Yan Restaurant (宴) at National Gallery Singapore welcomes new Head Chef Ng Sen Tio. Under his belt is three decades of experience in the kitchens of Chinese restaurants in Singapore. Staying true to Yan's ethos of offering a convivial feast of Cantonese flavours for the tummy, eyes and soul, Chef Ng curates a new and refreshed menu.
We started with a trio of starters which gives us a glimpse of the refreshed menu. On the plate, we have the Marinated Okra with Homemade Spiced Sauce, House Special Caramelized Barbecued Pork and Fried Minced Duck Meat with Cuttlefish Paste in Egg Pancake. The spiced sauce for the okra is like our local "Hae Bee Hiam" which complements the crunchy green excellently. The barbecued pork uses the "wu hua rou" cut which has a delectable fat to lean ratio. It is also beautifully caramelised and not overly sweet, this is a joy to eat. Lastly, the egg pancake comes with different layers of texture at play. This is a traditional dish taught by his mentor in the 1970s. While it is good, I can't really taste the duck meat in it.
Golden Pumpkin Broth with Seafood and Chicken Paste Beancurd 4.2/5
The Golden Pumpkin Broth with Seafood and Chicken Paste Beancurd ($18 per serving) is a dish that can be enjoyed by both young and old. The paste beancurd ball is so soft that it is easy for the old to indulge in. The young can have it with the ease of mind that they will not find fish bones in it. As for me, the sweet pumpkin broth packed with essence from the pork and chicken consomme goes really well with the pillowy paste beancurd ball. Each spoonful feels like floating on cloud nine.
Claypot Work-fried Prawns with Fish Maw, Vermicelli and Homemade XO Sauce 4.5/5
A dish that I will definitely order in my re-visit is the Claypot Work-fried Prawns with Fish Maw, Vermicelli and Homemade XO Sauce ($38/$57/$76). The ingredients are braised separately and cooked with the XO sauce, melding everything the flavours together. It is then garnished with fresh buds of night-blooming jasmine, emitting a sweet scent as the lid is lifted.
Wok-fried Crab with Homemade Pumpkin Sauce 4.5/5
For those that have gotten tired of chilli, salted egg or black pepper crab, the Wok-fried Crab with Homemade Pumpkin Sauce will be a delightful substitute. The sauce is creamy and sweet. The addition of curry leaves perks it with aromas. It is one finger-licking tasty dish that you probably doesn't want to miss. Not to forget ordering some fried mantou to wipe clean the sauce.
House Special Local Lobster Porridge with Clams and Puffed Rice 4.2/5
For something comforting, there is the House Special Local Lobster Porridge with Clams and Puffed Rice. The robust broth is made from chicken stock, lobster and prawn shells. Then steamed rice and seafood are added, allowing the rice grains to absorbed the flavours. Before serving, deep-fried crispy purple rice is added for that extra textural enjoyment.
Chilled Peach Resin with Osmanthus and Aloe Vera Jelly 4/5
Finishing off the dinner, I have the Chilled Peach Resin with Osmanthus and Aloe Vera Jelly. It is light and refreshing, yet not overly sweet with crunchy peach resin.
Noted: This is an invited tasting.
Yan Restaurant (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]