If you are still in the midst of planning where to have one of those many ‘reunion’ dinners, this dishes at Yan Ting might tempt you and pick up the phone and book. It’s available from now till 14 February 2014.
Executive Chinese Chef Mak Kip Fu joined Yan Ting in the last quarter of 2013. He is one of the few master chefs in Hong Kong that originally handled the woks at Fook Lam Moon, considered one of the best Cantonese restaurant in Hong Kong. The same kitchen that produced many of Hong Kong’s top Cantonese master chefs.
There’s no fanciful or elaborate design but a more traditional decided by the Chef Mak and his team. I have gone back to Yan Ting again on my own to have the Yu Sheng with my family because my MIL wanted to have one that is good.
The combination has something that we normally don’t see which is fresh enoki. It also had micro herbs that we usually see in western fine dining plating. The version above had sliced abalones as special additional add-ons.
It’s a huge nest in my serving and a generous amount of crab meat too. Bring your lady here and she will thank you for ordering this for her. All right, guys love it too.
Another dish that was very delicate and well prepared dish. The abalone was braised just nice and it was still tender and you could easily slice it with your knife. The sauce that is served goes well with the abalone, mushroom and greens.
The coral trout was so beautiful in many ways. Served in a bamboo steamer dim sum style, it looked so beautiful. The texture of trout was tender-firm. A cut of ginger made sure even the pickiest fish eater won’t complain it is fishy.
Steamed Hong Kong style, it happens to be one of my favourite way to cooking fish.
A dish sounds very auspicious. I am just happy it is delicious too!
When I was a kid, I totally do not like dried oysters. I have learn to enjoy them and this was nicely done. Oh, the oysters and the scallops. It was just divine.
One of chef’s signature dish. When I first took a bite, I did not know it was lamb because it had no gamey taste. The coffee glaze over it made it quite irresistible, even for a non-coffee drinker like me. My piece was so tender and it was just so enjoyable having it.
I think it had more ingredients than noodles, but who would mind? Ee-Fu noodles is probably the only ‘yellow’ noodle that I love. It’s so comforting for me to slurp it down. This version with enough oommph XO sauce made it quite a pleasure indulging it.
Their Special Recipe XO sauce is available for purchase at $38. Check the hotel’s ordering hotline / URL on how to order.
(If you like my mum’s recipe of XO sauce, it’s here, if you have time to make it at home yourself)
I must confess I don’t know how to appreciate almond tea and hashima. I would say it tasted good and I know it’s good for our skin. I gladly ate it all up. I should maybe start ordering this in places that sells it and let me compare.
For a whole listing of the various a-la-carte and set menus available for the Lunar New Year, please visit: http://www.yantingrestaurant.com/cny2014
There are quite a few takeaways too, if you are to go bring food for your reunion party. Suckling Pig, Pi Pa Duck sound like things that people will enjoy.
St Regis Singapore
29 Tanglin Road,
Tel: +65 6506 6866
Hours: 11:45 AM – 3:00 PM; 6:00 PM – 11:00 PM daily.