Thursday, January 30, 2014

Chinese New Year Eats at Yan Ting

Dong dong chiang! Dong dong chiang! It's the time of the year where suddenly auspicious words and blessings are abundant, bak kwa commands a queue, the price of seafood and even a vegetable like tang-o soars, people paint the (china)town and everywhere else red... it's a time of festivities, feasting and celebrating togetherness.

Chinese restaurants too get into action with a slew of Loh Hei menus and delicacies. And here's what Yan Ting offers this CNY courtesy of Executive Chef Mak Kip Fu.

The Prosperity Yu Sheng with Norwegian Salmon ($48 for medium, $88 for large) was surprisingly measured. No fancy presentation or ingredients that were sourced from the highest mountains or deepest seas. Just good, well-made yu sheng. Sliced abalone, which is available for an extra fee, was thrown in for good measure.

This clean, peachy Gérard Bertrand Viognier 2012 was perfect with the yu sheng. Yum seng TTM! Moohehe.

Moove over shark's fin. It's bird's nest in this broth yo. The Braised Superior Bird’s Nest Broth with Crab Meat ($78 per portion) featured a generous serving of bird's nest and crab meat.

I was pleasantly surprised by the Braised Whole 5-Head African Abalone with Seasonal Greens ($52 per portion). Usually not really an abalone fan, this cow was won over with the rich flavour and tenderness of this baby. It turned out to be my favourite dish of the evening. :)

So that year year got fish, the Hong Kong-Style Steamed Coral Trout (part of a set menu) arrived. This was simple, delicate and delicious.

The Prosperity Oyster with Moss and Conpoy ($42 per portion) signified good happenings and prosperity. So better eat. LOL.

Baked Rack of Lamb with Chef’s Signature Coffee Glaze (part of a set menu) was for me, my least favourite dish. The super-tender texture and muted flavour of the meat hinted at the over-use of tenderiser- common in Chinese cooking. The sticky coffee glaze was sweet, bitter and savoury though I wasn't quite a fan of its whole package.

Then the Braised Ee-Fu Noodles with Seafood in XO Sauce (part of set menu) restored my smile with its punchy XO sauce and bountiful ingredients. 

Desserts took the form of Fragrant Home-Made Almond Tea with Hashima & Glutinous Rice Cake (part of set menu). The former was comforting while the latter satisfyingly chewy.

Here's to a Happy Lunar New Year!

Thanks to Jackson Sim of The St Regis for the invitation.

Yan Ting
Level 1U
The St Regis Singapore
Tel: 6506 6887

Chew On This: before 14 February!

1 comment:

Akmos17 said...

it's a time of festivities, feasting and celebrating togetherness.
Vivi's Chinese Interpreters and Translation