Yan Restaurant (宴) @ National Gallery - Ushers In The Year Of The Tiger With A Repertoire Of Cantonese Delights

Yan Restaurant at National Gallery ushers in the Year of the Tiger with a repertoire of Cantonese delights available for dine-in and takeaway. From 1 January to 15 February 2022, you may choose to celebrate in the restaurant with its specially curated a la carte dishes and six sumptuous set menus (from $138 to $268 per pax), including an eight-course vegetarian set menu ($88 per pax). Else, enjoy the sumptuous festive dishes and treats at home, available for self-collection and delivery.

Abalone & Salmon with Gold Foil Lo Hei in ‘Shun De’ Style 4/5

Yan undeniably has one of the most interesting Yu Sheng that I have come across - Abalone & Salmon with Gold Foil Lo Hei in 'Shun De' Style (from $92, dine-in only). In place of the usual shredded carrots, radish and cucumber are a mountain of crispy vermicelli, topped with shredded purple and yellow sweet potatoes, pickled ginger, and gold flakes. The accompanying vibrant vegetables added much freshness and crunch to yu sheng. The abalone slices have also been braised in superior stock to bring in more flavour to the dish.

Yan Harvest Pen Cai 4.5/5

Another symbolic dish is Yan Harvest Pen Cai (from $325). It features layers of 18 delicacies such as 6-head abalone, sea cucumber, prawns, whole conpoy, collagen-rich pork tendons, king grouper fillet, scallops, roast pork, soya chicken, and roast duck. This Pen Cai is superior because each ingredient is individually prepared, then combined in a claypot and simmered in a flavourful braised duck sauce. One of my favourite pieces is the yam and lotus roots within, braised till tender and soaked with the flavoursome sauce.

Steamed Soon Hock Fillet 3.5/5

Fish symbolises ample surplus, and hence, one of the must-haves in this Lunar New Year spread would be this Steamed Soon Hock Fillet with Preserved Lemon Sauce. The fish is steamed together with house-made preserved lemon sauce, crispy garlic lemon slices, preserved vegetables, and a small amount of finely chopped chilli and lime juice. As a result, the delicate flavour of the fish was very much preserved and yet flavoursome at the same time, especially when finished with a handful of crispy golden garlic topping.

Wok-fried Local Lobster Tail 3/5

For some lucky red hues, some of the set menus include a lobster dish in the form of Wok-fried Local Lobster Tail with Crab Meat & Crab Roe Superior Sauce, or you may also order it a la carte at $23.80. Crab roe and crab meat are cooked in superior seafood stock and boiled till thickened and poured over the lobster before serving.

House Special Braised Pork Ribs Marinated with Dang Gui 4/5

House Special Braised Pork Ribs Marinated with Dang Gui (Dine-in only). The Dang Gui marinated pork ribs are shallow fried over a gentle heat then braised in dang gui sauce for an hour till reduced. Though I couldn't taste much of the Dang Gui, it was still a delicious piece of rib to be savoured upon.

Roast Crispy Suckling Pig 4/5

Roast Crispy Suckling Pig ($330) available for dine-in will give you the full experience. It is served in three ways for dine-in guests. The first way is to appreciate the crispy skin served with house-made pancakes, plum sauce, cucumber sticks, and spring onions. The second way is serving the suckling pig carved shoulder. The third way is like char siew, with the tender pork fillet marinated with barbecue sauce and baked with lemongrass.

Roasted Duck Marinated with Mandarin Peel Sauce 4/5

Another popular item of Yan is the Roasted Duck Marinated with Mandarin Peel Sauce (A la carte $22/ $44/ $88, takeaway whole duck $88). What's unique about the Mandarin Peel Sauce is that it is made with mandarins grown in Xin Hui, located in Guangdong. These Xin Hui mandarins have the most fragrant peels compared to mandarins from other regions, identified by their distinct aroma and bitter citrus flavour.

Double-boiled Morel ‘Yang Du Jun’ and Chicken Soup 4/5

For something nourishing, Double-boiled Morel 'Yang Du Jun' and Chicken Soup with Fish Maw is also incorporated into the set menus and also made available a la carte ($26). The double-boiled soup comes with fish maw, morels, chicken, and dried scallops. The morels are believed to help reduce phlegm and boost one's immunity by regulating the body's qi (vital energy).

Chilled Pumpkin Cream with Aloe Vera 4/5

The dessert is equally auspicious with Chilled Pumpkin Cream with Aloe Vera (Dine-in only) and Deep-Fried Sesame Rice Ball filled with lotus paste. Golden pumpkin signifies bountifulness and prosperity. Light and refreshing with aloe vera, it sums up the festive meal on a perfect note.

Yan spreads the festive joy with pre-order discounts till 8 January 2022 for selected takeaway items, with orders to be placed via the e-store: From 13 December 2021: 15% discount for Prosperity Treats (excluding the Golden Happiness Bamboo Tote). From 18 December 2021: 10% discount for Harvest Pen Cai (for takeaway only).

Photos and words 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. Note: This is an invited tasting.


Yan Restaurant (宴)
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178958
Tel: +65 63845585
Facebook
Website
Nearest MRT: City Hall (EW Line, 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]

Yang Ming Seafood (扬名海鲜) @ Bishan Street 11 - Their Lobster Chee Cheong Fan Is A Best Try

Having seen a lot of postings from my foodie friends, I have to make my way to Yang Ming Seafood (扬名海鲜) at Bishan Street 11. The zichar place is located in a coffeeshop among the HDB estate. You will notice we ordered mostly seafood dishes because this is their forte. 

Deep Fried Sakura Prawns 4.5/5

An excellent starter to kick start the night is the Deep Fried Sakura Prawns ($10). It is crispy and crunchy, with the sweetness of the sakura prawns coming through with its bite.

Steamed Baby Sotong 4.2/5

Usually, I have deep-fried baby sotong, but after trying Steamed Baby Sotong ($19), this probably will be the preferred method of cooking for me in the future. It allows me to appreciate the baby squid's tender texture, complemented by the ginger and soya sauce.

Chicken Scallop Soup 3.8/5

Next, we have the Chicken Scallop Soup ($68). It comes with the whole chicken that is cooked until fork tender. Unfortunately, I could not detect the scallop's flavour in the soup.

Steamed Flounder Fish 4/5

A dish that I requested is the Steamed Flounder ($99). I thought it is rare to see such fish served at a zichar place. For those not familiar with flounder, the flesh is firm with soft bone like stingray.

Lobster Chee Cheong Fan 4.2/5

The highlight for the night has to be the Lobster Chee Cheong Fan ($88). It is a dish my friend shared with the owner what he had in Hong Kong, and after much R&D, the chef created this dish which becomes a hit with a lot of foodies. The highlight is the silky chee cheong fan accentuated by the fried shallot, fried garlic and premium soya sauce. However, my friend who has tried the dish before felt that it lacked the crustacean's flavour this time.

Garlic La La 4.5/5

Plump and sweet is the Garlic La La ($45) topped with aromatic garlic. When you have a fresh ingredient, there isn't any need for fancy cooking allowing the ingredient to shine.

Salt-baked Crab 4.5/5

The Salt-bake Crab ($100) is another dish we enjoyed a lot. You can see the thick layer of crab roe from the photo that just send me to umami heaven.


Yang Ming Seafood (扬名海鲜)
Blk 150 Bishan Street 11
Singapore 570150
Facebook
Nearest MRT: Bishan (CC Line, NS Line)

Opening Hours: Daily: 1130am - 2pm, 430pm - 10pm

Direction:
1) Alight at Bishan MRT station. Take Exit D. Walk to Bishan Bus Interchange (Stop ID 53009). Take bus number 54, 56 or 410. Alight 2 stops later. Walk straight to the traffic junction of Bishan Street 13 and Bishan Street 11. Cross the road and turn left onto Bishan Street 11. Walk to destination. Journey time about 10 minutes. [Map]

Auntie’s Wok and Steam @ Andaz Singapore - Start The Year With An Ode To Singapore Tze Char Culture With A Szechuan Twist

Andaz Singapore’s Auntie’s Wok and Steam has finally reopened for this 2021 after months of closure! To celebrate the reopening, they have launched a refreshed menu featuring delightful Chinese classics and Singaporean favourites, prepared in a homely tze char style. Enjoy the perfect weekday escapade with an epic view on level 25, alongside a scrumptious feast.

Their Lunch Tray Sets offers great value for money with one main, one side and Andaz Iced Tea for $26 or with an additional dessert for $29. It is available from Monday to Friday, 12pm - 2.30pm, or you can order from their a la carte menu, which is available all day.

Auntie's Laksa 4/5

We ordered the Auntie's Laksa ($16), a classic local favourite. The fragrant laksa broth is creamy and mildly spiced and comes brimming with ingredients like fresh tiger prawns and fish cake. The thick beehoon is also chewy and springy, which makes for a great bowl of laksa.

Char Kway Teow 3.8/5

Another tze char staple is the Char Kway Teow ($16). The flat rice noodles are stir-fried over high heat with soya sauce, lup cheong, egg and fishcake, giving it a pleasant fragrance and texture. Although lacking slightly in the wok-hei, it is still a pretty decent plate of Char Kway Teow.

Crab Fried Rice 4.2/5

One of their familiar favourites includes the Crab Fried Rice ($14/$22), served with crab meat and asparagus. Unlike the usual fried rice dish, it uses organic white and brown rice from the Raitong Organics Farm in North-eastern Thailand, which makes for a healthier alternative without compromising the flavours.

Double Boiled Chicken Soup of the Day 3.8/5

We ordered the Double Boiled Chicken Soup of the Day ($10) as a side to the Lunch Tray Set. It is comforting and nourishing, yet we felt that the soup ingredients were too little, with just a single piece of chicken and two radish cubes.

Poached Herbal Prawns 4.2/5

One of our favourites is the Poached Herbal Prawns ($22) steamed in a brine of Chinese Shaoxing wine and nutritional herbs such as the Danggui (Angelican root), Yuzhu (Solomon’s Seal), Gui Pi (Cinnamon), and Ba Jiao (Star Anise). It gives the broth a rich and robust herbal flavour.

Rainforest Alliance Coffee Ribs and Sesame 3.5/5

The Rainforest Alliance Coffee Ribs and Sesame ($18) is coated in a sauce made from a full-bodied espresso, pulled from sustainable Fair Trade Rainforest Alliance-certified coffee beans from Bon Café. However, it fell short of expectations with the espresso sauce lacking in flavours, and the pork ribs' meat having a much tougher bite.

French Beans 3.8/5

We also had the French Beans ($12) which is lightly cooked to retain a crispy texture with a sweetness hint. It is served with flavourful minced pork to make for a simple and comforting side dish.

Chilled Mango Sago and Pomelo 4/5

Round off your meal with a selection of traditional Chinese desserts such as the Chilled Mango Sago and Pomelo ($8). The refreshing fruity dessert is smooth and subtly sweet, while the lightly acidic and bitter taste of the pomelo pairs well with the mango's sweetness.

Steamed Yam Paste 4/5

Our favourite is the Steamed Yam Paste ($8) topped with ginko nuts. The addition of coconut cream adds a creamier texture and a subtle sweetness to the smooth yam paste, without overwhelming the original taste of yam.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Auntie's Wok & Steam
Andaz Singapore
Level 25
5 Fraser Street
Singapore 189354
Tel: +65 64081255
Facebook
Website
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 10pm

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

Peach Garden Chinese Restaurant @ OCBC Centre - Usher In Lunar New Year with "HENG HENG" Million Dollar Yu Sheng and Premium Mala Seafood Pen Cai

This Lunar New Year, Peach Garden has launched a selection of carefully curated new menu items such as the "Heng Heng" Million Dollar Yu Sheng, together with premium dishes and traditional festive goodies. Orders can be made in-store and online from 5 January to 26 February 2021. Renowned for its authentic Cantonese-style cuisine and impeccable quality of Chinese cooking, Peach Garden is especially known for the quality of its Yu Sheng and Pen Cai dishes.

"Heng Heng" Million Dollar Yu Sheng 4.5/5

Toss to an auspicious year with their latest "Heng Heng" Million Dollar Yu Sheng (百万捞生). It features a golden dome encasing a bed of Yu Sheng ingredients that include premium toppings such as Lobster, Baby Abalone, Wagyu Beef and Salmon. Smash the dome open with a mini hammer, and the cracker shatters to reveal the colourful array of fresh ingredients as well as big sweep tickets for a chance to get lucky in the new year.

Only available for dine-in, this Yu Sheng centrepiece comes in 2 sizes: Small ($168++ serves 4 pax), and Large ($268++ serves 8 pax). There is a non-beef alternative with Australian Scallops in place of Wagyu Beef.

Double-Boiled Essence of Chicken Soup with Stuffed Fish Maw 4.2/5

Next, we had their Double-Boiled Essence of Chicken Soup, which arrives with a tiny flame below the pot to keep it warm. The nourishing soup is intense in flavour, well-packed with the chicken's essence after hours of boiling. It is a well-executed bowl of soup that we enjoyed very much.

Peach Garden Mala Seafood Pen Cai 4.2/5

Peach Garden spices up the traditional Pen Cai with their new Peach Garden Mala Seafood Pen Cai, which serves 6 pax. The pot is filled with luxurious ingredients such as lobster, red grouper, sea cucumber, Australian scallop, prawns, fish maw, and king oyster mushrooms. They are infused with a fragrant in-house mala spice and layered upon one another for a medley of flavours.

Roasted Golden Suckling Pig 4/5

The majestic Roasted Golden Suckling Pig comes with mahogany, crisp skin and sticky-tender meat. We were served pieces of crackling skin, accompanied with thin slices of soft mantou buns, sweet sauce and crunchy green onion.

Traditional Steamed Claypot Rice with Chinese Sausages 4/5

The piping hot and delicious bowl of Traditional Steamed Claypot Rice was a welcoming end to the main courses. Well-flavoured and filled with a generous amount of lup cheong, you can taste the fragrance of the ingredients infused with the subtle burnt aroma.

Double-boiled Tang Yuan Eight Treasures and Tian Shan Bird's Nest in Young Coconut 4/5

Complete the Lunar New Year meal with their traditional desserts such as the Double-boiled Tang Yuan Eight Treasures and Tian Shan Bird's Nest in Young Coconut. The dessert is served warm in a coconut husk, adding a refreshing coconut flavour to the comforting bird nest soup.

Black & White Sesame Nian Gao 3.8/5

A must-have delicacy for the Chinese New Year, the Black & White Sesame Nian Gao is soft and chewy with a very subtle hint of black sesame.

For your family reunion feastings this festive season, choose from Peach Garden's two signature Prosperity Treasures Packages or the Fortune Treasures Set for an abundant array of dishes that serve 8 to 10 persons.

All Peach Garden restaurants are open throughout Lunar New Year, including the first and second day of Lunar New Year (12 and 13 Feb). Reservations can be made online at www.peachgarden.com.sg/reservations. Shop online at Peach Garden E-shop with free delivery with a minimum order of $80. Online orders have to be placed at least one day in advance. For local delivery or collection between 11 to 14 Feb 2021, orders must be placed by 9 February. Shop now at www.peachgardeneshop.com.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Peach Garden Chinese Restaurant
OCBC Centre
65 Chulia Street
#33-01
Singapore 049513
Tel: +65 65357833
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 11am - 3pm, 6 - 1030pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Chulia Street. Turn left onto Chulia Street and walk down the road. Walk to destination. Journey time about 5 minutes. [Map]

Jia He Chinese Restaurant @ One Farrer Hotel Connexion - Serving Traditional Chinese Classics And Reimagined Dishes

Opened just November 2019 within the Connexion in Farrer Park, Jia He Chinese Restaurant offers a wide array of Chinese cuisine dishes from traditional Chinese classics such as Steamed BBQ Pork Bun to reimagined dishes such as Steamed Bak Kut The Xiao Long Bao. Not to be missed as well are their signature dishes such as Crispy Hor Fun with Seafood and Egg Sauce. Helmed by chefs with decades of experience from various top hotel dining restaurants along with one that specialises in the art of dim sum creation, diners can expect premium-grade dishes at affordable prices.

Sauteed Stuffed Button Mushroom with Truffle Sauce 4/5, Steamed Bak Kut The Xiao Long Bao 4.2/5

We started off with the appetiser dishes - Sauteed Stuffed Button Mushroom with Truffle Sauce ($14) and Steamed Bak Kut The Xiao Long Bao. The uniquely flavoured bak ku teh xiao long bao has a rich herbal broth encased in a delicate beetroot dumpling skin, while the sauteed stuffed button mushroom was juicy with a nice crisp texture.

Double Boiled Chicken Soup with Stuffed Pig Maw, Shark's Fin and Sarawak Pepper 4/5

Next, we had the Double Boiled Chicken Soup with Stuffed Pig Maw, Shark's Fin and Sarawak Pepper ($138) which was luscious and rich. The stuffed pig maw and shark's fin is added to up the indulgence and provide the boast in flavours and textures of this nourishing soup.

Crisp-fried Fillet of Sea Perch with Lemongrass and Pepper 3.8/5

Crisp-fried Fillet of Sea Perch with Lemongrass and Pepper ($18) features a crispy fish fillet dressed in a spicy-sweet lemongrass sauce.

Wok-fried Live Prawn with Garlic and Shallot 3.8/5

The Wok-fried Live Prawn with Garlic and Shallot ($28) was plump and juicy, coated in a thick sweet, spicy sauce which elevates the taste of the fresh seafood.

Crisp-fried Hor Fun with Seafood and Egg Sauce 4/5

The Crisp-fried Hor Fun with Seafood and Egg Sauce ($24/small) comes in the form of crispy seafood hor fun. A skinnier version of deep-fried skinny kway teow is used for the dish and is paired with a thickened egg seafood gravy. The nest of fried hor fun lost its crispiness when smothered by the egg gravy, and gave a crackling sound as it softens.

Roasted Peking Duck 4/5

The Roasted Peking Duck ($55/whole) is the highlight of our meal. The duck air-dried for 24 hours before being barbecued, basting the meat and rendering the skin extremely crispy. Best enjoyed with some vegetables and wrapped in a thin pancake.

Chilled Back Glutinous Rice with Ice Cream 4.2/5

To round off the meal, we had the Chilled Black Glutinous Rice with Ice Cream ($7) from their desserts menu. The Black Glutinous Rice is encased in a firm ring of coconut jelly, and also comes with a scoop of vanilla ice cream to add a subtle sweetness and luxurious mouthfeel to the black glutinous rice.

To commemorate Singapore’s 55th Birthday, Jia He will be having a 30% discount for their Lunch & Dinner ala-carte menu for both dine-in and takeaways/delivery (with free delivery for orders above $50). For dine-in customers, with spending above $100 per table, will get a free Signature Peking Duck; for takeaway/delivery customers, with minimum spending of $100 and above, we will also get a delicious Signature Roasted Duck for free too.

Apart from having a delicious NDP 55 promotion till end of September, Jia He also offers a Dim Sum Brunch Cum Hi-Tea every weekend.  Customers can enjoy a variety of dishes ranging from handmade Dim Sum, desserts and even Roasted Peking Duck for just from just $20.80++ (Min 4 Pax). There are three sessions in total: 1045am to 1245pm, 1pm to 3pm & 315pm to 515pm.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Jia He Chinese Restaurant
One Farrer Hotel Connexion
1 Farrer Park Station Rd
#01-14/15/16
Singapore 217562
Tel: +65 6694 8988 / +65 6694 9466 / +65 8870 8988
Facebook
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 11am – 3pm daily (a-la-carte), 530pm - 10pm

Weekend & Public Holiday [Buffet]
3 Seating: 10.45am / 1pm / 3.15pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

麺 House Yamamoto @ Raffles City - Exclusive Chicken Soup Ramen

Chef Yamamoto, the man behind the 4-time Tokyo Michelin Bib Gourmand listed Konjiki Hototogisu Ramen, has recently opened a new concept - 麺 (Men) House Yamamoto, at Raffles City. Like all his 5 outlets in Singapore, House Yamamoto has a menu exclusive to this shop, and that is Chef Yamamoto's first chicken soup ramen in Singapore. On top of the exclusive ramen, the menu also has a few vegetarian-friendly dishes.

Truffle Shio Ramen 3/5

There are steps to appreciate Chef Yamamoto's ramen. Take the Truffle Shio Ramen ($14.80), you should start off by taking a spoonful of the original soup, followed by the portion with truffle oil. Then move on to the part with oyster paste, before mixing everything together into one. I find the taste of this Truffle Shio Ramen somewhat similar to Shio Hamaguri Ramen offered at Chijmes but lacks the harmony of flavours of the latter. The white truffle oil was a tad overwhelming, but if you like truffles, that won't bother you at all.

Porcini Shoyu Ramen 4/5

The use of lemon in ramen left a deep impression when I tried Chef Yamamoto's creation at Great World City. Porcini Shoyu Ramen ($14.80) uses lemon slices as well, which brightens the broth with a soft citrusy note. The broth smells comforting and uplifting at the same time. Mushrooms are not a common ingredient in ramen, but these stir-fried porcini and button mushrooms go well with the lemony chicken soup.

Salmon Snow 3.8/5

Other than the 2 signatures, there are 3 options dedicated to salmon. This combination of chicken broth and salmon has 3 variants to it, and my choice was Salmon Snow ($14.80). Other than the slice of slow-cooked char siew, it comes with salmon flakes, arugula, lemon and sour cream. The smell of the lemon and sour cream reminded me of a sweet pastry, which was somewhat appetising. Lemon, sour cream, arugula, salmon, a classic combination of a sandwich filling being incorporated into ramen! The presence of salmon can definitely be a lot more in the ramen, and a sweeter broth may be more suitable for the flavours to stand out as well.

Porcini Gyoza 3.5/5

A vegetarian-friendly side is this Porcini Gyoza. The filling is a mixture of diced Porcini mushrooms and leeks. The gyoza skin was really good, with a perfectly seared bottom and they were not at all greasy. As for the filling, I would prefer higher mushrooms to leeks ratio for a better texture and taste. I find the leek was a bit heavy on the seasoning.

Cold Tofu 4.2/5

The Cold Tofu here is made inhouse. A straightforward dish but just by looking at the 3 different toppings on each tofu cube, you can feel the efforts and thoughts behind it.

Wings Gyoza 4/5

A crowd-pleaser is the Wings Gyoza. Connected by a crisp skirt, each gyoza was plump and juicy with a right portion of filling within each pocket. This is probably one of the better ones I have tried in a ramen house.

Chef Yamamoto's creations always depart from your regular tonkatsu ramen. A great example is the newly launched vegetarian Avocado Ramen, which I didn't get to try. On the menu, it looks really delicious with buttered corn and avocado, definitely not your usual cabbages and beansprouts kind of ramen. It will be available as of this Thursday 10 Oct 2019 onwards, so be sure to give it a try.

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.


麺 (Men) House Yamamoto
Raffles City
252 North Bridge Road
#B1-44C
Singapore 179103
Facebook
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]