You know its that time of the year again when supermarkets (and just about any retailers actually) start blaring chinese orchestral music and stocking up crates of Mandarin oranges. Yes the year of the dragon is coming to an end as we all prepare to welcome the snake this lunar new year.
And with glorious feasts being a huge part of the celebrations, Yan Ting will has plenty in store for you to start the year right.
My previous meals at Yan Ting had always been rather posh and delightful. After all, I will expect nothing less from the Cantonese restaurant of St Regis Singapore. For this lunar new year, Yan Ting has a grand total of 10 different set menus (Yes, 10) and a special ala carte menu for you to choose from, catering to different group sizes of people. As such, I was invited to try out some of these new creations last week.
What's a Singapore Lunar New Year meal without the tossing of Yu Sheng? Besides the usual mix of raw vegetables, Yan Ting has also included snow pear strips and (what I thought to be interesting) raw enoki mushrooms. Premium toppings included salmon sashimi and sliced abalone.
Sprinkling and drizzling with well-wishes, here we go!
While I'm afraid of Yu Sheng that is drenched with overly-sweetened sauces, the version here was just right with bites of refreshing snow pear in between. Chinese salad? Very appetizing I would say.
What started out as a village-level-rich dish has admittedly become a over-the-top-rich dish in the past decade with our generation's changing lifestyle and affluence.
With an exquisite lineup of braised abalone, dried oysters, dried scallops, sea moss, fish maw, sea cucumbers and prawns, as well as the traditional poultry items of meatballs, braised pork knuckle, roasted duck and braised chicken, the sauce was undeniably rich and flavourful. And I'm surely thankful for the cabbages that had soaked up every bit of the essence.
Moving onto the individually-served items, the fresh fillet had the texture of a good cod but without the oily touch, served prettily in a mixture of broccoli and dried scallops to resemble colourful corals.
The other one used a huge prawn of remarkable quality (Rather unglam to suck on the head, but I managed to dig some out anyway), accompanied by a unique plum sauce that made the dish sweet and savoury, though I thought that the sauce could be served on the side and in a lesser amount so as not to overpower the prawn.
As a huge fan of beef brisket, I'm glad that they did it right here with a good mix of tender lean meat, not-too-fatty cuts and sticky tendons. A pot of this with a huge bowl of rice will make a perfect meal already.
And rounding up the savoury tour is the very classic Cantonese carb dish, done perfect with chewy texture, smokey fragrance and slighty-charred flavour. Nothing that I can nick pick on!
For the desserts, our sweet glutinous rice had a scoop of creamy homemade vanilla ice cream in it, paired with their specialty rice cake that is deep fried in a light, crispy batter. Hot and cold goes really well together in this case.
As one would expect, a meal at Yan Ting will have the bill racking up a considerable amount, but time and again I have emphasized that it is catering to the luxury market after all. With the ambience, service and food quality, be sure to expect a pampering Lunar New Year experience.
Special thanks to Jesmine and Jackson of St Regis Singapore and Annabelle of Foodnews for the invite!
29 Tanglin Road
St Regis Singapore
Tel: 6506 6888
Taken with Nikon D70