Yum Cha has launched their Chinese New Year menu, available from now until 22 Feb. If you want a great CNY celebration at home without the hassle of cooking, why not order their delivery service, Yum Cha Express? OpenRice took to Sentosa Cove to host a Yum Cha Express tasting session. After trying out their takeaway menu, we crowned the BBQ Suckling Pig as the star of the show. Click here to see our members' reviews!
CNY Takeaway MenuWhen ordering takeaway, the food usually turns cold shortly after it reaches the destination. Kudos to Yum Cha Express for ensuring our food stayed warm for two hours with their special “cook tek” delivery bag, equipped with an internal heating element.
Firstly, we tossed to prosperity with the Salmon Yusheng ($38, $68). For those who are concerned about the recent freshwater fish ban, rest assured that the fish is from an AVA certified licensed supplier. A medley of ingredients - homemade sour plum sauce, fish sauce, shredded carrot, radish, ginger, jellyfish, yam and pomelo – go well with the salmon. Yum Cha’s homemade sour plum sauce adds an extra kick to the dish. If you’re not one for sourness, this might be too overpowering for you. Enjoy a 20% early bird discount on their Yu Sheng if you order before 4 Feb.
The Braised Pig’s Trotter with Fatt Choy ($38 for half) is good. Think extremely tender meat that falls away from the bone, enveloped by gravy and melt-in-your-mouth pig skin. However, the dish could do without the Fatt Choy, which we found to be a tad too chewy.
Our favourite dish of the night was the BBQ Suckling Pig ($118 for half, $220 for whole). It was the proud centrepiece on the table, roasted to perfection and cut evenly into bite-sized portions. If you order this dish to share with family and friends, forget your table manners. Just pick up the meat with your fingers, enjoy the sound of the crackle as you bite into the skin and savour the juicy, tender meat. Yum Cha Express Delivery hours: 9am - 9pm A minimum order of $70 is required, with a $12 delivery fee. A surcharge of $28 will apply from 5 to 7 Feb, 10 to 14 Feb. For more information, click here.
Written by Rachel Wong Images: Fiona Phoon