Xiu Fine Cantonese Dining

115 Connecticut St., Greenhills, San Juan, Metro Manila

Xiu Fine Cantonese Dining
4.0 Stars

2 Reviewers

  • 5 stars 1
  • 4 stars 0
  • 3 stars 1
  • 2 stars 0
  • 1 star 0
  • 2 Reviews
  • 10 Recommend
  • 2 Reviewers
Business Hours
Open: 6:00p - 10:00p


  • Sunday
    • 11:00a - 2:30p
    • 6:00p - 10:00p
  • Monday
    • 11:30a - 2:30p
    • 6:00p - 10:00p
  • Tuesday
    • 11:30a - 2:30p
    • 6:00p - 10:00p
  • Wednesday
    • 11:30a - 2:30p
    • 6:00p - 10:00p
  • Thursday
    • 11:30a - 2:30p
    • 6:00p - 10:00p
  • Friday
    • 11:30a - 2:30p
    • 6:00p - 10:00p
  • Saturday
    • 11:00a - 2:30p
    • 6:00p - 10:00p

Payment Options


More Business Info

Street, Parking Lot

Most Recent Reviews

Mary Love S.
3.0 Stars

Xiu has been making a lot of noise since it opened last week. Socialites and food bloggers have been posting their favorites on Instagram and I could not help but get curious. Luckily, I was not the only one eying this place. R's dad wanted to try it too and asked R to make reservation arrangements given that he knows one of the owners. But the place was fully booked on its first week so we had to wait for the following weekend. And finally, the wait was over!

Hello, Xiu Fine Cantonese Dining!

R's family was already there when we arrived and they did the ordering and picked Roast Goose (PHP1,980, half | PHP3,800, whole), Tiger Lobster Baked with Cheese and e-fu noodles (market price, ours reached over PHP10,000), Mashed Taro Puff with Scallop and Truffle (PHP1,080), Fried Squid in Chili and Salt (PHP580), Sweet and Sour Pork (PHP480) and Mixed Mushroom with Truffle Paste (PHP680).

While waiting for our food, we were served some crackers and vinegar which we paired with... our Malvasia-Chardonnay. Odd pairing but it was better than being (h)angry.

First dish served was the Roast Goose. Given its price, we expected it to be good.

The skin was slightly crispy and the meat was fatty. The darker meat on the other hand was quite chewy and tough. Taste-wise, it was flavorful enough to be enjoyed alone or with minimal sauce but its fattiness and toughness made this dish a disappointment. R's mom even said that we should have just ordered from all-time favorite Summer Palace.

The Mixed Mushroom with Truffle Paste was served next and it was delightful! I loved the soft yet subtly crunchy bite of mushrooms and the heavenly taste of truffle. It was so good that I had to get three servings of this!

While still in mushroom heaven, the Fried Squid in Chili and Salt was next to be devoured.

There was really nothing much to say about this one as I always believe that it would be hard to mess with a deep-fried dish, especially if you claim to be a good restaurant. The squid used was fresh and not tough at all. The breading was not oily and the dish was not overly salty.

The most anticipated dish of the night, Tiger Lobster with Baked Cheese and e-fu, made quite an entrance. We were so lucky to be able to get the last lobster for the night as a bunch of diners seemed to have placed their orders in advance.

A huge oval plate of tiger lobster swimming in creamy cheese made us gulp in anticipation while each person gets a hefty serving. It took us a bit to get portions as the e-fu noodles were quite tricky to get and we do not want to simply yank it off the noodle tangle with the fear of giving ourselves and seat mates a cheesy facial.

I took a huge mouthful after getting my portion and it was... not as good as I thought. The cheese was not as sharp as I imagined. In fact, R compared it with the cheese in Kraft's Mac n Cheese. It didn't have the sharp cheese taste that I love. I guess they wanted the dish to be less cloying given the abundance of the lovely yellow goo. But even the lobster itself seemed overcooked with its tough texture. It was close to being gummy. And for PHP10,000, I expected a lot more. At least the noodles were cooked well.

The star of the night was followed by the taro puff with scallops which R liked. I liked it too but it was more of because of the fresh thick scallop.

Last served was the sweet and sour pork and it was good. Again, this is a staple dish in Chinese restaurants and quite hard to mess up.

Overall, the food was okay but not great. It was overpriced and sadly, did not meet my expectations. I won't be coming back anytime soon. But if I do, I'd get the mixed mushrooms.

Total damage: A bit over PHP16,000.

  • No. of Comments: 9
Iyah A.
5.0 Stars

Lucky to be invited for their private tasting last Monday. Feels like in HongKong/Shanghai upon entering the restaurant. What's even more interesting is their wall arts. Intricately done especially the handmade painting that I thought was a wallpaper on to the second floor. Speaking of, second floor was a huge room with dividers that can be pulled upon the customer's request. Also the emperor's room which can accommodate 2 dining tables of 6 seats each. The wall cloths that were still imported all the way from Italy, the whole of it was just spectacularly done.

Going back, we're given a menu that consisted an eleven meal course. Beverages were served. Rose wine or coconut shake or fruit tea, your choice.

Appetizers were then served after a little introduction.
1&2.) Honey glazed prime cut char siu @ Cantonese style crispy pork belly. The char siu was a bit strong, as well as the pork belly with mustard/wasabi sauce. I felt a bit of a sting since I'm not really a fan of spicy foods but then when the soup was served? It turned everything into default again. The balancer.

3.) Double boiled Fish Maw en Almond soup. Twas my first time to try almond soup. Instantly, it became one of my favorites. Fish maw on the other hand was first to be introduced in Ph. Came all the way from HongKong/China. It means all the available Fish maw in the restaurant were and will still be imported. What's more fun is the fact that it's famous due to its benefits for women--- Fish maw is a good source of Collagen if I heard it right from those who introduced it before it's serving. The soup is also packed with other meats like pig lungs but no worries, it's well cooked en double boiled. Yes Double Boiled. Not the traditional brick fire boiling that we use to do at home. It means it took the chefs hours to prepare the meats or say, it's ready. It's a slow process but then one of the good thing about it is that no meat gets crumbled

4.) Proceeding to the mains, Baked Stuff Sea conch, French Style. It tasted familiar...like Mediterranean, but you have to scoop all the way down, as the mashed potato is a bit embedded to it. Awesome preparation isn't it?

5.) Stewed US beef short ribs-- ahh! Melts in the mouth. You know it's a high grade meat. Wish I have more storage to place all those as much as I can but wanting to have a taste of everything, I limited myself to bites because it's all well prepared en I'm having like a party in the palate

6.) Baked Tiger Lobster with cheese. Another first in Ph. This was the best I've tasted. We've all seen baked oysters en others but seeing a lobster topped with melted cheese? Ahh heaven!! 128540 but no srsly, after having a taste, I can tell everybody got really pleased/convinced in our table.

7.)Steamed Lapu Lapu, traditional style. I didn't get to taste much of this since I gave myself a time out because food is about to reach my "busog" level Na 128513128518 but then on a single try, I can tell the fish is really fresh

8.) Premium Soy sauce HK chicken in clay pot. Not your usual chicken. You can tell it's not just from a native chicken seller as the skin is a bit thick and it's so flavorful

9.) Sweet en sour pork

10.) Chinese Lettuce with Shrimp Paste in Clay pot

11.) Wok fried crab with garlic "typhoon shelter" style. Not really a fan of crabs as I find it hard to un shell em/crack it. I don't wanna get my hands messy though it was good to know they provide wet wipes for their customers

12.) Baked black ink rice in clay pot. Greens all over black ink rice.

13.) Longevity Ball. This was "Butchi" larger version but not filled with any stuff like mongo or whatsoever. It's just plain Butchi but the taste didn't degrade due to the size

14.) Tieguanyin Tea. No sugar but it's the complement of everything. Think you're bloated already/overwhelmed, this is the perfect partner. I particularly like the smell of it. Subtle but quite citrusy.

In my opinion, this is a good place to visit for Bday celebrations or Grad party, perhaps atleast once a year. It's not your ordinary Cantonese Dining restaurant 128523128516

  • No. of Comments: 3