The Place Located in National Gallery Singapore, YAN is the only Chinese restaurant in the museum serving Cantonese cuisine. Helmed by Master Chef Chan Kung Lai from Hong Kong with over 20 years of culinary experience, the interior is spacious and modern, with a communal dining area and a few private rooms.
The Food Other than traditional Cantonese fares, YAN will be introducing 25 double-boiled soups from 19 September to 31 October 2016. Yes, you heard it right. The restaurant dubbed this the Prosperity Soup Feast, or 福满汤宴, where a minimum of 5 different soups will be available daily, on a rotational basis. There is also the option of pre-ordering any of the 25 soups at least 1 day in advance.
At S$13.80++ per soup with includes a bowl of crispy rice, cooked with an imperial stock. We tried some of the signatures such as the Double-boiled Sea Whelk and Black Garlic (黑蒜炖海螺), Double-boiled Duck with Parsnip and Dried Orange Peel (芫茜果皮炖鸭), Double-boiled Hashima with Radix astragali and Codonopsis Pilosula (北芪党参炖雪蛤), Double-boiled Sea Whelk and Black Garlic (黑蒜炖海螺), and the Double-boiled Chinese Cabbage with Yunnan Ham (肘子菜胆炖北菇). The soups use premium ingredients with a focus on health benefits, with one of my favourites being the luscious Sea Whelk and Black Garlic which supposedly aids in boosting the immune system.
Soups aside, we tried the Signature Crispy Roast Suckling Pig (S$124++ for half, S$248++ for full portion) served three ways: the crispy skin, the carved shoulder and an ovenbaked fillet with lemongrass. There was no doubt about how crispy the skin was, but also noteworthy was the tenderness of the pork.
The Steamed Thousand Layer Beancurd with Diced Honey-glazed Pork, Conpoy, Mushroom and Ginko Nuts (S$22++/small, S$33++/medium, S$44++/large) was a good balance after the heavy flavours of the suckling pig.
If you are craving for carbs, go for the delicious Braised Duo Vermicelli with Fresh Crabmeat, Bean Sprouts, and Golden Pumpkin Sauce (S$28++). For desserts, you can pretty much expect the Cantonese classics such as the Chilled Mango Creme with Sago and Fresh Peel Pomelo (S$8++), Hot Red Bean Cream with Lotus Seeds (S$8++) and Steamed Custard Bun filled with Salted Egg Yolk (3 pieces – S$6++).
Rants National Gallery is somehow still not strongly associated as a food destination despite the dining concepts in this building and its centralised location. Its location within the gallery is not the best unlike Aura or Smoke & Mirrors, so do not expect to dine with a view if that is your intention.
Will I Return Again? We must say that this current soup promotion at YAN is quite value for money, notwithstanding the fact that its other dishes were decently executed as well. If you are looking for a decent Cantonese restaurant other than the ones in the major hotels, YAN is worthy of a consideration. And how about taking a tour around the National Gallery after?
Make your reservation instantly at YAN here.
Taste bud: 3.5/5
Hole in the pocket: 3.5/5
Overall Experience: 3.5/5
Daily: 11.30am to 2.30pm (Lunch), 6pm to 10.30pm (Dinner)
Ranted by The Ranter