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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Website
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]

TEMPT Gastrobar @ Purvis Street - 5-Sensory Gastrobar to Tantalise Your Taste Buds

TEMPT at Purvis Street is a captivating gastrobar that skillfully blends cross-culture cuisine, thanks to the talented Chef-owner Candice Leong, also known as The Gluttonous Temptress. With a focus on merging traditional techniques and modern preparation methods, TEMPT creates a delectable culinary journey that embraces the best of both worlds.

The ambience at TEMPT is nothing short of alluring, with a sultry and mischievous vibe that teases the senses. As you step in, French jazz and deep house tunes from Candice's personal playlist set the mood, creating a symphony that beautifully complements and contrasts the raw, exposed industrial interior. Located within a stunning 1893 heritage two-storey shophouse at 31 Purvis Street, TEMPT effortlessly blends historical charm with contemporary grittiness, making it a unique and delightful dining destination.

Schexy Schmalz & Churned Konbu Butter with sourdough 3.5/5

Our gastronomic adventure began with Sourdough ($16) paired with TEMPT's Schexy Schmalz, a homemade rendered pork lard with crackling and Churned Konbu Butter. Sinfully delicious, the rendered pork lard perfectly complemented the sourdough, creating a delightful indulgence.

Hokkaido Scallop Carpaccio 4/5

Next up was the Hokkaido Scallop Carpaccio ($24), accompanied by a scoop of wasabi-creme fraiche gelato and a shio koji nagaimo-jalapeno-caper salsa. The dish was light, refreshing, and expertly balanced to bring out the sweetness of the scallop.

Kangaroo Tartare 3.8/5

The Kangaroo Tartare ($28) was a standout option for those seeking an adventurous palate. The rich and intense kangaroo meat, balanced with toasted quinoa, pickled yellow beets, and shoyu garlic puree, provided an explosion of flavours that pleasantly surprised the taste buds.

Oxtail Croquettes 4/5

The Oxtail Croquettes ($18 for 3pc) were a delightful treat, boasting a crispy breadcrumb coat and a tender and flavorful oxtail meat interior. Paired with laksa leaf chimichurri, the croquettes were a harmonious blend of texture and taste.

Puffed Beef Tendons 4.2/5

The Puffed Beef Tendons ($24 for 3pc), topped with Jamon Iberico and Kaluga caviar, were a crispy delight that perfectly combined textures and flavours, offering a delightful treat for the palate.

5-Ingredient Creamy Lobster Broth 4.2/5

The 5-Ingredient Creamy Lobster Broth ($22) was a rich and intensely flavoured delight, enhanced by the aroma of curry leaves and served with lobster carpaccio (+$16), making it a must-try dish on the menu.

Gnaughty Gnudi 4.2/5

Gnaughty Gnudi ($24), gnocchi-like dumplings made with ricotta cheese and incorporating Ku Chye (garlic chives) and spinach, were a unique and pillowy-textured delight. The sage butter, semolina sauce and grated parmigiano beautifully complemented the dish.

Venison Loin 4/5

The Venison Loin ($38), cooked to a perfect pink, was paired with charred mustard greens and in-house fermented ume plum. While some found the venison slightly gamey, I enjoyed its flavour, especially when paired with the fruity notes of the fermented ume plum.

Coquelet 4.2/5

The Coquelet ($42), a whole French baby chicken deboned and stuffed with sticky rice and chestnut, showcased a fusion of Western and Asian influences. With sides like jamon and edamame, the dish was a delightful marriage of flavours.

Deep-fried  Baby Corn in Husk 2.8/5

The Deep-fried Baby Corn in Husk ($18 for 5pc), charred and crunchy, paired with konbu caramelized cream, was a visual and textural delight, even though I personally preferred sweeter corn.

Tempt's Adult "Bounty" Bar 4.2/5

To end the meal on a sweet note, we savoured Tempt's Adult "Bounty" Bar ($16), an enticing treat made with coconut cream and Malibu coconut liqueur encased in a dark chocolate shell. The dessert was like a heavenly ice cream encased in a divine dark coconut shell.

Overall, TEMPT's culinary experience was a journey of creativity and flavours, artfully curated by Chef Candice Leong. The innovative cross-cultural dishes showcased a perfect balance between authenticity and modernity, making TEMPT a captivating destination for food enthusiasts seeking a unique and memorable dining experience.

Note: This is an invited tasting.


TEMPT Gastrobar
31 Purvis Street
Singapore 188608
Tel: +65 8299 7382
Instagram
Nearest MRT: Esplanade (CC Line), Bugis (DT, EW Line), City Hall (EW, NS Line)

Opening Hours:
Tue-Thu, Sat: 5.30pm - 12midnight
Fri: 12pm - 3pm, 5.30pm - 12midnight

Direction:
1) Alight at Esplanade MRT station. Take Exit G. Walk to traffic junction of Bras Basah Road and Beach Road. Cross the road and walk down Beach Road. Turn left onto Purvis Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at City Hall MRT station. Take Exit A. Cut through Raffles City Shopping Centre to traffic junction of Bras Basah Road and North Bridge Road. Cross the road and walk down North Bridge Road. Turn right onto Purvis Street. Walk to destination. Journey time about 7 minutes. [Map]

3) Alight at Bugis MRT station. Take Exit C. Cut through Bugis Junction and walk to North Bridge Road. Cross the road and walk down North Bridge Road. Turn left onto Purvis Road. Walk to destination. Journey time about 7 minutes. [Map]
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Si Chuan Dou Hua @ PARKROYAL on Kitchener Road - Celebrate Chef Leung Wing Cheung’s 12 Years At The Helm With 12 Of His Signature Dishes

Si Chuan Dou Hua first found itself in our local F&B scene in 1996, with its founding outlet on Beach Road. Fast forwarding to today, the restaurant has two other spaces in the iconic UOB Plaza and PARKROYAL on Kitchener Road.

This year marks the 12th anniversary of Guangdong-born Executive Cantonese Chef Leung Wing Cheung's 12th year helming the restaurant at PARKROYAL on Kitchener Road. Chef Leung has an impressive 40 over years of experience cooking Cantonese cuisine.

To mark this joyous occasion, Chef Leung invites diners to travel back in time, specifically from the 1970s to 1980s, to enjoy delicacies inspired by his hometown of Guangdong, China. Aptly named Chef Leung''s 12th Anniversary: A Classic Feast 梁师傅十二周年: 梁家经典怀旧五味篇, this time-limited menu features 12 specially crafted dishes, all of which are rare Cantonese and Sichuan dishes, seen on the restaurant's menu for the very first time.

From now till 31 May 2023, diners can enjoy a Buy-3-Free-1 or Buy-6-Free-2 promotion with any orders from this anniversary menu. Each dish is priced at $33.

Wok-Fried Squid Stuffed with Prawn Paste, Bi Feng Tang Style 4.2/5

We first had the Wok-Fried Squid Stuffed with Prawn Paste (避风塘百花酿吊片), featuring Chef Leung's take on "har gao" in the shape of a squid. The Hong Kong sun-dried squid pieces are stuffed with prawn paste, fried, and paired with an addictive base of crunchy rice crackers, shrimp and garlic.

Stewed Seafood with Assorted Vegetables and Crystal Vermicelli Served in Casserole 4/5

Introducing the Stewed Seafood with Assorted Vegetables (海味粉丝什菜煲) on the menu was meant to recreate regal one-pot-stews often made during festive seasons. Flavours here are more delicate while carrying a depth of sweetness from slow-cooking dried shrimps and squid. What we appreciated was the clean stock that contains no artificial flavourings. Main toppings include fish beancurd, broccoli and crystal vermicelli.

Poached Giant Garoupa Fillet with Luffa Melon in Fish Stock 4.5/5

One of our favourites for the night was the Poached Giant Garoupa Fillet with Luffa Melon in Fish Stock (鱼汤胜瓜浸龙趸球). The cloudy broth was brimming with natural sweetness and creaminess from hours of simmering fish bones and meat. I particularly enjoyed the addition of black fungus and, my favourite luffa, for the refreshing crisp. My only gripe was that I preferred a cleaner texture on the giant garoupa fillets instead of the slightly floury mouthfeel.

Slow-Cooked Roast Duck with Sea Cucumber and Shrimp Roe 4.2/5

The Slow-Cooked Roast Duck with Sea Cucumber and Shrimp Roe (虾子海参焖火鸭煲) was served sizzling hot in a claypot. The mix of tender slow-cooked duck, sea cucumber, shrimp roe and tofu skin rolls were covered in a sweet seafood-based gravy.

Boiled Sliced Venison with Spicy Chilli Sauce 4.5/5

Most of my dining companions and I have not had many venison dishes before, but we thoroughly enjoyed the Boiled Sliced Venison with Spicy Chilli Sauce (沸腾爽滑鲜鹿肉). Using the same Si Chuan recipe from Chef Leung's childhood, it features tender and lean venison slices that were first boiled before adding to the numbing spicy chilli sauce. Digging into it past the peppercorns, minced garlic and dried chillies, you will also see strips of celtuce, leek and beansprouts which provide a complementary crunch.

Steamed Kampong Chicken with Fragrant Scallion Oil 4/5

Using a fragrant house-made scallion oil, the Steamed Kampong Chicken (葱油走地鸡) has tender meat and silky skin.

Poached Tianjin Cabbage Topped with Dried Shrimp and Conpoy in Superior Stock 3.5/5

Next was the Poached Tianjin Cabbage (虾亁瑶柱扒津白), which had dried shrimp and conpoy toppings. While we enjoyed the depth of the clear superior stock, we wished for more, especially the portion, considering its price tag.

Pan-Fried Tofu Stuffed with Minced Fish Paste in XO Sauce 4/5

Another classic dish is the Pan-Fried Tofu Stuffed with Minced Fish Paste in XO Sauce (极品酱鱼腐煎豆包). The rich and slightly spicy XO sauce with dried scallop bits scattered on top would go great with a bowl of white rice. Each piece of pillowy soft tofu is stuffed with minced fish paste.

Sauteed Egg with Kurobuta Honey Pork 3.8/5

The Sauteed Egg with Kurobuta Honey Pork (黑豚叉烧炒滑蛋) was much smaller than we expected but was creamy and buttery. The slices of Kurobuta pork were tender and lent a sweetness.

Sauteed Minced Fish with Celery, Honey Peas, Celtuce and Bell Pepper 4/5

We learnt that this dish of Sauteed Minced Fish (生煎鱼崧炒荷芹) is one typically eaten during New Year in the past but is less commonly found around now due to its laborious cooking process. First, the minced fish paste is fried and thinly sliced before being sauteed with sweet celery, honey peas, celtuce and bell pepper.

Pan-Fried Minced Pork with Salted Fish 3.8/5

Finally, the Pan-Fried Minced Pork with Salted Fish (马友咸鱼生煎肉饼) features lean pork laced with bits of salted fish. While we enjoyed the texture of the patties, we found these too salty for our liking.

My dining companions and I don’t take beef, but the last of the 12 dishes is the Wok-Fried Rice Noodles with Sliced Wagyu Beef and Bitter Gourd 和牛凉瓜炒河粉.

Alongside the Buy-3-Free-1 / Buy-6-Free-2 promotion, diners can enjoy 30% off one of Si Chuan Dou Hua's signature dishes. The selection includes Signature Roast Duck with Truffle Sauce (Half $68, Whole $128), Double-boiled Soup of the Day ($30), Signature Bean Curd Medley ($28) and Signature Claypot Rice with Waxed Meat ($36).

Reservations are recommended and can be made via https://www.tablecheck.com/en/parkroyal-kitchener-road-si-chuan-dou-hua/reserve/landing.

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.


Si Chuan Dou Hua Restaurant
PARKROYAL on Kitchener Road
181 Kitchener Rd, Level 3
Singapore 208533
Tel: +65 31385359
Facebook
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Website
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Weekday Lunch: 1130am to 3pm
Weekend and PH Lunch: 1130am to 115pm, 130pm to 3pm
Daily Dinner: 6pm to 10pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit A. Turn right and walk down Kitchener Road. Walk to destination. Journey time about 5 minutes. [Map]

Prego @ Fairmont Hotel Singapore – An Extravagant Truffle Feast at Prego

Synonymous with authentic Italian cuisine, and also known as one of Singapore’s favourite and longest standing Italian restaurant, Prego @ Fairmont Hotel Singapore has created quite a name for itself over the last two decades, consistently bringing to the table new ensembles of familiar flavours from Italy to excite tastebuds. And as we enter into the last segment of the year and bask in the festive spirit of the Christmas season, the most anticipated seasonal menu returns to Prego again, where Chef de Cuisine Antonio Facchinetti meticulously crafts a number of exquisite dishes with these legendary, prized black truffles that will delight gourmands and truffle connoisseurs alike. From now till January 2018, customers can look forward to indulging themselves in a variety of tantalising truffle delicacies, enjoy perfect pairings with a selection of their fine wines available all while immersing in this authentic Italian style dining experience.

Burrata 4/5

Kicking-start the truffle feast, we had the Burrata ($38) which features a bouche of creamy burrata cheese, topped with an abundance of fresh truffle shavings that spews an unmistakable truffle aroma in accompaniment. Nicely charred, the grilled Belgium endive added an addictive crunch, while the hazelnuts contributed some subtle nutty undertones to the dish.

Foie Gras E Capesante 4.5/5

The Foie Gras E Capesante ($40) comes in a slab of tender foie gras, juicy pan-seared scallop on a bed of soft velvety potato, complete with a drizzle of rosemary gravy and truffle shavings to enhance the flavours of the dish. No doubt an appetising marriage of foie gras, scallop and potato, this dish is nothing short of impressive, and certainly will delight tastebuds of many.

Passatelli Con Funghi 4.2/5

Moving on, we had the Passatelli Con Funghi ($46) which comes in a bowl of passatelli, freshly made in-house from scratch, with roasted wild mushrooms and generous portions of black truffle atop. With short strips of pasta formed from bread crumbs, eggs and grated parmesan cheese, the passatelli boasts a soft texture. It makes up a warm, comfort dish that settles well with the mildly salted roasted mushrooms. Of course, the black truffle was a welcoming addition that further added depth to its taste and just elevated the entire dish.

Risotto Zucca E Anatra 4.2/5

The Risotto Zucca E Anatra ($48) is another favourite, with tender and juicy slices of duck breast meat sitting on a bed of richly flavoured pumpkin risotto. Cooked till al dente with the addition of a subtle sweetness of the pumpkin flavour, the risotto was deliciously creamy while retaining a sufficient firmness to its every bite. The aromatic black truffle sauce offers a rich, earthy tone that lends a perfect savoury finish to the dish.

IL Cervo 4/5

The IL Cervo ($56) features tender wood oven venison loin, with crunchy root vegetables and buckwheat plenta that contributed to a sophisticated twist and an interplay of textures and flavours, while the drizzle of truffle jus as finishing touch added a richer depth in its tastes.

Cioccolata Bianca Al Tartufo 4.5/5

The truffle does not end with its mains. For those desiring a sweet end to the meal, try the Cioccolata Bianca Al Tartufo ($18), which is the perfect marriage of truffle with desserts. A unique take on truffle desserts, the dish features a spongy fluffy cheesecake with roasted pumpkin oil, soaked in white chocolate soup that lends a subtle sweetness and moisture to the cake. (A small jug of the soup is provided for you to personally pour the white chocolate soup in). Topped with a scoop of smooth, creamy and aromatic truffle gelato for that extra oomph, this is perhaps the one of the best truffle desserts I had. Also the perfect way to end the truffle feast on a refreshing and satisfying note.

The special seasonal menu at Prego boasts a variety of decadent truffle-infused creations, and is definitely one of the best places for you to indulge in those highly-prized winter truffles. Do note that all dishes are served with 2 grams of shaved black truffle, with additional shavings of truffle available at $15 per gram.

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


Prego
Fairmont Hotel Singapore
Level 1
80 Bras Basah Road
Singapore 189560
Tel:+65 64316156
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 6am - 10am (breakfast), 630am - 1030am (deli)
Mon-Sat: 12pm - 230pm (lunch)
Sun: 1200pm - 3pm (brunch)
Daily: 6pm - 1030pm (dinner)

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

Fratini la Trattoria @ Hillcrest Park - Italian Omakase By 25 Years Old, Chef Chomel Yang

I have heard of Japanese omakase but Italian omakase is totally new to me. A visit to Fratini la Trattoria at Hillcrest Park will be a totally new experience where there is no menu. What you get from young Head Chef Chomel Yang is a menu that uses the freshest seasonal produce available in local and overseas markets, offering a myriad of Italian cuisines from North and South regions.

For the first course, I was presented with four different bite size starters. On the plate, we have the Salmon with Pumpkin Puree, Scallop with Sun Dried Tomato, Duck Rillette with Wild Rice and Stuffed Pork Trotter with Homemade Sausage. I was told that the stuffed pork trotter also known as zampone is a popular dish during New Year in Parma and served with lentils representing good luck and prosperity. What I gathered from the quadruple is like an new age Italian music, giving a new beat to Italian cuisine.

Beef Cheek 4.2/5

My next course is the Beef Cheek that is stewed in veal jus. It is paired with asparagus and potatoes. Using a recipe from Central Italy, the tenderness simply melted the heart

Barramundi 4/5

From the land we moved to the sea with the Barramundi that has been pan fried to golden brown. It was slightly crisp on the exterior, especially the skin while retaining the moist interior. It is paired with crunchy greens for a delightful finishing.

Venison Rack 4.5/5

I have tried lamb rack but Venison Rack is a new to me. Apparently this is a staple dish among Italians in the Ticino area (south of Switerland) during the hunting season. I have to say this turned out pretty impressive. The beautiful piece of venison was grilled to perfection and served with herbs crust.

Slipper Lobster 4/5

If you are a cheese lovers, you will love the Slipper Lobster baked with 3 different cheeses in Milan Style. The cheeses complemented the sweetness of the slipper lobster's flesh excellent, on top of the bouncy texture.

Truffle Pasta 4.5/5

In omakase you usually just eat what the chef serves you. Well at least at Fratini la Trattoria you can to mix and match your own pasta. If you are too lazy to do so, just ask for their popular choices which are beef, seafood and truffle. I had the Truffle Pasta which comprises of summer truffle from Alba blended with mushroom and finished off with sliced black truffles. This is a dish that I would specially return to have it again.

Wrapping up the omakase dinner, we have the Creme Brulee, Chocoalte Salami, Black Sesame Panna Cotta and Tiramisu. I could not really decide which is my favourite but I though the used of black sesame is rather bold for the young chef to incorporate into Italian cuisine.

It is definitely a different experience dining at Fratini la Trattoria with its No-Menu Concept. The omakase menu is priced at $50++ for lunch and $90++ for dinner.

Note: This is an invited tasting.


Fratini la Trattoria
Hillcrest Park
10 Greenwood Avenue
Singapore 289201
Tel: +65 64682868
Facebook
Website
Nearest MRT: Tan Kah Kee (DT Line)

Opening Hours:
Tue-Sun: 12pm - 145pm, 6pm - 845pm
(Closed on Mon)

Direction: 
1) Alight at Tan Kah Kee MRT station. Take Exit A. Use the overhead bridge to Exit B. Walk straigh to Hillcrest Road. Turn right onto Hillcrest Road. Walk down Hillcrest Road and make a left into Greenwood Avenue. Journey time about 15 minutes. [Map]