Food Review: Yi Qian Private Dining At Leng Kee Road | Hidden Chinese Restaurant Serving Cantonese & Teochew Dishes Near Redhill

Posted on April 11, 2022 by theRantingPanda in Food

The Place Tucked away in Leng Kee Road in Thye Hong Centre, I checked out the newly opened Yi Qian Private Dining, a Chinese restaurant helmed by ex-Golden Palace Chef Raymond. The interior of Yi Qian is contemporary, with a main dining area and also private rooms which can be combined to host bigger groups.

The Food Expect Cantonese and Teochew dishes here, where you can request for Chef Raymond to customise your menu upon advance request of 3 days.

I started with the Crispy Prawn Fritters (S$9.80) filled with Sakura prawns and fried to a golden brown texture.

One of the signature dishes here is the Stir-fried Shark Fin Soup with Crabmeat, served with Superior Stock in Teapot (S$68), served in 2-parts. There is the pan-fried shark’s fin and fresh crabmeat in a bowl, and a teapot of superior soup that is brewed for over 6 hours using old chicken bones and ham. The way to enjoy the dish is to alternate between the shark’s fin and the soup, where I actually like the soup more. The soup is light, but flavourful.

The Poached Bamboo Clam with Beansprout and Dough Fritter in Prawn Stock (S$18) reminds me of a rich prawn soup. You get that chewy texture from the bamboo clams, and I like the deep-fried dough fritters too.

I didn’t expect a vegetable dish to be served in a claypot, but that is how the Sizzling Kai Lan in Claypot (S$22) is presented. This is apparently a specialty dish in Hong Kong, where the Kai Lan is cooked with belachan and shrimps. Expect a crunchy Kai Lan texture, and a strong shrimp flavour.

For a carb dish, the Wok Hei Fried Kway Teow with Diced Kai Lan and Preserved Radish (S$18) is a Teochew dish which can’t go wrong. True to its name, there is a strong wok hei on the flat rice noodles which is quite delicious. Pork lard is conspicuously missing here for a healthier choice, though this is really not a healthy dish admittedly.

For a sinful end to the meal, there is the Sugar Encrusted Deep Fried Yam Sticks (S$20). Another Teochew classic, melted white sugar is poured over the yam sticks to form a frosted white layer, and it also slowly cooks the yam until it is soft. I am personally quite averse to sugar right in my face, though I must say the yam is really soft and good.