Yàn has a appointed a new Head Chef Ng Sen Tio (黄胜潮), and I'm happy that their new repertoire of Cantonese fare continues to showcase the essence of Cantonese cuisine with sincere and soulful cooking by Chef Ng.
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You have to order the Fried Minced Duck Meat & Cuttlefish Paste in Egg Pancake ($14 per serving, tasting portion pictured), which is a forgotten dish which Chef Ng learned in the 1970s. These moreish bite-sized parcels contained deep fried minced roast duck meat, cuttlefish, and diced water chestnuts. Within the crepe and between the layers are smoky and tangy sauce of mustard and shao jiang, lending creaminess to the textured crisps of this appetizer.
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Also in frame: tasting portions of House Special Caramelised Barbecued Pork; and Marinated Okra with Homemade Spiced Sauce. But if I knew the fried duck meat in pancake is this good, I would have taken a close up photo of it too.
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[Tasting]