Yan Chinese Restaurant 宴中餐馆 (National Gallery)

To welcome the Year of the Dragon, Yàn’s celebratory menu will surely excite your tastebuds starting with the signature Shun De Yusheng with Australian lobster. One of the highlights is the Crispy Roast Suckling Pig that is served three ways - first to enjoy the crispy skin, second the tenderloin pork back is oven-baked in a lemongrass marinate and lastly the shank is cut into bite sized pieces. This year also saw the introduction of the creamy Golden Pumpkin Broth with dried fish maw, a Steamed Live Marble Goby Fish and my favourite of the evening, the Roasted Duck flavoured with a selection of spices and Chinese herbs.

Other dishes include the Braised Two Head Abalone with Mushroom, Wok-fried Glutinous Rice with Preserved Meat and Chinese Sausage, and a duo dessert of Chilled Taro Paste with Coconut Ice Cream and Smiling Sesame Ball.

Feature :
💕Steamed Eel with Minced Garlic and Shredded Mandarin Peel
One of my fav, Cantonese-style steamed deboned eel fillet with minced garlic and shredded Xinhui mandarin peels
A light housemade sauce of soy sauce, spring onions, and ginger is prepared on the side and poured on it, garnished with fried garlic and coriander before serving.
💰$ Per 100g: Seasonal price
💕 Wok-fried Live Lobster with Pan- fried Cheong Fun in Chef’s Special Pork Lard Sauce
Live lobster fry over gentle heat and simmered with superior stock, served with light wok hei pan- fried chee cheong fun and housemade pork lard sauce
💰$ Per 100g: Seasonal price
💕Double-boiled Collagen Soup with Fish Maw and Conpoy
Rich and flavourful from combination of
pork bones, mature hen, sustainably
sourced shark cartilage and conpoy,
boiled over high heat for six hours. And double-boiled with premium hua jiao.
💰$38++ per person
💕Poached Free-range Salted Chicken “Hakka Style”,
The fresh free-range tender chicken is poached, seasoned with an aromatic sand
ginger paste and garnished with scallions
that are stir-fried in peanut oil.
💰 Half: $30++ Whole: $60++
Orders should be placed one day in advance

📍Yan
National Gallery, #05-02.
Singapore, 178957

To celebrate Cantonese cuisine, Yàn has refreshed the restaurant’s ala carte menu to introduce new flavours and creations. Start the meal with a soul-comforting Double-boiled Collagen Soup with Fish Maw and Conpoy that will instant give you a boost of nourishment before indulging in the Poached Free-range Salted Chicken “Hakka Style”, the chicken poached and immersed into an ice bath to enhance the tenderness before seasoned with sand ginger paste and finished with a piping hot scallion peanut oil mixture. Other highlights include the Wok-fried Live Sri Lankan Crab with Pan-fried Cheong Fun in Chef’s Special Pork Lard Sauce that exemplifies the essence of wok hei.

Pork ribs served in sweet and sour sauce and topped with white sesame.

From 1 Jan to 5 Feb 2023, Yàn offers a resplendent ensemble of six dine-in set menus (from $128++ to $268++ per person) for intimate celebrations or corporate affairs in the restaurant.

Beside the thousand layer yam, @yancantonesecuisine also

unveils it’s 2022 Mooncake Collection with five signature baked mooncakes and a snowskin creation, presented in eco-friendly paper boxes made from recyclable paper.

Feature : Thousand Layer Yam Single

yolk. flaky mooncake with soft filling of yam and single yolk in the middle

Early Bird Promo (from now till 17 Aug 2022)

💕20% off any mooncakes order

💕25% off orders of min 2 boxes and above

Very worth and value for money , new Wellness Menus (six-course and eight-course) from @yancantonesecuisine , to welcome the Summer, available from 6 June to 31 August.
With highlight the principles of Yao Shan (药膳) combine into the dishes. 
Yao Shan is a culinary approach, guided by Traditional Chinese Medicine practice, formulated by integrating herbs and ingredients of beneficial properties incorporating gastronomy and nutrition theories.
Feature :
Top 3 fav dishes from 8 course menu.
💕Braised Sliced Abalone with Eggplant in Oyster Sauce
This is really good, I never imagine I can enjoy eggplant 😅. The eggplant is par cooked, and served with Australian abalone braised in a superior stock for 3 to 4 hours.
The sauce is tasty, the eggplant texture not too mushy and the abalone is perfectly cooked.
💕Steamed Chilean Cod Fillet with Cordyceps Flower
Steamed Chilean cod fish fillet with cordyceps flowers and shredded ginger.
The fish was fresh, and served with stir fry Cordyceps flowers and shredded ginger, with a sauce made from light soy sauce, spring onions, and ginger.
💕Scallops with Fresh Lily Bulbs, Wolfberries, Wood Fungus, Seasonal Greens
Australian scallops sautéed with lily bulbs, wood fungus, wolfberries, and seasonal greens
Beside these 3, also served Crispy Skin Roasted Duck marinated with Dried Mandarin Peel, double boiled soup,king prawn,eefu noodle and dessert.
💰$ 108++ per person for 8 course menu, with minimum 5 pax.
Good idea for upcoming Father’s Day celebration too.
📍Yan Cantonese Cuisine.
1 St Andrew road, #05[hashtag]#-02.
National Gallery Singapore

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