Developed with the guidance of Zhongjing Traditional Chinese Medicine, both menus combine the principles of Yao Shan (药膳), a culinary approach, with the addition of traditional Chinese medicinal herbs and ingredients of beneficial properties into the dishes to provide nourishment and balance of the body’s vital energy.

In the eight-course wellness menu, be treated with a healthful lineup of Cantonese fare in sharing-style dishes such as the Crispy Skin Roasted Duck that you pair with the dried mandarin peel sauce that nurtures the spleen and lungs. Warm the heart and soul with the Double-boiled Chicken Soup with Immunity-Boosting Herbs, brewed using a herbal soup mix curated by physicians before salivating from the Braised Sliced Abalone with Eggplant in Oyster Sauce, the unanimous dish of the evening, as the moreish sauce is perfect to have with a bowl of white rice.

To tonify the kidneys and liver, indulge in the Steamed Chilean Cod Fillet with Cordyceps Flowers with the flavour accentuated by the soya sauce mixture. The meal was followed by the sweet and sour Wok-fried King Prawns in Hawthorn Sauce that helps to improve blood circulation and Sautéed Australian Scallops with Fresh Lily Bulbs, Wolfberries, Woo Fungus and Seasonal Greens to add some greens into the diet. The last savoury dish is the umami Stewed Ee-fu Noodles with King Oyster Mushrooms, Enoki Mushrooms and Shimeji Mushrooms. Usually at this stage, most of us would be full by then, but the noodles were so slurp worthy that we finished every strand of it. To end off the meal, we were served with the Chilled Mao Shan Wang Durian Pudding.
•••••••••••••••••••
✨ Yàn Restaurant
📍 1 Saint Andrew's Road, National Gallery, Unit 05-02, Singapore 178957
🍴 [Media Invite]