• Pacific Club × XiYan: A 21st Anniversary Celebration
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PCS

Pacific Club × XiYan: A 21st Anniversary Celebration

$119.00
$119.00
Seven-course sit-down dinner with XiYan’s founder and Group Executive Chef, Jacky Yu. DUO PLATTER Creamy Avocado Salivating Chicken with Century Eggs & Konnyaku Noodles Deep-Fried Thin Beef Slices with Osmanthus, Honey & Mustard Sauce MAIN COURSES Sliced Roasted Chicken with Fragrant Glutinous Rice Steamed Cordyceps-Stuffed Morel on Minced Pork Patty Lemongrass-Kumquat “Squirrel” Fish (Barramundi fillet for four guests or fewer) Braised Beijing Cabbage with Dried Seafood CHOICE OF Wok-Fried Crab with Musang King Durian Emulsion & Buns or Thai-Style Crab Bee Hoon with Whole Crab & Shredded Crab Meat or Stir-Fried Crab with Soy Sauce and Royal Rice Rolls DESSERT XiYan Three-Flavour Tang Yuan with Ginger Soup Wednesday, 28 October 2026, 7pm–9pm · Eden
Pacific Club × XiYan: A 21st Anniversary Celebration

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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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