HazelDiary

Yan Cantonese Cuisine Restaurant celebrates joyful Lunar New Year 2020 with a bounteous spread of six set menus, ranging from S$98.00++ to S$198.00++ per person, curated by Head Chef Ng Sen Tio. Times flies! I remember I just had my CNY 2019 recently. Here are some of the dishes from the CNY Menus:
Kaleidoscope of Prosperity ‘Shun De’ Style
Yearly affair Yu Sheng in Shunde-style featuring crispy vermicelli adorned with shreds of purple and yellow sweet potatoes, kalian, and pickled ginger. It is encircled within a vibrant medley of vegetables, crushed peanuts, sesame seeds, and youtiao, as well as slices of fresh yellowtail, and topped with golden flakes and crunchy coils of mee pok. It is said that the sweet potatoes (fan shu) pay homage to the new zodiac animal as a playful twist on the Chinese word for rat (shu). Tasty and crunchy bits and I had two servings for this.

Double-boiled Peru Maca Soup with Dried Seafood
Maca, a Peruvian plant reputed to boost energy and reduce blood pressure, is brewed for hours with sliced sea whelk, a whole chicken, and pork ribs to extract the essence of every ingredient. I enjoyed the clear flavours of the concentrated broth and always a good choice for a Chinese meal.

Sauteed Prawns with Vegetables accompanied with Deep-fried Mango and Scallops Roll
Chef carved out of a pair of birds out of a single taro and served with sautéed prawns with vegetables and deep-fried mango and scallops roll. A mixture of mango sweetness and savoury from the scallop paired pretty well.

Steamed Star Grouper with Yunnan Preserved Vegetables and Cordyceps Flower
Wild-caught fish, which is filleted and arranged in the shape of a dragon to symbolise power, strength, and good luck served with cordyceps flowers that believed to replenish one’s energy and strengthen the immune system. The Yunnan preserved vegetables gave a rustic flavour and subtle sweetness from the cordyceps flower enhanced the overall taste of the fish.




Yan Harvest Pen Cai accompanied with Fragrant Rice
Pen Cai is one of the must-have dish for Chinese New Year and Yan hearty pen cai price starts from S$280.00++. A grand claypot of eighteen ingredients comprising assortment of delicacies, from abalone to whole canopy, roast pork to fish maw, and sea moss to sea cucumber, each individually prepared before combined and simmered with flavourful braised duck gravy. And I would recommend getting a bowl of fragrant rice to go with the ingredients and gravy. This is also available for dine-in and takeaway.
Note: Yan Harvest Pen Cai should be placed 2 days in advance.
Pricing details: S$280.00 for 5 Diners | S$560.00 for 10 Diners

Hot Purple Sweet Potato Cream with Bird’s Nest, Gingko and Mini Glutinuous Rice Balls accompanied with Pan-fried Nian Gao
Lastly, we had the hot purple sweet potato cream with bird’s nest, gingko and mini glutinuous rice balls and pan-fried nian gao. I missed the mochi-like nian gao here and it still taste as good as before.

YAN CNY Menu Details:
-The festive set menus are available from 01 January 2020 – 08 February 2020.
-Lunar New Year a la carte menu is available from 25 January 2020 – 08 February 2020
-Available during lunch and dinner
-Pre-orders start on 23 December 2019 and last pre-order date is 04 February 2020. Orders for takeaways can be placed at www.yan.com.sg

Yan Restaurant (宴)
National Gallery Singapore
Address: 1 St Andrew’s Road
#05-02
Singapore 178958
Tel: +65 63845585
Opening Hours:
Daily: 11:30AM – 2:30PM | 6:00PM – 10:30PM
Website: https://www.yan.com.sg/
Facebook: https://www.facebook.com/YanCantoneseCuisine/

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