Sitting on the City Hall Rooftop of our beloved National Gallery is Yàn, a stunning restaurant that offers elevated and luxurious authentic Cantonese cuisine served in modern day presentations. The elegant restaurant boasts a modern setting and intimate seating. Yàn also has private rooms which are ideal for hosting private sessions and to celebrate occasions.
Having loved what Yàn had to offer before, we set our bar high on our most recent visit. We were lucky enough to try several different seasonal seafood, each cooked in its own special way. Something to appreciate about the fresh seafood at Yàn is that you get to choose your preferred cooking method(s).
Have it steamed with Chinese wine a la the traditional way or go for something a little more unique like deep-fried with white wine sauce; your pick, your way. And now, we need to share with you more about our memorable lunch when we luxuriated with premium seafood in this gem of a restaurant.
Enjoy 15% off Live Seafood selections when you quote ‘Ladyironchef’ upon reservation, applicable till 31 May 2017.
STEAMED ALASKAN KING CRAB WITH CHINESE WINE AND EGG WHITE
We thanked our lucky stars when we saw the massive Alaskan King Crab (S$20++/100g, min. 2kg) in front of our eyes. Weighing about 4kg, our crab was massive. It is ideal for large groups because of its colossal size.
Alaskan King Crab is in season and we got the freshest catch, still alive minutes before it was cooked and served to us.
Yàn’s Master Chef Chan highly recommends to cook it with a combination of egg and Chinese wine. The crab is surrounded by the steamed egg that has been flavoured with the Chinese wine. With this style of cooking, the flesh turned out to be extremely sweet, juicy and oh-so-soft! Nothing can beat seafood that is simply steamed because you get to taste the undisturbed genuine flavours.
The fragrance of the Chinese wine was also very prominent and complementary to the sweet flesh of the crab.
STEAMED BAMBOO CLAMS WITH CHEF’S SPECIAL SOY SAUCE
These Bamboo Clams (S$14/piece) from Scotland were so meaty and substantial that we slurped them up in seconds. We had ours steamed with Chef’s special soy sauce and a dollop of delicious homemade chilli sauce on top.
The subtle soy sauce and a hint of fiery heat from the chilli were great complements to the actual fleshy clam. Each bite was just so pleasurable.
STEAMED TURBOT FISH WITH OLIVE LEAF
All the way from Busan in Korea, the Turbot Fish (S$18++/100g) is a luxurious fish. It is priced at a higher range than your regular grouper or pomfret and has a firmer flesh, almost like a combination of monkfish and stingray.
This flat fish might not seem like much, but have it steamed in this classic fashion and you have gold. There is something about Turbot Fish that is a little acquired but not difficult to love. Because of its firmer texture, eating it feels more gratifying in return!
DEEP-FRIED LOCAL LOBSTER WITH CHARDONNAY WHITE WINE SAUCE
Lobsters have long been regarded as an expensive treat. The Local Lobsters (S$18/100g) here at Yàn are amazing when deep fried with a side of Yàn’s house-made Chardonnay White Wine Sauce.
This cooking method is more of an upmarket Western style as opposed to the cooking style of the previous few dishes.
It is easy to overcook lobsters like this where it becomes rubbery, but fret not, the chefs have aced the deep frying and when you have the lobster served immediately, the flesh inside is still nice, warm and juicy.
DEEP-FRIED LIVE PRAWNS WITH FRAGRANT GARLIC, BLACK BEAN & CHILLI
As a great communal dish, go for some Deep-Fried Live Prawns (S$8/100g). We had ours deep fried then stir fried with some fragrant garlic and black bean for a burst of flavours.
Because these prawns have been deep-fried, you can even chow down the flesh with the shell! Nice and crunchy with every bite, we were just blown away by the simple yet intense flavours of this dish.
The next time you crave a really stellar seafood meal, head down to Yàn at National Gallery Singapore for the freshest seafood from the market and have it cooked to your desire. Your next family dinner will be great.
READERS OF LADYIRONCHEF GET 15% OFF LIVE SEAFOOD SELECTIONS
Enjoy 15% off Live Seafood selections when you quote ‘LadyIronChef’ upon reservation, applicable till 31 May 2017.
Terms & Conditions
Advance reservation is required and subject to availabilityValid for Live Seafood on a la carte menu.
Not applicable in conjunction with other promotions, offers, vouchers and privileges
Not valid on eve and day of public holiday, and special occasions.
Instagram perk: Receive a complimentary house dessert when you upload a photo of your Yàn feast and tag @yancantonesecuisine on Instagram.
#05-02 National Gallery Singapore
1 St. Andrew’s Road
Tel: +65 6384 5585
Opening hours: 11.30am – 2.30pm and 6pm – 10.30pm daily
Nearest station: City Hall
This post is brought to you by Yàn.