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]

Bacchanalia @ Hong Kong Street - Unveils New Menus Featuring The Best Seasonal Produce From Around The World

One Michelin-starred Bacchanalia features a 28-seater space and an open kitchen concept devoted to the preparation of good food from quality produce. The applauded restaurant scored its first Michelin star under the auspices of Brazilian chef Ivan Brehm last year. Now helmed by Chef Luke Armstrong and fresh off a brand revamp, Bacchanalia' uniquely interactive dining experience is elevated to another level with the launch of its new menus comprising new and novel creations which feature the best seasonal ingredients from around the world.

To celebrate the seasonality and flavours of ingredients, you can expect their menus to change every few months, where Chef Luke and his kitchen team will whip up gourmet dishes using the finest ingredients available each day, selecting them based on maturity and maximum flavours. I had the privilege of tasting his current menu that introduces five new courses.

Majestic Oyster Bavarois 4.5/5

A showcase of the chef’s passion, the Seasonal Inspiration menu begins with the amuse bouche Majestic Oyster Bavarois. These high-quality Ireland oysters are served fresh, made to replicate a bavarois with a lusciously smooth and creamy texture. Prepared à la minute, the oysters are topped with glistening Schrencki caviar and has a lovely melt-in-your-mouth texture.

Asparagus and Morel 4.2/5

The first course Asparagus and Morel features very small wild morels from Loire Valley in France, a region teeming with wild mushrooms that are highly sought after by chefs around the world. Roasted and deglazed with French wine Vin Jaune, the mushrooms are stuffed with veal sweetbread and garnished with parsley for an aromatic lift. The asparagus is cooked fresh every time in sparkling water upon order. A moreish morel velouté accompanies the dish as well.

Hand-Dived Scallops 4.5/5

The second course sees Hand-Dived Scallops pan-roasted and served on top of king crab salad and sweet peas. The plump and juicy Hokkaido scallop is topped with an ensemble of 36 months aged parmesan and red peppers sauce with a squeeze of lemon juice. The pairing of the scallop's delicate sweetness and umami of the rich broth develops a great explosion of flavours yet presenting a good balance.

Mieral Duck 4/5

The main course Mieral Duck features fourteen-day dry-aged French ducks slow roasted on the crown to give a pronounced flavor and tender texture and keep the meat pink and juicy. It is then served with braised Tokyo turnip and duck sauce made using bitter chocolate and duck juice.

White Chocolate Tart 4.5/5

End the meal on a sweet note with the White Chocolate Tart. Served chilled, the caramelised white chocolate and cognac tart comes in a buttery soft egg custard base. It is topped with fresh Gariguette strawberries for a sourish-sweet finish, and Madagascar vanilla ice cream which is made using vanilla aged in Bourbon barrel for 4 years, hence boosting incredible flavours and nuttiness. The ice cream is then glazed with natural vanilla fats that give it a nice shine and topped with creamy champagne sabayon, resulting in a sublime piece of dessert which makes for the perfect finale to the course meal.
 

With three different menus available during lunch and dinner, it offers diners more flexibility in food choices, hence living up to its promise of being dynamic. For bookings of eight and more pax, guests will get to customise their menus.

Lunch
Carte Blanche at S$145++
3-course working lunch set menu at S$48++
Bacchanalia’s 3-course set menu at S$108++

Dinner
Carte Blanche at S$238++
3-course daily dinner menu at S$118+
4-course Seasonal Inspiration menu at S$168++

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.


Bacchanalia
39 Hong Kong Street
Singapore 059678
Tel: +65 69096360
Facebook
Website
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Tue-Sat: 12pm - 2pm, 6pm - 945pm
(closed on Sun-Mon)

Direction: 
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to destination. Journey time about 5 minutes. [Map]