Explore Sing Yin’s New Menu and Seasonal Delights

Relish in the new a la carte menu or take the chance to indulge in the season's best durian and fruits

This season, Sing Yin's executive Chinese chef Johnny Chan unveils a new a la carte menu that spotlights the very best of land and sea while also giving favourites a new twist. This includes the bestselling smoky crispy chicken which was previously smoked with lychee tea and is now sprinkled with 25-year-old vintage Puerh and Tieguanyin to dial up the flavour. Similarly, the classic Peking duck is now complemented by a fragrant osmanthus paste for added complexity.

Other highlights from the menu include new dishes such as deep-fried crispy sea cucumber which is served on grains and crab roe with a rich conpoy sauce as well as the internationally influenced pan-fried spotted garoupa fillet dressed with Italian black vinegar; braised king prawn simmered in tomato paste, herbs and crispy rice; crispy sliced beef with spicy sauce and Tabasco; and steamed whole tomato with mixed mushrooms.

Above Roasted Peking duck marinated in osmanthus (Source: Sing Yin)

Above Steamed whole tomato with mixed mushroom (Source: Sing Yin)

Roasted Peking duck marinated in osmanthus (Source: Sing Yin)

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Furthermore, Chan closes the summer months with the king of fruits and offers dishes infused with durian. Try the baked half lobster with avocado and D24 durian, crab shell stuffed with D24 durian, crispy spare ribs with D24 durian sauce or baked fried rice with durian and diced chicken in a whole pineapple, all of which are available from now until October 31, 2022

Other fruity dishes available during this time include the double-boiled Hawaiian papaya with spotted garoupa in fish broth; sautéed chicken with hawthorn berry sauce and red dragon fruit; deep-fried prawns with pomelo honey sauce and crispy rice; and sautéed beef cubes with apple and potato in honey black pepper sauce.

For enquiries or reservations, please contact +852 3717 2848 or singyin.hk@whotels.com