This was my second time at least at Yi Xin Vegan Food. When we walked past Yi Xin's busy corridor, I can't help but want to have it again (even though we had eaten enough elsewhere).
Yi Xin was still almost full house when we were there past lunch time. So, try to arrive before lunch to get a seat and dishes hot off the pots and wok.
It's a long narrow busy shop lot typical of eateries in Singapore Chinatown. Yi Xin has been a around for decades, has an extensive menu, and food is reasonably priced - hence it has a loyal following from different communities of vegetarians.
Ordering is at the front. If your want rice with side dishes, it is done "jay ke, ney ke" (this, that, this, that) pointing style.
This time, I ordered laksa and rojak, and saved the "cai fan" (dishes and rice) for future visits. The staff kindly offered to serve our food at our table while we sat comfortably and wait 🙏
The laksa looked the part, the broth had that golden glow.
It had the aromatics of spice and herbs, creamy sweetness of coconut milk, and spicy heat of chili pepper. Just sans the layer of umami from dried shrimp and taste of blood cockles. Nevertheless, I enjoyed this vegetarian version of this culinary icon.
Tofu, both spongy and crisp types added textures and flavours to the dish.
The thick bee hoon spiced by the spicy stock was slurpy, delicious.
Yi Xin's vegan rojak.
The savoury sweet spicy sauce smothering the cut cucumber, jicama bean, pineapple, etc make a delicious light tasty snack. The generous sprinkle of crushed peanuts added nutty taste and crunch. Umami from the soy sauce was slight. Omnivores will miss the texture and robust umami which prawn paste lends to the non-vegetarian version.
Yi Xin got a lot of dishes on offer. I shall try them out little by little in the future.
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