Yan Ting @ St Regis Hotel Singapore

Yan Ting at St Regis Hotel Singapore welcomes new Executive Chinese Chef Tony Wun. Chef Tony has more than 35 years of experience under his belt leading and managing teams of chefs at various five star international hotels and restaurants. With the new appointment, Chef Tony Wun presents his specialties at Yan Ting with a delightful a la carte selections and an exquisite 8 course set menu.

Trio of Appertisers 4/5

We were given a glimpse of Chef Tony's culinary skill starting with a Trio of Appertisers. On the plate, is the Shanghai Style Smoked Fish, Cucumber with Olive Oil and Marinated Jelly Fish with Scallion Oil. Simplicity in execution to bring out the best of the ingredients is shown on the plate.

Double Boiled Sea Whelk Soup with Black Garlic 4.5/5

Sea Whelk is a form of sea snail and Chef Tony uses it to make his Doubled Boiled Sea Whelk Soup with Black Garlic served in a teapot. The clear and rich soup reminds me of the Japanese's teapot soup. Probably drawing the same concept, each tea cup is filled with the flavour essence of the sea whelk and black garlic.

Macau Style Oven Baked Pork Ribs 4/5 and Barbequed Pork Neck Meat 4.8/5

Next up is the Barbequed Pork Neck Meat and Macau Style Oven Baked Pork Ribs. The sweetness of the marinade complemented the pork ribs excellently. However the star has to be the Barbequed Pork Neck Meat. The excellent cut that gives the utmost texture enjoyment was well paired with the execution to make this one of the highlights for the night.

Steamed Yellow Fish with Preserved Vegetables and Minced Ginger 4.2/5

I am not sure whether this is a classic Cantonese dish but I truly enjoyed the used of the preserved vegetables and minced ginger with the Steamed Yellow Fish. The preserved vegetables and minced ginger complemented the dish cleverly while not drowning the natural sweetness of the yellow fish.

Cantonese Style Stir Fried Wagyu Beef 4.8/5

The Cantonese Style Stir Fried Wagyu Beef simply blown me off my seat. It was still so tender after being stir fried. It comes with a bit heat from the peppercorns but that is exactly why it is so flavourful. The fiery spice has further elevated the flavour of the beef to a new level.

Braised Mushroom filled with Dried Scallop 4.2/5

It is quite interested to see the Braised Mushroom filled with Dried Scallop. This dish demonstrates the braising skill of Chef Tony. Knowing that his specialty is in braised abalone, this dish kind of given me an indication how amazing his braised sauce for the abalone is going to be.

Wok Fried Rice with Sea Urchin and Fish Roe 3/5

One of the most looked forward dish is the Wok Fried Rice with Sea Urchin and Fish Roe. The fried rice itself was fragrant and delicious. However the high expectation of sea urchin and fish roes were unnoticeable in the dish, which turned into some what of a disappointment.

Caramel Ginger Milk 2.8/5

Wrapping up the dinner is the Caramel Ginger Milk. I did not enjoy the dessert. While the flavour was there, I felt it lacked the smoothness for a good bowl of caramel ginger milk.

Overall, I have enjoyed my dining experience at Yan Ting. Chef Tony Wun has brought expertise refined from Hong Kong, presenting flavours of the Cantonese cuisine in a modern and western twist. Guest at Yan Ting can look forward to a memorable and epicurean experience.


Yan Ting
St Regis Singapore Hotel
Level 1U
29 Tanglin Road
Singapore 247911
Tel: +65 65066887
Website: http://www.yantingrestaurant.com/cny2015
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]

Joyden Canton Kitchen (欣艺和) @ HillV2 Shopping Centre (Upper Bukit Timah)

It is double happiness for Joyden as the family restaurant celebrates its tenth anniversary. With the re-branding the restaurant from former West Coast Seafood to Joyden Seafood Restaurant (欣艺海鲜), the restaurant opens its second outlet, Joyden Canton Kitchen (欣艺和) at HillV2 Shopping Centre offering wholesome comfort Cantonese cuisine.

Crispy Golden Lotus Root Chips 4.2/5

We started with some Crispy Golden Lotus Root Chips ($8,80) while waiting for the rest of the group to arrive. Sliced to a nice thin bite and deep fried to crispy crunch, this is as good as your potato chips. Maybe the restaurant should consider selling it for Chinese New Year.

Chicken with Fresh Huai Shan and Wolfberry in Old Coconut Soup 4/5

Cantonese cuisine is known for its soup and the restaurant does live up to the expectation with the Chicken with Fresh Huai Shan and Wolfberry in Old Coconut Soup ($12.80) which is a Foshan classic interpretation. The ingredients were steamed in an old coconut over low heat for up to 3 hours to extract the essence. Result in a light but yet aromatic soup with natural sweetness from the coconut.

Joyden Signature Soy Sauce Chicken 4/5

One of the signature items at Joyden Canton Kitchen is the Joyden Signature Soy Sauce Chicken ($12/$18/$32). The chicken was steeped in a secret blend of superior light sauce and herbs giving it that pleasant flavour on top of their silky skin and tender meat.

Signature Traditional Hakka Salt Poached Farm Chicken 3/5

Another poultry dish on the menu is the Traditional Hakka Salt Poached Farm Chicken ($17) which is accompanied with the secret recipe ginger sauce. Compared to the soy sauce chicken, this is not as flavourful. However the saving grace was the ginger sauce that accentuated the whole enjoyment. It was so good that the table ordered extra servicing to go with their plain rice.

Fish Maw and Prawns with Glass Noodles in Homemade XO Sauce 4.5/5

One of my favourite dishes is the Fish Maw and Prawns with Glass Noodles in Homemade XO Sauce ($18.80). The luxurious fish maw and prawns were well coated with the premium xo sauce that brought out the best of the ingredients. Even the glass noodles were well infused with the xo sauce which was fragrant and slurping good.

Sliced Grouper Fillet with Pine Mushroom and Black Fungus in Rice Wine Broth 3/5

The Sliced Grouper Fillet with Pine Mushroom and Black Fungus in Rice Wine Broth ($17.80) was a comforting pot of goodness that is perfect for cold raining day.

Braised Homemade Beancurd Coin with Poached Shanghai Baby Cabbage 4.2/5

For me the highlight of the Braised Homemade Beancurd Coin with Poached Shanghai Baby Cabbage ($14.80) is the milky broth and shanghai baby cabbage. The milky broth was made from boiling pork bones for several hours. The shanghai baby cabbage which was steamed in pork broth was so soft and sweet that literally melted in the mouth.

Braised Pork Ribs in Aged Mandarin Peel Sauce 4.5/5

We commonly find on the menu coffee or champagne pork ribs but at Joyden Canton Kitchen seeks to be different with the Braised Pork Ribs in Aged Mandarin Peel Sauce ($16.80). After much trial and effort, the refreshing spin to the pork ribs dish was well received by the group. The flavours were well balanced with fall off the bone meat.

Traditional Rice Vermicelli with Poached Egg White, Crabmeat and Scallop 4.5/5

A must try at Joyden Canton Kitchen is the Traditional Rice Vermicelli with Poached Egg White, Crabmeat and Scallop ($15.80). This is something new and currently not seen elsewhere. The wok fried vermicelli tossed in the poached egg white, crabmeat and dried scallop was finished with a swirl of vinegar and a dash of pepper. This is one dish that I would go back for.

There is this saying among the foodie friends, in the east there is Diamond Kitchen while in the west we have Joyen. After dining at Joyden Canton Kitchen, I can't help comparing another similarity. While Diamond Kitchen has the popular superior stock clam bee hoon, Joyden Canton Kitchen has the traditional rice vermicelli with poached egg white, crabmeat and scallop. I am glad I have dined in both restaurants.


Joyden Canton Kitchen
HillV2 Shopping Centre
4 Hillview Rise
#02-21
Singapore 667979
Tel: +65 64659988
Website: http://www.joydencantonkitchen.com.sg
Nearest MRT: Hillview (DT Line)

Opening Hours:
Daily: 1130am - 930pm
Dim Sum: 1130am - 430pm

Direction:
1) Alight at Hillview MRT station. Take Exit B. Turn right onto Hillview Road. Continue on Hillview Road. Walk to destination. Journey time about 10 minutes. [Map]

Hillman Restaurant (喜临门大饭店) @ Kitchener Road

When I was doing my blog post research on restaurants that started business in the 1960s for my OMY Blog Award 2013 article, I get to know Hillman Restaurant which started business in 1963. Founded by the late Mr Wong Lin Ooh and Madam Chan Ah Chee located along Cantonment Road (now the Pinnacle at Duxton) serving Cantonese Claypot cuisines before moving to the current location in 2003. The restaurant has won many recognition and awards in the culinary industry and it is currently run by the 2nd and 3rd generations.. The restaurant has another branch called Manhill Restaurant at Pasir Panjang.

Fried Shark's Fins with Scrambled Eggs 3/5

Stepping into the restaurant, I was surprised to see that it is full house on a weekday night. Without prior reservation, I was lucky to get a table for 3. I noticed that we are the only Singaporean in the restaurant where the rest will Japanese. I also realised that the menu comes in Japanese and most of the table ordered similar dishes. Looks like this restaurant is quite popular among the Japanese community.

After my observation, I ordered the Fried Shark's Fins with Scrambled Eggs ($40/60/80) served with a plate of lettuce which was seem in almost every table. To eat it, pick up some of the fried scrambled eggs, wrapped it with the lettuce and eat it together. While it is an unique experience piecing the different ingredients together, flavour was nothing near to wow about.

Fried Pork Ribs in Chinese Style 4.2/5

The ugly looking pieces of Fried Pork Ribs in Chinese Style ($14/22/30) was surprisingly very tasty with its flavourful marinate and glazed with a beautiful plum sauce. Although the appearance looked dry but its actually quite succulent.

Happy Beancurd 4/5

The Happy Beancurd ($14/22/30) topped with minced pork and spring onions was smooth and silky. A delightful dish that will send one smiling.

Pot Sea Cucumber with Seafood 3.5/5

The signature at Hillman Restaurant is their claypot dishes which was what the founder, the late Mr Wong Lin Ooh has started the restaurant for. I tried the Pot Sea Cucumber with Seafood ($14/22/30) which came with springy sliced sea cucumbers and a mix of greens and seafood. It was an enjoyable dish and the gravy goes well with the rice.

In 1978, Hillman Restaurant was invited to take part in the first Asian Salon Culinaire which is equivalent of today's World Gourmet Challenge (Food and Hotel Asia). The chief judge was Mr Paul Bocuse, legendary French Chef who has a medal of Commdeur de la d'honneur (National Order of the Legion of Honour) and the Meilleur Ouvier de France (The best food craftsman of his lifetime) and owns a 3 Michelin stars restaurant Lyon. The restaurant won a gold medal for the Boneless Chicken Dish, a silver for Claypot Prawns and a bronze for the Cold Dish. In 1984, the restaurant won a silver medal in the International Master Chef of Chinese Cuisine Competition held in China for its Special Coconut Chicken dish. Last but not least in 2008 the restaurant is awarded the prestigious World Famous Restaurant by the World Association of Chinese Cuisine. With all the recognition, its no wonder the restaurant is popular with foreigners. It does not seem like our locals know much about the achievement of this humble restaurant occupying a 2 storey shophouse building along Kitchener Road.


Hillman Restaurant  (喜临门大饭店)
No.135 Kitchener Road
Singapore 208518
Tel: +65 62215073
Facebook:
Website: http://hillmanrestaurant.com/
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 1030pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit I. Cut across City Square Mall to the exit to Kitchener Road. Cross the traffic junction and turn left onto Kitchener Road. Journey time about 8 minutes. [Map]