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Yan Ting

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宴庭

4

4

13 Reviews

Taste

Decor

Service

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Value

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48

Orchard

$81 - $150

Cantonese/Hong Kong Dim Sum Seafood Hotel

7

4

2

TheArcticStar

Level4

606

10

Yan Ting Restaurant serves Chinese fine dining cuisine strongly inspired by the authentic Ming Dynasty, when authentic Chinese culinary art flourished. They have an exquisite menu specially designed and crafted by their new Executive Chinese Chef, Tony Wun. It was Easter Sunday but the restaurant was packed with diners.The interior decor was all gilt and mirrors, with some frosted glass panels and fine paintings adorning the walls. There was nothing short of a touch of class and sophistication w

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Yan Ting Restaurant serves Chinese fine dining cuisine strongly inspired by the authentic Ming Dynasty, when authentic Chinese culinary art flourished. They have an exquisite menu specially designed and crafted by their new Executive Chinese Chef, Tony Wun. It was Easter Sunday but the restaurant was packed with diners.

The interior decor was all gilt and mirrors, with some frosted glass panels and fine paintings adorning the walls. There was nothing short of a touch of class and sophistication with the drapes and muted but tasteful tones of the restaurant.

We came for their Dimsum, so our first item was their Crispy BBQ Pork Buns (SGD$6.00 for 3) - there were 5 of us and we ordered 3 to start. We liked it enough to order another set of these crispy pork buns with crusty skin that melted in the mouth; the honeyed BBQ pork were tender and sweet, filling up these crusty shells deliciously.

Siew Mai with abalone

Moving on, we had Meat Dumplings with Abalone (SGD$9.00 for 3), or better known as "Siew Mai". The abalone was steamed soft and tender, very easy to bite - even the mom approves. The shrimp within the dumpling was very fresh and bouncy, however I did not like the meat. Instead of the usual minced meat, the meat in the siew mai here seemed to be in pieces, and were hard, with a distinctive porky taste that was not pleasant in my opinion.

Spring rolls with goose liver

The next item another remarkable favorite of mine - the Goose Liver Spring Rolls (SGD$14.00 for 3) - crackling on the exterior and scrumptious on the inside. If you love foie gras, this is just the thing for you - goose liver amongst slivers of vegetables, perfectly paired in texture and flavours.

Finally, the one item we managed to squeeze space in our abdomens for - Red Bean Cakes (SGD$8.00 for 3), or known as "3-layers cakes" as recommended by the service crew. The first layer is Osmanthus, then Coconut in the middle, sitting atop Red Bean which is the bottommost layer - the cooling and refreshing dessert was utterly endearing. They were not too sweet, adding just the right touch of soothe to the palate after an engaging savoury meal (yes, the dimsum managed to engage the senses overall).

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/04/lunch-at-yan-ting-restaurant-st-regis.html

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Dine In

Spending Per Head

$40 (Lunch)

Recommended Dishes

summerlovestoeat

Level3

46

0

Yan Ting (A Cantonese Fine Dining Restaurant) presents a Weekend Dim Sum Brunch Buffet that showcases its award-winning signature dishes. (Only on Saturday, Sunday & Public Holidays)One Serving of Double-boiled Chicken Soup with Abalone - Wow this soup was full of flavor with tender abalone & mushroom, tasty dried scallop, some chicken meat and wolfberries! Yummy Soup!One Portion of Wok-baked Lobster with Superior Stock - I came here because of this lobster! Haha.. The wok-baked lobster meat was

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Yan Ting (A Cantonese Fine Dining Restaurant) presents a Weekend Dim Sum Brunch Buffet that showcases its award-winning signature dishes. (Only on Saturday, Sunday & Public Holidays)

One Serving of Double-boiled Chicken Soup with Abalone

One Serving of Double-boiled Chicken Soup with Abalone - Wow this soup was full of flavor with tender abalone & mushroom, tasty dried scallop, some chicken meat and wolfberries! Yummy Soup!

One Portion of Wok-baked Lobster with Superior Stock

One Portion of Wok-baked Lobster with Superior Stock - I came here because of this lobster! Haha.. The wok-baked lobster meat was very succulent!!! But the portion was quite small with not much meat.. The superior stock was very tasty but was given too little on it, wish that they can serve with more superior stock.

Braised Fish Maw and Beancurd Broth

Braised Fish Maw and Beancurd Broth - You have to order this! Very very thick & tasty broth with tender fish maw and silken beancurd! Wish i had more stomach space for 1 more bowl..

For full review and photos, please visit:
http://summerlovestoeat.blogspot.sg/2014/11/weekend-dim-sum-brunch-buffet-at-yan_7.html

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2014-10-25

Dining Method

Dine In

Recommended Dishes

cons_tay

Level3

84

0

Saw Yan Ting in the list of Dim Sum places to go in Singapore and have been wanting to try. Their brunch buffet cost $98++ per pax which was not worth it for some of the small eaters in the family so we decided to order a la carte instead. To be honest, I would feel that the overall food quality is not as nice as Crystal Jade at Takashimaya. The truffle siew mai was good and had a good blend of flavours. The liu sha bao was consistent and the liu sha had the right proportion but the bao was too

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Saw Yan Ting in the list of Dim Sum places to go in Singapore and have been wanting to try. Their brunch buffet cost $98++ per pax which was not worth it for some of the small eaters in the family so we decided to order a la carte instead.

To be honest, I would feel that the overall food quality is not as nice as Crystal Jade at Takashimaya. The truffle siew mai was good and had a good blend of flavours. The liu sha bao was consistent and the liu sha had the right proportion but the bao was too moist. The chee cheong funs were nice. We ordered peking duck but the wrap was too thick and it was a mouthful of the wrap instead of the flavour of the duck skin.

The restaurant, being at st regis felt really posh and the service was good. Do sign up for the spg membership for free and get the 15% off your bill straightaway. If you frequent or want to frequent Yan Ting or other restaurants, you can consider the St Regis Supperclub which have a membership fee but enjoy 25% off your bill at any restaurants in St Regis.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Dining Method

Dine In

Spending Per Head

$60 (Lunch)

Celebration

Birthday

Timelessfacade

Level4

356

72

We were late. For the annual Chinese New Year reunion dinner booking frenzy that is. Trying to get a table about a month before the actual day proved to be an exasperating effort and with our options limited, we settled for Yan Ting. To be honest, I wasn't too optimistic about the quality of food as my previous dining experiences at Yan Ting (> 20 times in the past 2 years) only yielded disappointment with the ala carte menu (dim sum is above average though).To accomodate the CNY reunion di

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We were late. For the annual Chinese New Year reunion dinner booking frenzy that is. Trying to get a table about a month before the actual day proved to be an exasperating effort and with our options limited, we settled for Yan Ting. To be honest, I wasn't too optimistic about the quality of food as my previous dining experiences at Yan Ting (> 20 times in the past 2 years) only yielded disappointment with the ala carte menu (dim sum is above average though).

To accomodate the CNY reunion dinner crowd, Yan Ting has replaced a few of the cosy 4 seaters with round tables for 6 pax as well as opened up the nearby ballrooms for bigger groups. The usual peace and calm in the restaurant was replaced by the hustle and bustle of wait staff madly dashing around serving customers and the incessant chatter from families (us included).

Prosperity Yusheng with Norwegian Salmon - I'm usually not too picky about yusheng but Yan Ting's offering was seriously underwhelming.The flavours were bland and I couldn't make out any sweetness from the plum sauce and even the crackers were tasteless!

Double Boiled Chicken Consomme with Abalone and Fish Maw - Presentation was almost non existent for this dish and it looked like a plain, simple bowl of soup. No fancy soup bowl, garnishes, nothing. Having said that, the broth was light yet tasty with a reasonably sized piece of abalone, fish maw and chicken slices.

Hong Kong Style Steamed Coral Trout - I had expected a whole fish to share but all we got was 3 slices of coral trout each (too expensive probably?), served up in a dim sum steamer. The trout's flesh was sweet, smooth yet firm with a mild saltiness from the shreds of jinhua ham (金華火腿).

Stewed Pig's Trotter with Moss and Prosperity Oyster in Brown Sauce - This is honestly the first time I've seen pig's trotters in a reunion dinner menu and I can't say that I'm thrilled. Though tender, the trotters were bland due to the lacklustre brown sauce. Not a big fan of dried oysters so I'll reserve my comments.

Crispy Roasted Chicken with Truffles ($30++ for Half) - This dish was an add on on top of our 6 course dinner and the description had me all salivating. Imagine the prospect of juicy chicken meat coupled with crispy skin and the fragrance of truffles - a match made in heaven in my humble opinion. Alas, reality proved otherwise. Sure, the skin was a tad crispy and the meat wasn't too salty. However, the meat was a bit too dry while the truffle smell was barely existent. Whilst I appreciated the black truffle slices, they seemed to play a more decorative role than a functional one; they were bland and void of the strong, earthy aroma that I normally associate with black truffle.

Buddha's Delight ($26++) - This was another add on from the vegetarian menu and as fanciful as the name sounded, it was just a bunch of vegetables lumped together and stir fried. Overall a very bland and insipid dish. Not too sure Buddha would have been pleased.

Braised Ee-Fu Noodles with Lobster in XO Sauce - After the less than ideal meal thus far, the braised Ee-Fu noodles threw up a pleasant surprise. Though soaked in the mildly salty XO sauce, the noodles were neither too sticky nor soft, retaining a bit of springiness whilst the lobster was naturally flavourful and full of bite. Only gripe I had was that portion sizes were unequal throughout and some of us ended up getting a much smaller plate of noodles and lobster. A little QC perhaps?

Fragrant Homemade Almond Tea with Hashima Glutinous Rice Cake - I'll be honest. I'm no fan of Hashima or what some people call the poor man's bird's nest. Maybe its more psychological than anything but I just can't get over the fact that hashima is made from fat tissue found near a frog's fallopian tubes. So this dessert was a no go for me. Well, I did eat the nian gao (年糕) though.

Excluding the price of the roasted chicken and Buddha's delight (which was billed seperately), a 6 course dinner for the 6 of us cost about $1215 or just over $200/pax. Factor in the additional 2 dishes and the price goes up to about $213/head, which is relatively expensive for the quality of food. Service was efficient but everything seemed very rushed and there was no room for friendly banter with the wait staff. I would put that down to a lack of manpower but it definitely didn't help the atmosphere.

In conclusion, Yan Ting seriously needs to buck up on its food quality especially when there is a premium price tag attached to it. Cherry Garden @ Mandarin Oriental, which has always disappointed me (until recently), has stepped up its game and it's time for Yan Ting to do likewise or go the way of the dodo. I have given Yan Ting too many chances and this is probably when and where I draw the line.

See all my pictures at http://www.timelessfacade.com/2014/02/yan-ting-part-xi-cny-reunion-dinner.html

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Dreamer_C

Level2

17

0

Being cantonese, we of course love dim sum! My brother picked Yan Ting @ St.Regis for his birthday lunch. Since our family have not try this restaurant before, we gamely went ahead to sample the dim sum. The table set-up was exquisite with its golden cutlery set laid out & the attentive wait staff who helped to pull our chairs & laid the napkins on our laps. The whole ambience was quiet and not many diners. To kick-start, we had a pot of 香片chinese tea. We selected 10 different dim sum dishes to

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Being cantonese, we of course love dim sum! My brother picked Yan Ting @ St.Regis for his birthday lunch. Since our family have not try this restaurant before, we gamely went ahead to sample the dim sum.

The table set-up was exquisite with its golden cutlery set laid out & the attentive wait staff who helped to pull our chairs & laid the napkins on our laps. The whole ambience was quiet and not many diners. To kick-start, we had a pot of 香片chinese tea.

We selected 10 different dim sum dishes to try. The first to arrive was our Century Egg with Lean Pork Congee. It cost $9 per bowl and the portion was meant for one! I felt that the congee was ok only & when I tried to bite the deep fried 'you tiao' bits, it was extremely hard that i had to give up on the bigger chunks!

All their dim sum items comes in 3s, so we topped up to 4 pieces for every one. The Liu Sha Bao aka Salted Egg Yolk Bun was nice! I count that as my favourite as the yolk was oozing once you bite into the bun. It is also just right, not too sweet.

I chose the Fried Beancurd Skin with Prawn & Seaweed ~ it was crispy & succulent indeed.

The Siew Mai & Har Gao were quite big but pretty normal.

I noticed a unique item on the menu, which states 草莓芋泥角 (Yam Croquette with Strawberry). The outlook seems good but I find that the yam is abit dry, it will be perfect if it is more moist. Oh ya, the strawberry topping was sour!

When the Xiao Long Bao 小龍包 (pork dumpling) was served individually, i admit i like its presentation & it is also easier to eat. I love Xiao Long Bao & these were pretty juicy as i drank up its soup! We also ordered the Chicken Claws & Pork Ribs but I couldn't comment as I do not eat these two items.

To end off our meal, we ordered four types of desserts. My mum had the Hot Almond Tea with Papaya; dad had the Honey Custard, bro chose the Aloe Vera with fruits & lastly I had the Pomelo with Mango ice-cream （芒果雪糕加楊枝甘露）. The dark brownish honey custard was moist & soft, but I would prefer it to be more sweet (not my ideal kind of dessert). The Pomelo with Mango ice-cream was nice but I wish they can be more generous with the pomelo bits!

In a nutshell, we are unlikely to return again as it is really much more expensive & I only like 3 out of 10 items. Just a note, Citibank normal credit cards get 10%, while Citibank Platinum get 15% off the bill.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2013-11-09

Spending Per Head

$45 (Lunch)

Recommended Dishes

RunningMan

Level4

325

47

Full Yan Ting review here: http://ivanteh-runningman.blogspot.sg/2013/10/yan-ting-tasting-session.htmlInspired by the Chinese Imperial courtyards of the Ming Dynasty, where influential movers and shakers of the empire would gather for lavish banquets, Yan Ting restaurant in the St. Regis hotel exudes an elegant and sophisticated class befitting royalty. Helmed by master chef Mak Kip Fu, Yan Ting restaurant elevates traditional Cantonese fare into fine dining status, while retaining the soul of u

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Full Yan Ting review here: http://ivanteh-runningman.blogspot.sg/2013/10/yan-ting-tasting-session.html

Inspired by the Chinese Imperial courtyards of the Ming Dynasty, where influential movers and shakers of the empire would gather for lavish banquets, Yan Ting restaurant in the St. Regis hotel exudes an elegant and sophisticated class befitting royalty. Helmed by master chef Mak Kip Fu, Yan Ting restaurant elevates traditional Cantonese fare into fine dining status, while retaining the soul of using only the freshest seasonal produce and showcasing natural flavours.

Ambience at Yan Ting restaurant is opulent. The grandeur of the interior exudes a classy elegance, without being too over the top. The tastefully arranged layout is suitable for business or private dining, and the decor enhances the overall ambience without being too loud. I also like the bright ambient lighting, which isn't too harsh or dim.

Service at Yan Ting restaurant is professional, discreet and polite. Staff may not make much conversation, but they are attentive and observant, and barely get in the way of dining, or conversations. The discreet yet efficient manner of staff at Yan Ting means you'll barely notice they're there! Tables are set, and cleared, with finesse. Communication in English however, is slightly below par.

Food at Yan Ting follows the Cantonese / Guangzhou philosophy of freshness of ingredients, little usage of herbs, and well balanced dishes that are naturally flavourful but not greasy. Yan Ting restaurant prepares classic Cantonese dishes according to time-honoured receipes, but presents them in beautiful contemporary style. Yan Ting restaurant is most well known for their weekend Dim Sum buffet brunch, considered to be among the best Dim Sum in Singapore. Despite the price of SGD $98 ++ per person, the Dim Sum buffet brunch at Yan Ting restaurant is very popular.

Since chef Mak Kip Fu joined Yan Ting restaurant in September 2013 as their executive chef, he has designed seasonal set menus which showcase the best of Cantonese cuisine. He has also introduced several of his signature dishes which have helped his previous restaurants earn Michelin stars.

The Pan-Seared Crab Claw Stuffed With Shrimp Mousse is chef Mak's signature dish. Fresh shrimp is pounded to a paste, wrapped around a freshly de-shelled crab claw, lightly fired, and then cooked in a broth with 10 different Chinese herbs and spices. The result is a fragrant, juicy, and succulent dish, enhanced with crisp texture from the asparagus and fried shallots.

An extremely uncommon Cantonese dish, and also a signature item of chef Mak, the Double-Boiled Duck With Cordyceps Flowers And Wolfberries won much praise during the tasting session. Easily the best dish on the menu, the soup has robust flavour, is well balanced, and very comforting. The wolfberries and raisins added a hint of sweetness, while the duck meat was tender without being stringy. Excellent!

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2013-10-08

Spending Per Head

$138 (Dinner)

Alamakgirl

Level4

1.5K

35

The restaurant is located at level 1U (or second level) of the St. Regis Singapore hotel. The St. Regis Singapore is renowned as one of the premier 5 star hotels in the city. The restaurant is known for its exquisite yet hearty Cantonese fine-dining, as well as, its end high prices for its food. The place is quite grandly decorated in light colour with comfy sofa or arm chair seats, quite different from the usual red coloured Chinese restaurants. Although we are early for our reservation, we are

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The restaurant is located at level 1U (or second level) of the St. Regis Singapore hotel. The St. Regis Singapore is renowned as one of the premier 5 star hotels in the city. The restaurant is known for its exquisite yet hearty Cantonese fine-dining, as well as, its end high prices for its food.

The place is quite grandly decorated in light colour with comfy sofa or arm chair seats, quite different from the usual red coloured Chinese restaurants. Although we are early for our reservation, we are led to our table straight away. Good service is providing baby chair and kid friendly utensils (including a cup of plain water with straw) for little JJ.

Dim Sum Combination
We start with a plate of Dim Sum Combination. The Oven-Baked Barbeque 'Char Siew' Pastry is soft and butter, as well as, not too sweet for its filling. The Steamed Teochew Style Dumpling with Pork and Peanuts has flavourful and crunchy peanuts. The Steamed Crystal Shrimp Dumpling 'Har Kao' and Deep-Fried Vegetarian Spring Roll also taste nice but do not make much of an impression. Also experience a bit of hiccup when serving the dish, as the upright spring rolls being toppled down.

Pan-Fried Kurobuta Pork with Black Pepper Sauce
The black pepper sauce is very well made, peppery but not too spicy. The kurobuta pork is very tender with a melt in the mouth taste.

Hand-pulled Noodles in XO Sauce, with 'Sui Jiao' Shrimp Dumplings Soup
The noodles is much smoother and finer than the usual hand-pulled noodles. With just XO sauce, it is very tasty. The shrimp dumpling on the other hand is too small to be one. It is more like a wanton in size. It tastes quite crunchy with the fresh shrimp in it.

Homemade Red Bean Paste with Lotus, with Steamed Salted Egg Yolk Bun
Smooth tasting red bean paste with a hint of orange peel taste. The lotus seed is soft and sweet on its own.

Although the salted egg yolk bun looks small, but it is full of lava looking filling. The filling tastes just alright smooth and not too sweet.

For Restaurant Week set lunch and tea for 3 persons, the total amount is $155.40. Overall the food is good, as well as, good service (except for the hiccup). But for such high price, it is not a place which I can come often.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2013-10-09

Spending Per Head

$155 (Lunch)

jerjerjer

Level4

179

23

This was my very first visit to Yan Ting at St Regis and it will probably be my last visit for a very long time to come (unless they come up with something new / special). We were there on a weekday lunch and the restaurant was not that crowded, with only a few pockets of people chowing on dim sum. Comfy sofa seats, mood lighting and impeccably polite service sets the mood for this posh Chinese restaurant. The food, however, was quite a letdown.Let's start with some of the good ones first - Pork

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This was my very first visit to Yan Ting at St Regis and it will probably be my last visit for a very long time to come (unless they come up with something new / special). We were there on a weekday lunch and the restaurant was not that crowded, with only a few pockets of people chowing on dim sum. Comfy sofa seats, mood lighting and impeccably polite service sets the mood for this posh Chinese restaurant. The food, however, was quite a letdown.

Let's start with some of the good ones first - Pork & Century Egg Porridge 皮蛋瘦肉粥 ($9.00) was tasty and smooth, and reminded me of the kind of congee you get in Hong Kong. The pork slices were also very tender even though they were quite thick.

Another dim sum item I thought was quite good was the Steamed Prawn Dumpling ‘Har Gow’ 蝦餃 ($6.80). Its skin was thin and moist and the prawns were fresh and crunchy. However, considering the price that you are paying here, I could easily find a cheaper (and equally delicious) alternative.

The Siew Mai 燒賣 ($6.80) however, was suprisingly bland. It's very seldom that I taste bland siew mai, but I guess they were going for the more 'health conscious' palate because this siew mai really did not have much of a taste to it.

I was drawn in by the novelty of charging Xiao Long Bao by the piece and decided to order one 小笼包 ($4.00 for 1 piece) to try. Encased in an individual basket, the 小笼包 looked just like your regular sized dumpling and wasn't particularly huge or anything. Biting in, I found that it didn't have much soup inside either which was pretty disappointing. The meat tasted healthy and overall had very plain, natural flavours with hardly any seasoning.

Both the Char Siew Pau 叉燒包 ($5.00) and Baked BBQ Pork Pastry 叉燒酥 ($6.00) tasted quite normal too since they both make use of the same char siew filling. The good thing about the 叉燒酥 was that the pastry was very crumbly as it should be but the steamed pau was not as fluffy as the menu pointed it out to be.

Their Salted Egg Custard Bun 流沙包 ($5.80) looks really good with the slightly orange colored skin but inside, the lava was a little too diluted and light, not the rich, thick flowy salted egg yolk that you would expect for the price.

Finally, we couldn't leave here without having tried their legendary Chee Cheong Fun 猪肠粉 ($10.00) which costs 10 bucks no matter what filling you choose - we picked the scallop one since it seemed like the most "value-for-money" option. Turns out, it wasn't as legendary as we had expected it to be. The rice roll was a bit too thick and it wasn't as silky smooth as it should be.

Overall, if you're looking for a healthier Dim Sum choice, then Yan Ting would probably be your best bet because I have personally not eaten such plain and bland dim sum before. It will probably suit the palate of the older generation but adventurous foodies like me, really get no kick out of dim sum like this.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2013-09-11

Spending Per Head

$60

Chiamhuiy

Level4

148

39

Mid-Autumn Festival, which is also commonly known as Mooncake Festival is less than a month away. Just like how the name suggests, mooncakes are here to make their ubiquitous appearance with some traditions to stay.I was glad to try out the Delicate Cantonese Snow Skin Mooncakes from St Regis Singapore. Yan Ting Restaurant has came up with an enticing selection of snow skin mooncakes including flavours like durian, mixed berries, green tea, purple sweet potato and royal milk tea with chocolate c

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Mid-Autumn Festival, which is also commonly known as Mooncake Festival is less than a month away. Just like how the name suggests, mooncakes are here to make their ubiquitous appearance with some traditions to stay.

I was glad to try out the Delicate Cantonese Snow Skin Mooncakes from St Regis Singapore. Yan Ting Restaurant has came up with an enticing selection of snow skin mooncakes including flavours like durian, mixed berries, green tea, purple sweet potato and royal milk tea with chocolate champagne.

I have to say the packaging has bought me over before I even try out the mooncakes.
It sure is an ideal gift for the elders and your parents.

Assorted Snow Skin Mooncake (Exclude durian flavor)
Box of 8 @ $68.80

Mixed Berries Snowskin Mooncake with Strawberry Paste
Box of 8 @$66.80

It's tough to pick just one favourite from the selection because they all tasted satisfying with the much tenderness. The Green Tea flavour has a well balance of tea bitterness that is well pulled off by the sweet mooncake paste. The Mixed Berries flavour on the other hand leaves both sweet and slight sour aftertaste due to the berries, and it turned out very addictive.

Left: Purple Sweet Potato Snowskin Mooncake
(Box of 8 @ $66.80)

Right: Royal Milk Tea Snowskin Mooncake with Red Bean Paste and White Chocolate Champagne Truffle (Box of 8 @ $68.80)

What took me by surprise was the alcohol intensity found in the Royal Milk Tea Snowskin Mooncake with Champagne Truffle. A bite into the truffle oozes out pretty strong alcohol. It sure was a terrific rendition of mooncakes and definitely a favourite for alcohol lovers.

Left: Sweet potato Snowskin Mooncake
Right: Green Tea Snowskin Mooncake

Yan Ting is an award-winning purveyor of authentic Cantonese delicacies. To celebrate the Mid-Autumn Festival, Yan Ting has given diners a premium collection of hand-crafted treasures to satiate your palates with their mouth-watering rendition of mooncakes.

Hope you liked this review!

Celine

More photos with full review on:
http://www.chiamhuiy.com/2013/08/st-regis-singapore-cantonese-snow-skin.html

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Rocketyp

Level3

87

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Tried this Longan with Roe and Cucumber which is a dish best served cold and it is quite similar to salad. The cucumber was really crunchy and it tasted really well with longan, mayonnaise and roe. However, the longan wasn't as fresh because it tasted like canned food although it was still quite juicy. The service of the restaurant was pretty good as there will always be a smile on the faces of both waiters and waitresses. The ambience of the restaurant was pretty good as well.

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Tried this Longan with Roe and Cucumber which is a dish best served cold and it is quite similar to salad. The cucumber was really crunchy and it tasted really well with longan, mayonnaise and roe. However, the longan wasn't as fresh because it tasted like canned food although it was still quite juicy.

The service of the restaurant was pretty good as there will always be a smile on the faces of both waiters and waitresses. The ambience of the restaurant was pretty good as well.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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madamechewy

Level4

167

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For pictures of the ambiance, the full dim sum buffet menu and service review, pls visit:http://madamechewy.wordpress.com/2012/08/11/yan-ting-part-1/For pictures and full review of the 28 dishes gobbled up, pls visit:http://madamechewy.wordpress.com/2012/08/12/yan-ting-part-2/Yan Ting, located on the second level of St Regis Hotel, is well known for serving the best dim sum in Singapore. The award winning establishment is one of the more authentic Cantonese restaurants providing diners with top

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For pictures of the ambiance, the full dim sum buffet menu and service review, pls visit:

http://madamechewy.wordpress.com/2012/08/11/yan-ting-part-1/

For pictures and full review of the 28 dishes gobbled up, pls visit:

http://madamechewy.wordpress.com/2012/08/12/yan-ting-part-2/

Yan Ting, located on the second level of St Regis Hotel, is well known for serving the best dim sum in Singapore. The award winning establishment is one of the more authentic Cantonese restaurants providing diners with top notch fine dining experience. This is the to visit if you are looking to impress, or to savor dim sum delicacies.

Yan Ting’s divine dim sum and exquisite dishes were mind-blowing; we thoroughly enjoyed the food as well as the grandeur ambience.

Yan ting has ceased serving shark fin soup since July 2012 and replaced it with double boiled abalone with chicken soup.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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kerand

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311

10

This is the first time I visited this restaurant, the ambience of the place was really classic and nice. We were given a big table that could sit 10 people , so it was rather comfortable. The buffet came with a bowl of shark fin and 1 serving of lobster. I ordered the cheese lobster and the meat was fresh and sweet. I could say that the selection of food was really wide spread , it ranges from dim sum to chinese cusine like wasibi prawn and double boil soup. The price is rather high but given th

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This is the first time I visited this restaurant, the ambience of the place was really classic and nice. We were given a big table that could sit 10 people , so it was rather comfortable. The buffet came with a bowl of shark fin and 1 serving of lobster. I ordered the cheese lobster and the meat was fresh and sweet. I could say that the selection of food was really wide spread , it ranges from dim sum to chinese cusine like wasibi prawn and double boil soup. The price is rather high but given the extent of the spread, I think it is worth the money for a once in a while splurge.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Timelessfacade

Level4

356

72

Christmas (aside from New Year and Chinese New Year) seems like the perfect excuse for restaurants to jack up prices to justify some "special and painstakingly prepared" celebration menu in commemoration of the yuletide season. And I fell for it, line, hook and sinker. Only difference was I decided to skip dinner on the eve in favour of dinner on the actual day itself. And my venue of choice was rather unconventional - Yan Ting.Hong Kong BBQ Platter - From a list of about 6 items, I opted for th

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Christmas (aside from New Year and Chinese New Year) seems like the perfect excuse for restaurants to jack up prices to justify some "special and painstakingly prepared" celebration menu in commemoration of the yuletide season. And I fell for it, line, hook and sinker. Only difference was I decided to skip dinner on the eve in favour of dinner on the actual day itself. And my venue of choice was rather unconventional - Yan Ting.

Hong Kong BBQ Platter - From a list of about 6 items, I opted for the quintessential BBQ pork, roasted pork and roasted duck combination - staple favourites of mine that I personally hold high standards to (or at least I think I do).
The BBQ pork was rather lean and tender which is definitely a plus for health conscious folks unlike myself and the gravy came across as a little too watery and mild for my liking. Faring slightly better was the roasted pork, which met the crackling crispy skin prerequisite. However, the pork taste was a wee bit too overwhelming for my liking. As for the roast duck, it was tender but a little bland. I'm sure many places do a meaner rendition.

Deep Fried Prawn Filled with Fresh Mango - Delicately wrapped in beancurd skin and deep fried, the prawns were mind blowingly crispy but I couldn't make out any taste of mango even though I could see a slice of the fruit sandwiched between. Reminds me of the deep fried prawn dumplings that are usually served during dim sum.

Claypot Chicken with Basil and Golden Garlic - This ever popular Taiwanese dish, better known as 三杯鸡, was good in my humble opinion. Fragrant, tender and savoury chicken slivers infused with a nice heavy dose of garlic. Best enjoyed with steamed white rice.

Homemade Spinach Tofu - Smooth and silky with a layer of spinach atop, the homemade tofu lacked that little bit of savouriness which I personally like. Portions were a little small as well but overall a very palatable dish and something that I wouldn't hesitate to order again. The side of stir fried spinach was great by the way.

Dou Miao in Superior Stock - We were recommended the dou miao as apparently the restaurant received a batch of really good ones and that prompted us to say yes. On hindsight, that probably wasn't the wisest thing to do, considering that none of us at the table were big fans of the vegetable. And things weren't just about to change because of this dish. I'll give it credit for looking really green and fresh but other than that, this dish was pretty normal.

Seafood Olive Fried Rice - Homogeneously fried with a pop of wok hei and a tinge of olive, this dish was simple yet satisfyingly tasty. A medium serving is good for 5 pax.

Char Siew Pastry - My absolute favourite and to date, I have yet to find a better Char Siew Sou in Singapore. Sublimely fragrant and buttery crust coupled with an ample BBQ pork filling made for a delectable treat. It's so good that I usually go for seconds and have a couple more to go.

Chinese Pan Cake - Now this dessert didn't look like any red bean paste pancake I was familiar with, reminding me instead of goreng pisang, which is essentially banana coated with flour and deep fried. Well it wasn't too far off the mark. The red bean (I believe was azuki bean) was coated with a rather improportionate amount of flour and deep fried. Appearance aside, it was decent but could have really done with alot less flour.

Toffee Banana - Interesting and reminiscent of candy apples, except that it was banana with a nice shiny coating of caramelised toffee. You crack the hardened caramelised exterior and bingo, a filling of soft warm banana. I didn't quite take to it though as the banana didn't seem to gel well with the toffee, which had a nice baked taste to it but also a dominant sweetness that overwhelmed any inherent sweetness the banana might have had.

I was lucky to get a 10% discount during Christmas and the 5 of us chalked up a bill of about $320 for a decent but not outstanding dinner. Nonetheless, it was still enjoyable and the company was great!

See all my pictures at http://www.timelessfacade.com/2010/12/yan-ting-part-vii-christmas-special.html

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Spending Per Head

$65 (Dinner)

1