Wednesday, January 8, 2014

Yan Ting Chinese New Year Menu Highlights Featuring Dishes from Chef Mak Kip Fu



Yan Ting at St Regis Singapore has its faithful regulars. This is where Chinese New Year (CNY) dinners for the following year are booked as soon as the ones for the current year has been had.

This year with Chef Mak Kip Fu (from the legendary three-Michelin starred Lung King Heen of Four Seasons Hong Kong, and two-Michelin starred Zi Yat Heen of Four Seasons Macau) at the helm, I'm betting the dinners are going to be booked out even earlier.

From now til 14 Feb 2014, Yan Ting's laying out (auspiciously) eight festive set menus for 2014, but there are also a la carte options should you prefer to pick your own favourites. Here are some highlights from various menus (along with a la carte prices where available).

Prosperity Yu Sheng with Norwegian Salmon (above) – S$88 (Large) and S$68 (Medium)
Salmon is a popular raw fish choice, and has Omega-3 oils to boot. The rest of the salad comprise fresh and finely shaved vegetable ingredients.





Braised Superior Bird’s Nest Broth with Crab Meat
Braised Superior Bird’s Nest Broth with Crab Meat – S$78 per portion
By golly, is this decadent or what? Voluminous chunks of bird's nest swimming in a savory broth topped with succulent crab meat. I'm going to have good skin for a few months!



Braised Whole 5-Head African Abalone with Seasonal Greens
Braised Whole 5-Head African Abalone with Seasonal Greens – S$52 per portion
Yan Ting really knows how to do their abalones. Ordinarily, I am not a fan of these musky and chewy molluscs, but I was surprised by how much I enjoyed this. The sauce is also incredibly full-bodied, complementing not just the seafood but the vegetables too.






Hong Kong-Style Steamed Coral Trout
Hong Kong-Style Steamed Coral Trout – part of a set menu, no ala carte pricing available
I was so eager to dive into the piping hot flesh of the steamed fish that I totally forgot to take a photo with the big camera, and only managed a quick snap with the iPhone 4S. No regrets. The fish is steamed just right; it's beautifully tender, almost creamy and well-seasoned.



Prosperity Oyster with Moss and Conpoy
Prosperity Oyster with Moss and Conpoy – S$42 per portion
Another decadent dish with braised dried scallops, dried oysters and fatt choy (black moss). I liked the scallops best.




Baked Rack of Lamb with Chef’s Signature Coffee Glaze
Baked Rack of Lamb with Chef’s Signature Coffee Glaze – part of a set menu, no ala carte pricing available
This is one of Chef Mak's signature creations. Coffee ribs we have seen aplenty, but usually done with pork ribs. This one interestingly uses lamb, but it's done in such a way you'll barely recognise the meat. The coffee glaze is strong and rich, but I don't know how the chef has managed to remove all traces of gamey lamb - probably good for those who aren't fans of mutton, but not so for those who like the taste.



Braised Ee-Fu Noodles with Seafood in XO Sauce
Braised Ee-Fu Noodles with Seafood in XO Sauce – part of a set menu, no ala carte pricing available
Oh call me a plebian, but there's nothing like ee-fu noodles to make me happy! And this one is stellar! Studded with scallops, shrimp and straw mushrooms. The magic of XO sauce imbues this dish with a spicy umami kick that's not often found in ee-fu noodles.


Fragrant Home-Made Almond Tea with Hashima & Glutinous Rice Cake
Fragrant Home-Made Almond Tea with Hashima & Glutinous Rice Cake – part of a set menu, no ala carte pricing available
The dessert is pleasant, not too sweet. The almond tea is warm and dense, with a fortifying feel.

Food at Yan Ting rarely disappoints. For Cantonese fine-dining, it's one of the more reliable places to go. And the dim sum is marvelous - more on that in an upcoming post, where I'll highlight some items from their wildly popular weekend brunch! Stay tuned.


YAN TING
St Regis Singapore
29 Tanglin Road, Singapore 247911
Tel: 6506-6866 for reservations
Open daily 11:45 AM - 3:00 PM;
6:00 PM - 11:00 PM (last order at 10:30 PM)





Photos (except where indicated) taken with the Canon 5DMarkIII kindly loaned to me by Canon Singapore. 


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