H O S T E D

The NEW off-the-menu claypot dish of “Wok-Fried Crab and Pan-Fried Cheong Fun in Chef’s Special Spiced Sauce with Lard” is simply put, fantastic.

Coincidentally, even before it was served at the tasting, I was already thinking about it because my foodie friend Caecilia had raved about the dish to me the night before. The restaurant’s General Manager CK had recommended it to her group of friends when they were there during Chinese New Year.

Anyway, this unadulterated flavourbomb features pieces of fresh crab in a bubbling “zhup” (gravy) that’s a mouthwatering blend of savoury and subtle sweetness. Arranged at the bottom of the claypot are thick rolls of “cheong fun” (steamed rice rolls) which, I feel, you should hold off eating until you are done with the crab. As they are the stickier Hongkong dimsum type of “cheong fun”, they taste better after they’ve had time to soak up more of the “zhup”.

The price of this dish depends on the size of the crab but I reckon it is THE latest must-try item at Yàn Cantonese Cuisine.