Yanhuo Restaurant (烟伙餐馆) @ Cross Street - The Firework of Modern Chinese Cuisine and Vintage Charm

Yan Huo Chinese Restaurant (烟伙餐馆) offers a modern yet homely dining experience built around the warmth of Chinese culinary traditions. The restaurant’s name, which translates to “flame of flavour,” reflects its commitment to wok hei-driven dishes and robust regional influences. The interiors combine modern Chinese aesthetics with a cosy, family-friendly atmosphere, ideal for gatherings or casual dinners. Service is attentive without being intrusive, and portions are generous, offering good value for money. A warm touch of modern Chinese and vintage charm to celebrate the ‘Fireworks’ of life!

Cherry Tomatoes | Tangerine 4.2/5

The Cherry Tomatoes ($16), marinated with tangerine, burst with sweet and tangy flavours that are refreshing and appetising. It’s a light, palate-awakening starter that perfectly whets the appetite for the meal ahead.

Dry Pot Cabbage with Chinese Bacon | Dried Chilli 4.2/5

The Dry Pot Cabbage with Chinese Bacon and Dried Chilli ($20) was well executed. The cabbage retained its crunch and natural sweetness, while the Chinese bacon added a savoury depth. The dried chilli brought just the right amount of heat to complete this aromatic and flavourful stir-fry.

Mapo Tofu | Iberico Pork, A4 Wagyu 4.5/5

The Mapo Tofu ($28) is easily one of the best I’ve had. The silky tofu bathed in a rich, spicy, and umami-laden sauce is deeply satisfying. The use of premium minced Iberico pork and A4 wagyu elevates the dish with indulgent layers of flavour and texture. It’s a definite rice killer that will have you reaching for an extra bowl.

Double Boiled Grouper Pot 4.5/5

The Double Boiled Grouper Pot ($48/$68) immediately caught my eye. Thick, firm slices of grouper are poached to perfection and paired with plump clams, firm tofu, and cabbage. The highlight, however, is the pumpkin broth — sweet, rich, and full of depth, providing comfort and nourishment in every spoonful.

Pineapple La Zi Chicken | Cashew Nuts 4.2/5

The Pineapple La Zi Chicken ($28) features boneless chicken chunks deep-fried to a crisp golden exterior while remaining juicy inside. The addition of cashew nuts adds crunch, and the pineapple pieces balance the fiery chillies with refreshing sweetness. It is a playful and well-balanced rendition of the classic spicy chicken dish.

Not to be missed is their value-for-money lunch set, available as a 2-Course ($38) or 3-Course ($58) option, perfect for those who want to enjoy Yan Huo’s refined flavours in a more accessible format.

Note: This is an invted tasting.


Yanhuo Restaurant (烟伙餐馆)
22 Cross Street
#01-56A,#01-57/62
Singapore 048421
Tel: +65 83388511
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Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 530pm - 1030pm
Sat-Sun: 1130am - 1030pm

Direction:
1) Alight at Chinatown MRT station. Take Exit F. Walk down Cross Street to South Bridge Road. At the junction of Cross Street and South Bridge Road, cross the road. Turn left onto South Bridge Road. Walk down South Bridge Road. Walk to destination. Journey time about 5 minutes. [Map]

Restaurant Cougar Lee (錦軒) @ Tras Street - Modern Chinese Cuisine with a Global Flair

Restaurant Cougar Lee (錦軒) on Tras Street is the newest addition to the scene, offering a fresh take on traditional Chinese cuisine. At the helm is Beijing-born Chef Ethan Lee, who brings a wealth of culinary experience from across Europe, including Lyon, Italy, and Barcelona, as well as his grounding in his family's Beijing restaurant. His cross-cultural background has shaped a bold and inventive menu that surprises while staying rooted in comfort and familiarity.

Lee's Steamed Roasted Iberico Pork "Siu Mai" 4.2/5

Lee's Steamed Roasted Iberico Pork "Siu Mai" ($3.90/pc, min. 5 pcs) is freshly made daily. These parcels reveal hand-chopped Iberico pork bursting with juicy richness, finished with garden greens and a hint of wasabi for a gentle kick. The presentation stood out — a playful twist on the classic siu mai with a crispy skirt reminiscent of Japanese gyoza.

Fish Maw, Silkie Fowl, Double Boiled Soup 3.8/5

The Premium Double Boiled Soup of the Day is Fish Maw, Silkie Fowl, Double Boiled Soup ($15/pax). It offered nourishment and comfort, though it lacked the depth and intensity one might expect from a traditional Cantonese-style soup.

Yellow Tail Amberjack 3.8/5

The Yellowtail Amberjack ($18) was well-portioned, featuring thickly sliced amberjack accompanied by a combination of tomato and mango. While refreshing, the citrus dressing leaned a little too sharp, overshadowing the natural sweetness of the fish and fruit.

Foie Gras Terrine wrapped in Filo Foil 4/5

The Foie Gras Terrine wrapped in Filo Foil ($6.90/pc, min. 2 pcs) was a creative highlight. Marinated with Chinese spices like five spice, star anise, and dried apple, the foie gras was slow-cooked in German sweet wine, encased in crisp filo pastry, and finished with a fruity vinegar sauce. The result is a beautifully balanced mouthful of richness and acidity.

The Classic Ngoh Hiang 4/5

The Classic Ngoh Hiang ($16) is a refined take on the local favourite. Handcrafted daily, the meat rolls are juicy with a satisfying crunch, complemented by a tangy and mildly spicy Nam Jim sauce that enhances the savoury flavours.

Braised Monkfish 4.5/5

The Braised Monkfish ($48) was one of the evening's standouts. Firm yet delicate, the monkfish paired beautifully with jumbo asparagus and heirloom tomatoes. The savoury, mildly spicy sauce was the soul of the dish, tying everything together in harmony.

Grilled King Prawn with Handmade Noodle 3.8/5

The Grilled King Prawn with Handmade Noodle ($32) featured springy noodles cooked in a prawn and tobiko bisque, topped with a grilled king prawn. While the presentation was appealing, the bisque could have been more robust and flavourful to bring the dish to life.

Homemade Burnt Cheesecake 4.5/5

Dessert was a delightful surprise. The Homemade Burnt Cheesecake with Chives ($12) is served with salted egg yolk ice cream. The cheesecake was creamy and luscious, with the chives adding an aromatic twist. The salted egg yolk ice cream paired perfectly, elevating the dessert with a sweet-savoury balance that kept us going back for more.

Guests can look forward to a wide range of offerings, from à la carte "tapas-style" small plates and mains to handcrafted desserts. For those seeking value, the set lunch and dinner menus are a great introduction to Chef Lee's creativity – starting from $25 for lunch and $35 for dinner, an exceptional value for its calibre.

Special Promotion – Enjoy over 50% OFF Set Menus:
Lunch: 4-course set at $25 (U.P. $55) | 5-course set at $35 (U.P. $88)
Dinner: 5-course set at $35 (U.P. $88) | 6-course set at $50 (U.P. $158)

Restaurant Cougar Lee (錦軒) combines Chinese tradition with European finesse, bringing a touch of flair and imagination. Chef Ethan Lee's creations showcase an adventurous yet thoughtful approach, offering a refreshing perspective to contemporary Chinese dining in Singapore.

Note: This is an invited tasting.


Restaurant Cougar Lee (錦軒)
61 Tras Street
Singapore 079000
Tel: +65 81624965
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Sun-Thu: 1130am - 230pm, 530pm - 10pm
Fri-Sat: 1130am - 230pm, 530pm - 1030pm
(Closed on Tue)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Turn left and walk down Tanjong Pagar Road. Turn left onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]