"Is this the first Chinese New Year tasting you are attending this year?" we were asked. Yes, indeed it was and what a start to 2019! I think the favourite part for me during CNY is always the special dinner/lunch menus that Chinese restaurants come up with to celebrate the lunar new year. For Yan, the Cantonese restaurant at National Gallery level 5, that's no different. There are 6 different CNY set menus ranging from S$128 - S$278 per pax. During our tasting we sampled across different dishes from the 6 menus.
I'll recommend you get the menu that includes this Kaleidoscope of Prosperity yusheng (ala carte $138) done in Shun De style with bakkwa however, because it was fantastic! This style uses a lot more veggies and yellowtail sashimi and was much more palatable and good to eat compared to regular shredded veg yusheng. Older folks will DEFINITELY prefer this one to the typical very sweet and junk-foody yusheng. 4.5/5
Next up, we tried the Superior Chicken Broth with Fish Maw (S$24 / pax) which was boiled with old mother hens for 10 hours to really get the essence out from the chicken. Coupled with the very collagen-rich fish maw and a hint of goji berry and scallops and you've got a comforting bowl of Chinese soup. Cantonese soups are the best, IMO! 4/5
Then we come to the star of the show, the Signature Roast Crispy Suckling Pig (S$288 - whole). While I felt bad for the babe (click on this for image of the suckling piglet), I hope it knows we thoroughly enjoyed its flesh and it was made into the best food possible - crispy skin was super crispy, and awesome with the plum sauce on some thin wafers of Chinese pancake. 4/5
Another two ways that the remaining pig can be made into as part of that $288 pig. You can have it as the Carved Shoulder and/or the Oven-baked Pig Fillet with Lemongrass, where the pork is marinated with BBQ sauce (Chinese style) and baked with lemongrass for an added fragrance. I prefer the latter as the carved shoulder was rather plain. Both ways though are ok just not as impressive as the crispy skin.
Then there's the very impressive and expensive Steamed Half Lobster with 18yrs Nu Er Hong Rice Wine (S$20/100g, min order 1kg). It was lying on some "lobster roe pudding" with the rice wine and there's an additional cup of the strong rice wine to add to the lobster if you like. To be honest, this is my least favourite dish of that night because I felt the lobster taste was too overwhelmingly strong - perhaps because I am not a fan of pure unadulterated lobster flesh. 2/5
What did got me slurping was the Braised ‘Mee Pok’ with Fresh Mushroom and XO Sauce (S$22, $33, $44) which had incredible texture, coupled with the housemade XO and mushroom sauce containing more than 20 ingredients. The only thing that would add to this is if there were some wantons or crispy beancurd skin! But this is a great communal carb dish for everyone to add to their meal. 4/5
For desserts we had the Chilled Peach Resin with Osmanthus and Aloe Vera Jelly (S$10/pax) which was very refreshing to enjoy after a heavy meaty meal. The peach resin is not a very common ingredient because its quite difficult to procure! The aloe lightens the taste and the osmanthus gave a flowery feeling. Love it! 4/5
And what is CNY without some nian gao? In my house we have it fried with some batter, but here the Pan-fried Nian Gao (S$6 for 3 pcs) is coated with desiccated coconut which gave it a twist and some texture without adding to the heaviness of it! I think its alright, but the nian gao could have a stronger taste instead of just being mochi-like. 3/5
Overall, if you are on the look out for a CNY venue for CNY reunion dinner and haven't found one yet, I'll recommend Yan because of their delicious yusheng and suckling pig! Be sure also to order the meepok and peach resin dessert.
Yàn 宴中餐馆
1 Saint Andrew's Road, #05-02 National Gallery Singapore, 178957
Daily from 11.30am to 2.30pm and 6-10.30pm
Call +65 63845585 or email reserve@Yan.com.sg
Book online via CHOPE http://bit.ly/219xw4u
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