Monday, September 18, 2023

Yàn (宴) @ National Gallery Singapore - Savour the Flavours of Autumn with Yàn’s New Seasonal Nourishing Menu


Savour the flavours of Autumn with Yàn's new seasonal nourishing menu from 1 September to 31 October 2023. Marrying Yàn's forte in Cantonese cuisine and the spirit of the changing season, the restaurant's chefs have thoughtfully put together new selections that are wholesome and nourishing.

The menu offers both an a la carte list (from $12) and a 6-course set menu ($138 per diner, min. of 2 diners). We had the opportunity to sample dishes from both menus.

Mini Buddha Jumps Over the Wall 4.2/5

While the name says "mini", the portion of the Mini Buddha Jumps Over the Wall ($78 a la carte/part of 6-course set menu) was far from that. The comforting clear broth was a result of an eight-hour double boiling process. It features quality ingredients, including an Australian three-head whole abalone, sea cucumber, ginseng, pig's tendons and shiitake mushrooms.

Upon serving, the Australian three-head whole abalone is carefully separated from the pot, ready to be prepared as a second dish.

Australian Three-Head Whole Abalone 4.5/5

In its second preparation method, the Australian Three-Head Whole Abalone is thoroughly braised in oyster sauce and shrimp roe to enhance its presented flavours further. The abalone, cooked this way, was incredibly tender and carried the rich umami notes wonderfully.

Crispy Whole Quail 4/5

Inspired by the traditional Crispy Skin Chicken - Cui Pi Ji, Yàn has crafted its rendition featuring quail. The Crispy Whole Quail ($38 a la carte/part of 6-course set menu) is fried to a delicate crisp. It's served with minimal salt, pepper, and five-spice powder condiments, allowing the meat to take the spotlight.

Pan-fried Venison Steak with Chef’s Special Sauce 4/5

Another featured meat dish is the Pan-fried Venison Steak with Chef's Special Sauce ($12). This dish is a tribute to the 1970s period when Cantonese chefs explored adapting Western dishes to Cantonese palates. The New Zealand venison fillet is marinated in a special sauce mixture before being pan-fried and served with the reduced marinade.

Steamed Eel with Minced Garlic and Shredded Mandarin Peel 4.5/5

A unanimous favourite at the table was the Steamed Eel with Minced Garlic and Shredded Mandarin Peel ($20/100g a la carte/part of 6-course set menu). The intentional choice of eel aligns with its 'nourishing' theme and is thoughtfully deboned to pair with minced garlic, shredded Xin Hui mandarin peels and a Cantonese-style housemade light soy sauce. The peels were an interesting addition, with its bitter and citrusy notes.

Double-boiled Almond Cream Served in a Mini Pumpkin 4/5

We ended our meal with a nourishing dessert, the Double-boiled Almond Cream Served in a Mini Pumpkin (Part of $138 Set Menu). I am not a fan of almond creams, but I appreciated how fresh-tasting it was, with a mild sweetness and a lighter consistency.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.

Yan Restaurant (宴)
National Gallery Singapore
1 St Andrew's Road
Singapore 178958
Tel: +65 63845585
Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
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]

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