Yan Ting is a notable Cantonese Restaurant in one of Singapore's luxury hotel, St Regis and famous with its dim sum buffet brunch over the weekend. A friend of mine works in this pretigious restaurant and we paid a visit there for champagne dimsum buffet brunch. The dimsum brunch priced Sgd98++ per pax for non-alcohol and Sgd158++ per pax for champagne brunch. Don't be suprised that three gals had the food as below.
Bubbly champagne.
This can considered very common yet sophicated champagne paired with dim sum in certain high end restaurant in Singapore.
Billecart-Salmon Brut Reserve Champagne
Light, bubbly, fruity champagne well partnered with the dim sums. Oh man.. I can have couple bottles.
Salmon Sashimi
The cooling and fresh pink of pleasure leave me ask for more.
Double Boiled Abalone Soup with Chicken and Imperial Shark Fin Soup
Simple and ordinary but leaving you heartwarming, intense and intoxicatingly rich. Meanwhile the shark fin soup with crabmeat in golden stock with generous shark fin was viscous savoury.
Lobster in Gratinated with Cheese and Bacon
The melted cheese and the umami slightly salted flavour from crunchy crisp bacon was decent flavourful.
Lobster with Superior Stock and Spring Onion
The lobster with smooth savoury egg white was excellent blend with the meat. I give a generous thumb up.
Lobster Wok-baked with Garlic and Butter
Perfectly baked in golden and buttery with crisp texture leaving a satisfying aftertaste.
Steamed Crystal Shrimp Dumpling and Steamed Pork and Shrimp Dumpling with Crab Roe
Steamed Salted Egg Yolk Bun
The salted egg yolk custard was slightly thicker than Taste Paradise and lack of umami taste from the salted egg yolk.
Steamed Sponge Cake with Egg Custard
The was pretty similar to Malay cake (Malay kou), soft texture and fluffy.
Monk Shark Fin with Shredded Vegetables
Very appetizing and zesty starter with mild spiciness. Appealing and contrasting combination.
Marinated Pig Ears and Steamed Chicken Claws with Black Bean Sauce
This was the first time I had pig ear and unexpectedly it was so crisp and non greasy taste. Served as cold appetiser.
Deep-fried Prawn with Salted Egg and Deep-fried Prawn with Mayonnaise
Both cooking methods were lack of flavoured.
Salt and Pepper Squid and Deep-fried Fish Coated with Crispy Cereal
The battered squid was disappointing lacked of pepper kick flavoured. Prawn was replaced with cod fish coated with cereal and deep fried to perfection.
Steamed Cod Fish with Soya Bean Floss and Deep-fried Live Cod Fish
Two different type of cooking methods were pleasing and the texture of the meat remained smooth and flaky.
Stir-fried Beef Tenderloin with Garlic and Stir-fried Beef Tenderloin with Tri-colour peppers
Too much of meat and not much to shout about these. However, the meat were rather tendered and juicy.
Barbecued Pork, Roasted Duck, Soya Sauce Chicken and Crispy Roasted Pork and Yan Ting Crispy Roasted Chicken
Sweet and Sour Pork and Claypot Chicken in Red Yeast Sauce
Wok-fried French Bean with Minced Pork and Chili and Stir-fried Celery with Scallops
Deep-fried Soft Shell Crab and Braised Tofu with Mushroom and Spinach
Very crispy soft shell crab but I dont really like the batter as it leave oiliness aftertaste.
Spinach and tofu is always a very good combination. I enjoyed this dish very much.
Slow-cooked Pork Belly with Golden Crispy Mantou
Voila. Melted in my mouth immediately with the succulent and aroma broth.
Crispy Red Bean and Banana Fritters
Very interesting combination gave way to heavenly crunches yet smooth delightfulness texture.
Mini Egg Tarts
The custard was smooth and buttery served warm and the pastry was crisp and good in every way.
Almond Paste
Not overly sweet and really comforting at best.
Refreshing Mango and Pamelo with Almond Pudding
The sweetness and sourness from both fruits were so refreshing.
Refreshing Aloe Vera Jelly and Fresh Fruits
Chilled aloe vera jelly and fresh fruits certainly a treasure from the fridge to beat the heat from a summer day.
Overall, we had Cantonese brunch more likely than dimsum brunch. The only meal we had for the day. Sampling for more than 30 dishes was an extremely satisfying afternoon. We will back there for the "real" dimsum yumcha brunch.
Yan Ting
29 Tanglin Road
The St Regis
Singapore 247911
Tel: +65 6506 6866
Lunch, 11.45 am – 2.30 pm, Daily
Dinner, 6.30 pm – 10.30 pm, Daily
Weekend Dim Sum Brunch, 11.45 am – 3.00 pm, Saturdays, Sundays & Public Holidays
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