Dim Sum update at Yan Ting

Steamed Prawns in Crystal Skin (Har Gow)

October 10th is a time when hundreds of photographers in Singapore flock together and participate in the Canon PhotoMarathon. This is where the competition organizers release a word periodically over a day and photo enthusiasts race to photograph something thematic.

Unfortunately, words were repeated; it got banal, so we got dim sum instead.

I was happy to find out that Yan Ting now offers a dim sum buffet which includes a serving of their hearty soup and a portion of lobster cooked in 3 different ways (you choose one). I recommend the garlic and butter or you can ask for the salted egg yolk version if available.

I decided to try the dishes that I’ve not had the previous times I’ve been here. The Crispy Orange Pork Ribs is my favorite of the lot with its sweet bite-sized crunch. I ordered it twice but my two dim sum companions didn’t protest. The Steamed Soon Hock garnered some complaints from the two; they said it was tough (“Lo Go” in Teochew) however, while I am not a expert on fish, I do believe that Soon Hock is a fish that is usually deep-fried; I remember my mom advising me never to order steamed Soon Hock.

The Sanbeiji (“3 Cups Chicken”, one cup Soy Sauce, one cup rice wine and one cup Sesame Oil), was a departure from the usual fiery rustic dish; Yan Ting’s version is toned down but more refined with subtle but no less flavorful chicken. We were recommended the Amoy Noodles fried Teochew-style; this caused a little confusion but we decided to give it a try any way; I didn’t enjoy the lifeless dish.

What about the old favorites? Well, the Fried Rice Rolls in XO Sauce was still as tasty but, as usual, I could only manage a few bites. The Black Vinegar Pig Trotters were still nice; while I still feel they should have let it cook longer, at least they didn’t cheat by adding sugar, all in all still a nice tangy claypot dish. And the Har Gow remains exceptionally good.

I was delighted with the Sliced Beef Porridge which came in a small bowl because they cracked a quail egg in it; this amused me a lot as I am reminded of a food blogger who likes small things because she is very small herself. I think they got the portion serving right with a single but large slice of beef and a quail egg.

As always, the St. Regis is all about class and style and Yan Ting has the same DNA, save for the occasional group that comes in with natty t-shirts and slippers. The place screams (quietly) elegance and discreet service that is quite unlike the dim sum restaurant at the Paragon where the service staff think nothing of plonking a large plastic container next to you and dropping in plates from your table as you desperately try to avoid the trajectory of unidentified flying sauces.

The truth is out there, mainly to avoid being jostled and interrupted with constant questioning of “Are you done yet?”

No. I like Yan Ting for it’s quiet discreet service where I can enjoy a flute of Krug.

Yan Ting is at the St. Regis Singapore, 29 Tanglin Road, Singapore 247911, Tel: 65066866, Open daily 11:45 AM – 3:00 PM

Posted on 9th Nov 2009 in Cantonese, Food and Drink, Musings

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There Are 6 Comments

dimsumdolly commented on November 9, 2009 at 5:43 pm

Nothing beats having dimsum in Hong Kong!

ivan commented on November 10, 2009 at 8:14 am

@dsd: For ambiance, I’d agree but I think the food quality is comparable especially for the upmarket ones.

Bottomless pit commented on November 13, 2009 at 3:02 am

Hi Ivan,

Great Pictures! Never fails to get me hungry =P. Any ideas on the buffet timings and pricing? Am very interested to try it out! Thanks in advance.

ivan commented on November 13, 2009 at 7:55 am

Hi hi! Thanks for your kind comments, I had to keep up with the better and more experienced photographers who were lunching with me.

Weekend lunch starts at 11.30 thereabouts. Prices – it is the St. Regis, so expect to spend a little more here – vary depending on the drinks option you choose. The dim sum lunch with free-flow Krug is spectacular but will set you back a pretty penny. The fruit juice option (3 different juices to mix and match) is the most economical but I got tired of the sweet drinks and stuck to tea after a while.

Bottomless Pit commented on November 16, 2009 at 8:29 pm

You were sitting on the same table! =P

Thanks a lot Ivan! Keep the posts coming…looking forward!

food.recentrunes.com | Looking back in hunger: a review of 2009 commented on January 1, 2010 at 3:38 am

[...] This blog was disappointed with a burger joint in Cambridge but was cheered up to no end with a tasting of Jamon Iberico de Bellota. This blog was further involved in a photoshoot at Yanting. [...]

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