Yan Ting @ St. Regis Review
Exquisite Cantonese Fare In A Luxurious Setting
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Inspired by the Chinese Imperial courtyards of the Ming Dynasty, where influential movers and shakers of the empire would gather for lavish banquets, Yan Ting restaurant in the St. Regis hotel exudes an elegant and sophisticated class befitting royalty.
Helmed by master chef Mak Kip Fu, Yan Ting restaurant elevates traditional Cantonese fare into fine dining status, while retaining the soul of using only the freshest seasonal produce and showcasing natural flavours.
Ambience at Yan Ting restaurant is opulent. The grandeur of the interior exudes a classy elegance, without being too over the top. The tastefully arranged layout is suitable for business or private dining, and the decor enhances the overall ambience without being too loud. I also like the bright ambient lighting, which isn’t too harsh or dim.
Service at Yan Ting restaurant is professional, discreet and polite. Staff may not make much conversation, but they are attentive and observant, and barely get in the way of dining, or conversations. The discreet yet efficient manner of staff at Yan Ting means you’ll barely notice they’re there! Tables are set, and cleared, with finesse. Communication in English however, is slightly below par.
Food at Yan Ting follows the Cantonese / Guangzhou philosophy of freshness of ingredients, little usage of herbs, and well balanced dishes that are naturally flavourful but not greasy. Yan Ting restaurant prepares classic Cantonese dishes according to time-honoured receipes, but presents them in beautiful contemporary style.
Yan Ting restaurant is most well known for their weekend Dim Sum buffet brunch, considered to be among the best Dim Sum in Singapore. Despite the price of SGD $98 ++ per person, the Dim Sum buffet brunch at Yan Ting restaurant is very popular.
Since chef Mak Kip Fu joined Yan Ting restaurant in September 2013 as their executive chef, he has designed seasonal set menus which showcase the best of Cantonese cuisine. He has also introduced several of his signature dishes which have helped his previous restaurants earn Michelin stars.
Exquisite Set Menu, SGD $138 per person, by Chef Mak Kip Fu
The Trio Of Appetisers features Crispy Suckling Pig, which has crispy savoury skin and a succulent slice of meat with very little fat. The Marinated Jelly Fish With Sesame Oil has a rather clean and natural taste, being devoid of the normal sweet marinade used elsewhere.
The Barbecued Pork Glazed In Honey was excellent, with thick meaty cuts or pork loin glazed with just enough honey to make it slightly sweet, without overpowering the natural flavour of the meat. 
The Pan-Seared Crab Claw Stuffed With Shrimp Mousse is chef Mak’s signature dish. Fresh shrimp is pounded to a paste, wrapped around a freshly de-shelled crab claw, lightly fired, and then cooked in a broth with 10 different Chinese herbs and spices. The result is a fragrant, juicy, and succulent dish, enhanced with crisp texture from the asparagus and fried shallots. 
An extremely uncommon Cantonese dish, and also a signature item of chef Mak, the Double-Boiled Duck With Cordyceps Flowers And Wolfberries won much praise during the tasting session. Easily the best dish on the menu, the soup has robust flavour, is well balanced, and very comforting.
The wolfberries and raisins added a hint of sweetness, while the duck meat was tender without being stringy. Excellent! 
Despite the name, the Yunnam Ham in the dish of Steamed Coral Trout With Yunnan Ham In Lotus Leaf actually acts to flavour the fish, rather than being sliced within. This lends the tender, meaty, white flesh fish a smoky, savoury taste. The lotus leaf imparts a fragrant aroma, and the dish is very well balanced without any flavour overpowering the other. 
Cantonese cuisine normally tries to mask the taste of gamey meats like lamb, and the Baked Rack Of Lamb With Chef’s Signature Coffee Glaze does that well. The special glaze is made with a combination of 7 different ingredients, and the tender lamb meat is well coated with it. The addition of fried leaves lent a different texture, and the dish was beautifully presented.
The Poached Seasonal Greens In Superior Stock included nai bai, carrot, and young lily bulb. The stock was light but flavourful, and quite comforting, though I felt the savouriness could have been toned down slightly, which would have made it more pleasant to drink. 
The Wok-Fried Jasmine Rice Wrapped In Lotus Leaf has a wonderful fragrant aroma from the lotus leaf. The jasmine rice is flavoured with dried scallops, and isn’t too heavy or filling. Good! 
Ended the tasting session at Yan Ting with a plate of Fresh Seasonal Fruits, presented beautifully. Noted that staff took care to orient the plate so that the design faces towards you. 
Ivan’s Rating:
Overall: 8
Ambience & Setting: 9
Food & Beverage: 8
Service: 9
Value for Money: 8
Estimated SGD $138 ++ per person.
Yan Ting Restaurant
Address: 29 Tanglin Road, Level 1U The St. Regis Singapore
Opening Hours:
Monday – Friday: 12pm – 2:30pm (Lunch), 6.30pm – 10.30pm (Dinner)
Saturday – Sunday: 11.30am – 3pm (Lunch), 6.30pm – 10.30pm (Dinner)
http://www.yantingrestaurant.com/
Disclaimer:
Media Invitation. Attended with representatives from HungryGoWhere, The Hungry Bunny, The Food Nomads, and GNineThree.
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