Cover Main dining room of the newly-refurbished Yan Ting
Main dining room of the newly-refurbished Yan Ting
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Yan Ting, long a mainstay at The St. Regis Singapore for 17 years, emerges with a brand new look and a promising Cantonese chef
It has been almost two decades since Yan Ting first welcomed customers at The St. Regis Singapore. In that time, it has become one of the island’s icons of Cantonese fine dining, attracting a loyal clientele of those looking for dependable Yue cuisine with an elevated touch. Refurbishing such an institution is therefore not an easy task—with a name like Yan Ting, which translates to “imperial courtyard” in Mandarin, how do you augment its royal splendour without losing the details that endeared itself to diners in the first place?
You’ll find the answer when you step into the refreshed 128-seater restaurant, which just reopened. Yes, you’ll find elegant new furnishings and impressive fixtures. However, its essence remains the same—polished, elegant, and primed to deliver a memorable evening of Cantonese delicacies.
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Above Main dining room of the newly-refurbished Yan Ting
Above Private dining room of the newly-refurbished Yan Ting
Main dining room of the newly-refurbished Yan Ting
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Of course, the curved banquettes, brass accents, red marble, onyx, and the strategically-placed bevelled mirrors leave the impression of a grand space that encapsulates luxury—not forgetting the dome that now canopies the entrance. Four private dining rooms, each opulently decorated, also offer diners an opportunity indulge in meals with friends and family or business lunches with associates ensconced in private. Injecting fresh energy into the restaurant, however, is the new executive Chinese chef Chan Chung Shing, who has worked across Hong Kong, Singapore, and Shanghai, counts one-Michelin-starred Lei Garden in his resumé, as well as Paradise Dynasty in Shanghai and Taste Paradise at Ion Orchard.
“Growing up [in Hong Kong], my family frequented local restaurants, where I was captivated by the elegant simplicity and freshness of Cantonese cuisine,” Chan tells us. Combined with their “shared love” for cooking at home, this pushed Chan to a life in the kitchen, starting with part-time jobs and apprenticeships. Today, that training has influenced his approach at Yan Ting, which takes inspiration from classic Cantonese dishes “reminiscent of [his] early years in Hong Kong”, with a touch of modernity to accompany the swanky new interiors.
Above The newly-appointed executive Chinese chef of Yan Ting, Chan Chung Shing
The newly-appointed executive Chinese chef of Yan Ting, Chan Chung Shing
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One consideration Chan had while crafting the menu was the “balance of familiar flavours that diners know Yan Ting for, whilst adding on [his] innovative twists”. Take, for instance, the fried pik fong tang radish cake, a familiar dim sum dish that, here, is more similar in texture and flavour to wu gok, or deep-fried yam puffs. Yet another highlight are the beef short ribs, which are appropriately seasoned and dipped in a light batter before being deep-fried. The result is a crispy layer on top and a tender bite of meat on the inside, best enjoyed with a side of marinated tomatoes to reset the palate.
Tradition, of course, still remains an important part of Yan Ting, and there’s no dish more traditional than the steamed fish, of which the quality of a Cantonese restaurant can be determined. Under Chan’s hand, the steamed leopard coral grouper is plump and juicy, generously sprinkled with spring onions and crisped garlic and dressed with a superior soy sauce.
Above Wok-fried lobster angel hair pasta with truffle at Yan Ting
Above Steamed leopard coral grouper at Yan Ting
Wok-fried lobster angel hair pasta with truffle at Yan Ting
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Chan also has an eye for premium ingredients—see the honey-glazed barbecue Ibérico pork, an elevated take on char siew that will please traditionalists. Of course, the wok-fried lobster angel hair pasta with truffle is not to be ignored either. Inspired by classic Cantonese seafood noodles with a modern touch, the angel hair pasta is coated in a silky sauce infused with black truffle. If that wasn’t enough, generous shavings of black truffle crown the dish. The lobster, of course, is cooked just right to accentuate its sweetness while maintaining a good bite. When it comes to dessert, Yan Ting doesn’t disappoint either with dishes like the chilled panna cotta, served in a whole young coconut, perfect for scraping out the flesh as you go.
“Yan Ting is more than just a restaurant,” Chan says. “We envision our new space as a venue for celebration of Cantonese culinary heritage. I remain committed to delivering exceptional dining experiences rooted in the rich heritage of Cantonese cuisine, and look forward to delivering an exquisite dining experience where each sip and every bite narrates tales of opulence and tradition.”
For more information, visit yantingrestaurant.com
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Credits
Images: The St. Regis Singapore
Ethan Kan was Tatler Singapore’s dining writer.
