Yan Ting

營業中

休息中

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.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.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 繼續閱讀

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 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 - 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 繼續閱讀

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. 繼續閱讀

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 繼續閱讀

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. 繼續閱讀