Sunday, May 5, 2019

Yun Nans (云海肴) @ Jewel Changi Airport - World Biggest Yunnan F&B Chain Opens Its First Outlet In Singapore

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With the opening of Jewel Changi Airport, we also see a number of new F&B concepts opening in Singapore. One of them is Yun Nans (云海肴), the world's biggest Yunnan F&B chain with over 150 outlets in China has opened its very first overseas outlet in Singapore. The restaurant specialises in 高原料理 or highland cuisine, featuring the ingredients in Yunnan's natural highland terrain that is free from pollution, such as the wild porcini, wild black truffle, wheat pumpkin and edible flowers.

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Spicy & Sour Egg Salad 4.2/5

Starting off we have the traditional Dai ethnic group dish - Spicy & Sour Egg Salad ($9.90). Initially I thought fried egg with mango and vegetable will taste weird but it turned out really delicious with the sour and spicy sauce bring the dish together. A very appetising salad indeed.

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Stir Fried Wild Porcini with Dried Chillies 4.5/5

The Stir Fried Wild Porcini with Dried Chillies ($24.90) features wild porcini mushrooms found round 2000 to 3000m above sea level. They are flash fried with Yunnan dried chillies and garlic, for a lovely crunch and flavour.

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Tossed Rice Noodles with Shredded Chicken 3.5/5

The colourful Tossed Rice Noodles with Shredded Chicken ($12.90) consists of 7 different ingredients such as the Yunnan rice noodles, shredded chicken, collybia albuminosa, mushroom, chives, carrot, purple cabbage and egg. Mixed them all up in the tangy peanut and sesame sauce for a slurping enjoyment.

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Steam Pot Chicken Soup 4.2/5

A signature item here is the Steam Pot Chicken Soup ($23.90). It is amazing that not a single drop of water is used to make the soup in the handmade Jianshui clay pot, using a unique technique to do so. What result is a clear, delicate and nourishing soup, packed with flavour.

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To enjoy the dish further, one can take out the tender chicken pieces from the soup that has been pressure steamed for 3 hours and toss them together with the spicy mala sauce. The restaurant even uses a special bread of black feet chicken to achieve the result they want.

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Beef Stew in Copper Pot 4/5

For something more spicy is the Beef Stew in Copper Pot ($24.90). In the pot, one can find beef tendon, brisket and tripe that are braised in a soup stock of 18 different spices for 3 hours. It is then cut into smaller pieces and quick fried in spices, butter and Yunnan Qiubei chilli.

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Truffle Rice Noodles in Prawn Broth

The new outlet outside China also offers some exclusive item such as Truffle Rice Noodles in Prawn Broth ($13.90) to cater for Singaporean's love of seafood. Inspired by the local prawn noodles, the chef marries prawns with wild black truffle for a hearty bowl of Yunnan rice noodle. While I didn't find the black truffle changes the profile of the dish drastically, the broth itself is good on its own packed with the rich flavour of the crustacean.

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Grilled Seabass with Lemongrass 4.2/5

Is this our local sambal stingray? No it is not. It is the Grilled Seabass with Lemongrass ($22.90) that is marinated with 6 types of spices and grilled over charcoal. It is then sprinkled with an in-house chilli seasoning mix, topped with chives, chilli padi and Yunnan wild coriander before serving. The fish was moist and complemented by spicy seasoning that will be will received by the locals.

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There are other exclusive dishes for Singapore such as the Stir Fried Spicy Clams, Salt Grilled Salmon Head and Charcoal Grilled Tiger Prawn. I have enjoyed the food at Yun Nans and I also find the pricing is reasonable too.

Note: This is an invited tasting.


Yun Nans (云海肴) 
Jewel Changi Airport
78 Airport Boulevard
#02-17
Singapore 819666
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Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 10am - 10pm

Direction:
Alight at Changi Airport MRT station. Take Exit A or B. Walk to the link bridge to Jewel. Walk to destination. Journey time about 5 minutes. [Map]

Saturday, May 4, 2019

Hai Tien Lo @ Pan Pacific Singapore - Elevating Classic Cantonese Flavours With Fresh Interpretations

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Hai Tien Lo at Pan Pacific Singapore welcomes new Executive Chef Ben Zeng who has more than 25 years of culinary experience working in several celebrated Cantonese restaurants including Hakkasan Miami in Amercia and most recently Cassia at Capella Singapore. He has also refreshed the menus, showcasing reimagined traditional and contemporary delicacies.

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Hai Tien Lo Chef's Specialty Combination 4/5

Our dinner started with the Hai Tien Lo Chef's Specialty Combination which features Pan Fried Scallop and Sliced Crispy Barbecued Suckling Pig stuffed with Prawn Paste in Thai sauce. The scallop was beautiful cooked, plump and juicy. As for the suckling pig, the addition of the prawn paste for the texture contrast and was well received.

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Double Boiled Chicken Soup served in Young Coconut 4.5/5

The Double Boiled Chicken Soup served in Young Coconut is first boiled for hours with ham, pork bone and chicken to extract the essence. It is then transfer to the young coconut and boiled another 1.5 hours to infuse the refreshing and sweetness of the coconut. You can also find abalone, dried scallop, fresh prawn and Chinese mushrooms in the soup.

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Deep Fried Crispy Sea Cucumber stuffed with Minced Pork and Shrimps 4.2/5

Sea cucumber can be an acquire dish for some but the rendition from Chef Ben in the Deep Fried Crispy Sea Cucumber stuffed with Minced Pork and Shrimps will change that perspective. The deep frying gives the sea cucumber a more delightful texture while the stuffed minced pork and shrimps adds on to the texture. Even my table of diners, some of them that do not eat sea cucumber find it acceptable with out the mushy or slimy texture.

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Baked Silver Sea Perch Fillet with Kumquat Chilli Sauce 4.5/5

Another beautifully cooked dish is the Baked Silver Sea Perch Fillet with Kumquat Chilli Sauce. The freshness of the fatty silver sea perch is complemented by the kumquat and chilli sauce, allowing the buttery flavour of the sea perch to shine through. It is rounded off with the fruity orange peel flavour which is baked together with the fish.

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Stir Fried Scallops with Pumpkin and Black Bean Sauce

The Stir Fried Scallops with Pumpkin and Black Bean Sauce reminds me of the flaming pineapple dish at Lokkee. However this is way much better and different. Chef Ben has brought something new to the table, cooking scallops with pumpkin and black bean sauce. Unlike the flaming pineapple which merely reinterpreted a traditional dish with premium ingredients and put on a gimmicky show.

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Wok Fried Rice with Lobster and Ginger Spring Onion 4/5

Like all Chinese dinner, we end the savoury dishes with a noodle or rice dish. We have the Wok Fried Rice with Lobster and Ginger Spring Onion. The fried rice is packed with wok-hei boosted by the egg aroma. It even comes with half a lobster for a luxe enjoyment.

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Chilled Lemon Grass Jelly and Lime Sorbet 4/5

Wrapping up the dinner, we have the light and yet refreshing Chilled Lemon Grass Jelly and Lime Sorbet. The sweet Aiyu jelly is served with the lime sorbet and drizzle with lemon juice for a zesty finish.

Diners can enjoy Chef Ben’s contemporary twists to classic fare, emphasising on elevating the natural taste of quality premium produce, through creative ingredient pairings and combination cooking methods, while retaining a harmonious balance of flavours in the dish. Guest will be taken on an impeccable tasting journey through top-quality seafood specialities, delicious roasts, wholesome soups, flavoursome dim sum and more.

Note: This is an invited tasting.


Hai Tien Lo
Pan Pacific Singapore
7 Raffles Boulevard
Level 3
Singapore 039595
Tel: +65 68268240
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Website
Nearest MRT: Promenade (CC Line)

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

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