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.
Yan Ting Restaurant serves Chinese fine dining cuisine strongly inspired by the authentic Ming Dynasty, when authentic Chinese culinary art flourished. They have an exquisite menu specially designed and crafted by their new Executive Chinese Chef, Tony Wun. It was Easter Sunday but the restaurant was packed with diners.
The interior decor was all gilt and mirrors, with some frosted glass panels and fine paintings adorning the walls. There was nothing short of a touch of class and sophistication with the drapes and muted but tasteful tones of the restaurant.
We came for their Dimsum, so our first item was their Crispy BBQ Pork Buns (SGD$6.00 for 3) - there were 5 of us and we ordered 3 to start. We liked it enough to order another set of these crispy pork buns with crusty skin that melted in the mouth; the honeyed BBQ pork were tender and sweet, filling up these crusty shells deliciously.
Moving on, we had Meat Dumplings with Abalone (SGD$9.00 for 3), or better known as "Siew Mai". The abalone was steamed soft and tender, very easy to bite - even the mom approves. The shrimp within the dumpling was very fresh and bouncy, however I did not like the meat. Instead of the usual minced meat, the meat in the siew mai here seemed to be in pieces, and were hard, with a distinctive porky taste that was not pleasant in my opinion.
The next item another remarkable favorite of mine - the Goose Liver Spring Rolls (SGD$14.00 for 3) - crackling on the exterior and scrumptious on the inside. If you love foie gras, this is just the thing for you - goose liver amongst slivers of vegetables, perfectly paired in texture and flavours.
Finally, the one item we managed to squeeze space in our abdomens for - Red Bean Cakes (SGD$8.00 for 3), or known as "3-layers cakes" as recommended by the service crew. The first layer is Osmanthus, then Coconut in the middle, sitting atop Red Bean which is the bottommost layer - the cooling and refreshing dessert was utterly endearing. They were not too sweet, adding just the right touch of soothe to the palate after an engaging savoury meal (yes, the dimsum managed to engage the senses overall).
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