Baked Salmon with Black Truffle in Teriyaki Sauce
Yan Ting at the St. Regis Singapore is highly regarded for its exquisite Cantonese cuisine. It continues its heritage of refined delicacies with revamped menus featuring Executive Chef Tony Wun’s hand-crafted signatures of the season’s finest offerings. The refreshed a la carte menu includes time-honored dishes like the flavorsome Braised Superior Bird’s Nest with Black Truffle in Pumpkin Sauce – which marries the delicate textures of bird’s nest with the subtle aroma and sweetness of black truffle and pumpkin. You can also expect modern Cantonese signatures like Pan-fried Chicken with Morel in Superior Soy Sauce.
Chef Wun’s soup-in-a-teapot concept also gets a luxurious update with nutritious additions like the Double-boiled Abalone Consomme with Ginseng served in Teapot. Guests can also delight in the sumptuous Braised Supreme Sea Cucumber with Corn Broth. Yan Ting continues to showcase its versatility with Cantonese-inspired dishes like the Pan-seared Scallops with Corn and Teriyaki Sauce. With an expansion of dim sum assortments, guests can partake in exceptional lunch indulgences while savoring handcrafted delights.
Aside from the new a la carte selections and decadent set of menus, Yan Ting also introduces weekly specials of divine Cantonese delicacies including Alaskan Crabs, giant garoupas and imperial eels, prepared in a variety of cooking styles. The dishes are expertly crafted by masterchefs.
Braised Prawn with Pumpkin Soup
Braised Superior Bird’s Nest with Black Truffle in Pumpkin Sauce
Deep-fried Beancurd Roulette filled with Shrimp and Pork
Pan-fried Chicken with Morel in Superior Soya Sauce
Pan-seared Scallops with Corn and Teriyaki Sauce
