Off to a Chinese Restaurant for Restaurant Week 2015 today!
Yan Ting 宴庭 is located at L1U in St Regis hotel and this is the first time I am stepping in into this very atas hotel!
Nice decor leading into the hotel as we find our way to the restaurant.
Red carpet to welcome you as you check in to the hotel!
We had initally thought that L1U is at one corner of level one but we were so wrong. It was actually on a different level and you will need to take the lift up to Level L1U.
Beautiful Chandelier greeted us as we stepped out from the lift.
Took us a while to orient to the restaurant.
Walkway into the restaurant
Even foreign businessmen are here for the food! Looks like quality is guaranteed! 😛
A peek into the restaurant where we were eventually seated.
Very beautiful and classy restaurant. Too bad my camera cannot capture everything in. For better pics, you can go to their website
Restaurant Week 2015 Lunch Menu – A Gastronomic 5-Course Lunch Indulgence at $40++/person with a minimum of two to dine. If you only have one person, you can look for me to make up 2! LOL. Since there was only one menu, there wasn’t really a need to place order except for the type of drink/tea. Tea is chargeable at $4++ per person.
Another view of the table setting.
The condiments on the table consisting of Beanpaste Chilli sauce, soya sauce and pickled green chilli.
It was quite a wait before our first course was served.
Prettily plated Trio of Appetisers 点心拼盘
This is the Steamed Pork and Shrimp Dumpling with Abalone 鲍鱼烧卖.
You get one whole baby abalone perched on top of the succulent pork and shrimp dumpling! Nice!
Steamed Scallop Dumping with Asparagus芦笋带子饺
Nice combination of colours.
Side view of the dumpling.
The skin was very thin and the prawns juicy and succulent.
Crispy Spring Roll with Shrimps鲜虾春卷.
It was a sweet gooey mess in the spring roll which I could not make out. Pardon me for the blur pic as we were busy eating this first course and the 2nd course is already served!
Love the presentation of our 2nd Course – Shrimp Dumpling with Ginseng 花旗参浸虾饺.
The shrimp dumpling came nested in the tea cup and the waitress help to pour some of the soup into it before you eat.
I am not familiar with the tea culture so not too sure what is the make of this teapot but it retains the temperature of the soup really well!
What is left in my teacup after I managed to slurp up the dumpling. There is a faint ginseng after taste. The dumpling may have sat in the cup for too long as the skin stuck to the walls of the cup.
Helping myself to more of the Soup.
The taste of Ginseng was much stronger without the dumpling. Very nice! The teapot though tiny could hold about 3 cups of soup.
Slices of ginseng in the pot. Absolutely love this dish.
Our 3rd course – Stir-fried Chicken with Garlic and Macau-style Oven-baked Pork Ribs and Pork Neck 宴庭蒜香鸡拼奥门排骨
Compared to the 2nd dish, this one looks kind of pathetic.
Close up of the 2 pieces of chicken.
Close up of the pork ribs in the saucer.
Another view of the Pork Ribs.
This taste much better than the chicken but has too much bone in it. Makes eating it a little difficult and for fine dining standards, the bones should have been eliminated as it was a little difficult to tear the meat apart from the bone.
The bones from the Pork Ribs and my next course already waiting for me.
I asked for the XO sauce and was told it is chargeable at $5++ per serving. Since we are already here, thought we might as well give it a try but I feel that they should just offer a saucer of it for free and those who like it can buy it from them. It is not spicy and there were bits of ham and scallops in it. Nice to add a little more flavour to food that is bland but would have tasted better if it is a little more spicy! 😛 Maybe it has been tweaked to accommodate the customers who cannot take spicy food.
The 4th Course – Cantonese-style Braised Egg Noodles with Crab Meat 蟹肉烩生面
Looks a tad bland. Lucky I have my XO sauce! 😛 PB is still harping about paying $5 for a small saucer of XO sauce.. 😛
Digging out the noodles.
Typically we would have expected the noodle dish to be ee-fu noodles but this was egg noodles. A very smooth and easy to eat dish but the smell of the noodles were a tad strong which I covered with the XO sauce. Though the portion is a little small, it will fill you up a little if you still feel hungry after the first 3 courses.
Our 5th and Final Course – Chilled Mango Sago Cream with Pomelo and Barbecued Pork Pastry with Almond 香芒杨枝甘露拼果仁叉烧酥
The Chilled Mango Sago Cream with Pomelo 杨枝甘露 was nicely chilled but a little watery and sweet for my liking. PB liked that it is not too thick/creamy.
The Barbecued Pork Pastry with Almond 果仁叉烧酥 looking very moist
Cross section of the barbecued pork pastry.
Our total bill came up to $109.50 after including the tea, XO sauce, service charge and GST. Service wise, the pacing of the dishes could have been better as it was either too rush or too long a wait. Other than course no 2, the rest of the dishes are pretty mediocre. For the occasional indulgence, you can considering pampering yourself here. One thing to note is to opt for non-shared sofa seats as the fidgety lady beside me kinda disturb my meal 😛
Yan Ting – Fine Cantonese Cuisine
The St. Regis Singapore
29 Tanglin Road,
Tel: +65 65066887
Lunch (Daily): 12pm to 2:30pm
Dinner (Daily): 6:30pm to 10:30pm
Weekend Dim Sum Brunch (Saturday, Sunday & Public Holidays): First Seating at 10:30am to 12:30pm & Second Seating at 1pm to 3pm