[CLOSED AUGUST 2013]
A delicate steam makes the thin pork belly slices soft and gelatinous, and a coating of delicious broth provides extra flavour.
The pork is so fatty we can hear Michelle Bridges screaming from here. The layers of fat and meat are tender, lying in slender lines like a carefully constructed heart attack inducing terrine. There are about 10 pieces of pork in the bowl, a generous serve.
Underneath the pork slices are short cut stems and leaves of a chinese spinach and same size chunks of bean curd skin. The broth is a wonder mix of stock and (optional) chilli oil. There's no starch in this dish, no noodles hiding underneath, but the dish comes with a bowl of rice on the side.
The other killer dish from Xian Kitchen is the cold rice noodle with chili oil - a garlicky umami wonder. We've had a lot of cold chilli noodles lately but this is the one we keep coming back to. Awesome.
On the menu board it's the very first picture so it's easy to find. It does sell out so get in early in the day. Xi'an Kitchen is in Dixon House Food Court, corner of Dixon and Little Hay Street's Chinatown.