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
#05-02
Singapore 178958
Tel: +65 63845585
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm

Direction:
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]

Hai Tien Lo @ Pan Pacific Singapore - Roaring In The Year Of Tiger With Auspicious Reunions

Have a bountiful reunion at Hai Tien Lo, Pan Pacific Singapore. Execute Chef Ben Zeng has put together eight impeccable set menus for a gastronomic feast to remember. Adding choices to the plethora of set menus are Hai Tien Lo's a la carte specialities specially curated for the season.

Vitality Yu Sheng with Lobster and Smoked Salmon

We have the Vitality Yu Sheng with Lobster and Smoked Salmon Yu Sheng ($148/ $218), tossing to a fortune-filled year ahead.

Hai Tien Lo Superior Treasure Pot 4.5/5

New this year is the Hai Tien Lo Superior Treasure Pot ($508/ $788) with 15 stellar ingredients comprising of Eight Head Whole Abalone, Dried Oyster, Sea Cucumber, Dried Fish Maw, Pork Knuckle, Lobster, Australian Scallop, Dried Scallop, Roast Duck, Dace Fish Ball, Bean Gluten, Chinese Mushroom, Black Moss, Sliced Lotus Root and Yunnan Golden Ear Mushroom. Hai Tien Lo’s indulgent Poon Choy are available for both dine-in and takeaway from 17 January 2021 to 15 February 2022.

Hai Tien Lo Double-boiled Mini Buddha Jumps Over the Wall 4.5/5

Another delicacy on the menu is the Hai Tien Lo Double-boiled Mini Buddha Jumps Over the Wall brimming with premium ingredients.

Deep-fried Sea Perch Fillet with Shacha Sauce 4.2/5

The Deep-fried Sea Perch Fillet with Shacha Sauce surprises me with its delectable sauce. The savoury sauce complements the sweetness of the moist sea perch excellently.

Stewed Japanese Rice Vermicelli with Pan Fried Scallop in Supreme Stock 4/5

The Stewed Japanese Rice Vermicelli with Pan Fried Scallop in Supreme Stock is something light and yet flavourful. The star has to be the supreme stock for slurping goodness.

Double-boiled Papaya with Pear, Fungus & Maltose 3.8/5, Prosperity Chinese New Year Cake 4.8/5

Wrapping up our meal, we have the light and refreshing Double-boiled Papaya with Pear, Fungus & Maltose. I also enjoyed the Prosperity Chinese New Year Cake at the side, which has been coated with finely-ground nuts and shredded yam. giving it the extra boast in fragrant and texture.

Note: This is an invited tasting.


Hai Tien Lo
Pan Pacific Singapore
7 Raffles Boulevard
Level 3
Singapore 039595
Tel: +65 68268240
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Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Jiang-Nan Chun @ Four Seasons Hotel Singapore - New Winter Menu To Celebrate Its Second Consecutive Michelin One Star Award

Jiang-Nan Chun at Four Seasons Hotel Singapore has once again received One Michelin Star in the Michelin Guide Singapore 2019. Being the second consecutive year to be awarded this accolade, Jiang-Nan Chun has launched a Winter Menu to celebrate this occasion. Designed by Executive Chinese Chef Tim Lam, the man who brought Jiang-Nan Chun to where it is today, this six-course seasonal menu embodies the principle of "align and nourish" during the cold season. Each dish is meant to rebalance and re-energise you from within, starting from using only the best available ingredients at this time of the year.

Trio Platter 3.8/5

Starting your meal is a trio platter of Steamed Xiao Long Bao with Black Truffle, Deep-fried Japanese Oyster and Honey Glazed Pork Collar. What sync these 3 items together was the luscious mouthfeel that each provides. The Xiao Long Bao oozed warm and savoury juice infused with earthy flavours of the truffle, which have developed over time inside the heated pocket. The Japanese oyster was plump and deep-frying it gives a crust that contrasts nicely with its texture, which may otherwise be a tad gooey for diners who ain't into oysters.

Double-boiled Mini Buddha Jumps Over the Wall 4.5/5

The second course is Double-boiled Mini Buddha Jumps Over the Wall in Thick Chicken Broth. Much consideration has been given to the preparation work. As boiling the soup for too long may cause it to be overly "heaty", even though the common belief of the brewing period is the longer the better, the soup is boiled for only 2 hours, and then simply let it sit for a period of time for the ingredients to slowly release their nutrients. Hence the soup, even with its clear consistency, laced my lips with a gelatinous layer with every sip.

Steamed Prawn with Crab Roe 4.5/5

Next up was Steamed Prawn with Crab Roe and Jade Sauce on Egg White. I like how the crab roe gives that boost of texture to the egg white and fire up the dish with its vibrant colour and flavours.

Deep-fried Beef Cheek 4.2/5

Moving on to a more highly flavoured dish, we had Deep-fried Beef Cheek with Radish and Sakura Shrimps in Chu Hou Sauce. Radish is a winter produce that is good for nourishing, and its qualities are apt to pair with meat. The beef cheek has been braised for 4 hours before being deep-fried. I enjoy the paper-thin tempura-like crust, which further brings out the tenderness of the beef and its gelatinous qualities.

Simmered Inaniwa Udon 4.2/5

To balance the heavier course, the meal will end with a very light Simmered Inaniwa Udon with Scallop and Tomato. With the soup so flavourful yet gentle, I believe I could finish it even if the portion is that of a standard ramen bowl.

Chilled Chinese Pear with Peach Resin and Lotus Seed 4.5/5

The Winter Menu ends with a Chilled Chinese Pear with Peach Resin and Lotus Seed. The huge, chewy peach resin was such a treat.

The Winter Menu is available at $168 per person, from 1 October to 22 December at both Lunch and Dinner Daily.

Written and photography by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317220
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Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue walking along Orchard Road. Walk to Hilton Hotel. Go to level 2. Follow the passageway to Four Seasons Hotel. Walk to destination. Journey time is about 12 minutes. [Map]

Ah Er Soup (阿2汤) @ Yuan Ching Road - The Real Master Behind Michelin Bib Gourmand Award 2017

With the announcement of the Michelin Bib Gourmand list for 2017, I was left puzzled with the new entrant Ah Er Soup (阿2汤) at ABC Brickworks Market. What is the judging criteria of the Michelin inspectors? The outlet at ABC Brickworks Food Centre is a franchise stall and not the original stall. Did Michelin even know that the original recipe comes from Mr Ma Pit San and Mr Nong Gan who started the original and main stall at Yuan Ching Road?

Buddha Jumps Over The Wall 4.5/5

Feeling injustice for the duo that come up with the recipe, I decided to visit the original stall at Yuan Ching Road. During my visit, I saw Mr Ma busy at the back of the stall, preparing the soup. I ordered my favourite Buddha Jumps Over The Wall ($7) which comes with generous ingredients such as fish maw, mushroom, abalone and chicken. The soup which has been boiled for at least 2 hours, was very intense and rich in flavour.

Peanuts with Lotus Roots & Pork Ribs Soup 4.5/5

Among the other soups on the menu, I had the Peanuts with Lotus Roots & Pork Ribs Soup ($4.50). The pork ribs were cooked until so soft that it literally fell apart with ease. The lotus roots were also sweet and crunchy. I can once again taste the effort behind each bowl of soup in the richness, and this comes with a subtle nutty finishing from the peanuts.

Pumpkin Rice 3.5/5 and Oliver Rice 4/5

Olive Rice 4/5

Ah Er Soup at Yuan Ching Road offers 4 types of rice to go with their soups. They are the normal Steamed Rice, Brown Rice, Pumpkin Rice and Olive Rice. I understand the ABC Brickworks Food Centre stall does not offer the olive rice. I would highly recommend the olive rice which is much more fragrant compared to the others. On top of that, you don't usually get to have it elsewhere.

Preserved Vegetable with Braised Meat 3.8/5

Different from the other franchise stalls across the islands, the main stall offers other braised items such as the Preserved Vegetable with Braised Meat ($6), Braised Pig Trotter, Braised Pig Skin, Braised Beancurd, Braised Egg, Salted Vegetable, Tau Kee and Handmade Fish Roll to go with the nourishing soups.

Ah Er Soup (阿2汤)
3 Yuan Ching Road
Singapore 618642
Nearest MRT: Lakeside (EW Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Lakeside MRT station. Cross the road. Walk to bus stop opposite Lakeside MRT station (Stop ID 28099). Take bus number 154. Alight 7 stops later. Walk to destination. Journey time about 25 minutes. [Map]

Yan Ting Chinese New Year 2016 @ St.Regis Hotel Singapore

Chinese New Year is just around the corner. Have you planned your reunion dinner or company dinner to celebrate the coming lunar new year? If not, Yan Ting at St. Regis Hotel Singapore has curated a delightful a la carte menu and set menus, as well as festive takeawys to usher in the year of the Monkey.

Prosperity Yu Sheng with Norwegian Salmon and Abalone 4/5

Tossing to a year of abundance and prosperity with the Prosperity Yu Sheng With Norwegian Salmon and Abalone. The harmonious texture of marinated papaya, sweet honeydew, luscious peach, juicy pomelo, refreshing snow pear, as well as dried orange peel gives the usual yu sheng an enhanced fruity and refreshing enjoyment.

Buddha Jumps Over the Wall 4.2/5

Buddha Jump Over the Wall traditionally is a soup delicacy but Chef Wun has given it an interesting spin with his braised version that consists of time honoured indulgences like abalone, sea cucumber, fish maw, oyster and dried scallops.

Braised Pig's Trotters with Fermented Bean Curd 4/5

The Braised Pig's Trotters with Fermented Bean Curd is another delicacy on the menu. While I can't really tasted the fermented bean curd, the pig trotter is braised to a delectable tenderness, especially the melted in the mouth gelatin skin.

Fried Prawns with Golden Garlic 4/5

A popular choice among the adults and children will be Fried Prawns with Golden Garlic for its crunchy, succulent prawns and fragrant bites of the garlic.

Crispy Roasted Chicken 4/5

Grilled to perfection is the Crispy Roasted Chicken with a glistening golden sheen of skin layered over the tender, juicy meat beneath.

Wok Fried Glutinous Rice with Wind Dried Sausages 4.5/5

Completing the dinner is the Wok Fried Glutinous Rice with Wind Dried Sausages. The flavoursome glutinous rice is further lifted by the wind dried sausages for a complete round off to the whole enjoyment.

Fragrant Homemade Almond Tea Served with Crispy Glutinous Rice Cake

For desert, we have the Fragrant Homemade Almond Tea Served with Crispy Glutinous Rice Cake to finished off the sumptuous meal. Nothing fancy but comforting and hearty to wrap up the night.

Yan Ting's Lunar New Year Set Menus and exclusive A la carte Menu will be served during lunch and dinner. It will be available from 11 January to 22 February 2016.


Yan Ting
St Regis Singapore Hotel
Level 1U
29 Tanglin Road
Singapore 247911
Tel: +65 65066887
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. St Regis is just beside Tanglin Shopping Centre. Journey time about 15 minutes. [Map]