Yan Ting @ St Regis Hotel Singapore

Yan Ting at St Regis Hotel Singapore welcomes new Executive Chinese Chef Tony Wun. Chef Tony has more than 35 years of experience under his belt leading and managing teams of chefs at various five star international hotels and restaurants. With the new appointment, Chef Tony Wun presents his specialties at Yan Ting with a delightful a la carte selections and an exquisite 8 course set menu.

Trio of Appertisers 4/5

We were given a glimpse of Chef Tony's culinary skill starting with a Trio of Appertisers. On the plate, is the Shanghai Style Smoked Fish, Cucumber with Olive Oil and Marinated Jelly Fish with Scallion Oil. Simplicity in execution to bring out the best of the ingredients is shown on the plate.

Double Boiled Sea Whelk Soup with Black Garlic 4.5/5

Sea Whelk is a form of sea snail and Chef Tony uses it to make his Doubled Boiled Sea Whelk Soup with Black Garlic served in a teapot. The clear and rich soup reminds me of the Japanese's teapot soup. Probably drawing the same concept, each tea cup is filled with the flavour essence of the sea whelk and black garlic.

Macau Style Oven Baked Pork Ribs 4/5 and Barbequed Pork Neck Meat 4.8/5

Next up is the Barbequed Pork Neck Meat and Macau Style Oven Baked Pork Ribs. The sweetness of the marinade complemented the pork ribs excellently. However the star has to be the Barbequed Pork Neck Meat. The excellent cut that gives the utmost texture enjoyment was well paired with the execution to make this one of the highlights for the night.

Steamed Yellow Fish with Preserved Vegetables and Minced Ginger 4.2/5

I am not sure whether this is a classic Cantonese dish but I truly enjoyed the used of the preserved vegetables and minced ginger with the Steamed Yellow Fish. The preserved vegetables and minced ginger complemented the dish cleverly while not drowning the natural sweetness of the yellow fish.

Cantonese Style Stir Fried Wagyu Beef 4.8/5

The Cantonese Style Stir Fried Wagyu Beef simply blown me off my seat. It was still so tender after being stir fried. It comes with a bit heat from the peppercorns but that is exactly why it is so flavourful. The fiery spice has further elevated the flavour of the beef to a new level.

Braised Mushroom filled with Dried Scallop 4.2/5

It is quite interested to see the Braised Mushroom filled with Dried Scallop. This dish demonstrates the braising skill of Chef Tony. Knowing that his specialty is in braised abalone, this dish kind of given me an indication how amazing his braised sauce for the abalone is going to be.

Wok Fried Rice with Sea Urchin and Fish Roe 3/5

One of the most looked forward dish is the Wok Fried Rice with Sea Urchin and Fish Roe. The fried rice itself was fragrant and delicious. However the high expectation of sea urchin and fish roes were unnoticeable in the dish, which turned into some what of a disappointment.

Caramel Ginger Milk 2.8/5

Wrapping up the dinner is the Caramel Ginger Milk. I did not enjoy the dessert. While the flavour was there, I felt it lacked the smoothness for a good bowl of caramel ginger milk.

Overall, I have enjoyed my dining experience at Yan Ting. Chef Tony Wun has brought expertise refined from Hong Kong, presenting flavours of the Cantonese cuisine in a modern and western twist. Guest at Yan Ting can look forward to a memorable and epicurean experience.


Yan Ting
St Regis Singapore Hotel
Level 1U
29 Tanglin Road
Singapore 247911
Tel: +65 65066887
Website: http://www.yantingrestaurant.com/cny2015
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. St Regis is just beside Tanglin Shopping Centre. Journey time about 15 minutes. [Map]

Jade Restaurant (玉楼) Chinese New Year 2015

Ring in the lunar new year of the goat with auspicious artisanal cuisine from Jade Restaurant at Fullerton Hotel Singapore. During the lunar new year, Chef Leong and his culinary team has come up with a delicious selection of a la carte dishes, set menu and takeaways.

Eight Happiness Gold Rush Yu Sheng 4.2/5

Toss to an auspicious year with Jade Restaurant's signature Eight Happiness Gold Rush Yu Sheng with Champagne Jelly, Salmon, Olive Oil and Peach Dressing. The Eight Happiness Gold Rush Yu Sheng will feature the beautiful, artistic calligraphic drawings complemented with auspicious greetings personally drawn by the talented Master Chef  Leong. The exquisite drawings are drawn using olive oil and then dusted with cinnamon powder. I like Chef Leong's cleverly used of champagne jelly with gold leaves inside to symbolise wealth and prosperity. The little touch of luxury helps to balance the sweetness of the peach dressing.

Poached Minced Fish and Mutton Fortune Dumpling 4/5

A customary dish that is usually eaten during spring festival as it is believed that the more dumplings one eats, the more fortune one will receive. In conjunction with the year of the goat, Chef Leong combined minced fish and mutton for the perfect flavour. Chef Leong has also shaped the dumpling to resemble ingots for abundance of wealth.

Braised Seafood Soup 4.5/5

The Braised Seafood Soup with Abalone with Fish Maw in Superior Golden Broth is filled with collagen richness. The thick soup is boiled in big fire for a good 6 hours for the rich flavour. Together with premium ingredients like abalone and fish maw, this is treasure in a bowl.

Sauteed Boston Lobster with Chicken Floss in Spiced Fragrant Salt 4/5

Many often we have oven baked cheese lobster but this Sauteed Boston Lobster with Chicken Floss in Spiced Fragrant Salt is a new for me. The chicken floss, spiced fragrant salt and ginger flower gave the lobster a new lease of life with the addition aroma for a new experience.

Stewed Pork Belly 4.5/5

The Stewed Pork Belly with Dried Oyster, Black Fungus, Yam, Mushroom and Leek Flower is inspired from traditional dishes cooked by many Singaporeans during special occasions. The ingredients were stewed on low heat for 90 minutes until tender, resulting in a comforting and satisfying blend of flavours.

Fragrant Wok Fried Five Grain Glutinous Rice with Chinese Sausage 4.5/5

A must try is the Fragrant Wok Fried Five Grain Glutinous Rice with Chinese Sausage. Each mouthful is filled with delectable grains dancing on the palate with bites of diced Chinese sausage bursting it into a samba.

Trio of Dessert 4.8/5

Wrapping up the dinner is the trio of dessert, Almond Cream with Bird's Nest, Pistachio Muah Chee Glutinous Rice Ball and Yam Paste Nian Gao Tart. Bird's Nest is tasteless but the almond cream uplifted the luxurious bowl of delicacy with a complementing flavour.

Available for takeways is the Pistachio Muah Chee Glutinous Rice Ball ad Yam Paste Nian Gao Tarts. The softness of the muah chee is further boosted with aroma from the added pistachio. Another must try creation is the Yam Paste Nian Gao Tart with a layer of nian gao and a lay of yam paste encased in a buttery crust. The lunar new year goodies and takeway with be available from 3 February 2015 to 5 March 2015.


Jade Restaurant (玉楼）
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
Facebook: https://www.facebook.com/TheFullertonHotel
Website: http://www.fullertonhotel.com/dining/diningCategories_2-en.html
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]