anniversary Seven-Course Dinner
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PCS

28 October | Pacific Club × XiYan — A 21st Anniversary Seven-Course Dinner

$119.00
$119.00

Timeless Flavours, Lasting Memories

Celebrate XiYan’s 21st anniversary with a specially curated seven-course sit-down dinner at Pacific Club, bringing together Pacific Club members and friends of XiYan for an evening of exceptional flavours and warm conversation.

Begin with XiYan’s Duo Platter Delight, followed by roasted chicken with fragrant glutinous rice, cordyceps-stuffed morel, lemongrass and kumquat fish, and braised Beijing cabbage with dried seafood.

For the crab course, choose from Musang King durian crab with buns, Thai-style crab bee hoon, or soy-sauce crab with royal rice rolls. Complete the evening on a sweet note with XiYan’s three-flavour tang yuan in ginger soup.

The celebration also offers the opportunity to meet XiYan’s founder and Group Executive Chef, Jacky Yu, while commemorating this special milestone and the Pacific Club × XiYan partnership.

Date: 28 October 2026
Time: 7pm
Venue: Pacific Club
28 October | Pacific Club × XiYan — A 21st Anniversary Seven-Course Dinner

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Testimonials

The Pacific Club's tasting evenings have become the highlight of my social calendar. The curation is impeccable from the first pour to the final digestif, every selection tells a story. It's one of the very few settings in Singapore where I feel the wine is treated with the same reverence as the company.

A Pacific Club Member

A truly refined experience. The champagne vertical was presented with the kind of narrative and precision I'd expect from a Michelin-starred establishment. The Pacific Club's attention to detail is second to none.

A Pacific Club Member

Intimate, expertly guided, and always memorable.

A Pacific Club Member

John Bosco Lopez

Whisky Ambassador

Hi, I’m Bosco, and I love whisky. To me, the creation of Scotch whisky is a form of art. It offers many variations like the use of cognac, double oak or even wine casks to create its own unique flavour, further shaped by the distinct regions of the world they come from. The final product of all these elements is the perfect whisky to match any mood or emotion! Here at Pacific Club, we have the largest independent bottling service in Singapore, as such, I have access to a large array of whiskies that I use to create pairings with food. Like matching smokey local Bakkwa to a Scottish Hepburn’s Choice Talisker 9, I go through a rigorous, yet well-thought process of finding appropriate foods that compliment the notes of our whiskies. The creation of whisky is dynamic and always changing as the years go on, I’m just trying to keep up!

You can contact me on johnbosco@pacificclubsg.com

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