Ms Skinnyfat

One last Chinese New Year post before i fly off for Hokkaido! Presenting yet another indulgent meal at Yan Ting at the St. Regis Singapore. This Chinese New Year, they go back to time-honored classics for the ultimate celebration. 

Yan Ting typically does fine Cantonese classic that is refined and delicate so i was surprised at the bold flavors that is very typical of old-school cooking. I really do mean it in a good way. 

We started with the Prosperity Yu Sheng with Norwegian Salmon. This tossed salad has jellyfish, marinated papaya, pomelo, honeydew and snow pear. For crunch, there's plenty of fried egg noodles, crispy salmon skin, and heaps of peanuts! 

Next, a simple but comforting Double-boiled Bamboo Fungus Consommé with Cabbage and Mushroom. I don't know about you but this is what i look forward to after days of CNY feasting. The cabbage was perfectly soft without disintegrating and it gave the soup a light sweetness.

Of course, the Signature Yan Ting Pun Choy is a must if you love dried seafood. Expect robust flavors of the sea in the thick dark sauce. After the initial overwhelming waves, you'll be able to taste the meaty flavors of the braising sauce, and also a faint herbal tone. The meats in the pun choy were each cooked to perfection, and that's no easy feat. That roast pork tho...

The Steamed Tiger Grouper with Chinese Olive was one of my favorite dish because of that umami soy sauce which had a meaty smokiness to it that is absolutely intoxicating. I'm still bewildered till today about the complexity in that chinese olive that flavored the fish. It wasn't acidic and had a woody note to it. 

Then we had the best mee pok with prawns in XO sauce. Ok it's called Flat Egg Noodles with Prawns in X.O. Sauce. The noodles were incredibly thin like thin hor fun but there's a lovely crunch to it. 

To end the meal, we had the traditional Yam Purée with Gingko Nut served in Pumpkin served with Crispy Glutinous Rice Cake with Purple Sweet Potato. I didn't like that almond cream was used instead of the usual coconut cream. The almond cream gave the dessert a savory meaty flavor, which I’m not a fan of.