The Dim Sum Brunch menu at Yan Ting covers across-the-board prime – dim total, yue favourites ( i.e. congee choices ), soups, appetisers, seafood, domestic fowl, gripe and pork, rice & noodles, vegetables vitamin a well as desserts. There is no chance that a party of four, let entirely two, can make a sensible indent in the menu in one seat, which means repeat visits are highly feasible and plausible .
Guests at the Dim Sum Brunch are entitled to one serving per person of the Double-boiled Fish Maw Soup with Black Garlic and Wok-baked Boston Lobster with XO Sauce. The deliciously nutrify and herbal former is served in a chinese teapot for dreamy culture-steeped sip, while the latter has the deluxe crunch of a Navy military officer ’ sulfur guns .
For Dim Sum, we started with the reliable Steamed Pork and Shrimp Dumpling with Black Truffle, Steamed Crystal Shrimp Dumplings with Chinese Olive and Squid Ink and Deep-fried Beancurd Roulette with Shrimp. The clear favored from the Dim Sum Selection is the Tofu Treasure Pocket filled with Seafood in Superior Stock, which held its generous oceanic contents with a needed amount of importunity.
From the Appetisers excerpt, the Deep-fried Eggplant with Cereal was quite the addictive runt, while the precursor from the Meat Platter comprising Barbecued Pork with Honey Glaze, Roasted Duck, Soya Sauce Chicken, Crispy Roasted Pork was the Crispy Roasted Pork, which possessed a remarkable crispen of skin and shiveringly aphrodisiac salt of flesh .
From the Beef and Pork side of things, the Beef Tenderloin with Garlic was appropriately diverting but the Oven-baked Pork Neck was one of my front-runner from the dense sum brunch menu. The delectable wonder played like a cousin of bak kwa ( barbecued dried meat ). unleashing a wealth of textural chew pleasure and locked-in relish with each bite .
The Seafood options were less impressive. The Steamed Tiger Grouper with Chinese Olive and Beancurd and Steamed Scallops with Beancurd in XO Sauce were Anna Kendrick-esque in their vanilla vibes, while the Deep-fried Prawns with Wasabi Sauce and Deep-fried Live Marble Goby “Soon Hock” fared ill, being more arid than hair blow with a 3-star hotel hair dry. The Pan-seared Scallops with Corn in Teriyaki Sauce was the best from the section, possessing an energetic spring of sting that would excite Health Promotion Board executives .
The desserts served as a glad cheeseparing to a identical protein-happy meal. luminary mentions include the Steamed Honeycomb Cake which was a muggy man of heaven , adenine well as the Nourishing Herbal Jelly, which immediately adjusted our heaty quotient down to a frigid charge.
I have had weekday lunch and dinner meals at Yan Ting, which honestly came with both hits and misses. however, the Champagne Dim Sum Brunch was quite the memorable experience. For once, in the context of Sunday champagne brunch experiences ( which are normally belch and boxes checked thereafter ), I truly felt that I could come back soon, merely because I did not feel that I managed to, during my first inflict, amply experience the width of what the Champagne Dim Sum Brunch at Yan Ting had to offer .
highly recommended .
Yan Ting
29 Tanglin Road
Level 1U
The St. Regis Singapore
Singapore 247911
Read more: Kung Pao Chicken Recipe
The Dim Sum Brunch happens on weekends and public holidays, with the first seating being from 10:30am to 12:30pm (last order at 12:15pm) and the second seating being from 1pm to 3pm (last order at 2:45pm).
The basic brunch experience which comes with Chinese tea is priced at $118++. Guests who wish to enjoy free-flow beer, wines, soft drinks and juices can opt for the $168++ package, which those who fancy Ruinart bubbly on top of the above selection can go for the top-tier $188++ package.
This post was written at the invitation of The St. Regis Singapore, but all thoughts, calories and degenerate drunkenness are solely mine.
