Yan Ting @ The St. Regis Singapore Introduces Revamped Menu by Executive Chef Tony Wun
I am back at Yan Ting again to try the the revamped à la carte menu, featuring Yan Ting’s Executive Chef Tony Wun’s signature creations. Chef Wun has more than 35 years of experience under his belt leading and managing teams of chefs at various five star international hotels and restaurants.
For a start, I had the Trio of Appetisers, featuring the Deep-fried Whitebait Fish with salt and pepper, Homemade Marinated Radish and Pan-fried Scallop in Teriyaki Sauce. Sitting on a beautiful onion which looks like lotus (or like what I say, ArtScience Museum), the pan-seared scallops with corn and teriyaki sauce shows the culinary versatility of the chef – a chinese dish with Japanese influence.
Chef Tony Wun makes good cantonese soups. During my last tasting at Yan Ting, I had a memorable Double Boiled Sea Whelk Soup with Black Garlic served in teapot. This time round, I had the Double-boiled Abalone Consommé with Ginseng served in Teapot as well. Using the traditional concept of making Chinese tea with art and skill, Chef Wun has mastered a high degree of precision and consistency in creating this heavenly treat.
Braised Superior Bird’s Nest with Black Truffle in Pumpkin Sauce is flavoursome and nourishing. Marrying the delicate texture of bird’s nest with the very subtle aroma of black truffle and smoothness of pumpkin sauce, it’s a bowl of comfort.
My personal favourite is the Steamed Seafood Dumpling with Egg White sauce. The challenge, is the making of white dumpling using egg white. Wrapped with seafood cubes, it’s a very simple dish but made better using the unique eggy skin.
The combination of chicken and morel is quite unusual. I usually had my morel in soup, but when both ingredients are stir-fried together, it’s surprising that both works well together. You get the wok hei and the morsel absorbs the soy sauce. The Baked Beef Ribs with Herbs served with Ee-fu Noodles is a east-meet-west concept with chinese style Ee-fu noodles pairing with tender beef.
Complete the indulgent dining experience with traditional desserts like steamed sponge cake, trio-colour red bean cake, double-boiled bird’s nest served in coconut and fragrant homemade almond tea with egg white. As you can see, Chef takes great care in food presentation.
I certainly enjoyed my meal by Chef Tony Wun. Yan Ting has also introduced weekly specials of the Cantonese delicacies, including Alaskan crabs, giant garoupa and imperial eels, prepared in a variety of cooking styles.
Address: St. Regis Singapore, 29 Tanglin Road, Singapore 247911
Tel: +65 6506 6887