Yan Ting @ The St. Regis Singapore welcomes New Executive Chinese Chef Tony Wun
Yan Ting at The St. Regis Singapore welcomes the new Executive Chinese Chef Tony Wun. 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. With the new appointment, Chef Tony Wun presents his specialties at Yan Ting with a delightful a la carte selections and an exquisite 8 course set menu.
We started our lunch with a Trio of Appertisers – Shanghai Style Smoked Fish, Cucumber with Olive Oil and Marinated Jelly Fish with Scallion Oil. Next up is the Barbequed Pork Neck Meat and Macau Style Oven Baked Pork Ribs. The beautifully grilled pork neck brings out a smoky flavour with tender meat; while the sweetness of the marinade complemented the pork ribs.
Double Boiled Sea Whelk Soup with Black Garlic served in teapot. 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.
Black garlic has been gaining popularity due to studies revealing its impressive nutritional properties. It is produced by heating whole bulbs of garlic over several weeks. This nourishing soup is a unique combination of sea whelk and black garlic, well known for its numerous health benefits such as having twice the amount of antioxidants as the regular garlic.
My favourite is the Cantonese-style Stir-fried Wagyu Beef, featuring tantalising top-grade wagyu beef cubes that are expertly cooked with hints of black pepper, bringing out the impeccable succulence and tasty aromas.
I don’t really enjoy the Steamed Yellow Fish because it is simply too bone-y. Whenever my grandpa steamed a fish with many small bones, I simply get paranoid because he can’t see well and I just have to open my eyes wider to make sure it is free from the tiny bones. Neverthlessn, the preserved vegetables and minced ginger is lovely.
Other delectable dishes include the Pan-fried Lobster and Scallops in Teriyaki Sauce, Braised Mushroom with Fried Scallops and Wok-fried Rice with Sea Urchin and Fish Roe.
End your meal with Chef Wun’s signature dessert, Caramel Ginger Milk. Prepared a la minute for 20 minutes, this soothing indulgence is a perfect blend of silky milk with a tang of spicy sweetness. It is recommended that you order the dessert before the start of the meal.
Yan Ting Restaurant
Address: 29 Tanglin Rd, The St. Regis Singapore Level 1U
Tel: 6506 6887
Opening Hours: 12pm – 3pm, 630pm – 10pm daily