Mon - Fri: 12:00 - 14:30
Mon - Fri: 18:30 - 22:30
Sat, Sun & PH: 10:30 - 14:30
Sat, Sun & PH: 18:30 - 22:30
Yan Ting is located at The St. Regis Singapore and specialises in Chinese cuisine.
Summarising the entire experience, YT makes pretty darn good classic dim sum dishes like the char siew sou, har gau, rice rolls and char siew baos. They also dish up several novel and interesting dishes like their salted egg yolk prawns (which are served atop a bed of egg whites in a filo pastry cup) and the sesame ball with malt balls chocolate.
However their prices tend to be a little steep for several dishes like their custard buns, xiao long bao and steamed cake with egg custard. The quality of these items did not justidy the hefty price tag. They also have a pretty limited range of steamed dim sums.
On the overall there were more hits than misses, so it's definitely worth a visit. Do concentrate on the basics though cause the others might prove to be a disappointment.
For pictures and a full review, scoot over to http://ateenyspoonofsugar.wordpress.com/2013/01/15/yan-ting-dim-sum-at-st-regis/
For a restaurant located in a 6-star hotel, the private rooms were very poorly designed when ignoring the fancy decor outside. For a dinner serving 10 people, two of my guests had to serve themselves throughout the entire 8-course dinner as the wait staff could not reach across the space. The table was so tightly fit into the room which made movement difficult for both diners and the staff throughtout the meal.
Food-wise, the meal was decent, and I believe it would have been better if we tried out more of their popular dishes which were not in the set menu reccomended. For diners keen to try out the food, don't try their Chinese New Year menu, as the prices are pretty steep while the dishes served were definitely not up to the hype nor the price.
My biggest kudos goes to the servers who were really friendly and tried their best to work with the space. On the overall, the CNY menu was overrated and I suggest that diners don't book a private room (for those with mobility issues, call in advance, as the general dining area appears tightly packed as well.)
For full review and pics, do visit therantingpanda.com
I was really excited to try some of the highlights from the revamped à la carte menu on my latest visit, featuring Yan Ting’s Executive Chef Tony Wun’s signature creations. For a start, I had the Trio of Appetisers, featuring the Deep-fried Whitebait Fish with salt and pepper, Homemade Marinated Radish and Pan-fried Scallop in Teriyaki Sauce. My favourite of the lot is the fresh scallops drenched in teriyaki sauce as it offered the most flavour for me amongst the trio. A promising start to the meal indeed.