Qian Xi (Paya Lebar)

What this restaurant impress me most, is its staff. Next is the food which is worth the money paid.

On the wedding day, the restaurant engaged part-timers (the aunties or probably already grannies) to ensure there’s sufficient waitress to serve every table. But from the way they serve our food, we can tell that they had a lot of experience and they were serving us with a welcoming mind. For the pre-wedding food tasting and post-wedding usage of the paid but unutilized tables, it was their foreign waiters who served us, and they were also served us diligently.

The location of this restaurant is also good, just a stone throw away from the Paya Lebar MRT. Although it is not a popular shopping area, so when we went for the pre-wedding and post-wedding, they do not have much walk-in customers.

They have 2 halls, one big and one small. The small one should be enough for most wedding couples nowadays, where it can fit around 20 tables (200 pax), although if another couple happen to pick the same day and uses the big hall, then your guest will have to make their way though the side of the big hall, to get to the small hall – it can get a bit confusing.

On the food, the price includes free-flow soft drinks, beer, wine and whisky, and with the tasty decently-sized food, we definitely find it worth the money paid.

Lobster cold dish = we did get a decent serving of the lobster and abalone (or is that some other shellfish?). Shark’s fins soup = it came with a big piece of shark’s fins and after the waitress helped served it into bowls, each of us had a good piece in the bowl (see photo). Fish = I’m not sure what’s the name, but it definitely did not have a fishy taste. Prawns = We tried the cornflakes style (but didn’t picked it for the wedding dinner) as well as the boiled style (see photo), and we definitely find it fresh, just as the manager told us they only use live prawns. Duck = we had herbal roasted duck, where the skin is still crispy, although the herbal taste was negligible and we could only use the little herbal soup in the plate to add to the taste. Chicken = Not many wedding banquet could serve nice roasted chicken but this restaurant did it well, where the skin was crispy and the meat was still fairly tender (thou not perfect).