We started our Bicentennial National Day’s celebration early at Yàn Cantonese Cuisine!
For the uninitiated, this year 2019 is a key milestone in Singapore’s history as it marks the 200th anniversary of Sir Stamford Raffles’ arrival on our little island.
Though the dim sum selection is small with only 5 items, each creation hits the spot with its well-execution, and refreshing take on dishes that we’re all so familiar with.
There is the Steamed Hainanese Chicken with Sticky Rice wrapped in Lotus Leaf ($4 per piece) which made a comeback after a very successful run last year.
Obviously inspired by our beloved chicken rice dish, the glutinous rice is steamed with ginger, garlic, lemongrass and pandan leaf till soft and fragrant. It is then added with chicken thigh meat, wrapped in lotus leaf, and further steamed till the parcel is packed full of aromatic flavours.
Completed with quintessential condiments of chilli, dark sauce, and ginger dip, this is definitely a must-order!
The Pan-fried Singapore Chilli Crab Meat Bun ($9 for 3 pieces) was very impressive too. In fact, I thought it was even better than last year.
Packed with fresh flower crab meat cooked with chilli crab sauce, the filling was more generous this time, and totally delish together with that crisp and fluffy pan-fried mantou.
What surprised us was the addition of orange zest to the chilli crab sauce. It provided a bright, zesty note which was simply brilliant! Every bite was superbly appetizing.
If you like herbal bak kut teh, you will probably like the Steamed Xiao Long Bao with Bak Kut Teh Stock ($5.80 for 4 pieces) too.
Brewed using chicken feet, pork ribs, pork, and Chinese herbs, the bak kut teh stock’s flavours was distinct and gave the steamed pork dumplings a burst of delightful yumminess.
The Deep-fried Mutton Satay Spring Roll ($6.80 for 3 pieces) with peanut sauce is also very pleasing too, and my dining companions couldn’t stop raving about the carrot cake and chwee kueh union of Steamed Carrot Cake with Chinese Sausage, Dried Shrimp & Radish ($5.80 per piece). That chye poh topping was so moreish!
Since we’re already at Yàn, we also wouldn’t want to miss some of its signatures including House Special Baked Pork Ribs with Black Olive ($13.80 per pax).
I would also recommend you to try the Steamed Thousand Layer Beancurd (small $22 | medium $33 | large $44), and Steamed Kampong Chicken with Ginger Spring Onion (half $25 | whole $50). Both dishes looked simple yet are highly enjoyable.
Between the Braised Mee Pok with Crab Meat & Lard (small $28 | medium $42 | large $56), and Braised Mee Pok with Fresh Mushroom & XO Sauce (small $22 | medium $33 | large $44), this mee pok lover very much prefer the latter because of the ambrosial housemade XO sauce.
To end the meal on a refreshing note, my choice always goes to the Chilled Peach Resin with Osmanthus & Aloe Vera Jelly ($8 per serving).
Yàn National Day Special Dim Sum menu is available daily from 1st July to 31st August 2019 during lunch hours, 12pm to 2:30pm.
宴 Yàn Cantonese Cuisine
Address: 1 St Andrew’s Road, #05-02 National Gallery Singapore, Singapore 178957
Contact: +65 6384 5585
Operating Hours: Daily Lunch 11.30am-2:30pm & Dinner 6pm-10:30pm
Prices are stated in Singapore dollars and subject to 10% service charge & 7% GST unless otherwise stated. Information is correct at point of published date.