Yan Restaurant (宴) @ National Gallery Singapore - Hairy Crab Season Is Back

Autumn is the season to enjoy hairy crabs, and Yan at the National Gallery has crafted a Hairy Crabs fare just for this short period from 15 November to 15 December 2017. What's interesting to know is that these hairy crabs are from the Netherlands, where waters are known to be much more untouched, hence producing meatier and bigger breeds. While steaming is probably the most ideal and common way to relish their flavours, Yan's culinary team has come out with other ways that you could possibly enjoy.

Xiao Long Bao 4.2/5

Steamed Xiao Long Bao with Hairy Crab Meat 蟹粉小笼包 ($12/pc) is simply ingenious. I thought this would be similar to the common version - 80% pork, 20% crabmeat ratio but this is 100% hairy crab meat that is cooked with superior stock. Hairy crab roe is added when the meat is almost cooked. I took it all in, almost effortlessly in just one slurp. The superior stock is brewed for 8 hours with chicken, ham, pork ribs, resulting in a rich and mouthful filling. The skin was soft with a bite. Sadly, it is only available for lunch only! So do order at least one if you are here for lunch during this period.

Sea Perch Fillet 3.8/5

Other than the roe and the delicate sweet meat that hairy crab is highly prized for, how about its less accessible part - the oil? Part of the Hairy Crab Set Menu is Steamed Sea Perch Fillet 菜脯蒸鲈鱼伴时蔬, a Cantonese style steamed Chilean sea perch fillet with soy sauce, served with preserved turnip and poached seasonal vegetables. While one would definitely love this moist and buttery texture of the fish, what's worth taking your time to savour is also the preserved turnip, that has been stir-fried with miso paste and hairy crab oil. That of course didn't steal the limelight from the fish but adds a depth of flavour to its delicate taste.

Oven-baked Lamb Rack 3/5

Not just seafood, from the land, the set menu offers you a Oven-baked Lamb Rack with Bacon 烟肉烧羊扒. The oven-baked Australian lamb rack is wrapped with bacon, baked in the oven and glazed with malt sugar intermittently. The bony portion is my favourite. The edge was charred with smokey sweetness. The rest of it was however slightly too gamey for me.

The highly anticipated Steamed Hairy Crab 清蒸大闸蟹 made its appearance together with 10 Yrs-Aged Shao Hsing Yellow Wine (17%) 十年陈特醇绍兴酒 Wine ($60++ per bottle). As hairy crabs are believed to be ‘cooling’ for the body, it is recommended to pair hairy crabs with something “warm” to bring your 'qi' to a balance. The wine is of course optional but whether or not for health reasons, a sip of the wine in between the nibbling of the hairy crab meat will make your annual affair with the crab even more intimate and memorable. A preserved plum is dropped into your wine, which kinda elevates its fragrance and creates a mellow sweetness which I really like. Being a male, it seems that the crab didn't deliver the kind of meatiness that we expected it to be.

Poached Japanese Noodles with Hairy Crab Meat 4/5

A similar approach to mentaiko pasta, Poached Japanese Noodles with Hairy Crab Meat 蟹粉稻庭面 ($16.80 per portion) accentuates the essence of a hairy crab by ways of contrasting textures, flavours and colours. The hairy crab meat is cooked with superior stock and roe is only added when the meat is almost cooked. With two ingredients that are delicate in their own ways coming together and complementing each other, its a dish that allows me to take in the wonderful flavours of both the crab and the somen.

Glutinous Rice Ball 4/5

Rounding off the meal is a Hot Ginger Soup with Peach Resin and Glutinous Rice Ball 姜汁桃胶汤圆. It is comforting, warm sweetness goes all the way into stomach and my soul. Simple bliss.

Hairy Crabs Feast is available from 15 November to 15 December at $68++ per piece on a la carte menu and set menu at $128 per person. Although I find the process of breaking down the hairy crab quite therapeutic, perhaps due to the lack of roe, I would probably head down to Yan for lunch where I get to savour the Xiao Long Bao, along with my silky Japanese noodles.

Words and photos 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
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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]

Cherry Garden @ Mandarin Oriental Singapore - Refreshed Interior With a New Menu

Cherry Garden at Mandarin Oriental Singapore welcomes you back with a whole new refurbished interior that spells opulence and elegance at the same time. Rich with hues of natural wood stained on beams and furnishing, juxtaposed against a backdrop of bamboos and garden bushes revealed by the full height glass panels. It is almost a seamless transition as you walk from the main dining area to the outdoor garden. For greater intimacy, there are now extensive options of exclusive rooms with four-seater setting. Along with its refreshed interior, Executive Chinese Chef Cheng Hon Chau has crafted a new menu, set to continue to please your appetite with its well-established refine Cantonese cuisine, coupled with touches of innovation as highlights in its years-long tradition.

Steamed Prawn Dumpling with Black Garlic 4/5

We started off with some light dim sums. The Steamed Prawn Dumpling with Black Garlic ($8) looks like a seashell nestled in a basket. The black garlic has a deep, plumy taste which adds an interesting depth of flavour to the dumpling. And because of that, I actually like it more than the traditional prawn dumpling.

Steamed Crystal Dumpling with Fresh Mushrooms and Black Truffle 3/5

Steamed Pork Xiao Long Bao 4/5

Its version of Steamed Pork Xiao Long Bao ($7) is simply a sumo archetype - look at how the lovely juice weights down the entire body, which is loose and soft.

Double-boiled Clear Soup with Sliced Abalone Matsutake and Snow Fungus  4/5

That day had been really cold and its Double-boiled Clear Soup with Sliced Abalone Matsutake and Snow Fungus ($28) warmed me up instantly. Clear yet tastes full in my mouth, every sip seems to nourish me inside out.

Steamed Red Garoupa 3.5/5

Steamed Red Garoupa ($22) deviates from familiar flavours with pickled chillies. Altough the spicy and sour sauce is quite appetising, it can be a little overpowering for the delicate fish,

Pan-fried A4 Miyazaki Wagyu Beef Sirloin 4/5

I appreciate how Pan-fried A4 Miyazaki Wagyu Beef Sirloin ($48) is being treated with a touch of Japanese flair, given that it is, a purebred wagyu beef imported directly from the Miyazaki prefecture. Its inherent robust flavour which just gets stronger on every bite, is well supplemented with a sweet, smoky touch from its garlic barbeque sauce. The charred Shimeji is possibly one of the best accompaniments. If you pay close enough attention to the taste, you will find yourself biting into something minty - shiso flowers. A well thought-out dish indeed. It would have been even better should the beef be less cooked.

Five Grain Fried Rice 4/5

Second to the above would be Five Grain Fried Rice ($24 Small/ $36 Large). Neatly separated, the grains are firm to bite. The black wild rice is extra chewy and the sweet corns remains plump with juice. The rice crisp gives a wonderful fragrance and crunch to this already wok-hei rich plate of wholesome goodness. Stir-fry with Cantonese pork sausage and vegetables, its like having a plate of moreish claypot rice without having to go through the hassle of excavating the burnt rice.

Cherries in Nui Er Hong and aged Kuei Hua Wine Cocktail Jelly with Lychee Sorbet 3.5/5

For dessert, have a sip of the famous Chinese wine but in a less conventional way, with its Cherries in Nui Er Hong and aged Kuei Hua Wine Cocktail Jelly with Lychee Sorbet ($10). As the cherries are served in a ice blended form, I couldn't really taste the wine, which is a pity. I was expecting it to be similar to rum-soaked cherries. Other than that, I enjoyed all components of this dessert, especially the jelly that goes bursting with bittersweet wine.

I appreciate the fact that the cuisine is kept essentially traditional and authentic, with just a right amount of modern flair being added to it. To complete the whole experience, Alongside a wide selection of premium Chinese teas, there is a selection of old and new wines, specially curated to match the menu.

Words and photos 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.


Cherry Garden
Mandarin Oriental Singapore
Marina Square
5 Raffles Avenue
Singapore 039797
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Nearest MRT: Promenade (CC Line), Esplanade (CC Line)

Opening Hours:
Weekday Lunch: 12pm - 230pm
Weekend Dim Sum Buffet: 11am - 1pm, 130pm to 330pm
Dinner: 630pm to 1030pm

Direction: 
1) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to Marina Square. Follow the signage to destination. Journey time about 6 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit B or D. Walk to Marina Square. Follow the signage to destination. Journey time about 8 minutes. [Map]

You Peng Noodle Dumpling House @ Beauty World Food Centre - Value For Money Xiao Long Bao, $7 For 10 Pieces

You Peng Noodle Dumpling House is located on the fourth floor of Beauty World Food Centre. The stall sells a variety of dumplings and noodles here. In my recent visit, I decided to patron the stall and try their Shanghai Fresh Meat Juicy Steamed Bun or more commonly just known as Xiao Long Bao.

Shanghai Fresh Meat Juicy Steamed Bun 3.5/5

A set of the Shanghai Fresh Meat Juicy Steamed Bun ($7 for 1 set) comes with 10 pieces of the piping hot xiao long bao.

Shanghai Fresh Meat Juicy Steamed Bun 3.5/5

The first thing I did is to pick up the xiao long bao on its tip using my pair of chopsticks. The skin was rather thick but resilient. You probably can tell from the picture. It could also be the reason why the xiao long bao was able to hold quite a lot of the soup it in.

Shanghai Fresh Meat Juicy Steamed Bun 3.5/5

While the pork filling is quite substantial, it had a porky taste which threw the experience off. I ended up dunking the xiao long bao in the dipping vinegar sauce to mask the porky taste.

For a mere $7 to get 10 pieces of xiao long bao is quite a bargain. If care is taken in the preparation to better remove the porky taste of the filling, I would have enjoyed it more. Nevertheless, I would like to go back and try their other dumpling and noodle dishes on the menu for a more complete review of the stall.


You Peng Noodle Dumpling House
Beauty World Food Centre
144 Upper Bukit Timah Road
Level 4, #04-23
Singapore 588177
Nearest MRT: Beauty World (DT Line)

Opening Hours:
Daily: 1030am - 9pm

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

Crystal Jade Prestige @ Marina Bay Financial Centre - 10 Course WeekendDim Sum Brunch

For a limited period up to 26 June 2016, Crystal Jade Prestige at Marina Bay Financial Centre is having a Weekend Brunch promotion with optional free flow Champagne. The promotional menu allows guest to choose up to 10 different dishes to be enjoyed with the free flow champagne. The champagne is optional but if you are in the mood for some bubbling weekend, top up another $40 for free flow champagne. The restaurant will be serving free flow Veuve Clicquot Yellow Label Champagne.

The weekend brunch menu is broken up into 6 categories. Namely, Soup, Appetizer, Roast, Wok Fried, Dessert and Dim Sum. Guests get to choose 1 item from each category except for Dim Sum which you get to choose 5 items. Unfortunately, the restaurant does not allow mix and match. Hence everyone on the table has to go for the same selection and the portion is served according to the size of the group.

Scallop and Asparagus Thick Soup 3/5

From the soup category, we had the Scallop and Asparagus Thick Soup which is light and comforting to layer the stomach for the free flow alcohol.

Deep Fried Cod Fish Cube with Passionfruit Sauce 3.5/5

Moving on we have the Deep Fried Cod Fish Cube with Passionfruit Sauce for appetizer. The crispy exterior with its meaty cod fish interior is quite delightful even without the sauce. The passionfruit sauce provides the sweetness to cut through the greasiness, not that it is oily.

Steamed Shanghai Xiao Long Bao 4/5

For the five selections of dim sum item out of the ten, we chose the Steamed Shanghai Xiao Long Bao, Steamed Pork & Shrimp Dumpling topped with Caviar, Steamed Dumpling with Shrimp & Black Garlic, Deep Fried Dumpling with Chinese Parsley and Baked Abalone & Diced Chicken Pastry.

Steamed Pork & Shrimp Dumpling topped with Caviar 4/5

The Steamed Shanghai Xiao Long Bao is pretty decent with a flavourful meaty filling and soup that is hold together with a delectable and soft dough. The Steamed Pork & Shrimp Dumpling topped with Caviar is plump and bouncy with the taste of sweet prawn. The additional of caviar provided a touch of luxurious flavour to the finishing.

Steamed Dumpling with Shrimp & Black Garlic 4/5

The Steamed Dumpling with Shrimp & Black Garlic is held together in a thin and translucent dumpling skin that is delightful on the palate with the tickling sweetness from the black garlic rounding off the enjoyment.

Deep Fried Dumpling with Chinese Parsley 3/5

The Deep Fried Dumpling with Chinese Parsley has an enjoyable chewy bite to it. However the filling with Chinese parsley was rather pedestrian.

Baked Abalone & Diced Chicken Pastry 4/5

Surprisingly the Baked Abalone & Diced Chicken Pastry was quite good. The exterior sugary crust is like Bo Lo Bao (pineapple bun) while the creamy filling felt like eating a chicken pie. A combination in my opinion works but the trace of abalone in the execution is quite hard to detect.

Crispy Pork Belly 4/5

From the Roast, we have a choice of BBQ Pork with Honey Sauce, Soya Sauce Chicken with Rose Wine and Crispy Pork Belly. We decided to go for the crackling Crispy Pork Belly that is served with a mustard dipping sauce. I really wish they could serve me more as it was rather good.

Pan Fried Kurobuta Pork with Wild Fungus 4.2/5

My favourite dish for the weekend dim sum brunch turns out to be the Pan Fried Kurobuta Pork with Wild Fungus in Chef's Special Sauce, which is from the wok fried category of the menu. The kurobuta pork was extremely tender, with the black pepper sauce giving it a peppery kick which will be well received by the local.

Chilled Black Sesame with Coconut Milk 3/5

Wrapping up the brunch is the Chilled Black Sesame with Coconut Milk. Black sesame is usually warm and is quite rich in flavour. The chilled version is lighter and smoother with the coconut milk providing the harmony.

Signature Weekend Brunch
Date: Until 26 June 2016, Sat & Sun only
Price:
$58 per person ($48 for Jadeite members who pay with a DBS/POSB card)
$98 per person with free flow champagne ($88 for Jadeite members who pay with a DBS/POSB card)


[CLOSED] Crystal Jade Prestige
Marina Bay Financial Centre
Ground Plaza
8A Marina Boulevard
#02-01
Singapore 018984
Tel: +65 65099493
Facebook
Website
Nearest MRT: Downtown (DT Line), Marina Bay (NS Line, CC Line)

Opening Hours:
Mon-Fri, 1130am - 3pm, 6pm - 1030pm
Sat-Sun, PH: 11am - 330pm, 6pm - 1030pm

Direction: 
1) Alight at Downtown Line MRT station. Take Exit C. Cross the road. Walk to Ground Plaza. Take lift to destination. Journey time about 5 minutes. [Map]

2) Alight at Marina Bay MRT station. Take Exit B. Cross the road. Walk to Ground Plaza. Take lift to destination. Journey time about 5 minutes. [Map]

Wan Hao Restaurant (萬豪軒) @ Singapore Marriott Tang Plaza Hotel

The hairy crab season is back once again. Like previous years, Wan Hao Restaurant (萬豪軒) at Singapore Marriott Tang Plaza Hotel has created a delectable selection of hairy crab dishes to showcase the seasonal delicacy.

Starting the dinner is a trio of hairy crab appetisers.On the plate there is Steamed Crab Meat Dumpling, Steam Hairy Crab Xiao Long Bao and Deep Fried Hairy Crab Ball. My favourite among the trio was the steamed hairy crab xiao long bao, biting into it instantly filled with rich and sweetness of the crab.

Hairy Crab Meat & Roe Broth with Bamboo Pith 2.8/5

I was expecting a bowl of rich and robust bowl of Hairy Crab Meat & Roe Broth with Bamboo Pith. However it turned out to be rather bland. Somehow it felt that something is missing as if it lacked a body.

Milk Stir-Fried Hairy Crab Meat with Egg White 3/5

The next dish is Milk Stir-Fried Hairy Crab Meat with Egg White. While I could taste the sweetness of the hairy crab meat, I thought the milk taste was a bit too heavy throwing the balance off.

Baked Whole Hairy Crab with Shao Xin Chinese Wine 4.2/5

The highlight of the night is the seasonal delicacy, Baked Whole Hairy Crab with Shao Xin Chinese Wine. It is not easy to handle this little fellow. Great that I have eaten it before and I roughly know how to dissect them, making my ways to the sweet flesh and the creamy roes.

Wok Fried Rice with Hairy Crab Meat, Fish Roe and Diced Mushroom 4.2/5

Like all Chinese dinner, the second last course is a either a rice or noodle dish. The Wok Fried Rice with Hairy Crab Meat, Fish Roe and Diced Mushroom was really excellent. Each mouthful is filled with the aroma of the fragrant rice with popping surprises of the fish roes.

Coconut Sago with Japanese Sweet Purple Potato 3/5

The last course is the Coconut Sago with Japanese Sweet Purple Potato. I like the concept and the Japanese purple potato paste is really very sweet. My own wish is that I could have more of the soup or broth, it was so little and shallow that it was almost impossible to scoop the dessert up for consumption.

Wan Hao offers 2 Hairy Crab set menus at $98 for six courses and seven courses at $108. Minimum order of 2 pax is required. Marriott Club Member is entitled for flat 20% discount.


Wan Hao Chinese Restaurant (萬豪軒) 
Singapore Marriott Tang Plaza Hotel
Level 3
320 Orchard Road
Singapore 238865
Tel: +65 68314605
Facebook
Website 
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun & PH: 1130am - 3pm, 630pm - 1030pm

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

Si Chuan Dou Hua Restaurant @ PARKROYAL on Beach Road

For a change, Christmas is not all about turkeys and log cakes. At Si Chuan Dou Hua Restaurant, Tian Fu Tea Room we can celebrate the festive season in the Sparkling Imperial High Tea (梦幻宫廷下午茶) from 15 November 2014 to 31 January 2015 at $38.80 per person. Tian Fu Tea Room worked with the all new bespoke's bird's nest brand Long Ming Xuan (龙明宣) to feature the bird's nest in their exquisite handcrafted dim sum. The sparkling imperial high tea will comprises of nine dim sum items paired with two premium Chinese brews and a glass of sparkling wine for the festivities.

Steamed Minced Meat Dumpling in Superior Stock and Bird's Nest 4/5

Steamed Minced Meat Dumpling in Superior Stock and Bird's Nest 4/5

We were given a glimpse of the sparkling imperial high tea items starting with the piping hot Steamed Minced Meat Dumpling in Superior Stock and Bird'S Nest. While I couldn't really fault the xiao long bao with the nice balance and proportion of minced meat and superior stock, I could hardly detect the bird's nest in the execution. It seems to the flooded by the tsunami of richness from the superior stock and lost in it. It is still a good xiao long bao in its highest standard but it did not really featured the bird's nest in this execution.

Steamed Dumpling with Minced Chicken and Bird's Nest 4/5

The Steamed Dumpling with Minced Chicken and Bird's Nest on the other did more justification to the bird's nest. I could taste the egg like aroma and the smooth texture of the bird's nest with popping surprises of the roes.

Steamed Siew Mai with Bird's Nest 4/5

Next up in the bamboo basket is the steaming hot Steamed Siew Mai with Bird's Nest. The luxurious topping of the bird's nest allows me to appreciate the smooth texture of it even more.

Pan Fried Crab Meat Puff 3/5

Known for its high standard, I actually felt a bit disappointed in the Pan Fried Crab Meat Puff as I was expecting something more exquisite. Nevertheless, even though so, the sweetness of the seafood wrapped with the thin dumpling skin was quite delectable.

Boiled Minced Meat Dumpling in Sour and Spicy Stock 4.2/5

Sichuan food is known for its spiciness and the Boiled Minced Meat Dumpling in Sour and Spicy Stock actually got me really excited. I enjoyed the tickling kick of spiciness and numbness on the palate. One of my favourite items for the high tea.

Sichuan Noodle with Onion Sauce 4/5

The simple and plain looking Sichuan Noodle with Onion Sauce surprised me with its alluring aroma. The shallot oil accentuated the the noodles to a new height in such a simple dish. Incidentally we discovered that mixing the noodle with the sour and spicy stock further elevated the whole enjoyment if you love spicy food.

Chilled Pear with Bird's Nest 4.2/5

The other highlight of the whole afternoon high tea and bird's nest creation is the Chilled Pear with Bird's Nest. The sweetness of double boiled pear complemented the silky smooth bird's nest which I felt is still the best way of featuring the curated off-the-shelf Jin Yan (金燕) collection, sourced from the coastal areas in Indonesia.

The Spakling Imperial High Tea will be available in all the three outlets at PARKROYAL on Beach Road, PARKROYAL on Kitchener Road and TOP of UOB Plaza. UOB cardmembers also get enjoy the privilege of 1 dine free with three accompanying guests.


Si Chuan Dou Hua Restaurant
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Tel: +65 65055724
Website: http://www.sichuandouhua.com/
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 1030pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]