Yan Ting (St. Regis Singapore) - An Epicurean Experience of Imperial Refinement

In February, we checked out the Signature Creations by Executive Chef Tony Wun when he first arrived at Yan Ting, St. Regis Singapore from Hong Kong. I had the privilege of checking out Yan Ting again a couple of months back and here's what I have tasted: 

Trio of Appetisers (前菜三拼) Deep-fried Whitebait Fish with Salt and Pepper, Homemade Marinated Radish, Pan-fried Scallop in Teriyaki Sauce (海盐烧脆白饭鱼,风味酱萝卜,烧汁煎带子)

Trio of Appetisers (前菜三拼)
Deep-fried Whitebait Fish with Salt and Pepper, Homemade Marinated Radish, Pan-fried Scallop in Teriyaki Sauce (海盐烧脆白饭鱼,风味酱萝卜,烧汁煎带子)

The Trio of Appetisers is almost like a tradition in Yan Ting's Signature Set Menus - although depending on which one you get, the components of it may be vastly different. I particularly like the Pan-fried Scallop in Teriyaki Sauce. The scallop was really well done (nothing like an overcooked or God forbid, an under-cooked scallop) and the naturally sweet flesh complemented the teriyaki sauce. 

Double-boiled Abalone Consommé with Ginseng served in Teapot (宴庭功夫汤 - 玛卡炖鲍鱼)

Double-boiled Abalone Consommé with Ginseng served in Teapot (宴庭功夫汤 - 玛卡炖鲍鱼)

If you enjoy soups, then think of this Double-boiled Abalone Consommé with Ginseng served in Teapot as an extra-concentrated dose of good Cantonese soup - this Kungfu Soup literally packs a punch (pun intended)! 

Braised Superior Bird's Nest with Black Truffle in Pumpkin Sauce (南瓜汁浓汤黑松露烩官燕盏)

Braised Superior Bird's Nest with Black Truffle in Pumpkin Sauce (南瓜汁浓汤黑松露烩官燕盏)

The Braised Superior Bird's Nest with Black Truffle in Pumpkin Sauce has got to be one of my favourite dishes at this tasting. While I generally do not eat Pumpkin, I thoroughly enjoyed this dish. There is nothing that could have been improved in my opinion - I loved the thick consistency, the flavourful soup, the presentation and most importantly the crunchiness that the bird's nest brought to the dish. 

Steamed Seafood Dumpling with Egg White Sauce (蟹肉扒石榴球)

Steamed Seafood Dumpling with Egg White Sauce (蟹肉扒石榴球)

Made from pure egg white and flour, the Steamed Seafood Dumpling with Egg White Sauce is the perfect example of Chef Tony Wun's culinary excellence. The consistent and thin dumpling skin hides the flavourful and meaty treasure underneath. While some people may find that the egg white sauce's starchiness may hamper the delicate dumpling skin, I thought of the contrasting elements to be ingenious! 

Pan-fried Chicken with Morel in Superior Soy Sauce (头抽香煎羊肚菌鸡脯)

Pan-fried Chicken with Morel in Superior Soy Sauce (头抽香煎羊肚菌鸡脯)

You don't usually see the use of morels in Cantonese cuisine so when the Pan-fried Chicken with Morel in Superior Soy Sauce was served, I was a little bit skeptical. After tasting the beautifully marinated chicken and the crunchiness of the morel however, all my doubts dissipated. I really like how tender the chicken bits are and how well the two elements go together. 

Baked Beef Ribs with Herbs served with Ee-fu Noodles (香草焗牛肋骨配伊面)

Baked Beef Ribs with Herbs served with Ee-fu Noodles (香草焗牛肋骨配伊面)

The Baked Beef Ribs with Herbs and the Ee-fu Noodles are separate dishes and like all other dishes photographed here, they are tasting portions and not representative of the full portions that you will receive at Yan Ting. I particularly like the ee-fu noodles although I may be biased seeing as I am a carb-monster myself.  

Crispy Red Bean and Banana Fritters (香蕉豆沙条) | Jelly with Ice Cream Served in Coconut (椰皇水晶冻雪糕)

Crispy Red Bean and Banana Fritters (香蕉豆沙条) | Jelly with Ice Cream Served in Coconut (椰皇水晶冻雪糕)

 Finally the dessert - Crispy Red Bean and Banana Fritters and Jelly with Ice Cream Served in Coconut (served separately). My personal favourite is the latter which is both refreshing and a sweet end to this delicious meal.