Posts Tagged ‘Yan’

[CNY 2019] Yan Cantonese Cuisine

Signature Roast Crispy Suckling Pig $288 whole

You would have read from my feature article on Chinese New Year Yusheng that Yan Cantonese Cuisine serves up a pretty interesting yusheng. The Kaleidoscope of Prosperity Yusheng in “Shun De Style” is more savoury than your usual yusheng so if you don’t like the veggie/salad taste of yusheng, this yusheng from Yan is the one for you. The mountain of crispy fried vermicelli topped with gold leaves also makes a crackling sound (like firecrackers!) when drizzled with the yusheng dressing. Doubly unique!

Kaleidoscope of Prosperity $138

Kaleidoscope of Prosperity $138

I thought I should also feature some of Yan’s other dishes because they really are worthy of mention. Trust the Cantonese restaurants to be able to get their soups and roast meats right. Even if you visit after Chinese New Year, you definitely should try out their soups and roast meats. I have visited Yan Cantonese Cuisine a couple of times previously and the food here is consistently good.

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[CNY 2019] Eight colourful and auspicious Yu Sheng platters to try this Chinese New Year

Chinese New Year 2019 is but one week away! Have you completed all your CNY shopping and other CNY errands? One Chinese New Year tradition that must not be missed is the tossing of yusheng with family, friends and colleagues, aka lohei! The Chinese believe this is a very auspicious way to welcome the new year. Even if you are not a believer, it cannot be denied that this is a very fun activity to participate in, be you young or old. The aim is to toss it high while still keeping it within the platter! Check out my video at the end of this post to see how toddler Edward reacted to his first lohei! Priceless!

Anyway, here are 8 places where you can get yusheng in Singapore. Bonus one at the back too! Huat Ah!!!

1. Pan Pacific Hotel – Hai Tien Lo

Hai Tien Lo - Wealth Fortune Yu Sheng

Hai Tien Lo – Wealth Fortune Yu Sheng

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[CNY 2017] Lo hei with gold flakes at Yàn 宴 to give yourself a prosperous start to 2017!

Yan Cantonese Cuisine - Yellowtail Fish & Crispy Lobster Fillet Yu Sheng with Golden Flake in Shun De Style (3)

Yes, you heard me right. A yu sheng so decadent it boasts gold flakes in it! Dine at Yan Cantonese Cuisine at the National Gallery and you’ll be able to toss to a year of abundance with the signature Yellowtail Fish Yu Sheng with Golden Flake in Shun De Style. The gold flakes aren’t the only special thing about this yu sheng. Because crispy fried vermicelli is used as a base instead of the usual vegetable strips, the yu sheng tastes savoury rather than cloyingly sweet. Coupled with cubes of crispy lobster fillet, it’s no wonder I completely cleaned my plate when I tried this decadent yu sheng last week. Scroll to the end for more pictures of the Yu Sheng.

Yan Cantonese Cuisine - Signature Crispy Roasted Suckling Pig (3)

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宴 Yàn Restaurant at National Gallery

If you’ve been wanting to dine at the upmarket Yan Restaurant at the National Gallery but have been holding back because of the cost, here’s your chance to check out Yan. From now until 31 October, Yan will be featuring 25 double-boiled soups prepared during time honoured recipes. Each bowl of soup costs only $13.80++ and comes with a bowl of fragrant crispy rice. On any one day, 5 pre-determined soups will be available on weekly rotational basis. However, if you have a particular soup in mind, you can call in the day before to have it reserved. Scroll to the end for the entire list of the 25 soups.

Yan Cantonese Cuisine (6)

芫茜果皮炖鸭

Double-boiled Duck with Parsnip and Dried Orange Peel

I had the opportunity to sample 5 soups a couple of weeks back. The soups are chock full of ingredients and are pretty light tasting, ie not the thick with collagen kind. Personally, I would prefer stronger tasting soups. I would also have preferred the rice portion to be larger, because I enjoyed the soup even more with the rice.  I actually like chomping on some rice while drinking soup, I feel it somehow adds to the flavour, probably because there’s some textural thing going on, especially so with crispy rice.

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