If you are as clueless as me about the Singapore Bicentennial, 2019 actually marks the 200th anniversary of Sir Stamford Raffles’ arrival in Singapore. Hence, there is a huge celebration going around especial with our National Day drawing nearer. To commemorate Singapore’s Bicentennial National Day, Yàn has launched an array of 5 dim sum specially for this National Day.
Among the five different creations that has incorporated a twist with the flavours of our local favourites, Steamed carrot Cake with Chinese Sausage, Dried Shrimp and Radish ($5.80++ per piece) is definitely a live live must order for me. This is like a marriage between the our local carrot cake and chwee kueh with savoury chye poh as the bridal bouquet. Looks ordinary but it is a relationship with happy ending, each component compliments each other and brings the best of out of on another.
In fact, Steamed Hainanese Chicken with Sticky Rice Wrapped in Lotus Leaf ($4++ per piece) is another perfect couple on the table too. The glutinous rice and the tender chicken thigh is enveloped with the aroma of flavours of the traditional chicken rice herbs and spices and the lotus leaf enhanced the overall taste. Oh yes, don’t forget to pair it with the condiments of chilli, dark sauce, and ginger sauce. The ginger sauce is like the poison to anyone’s diet (if you like ginger). Every dip just push you to continue eating and any resistance is futile
Steamed Xiao Long Bao with Bak Kut Teh Stock ($5.80++ for 4 pieces) was a good surprise. For someone who doesn’t enjoy pork very much, I like how the succulent pork dumpling is enriched with soulful herbal bak kut teh broth and the xiao long bao skin is so delicate that one must carefully lift it from the dumpling basket. Unlike most local bak ku teh, the one here is more herbalish as the stock is made with dang gui (Chinese angelina root), gan cao (licorice root), dang shen (codonopsis root) together with chicken feet, pork ribs, and pork. So it feels more like a herbal bak kut teh consomme.
Other than the above, the Bicentennial National Day dim sum selection also includes Crispy Deep-fried Mutton Satay Spring Roll ($6.80++ for 3 pieces)and Pan-fried Singapore Chilli Crab Meat Bun ($9++ for 3 pieces). Yàn’s National Day Special Dim Sum menu is available daily from now to 31 August 2019 during lunch hours, 12pm to 2:30pm. So do check them out before the menu is taken out of the regular menu.
But for me, no trip to Yan is completed without a soup. The soup at Yan is packed with flavours and the essence of the ingredients used. One of my favourite got to be the Double-boiled Peru Maca Soup with Dried Seafood ($180 for 1 pot of 10 servings)which one needs to place the order one day in advance. Do not underestimate this clear soup which is served hot and filled with umami from the Peru maca, sliced dried sea whelk, goji berries, a whole chicken, and pork ribs. The Maca is known to boost energy as well as to reduce blood pressure. Let’s drink some soup to better health.
House Special Baked Pork Ribs with Black Olive ($13.80 per pax) is one dish that you might want to order if you are looking for authentic flavours. Inspired by the old Guang Zhou farmers who cooked what they harvested. The Australian pork rib is marinated and steamed for 20 mins, then coated with house seasoning powder and deep fried till golden brown before it is sautéed with black olive sauce made from Teochew preserved pitted black olive (from China), honey, water and plum sauce. It is said that an old ah ma commented that she has not tasted something like this for more than 20 years and this dish is reminded her of her granny’s cooking.
If you are lookin at protein items, other recommended items are House Special Caramelised Barbecued Pork ($18 per serving), Steamed Black Cod Fillet with Truffle Oil and Minced Garlic ($20 per person), Wok-fried Local Lobster
with Homemade Pumpkin Sauce ($18 per 100g).
For those who are looking for some carbs that are worth the calories, I would recommend the Braised “Mee Po” with Crab Meat and Lard (Small $28, Medium $42, Large $56) and Yan Signature Braised Rice Vermicelli with Shrimps, Fish and Salted Fish (Small $28, Medium $42, Large $56). Both the items are cooked perfectly with beautiful texture of the noodles and oozing with flavours. Oh yes, the ingredients are not scrimped as well. One could easily spot chunks of seafood.
Chilled Peach Resin with Osmanthus and Aloe Vera Jelly ($8 per serving) is a great way to round the meal on a sweet and nourishing note. Not only is the peach resin is rich in collagen and it aid in promoting bowel movement.
With mooncake festival around the corner, Yan has also launched its mooncake collection. Besides Yan’s signature white lotus paste mooncakes and traditional favourite thousand layer yam mooncakes, this year, Yan has launched the Mao Shan Wang Durian Snowskin Mooncake. This is definitely a treat for those who love durian. Unlike most by products of durian, Yan’s Mao Shan Wang Durian Snowskin Mooncakes feature the rich, luscious durian pulp encased within pale yellow snowskin which very much tasted like the real deal!
Customers can now have a choice of ordering the mooncakes in boxes of four or customise it according to their favourite flavour combinations.
Assorted Mooncakes Set A ($64 nett per box) – select four from the following:
– White Lotus Paste Mooncakes with
Macadamia Nuts
– White Lotus Paste Mooncakes with
Single Yolk
– Thousand Layer Yam Mooncakes
Assorted Mooncakes Set B ($68 nett per box) – select four from the following:
– White Lotus Paste Mooncakes with
Double Yolk
– Thousand Layer Yam Mooncakes
with Single Yolk
Yàn’s mooncakes are available for purchase from now to 13 September. For purchases of Thousand Layer Yam Mooncakes, orders should be placed at least one day in advance. Good news for bulk orders as customers will enjoy discounts of up to 25%. For more details, please email reserve@yan.com.sg or call +65 6384 5585.
Yàn 宴
#05-02 National Gallery Singapore 1 St Andrew’s Road, Singapore 178957
Tel: +65 6384 5585
Email: reserve@Yàn.com.sg
Operating Hours: Daily
Lunch: 11:30am to 2:30pm
Dinner: 6:00pm to 10:30pm
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