🇨🇳中華料理🇨🇳

🇨🇳中華料理🇨🇳

Featuring Yan Ting, mezza9 (Grand Hyatt Singapore), Yàn, Imperial Treasure Nan Bei Restaurant (Ngee Ann City), Canton Paradise (I12 Katong), Canton Paradise (Compass One), Song Garden, Szechuan Court & Kitchen (Fairmont Singapore), Cassia (Capella Singapore), Grand Hyatt
Steve G
Steve G

The crux of this dish is fresh crabs, fried bak yew pok (lard) and silky smooth rice rolls. Simply the best way to cook crabs.

2 Likes

I never really like roast duck. The flesh’s too dry and the orange hue marinate. The ala carte item of roast duck was too good to be most likely overlooked on the menu, due to the availability or Peking duck and HK style roast duck.

2 Likes

Delicious beyond words. This is why you’d never order steam fish at restaurants that doesn’t specialize in them. Yan really perfects this, with the flesh of the fish just turned white with a pinkish hue and sticky to the bones. The soy sauce used was really delicious and brings out the freshness and sweetness of this small grouper.

4 Likes

Another off menu Chef specialty of Canton origins. Arguably the best pot of rice we’ve ever had. The chicken is smooth as its name infers and the Chinese sausages exudes a certainly premium-ness you don’t get in your regular claypot. I’m sure we’ll be back for this.

2 Likes

Off menu, homestyle cooking recommended by the restaurant manager. We were already so impressed with the 順德 (Soon Tuck province) chef’s authentic Cantonese cooking, but this homestyle comfort dish exudes no less of true Canton essence in every sense of the dish. The chopped meat patty has a perfect texture juicy bite (pork collar), crunch (water chestnut), and of course umami (dried cuttlefish). Goes perfect with white fluffy rice!

3 Likes

Oozing milk goodness in this signature creme puff, a must order at Baristart!

2 Likes

Steve G

Level 10 Burppler · 3087 Reviews

Sticks and stones may break my bones but bread and beer complete me!

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