Chinese loves the auspicious number 8 because it sounds like '发' (Fa) in Chinese, which symbolizes wealth and fortune. For a year of abundance and prosperity, Yan Restaurant at National Gallery has introduced 8 Prosperous Set Menus to usher in the Year of the Rooster, ranging from $118++ to $268++ per person.
Signature Yellowtail Fish with Golden Flake in Shun De Style 4/5
Lo Hei is a tradition for all Lunar New Year nowadays. Apart from the more traditional Prosperity Salmon Lo Hei, bigger group can toss to a year of abundance with the Signature Yellowtail Fish Yu Sheng with Golden Flake in Shun De Style. Guests also have the option to add on cubes of crispy lobster fillet for an additional price. Instead of shredded vegetables, this is replaced with crispy fried vermicelli. It is then topped with slices of ginger, spring onion, crunchy capsicums, finely grounded peanut and drizzled in a homemade soya sauce and peanut oil.
Signature Roasted Suckling Pig
Crispy Skin 4/5
A signature at Yan Restaurant is their Signature Roasted Suckling Pig ($124 for half, $248 for whole) which comes with three ways of appreciation. First is to enjoy the tissue thin crispiness of the crackling skin with steamed pancake, cucumber and scallion.
Carved Shoulder 4.5/5 and Oven Baked Fillet with Lemongrass 4/5
The second way is the Carved Shoulder which comes with a layer of the crispy skin and another lay of the succulent meat. Lastly the pork is Oven Baked with Lemongrass which some what tastes like Japanese yakitori.
Braised 2 Head Abalone with Wild Mushroom 4.2/5
A delicacy on each set menu is the abalone. We tried the Braised 2 Head Abalone with Wild Mushroom. The bouncy texture of the abalone is well complimented by the flavoursome braising sauce. A delicacy indeed.
Dual Style Roasted & Szechuan 'Bon Bon' Chicken 4/5
A new item on the menu is the Dual Style Roasted & Szechuan 'Bon Bon' Chicken. This is a popular dish in China also known as Bang Bang Ji because of the pounding sound of the stick or hammer, hitting against the meat to tenderize it. The spring chicken is served in 2 ways. Half of it is shredded and coated with traditional homemade Si Chuan Ma La spice, while the other half is aromatically roasted.
Wok Fried Mee Sua with Shrimps, Honey Glazed Pork & Capsicum 4/5
In every Chinese's meal, there needs to be either a noodle or rice dish to ensure everyone on the table has a satisfying and full meal. A good change from the usual fried rice of Ee Fu Noodle is the Wok Fried Mee Sua with Shrimps, Honey Glazed Pork and Capsicum. I usually have mee sua in soup but I did not know wok frying it, gives it a different dimension and has a nice texture bite to it.
Pan Fried Sweet Rice Cake 4.8/5
The Pan Fried Sweet Rice Cake is a must try and not to be missed because it is only available for the festive season only. The contrast of crusty exterior and soft interior made this a delightful dessert. The softness of the rice cake felt like having mochi.
Chilled Mango Cream Topped with Vanilla Ice Cream & Oats 4.5/5
Wrapping up our dinner is the Chilled Mango Cream. It is served in a coconut husk and topped with vanilla ice cream and oats for the extra crunch. The bonus is that you can even have the coconut flesh after cleaning up the chilled mango cream and ice cream.
Yàn’s Chinese New Year menus are available for both lunch and dinner from 9 January to 11 February 2017. 2 reservation slots for dinner at 5.30pm and 8.15pm are available on the eve of Chinese New Year on 27 January 2017. Guests can refer to www.yan.com.sg for the respective menus and make theirreservations at firstname.lastname@example.org.
Yan Restauant (宴)
National Gallery Singapore
1 St Andrew's Road
Tel: +65 63845585
Nearest MRT: City Hall (EW Line, NS Line)
Daily: 1130am - 230pm, 6pm - 1030pm
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Turn left onto Coleman Street. Walk down Coleman Street. Walk to destination. Journey time around 5 minutes. [Map]