I finally tried the famous Yan Palace Restaurant which is well-known for its wide variety of Cantonese dim sum and roasted meats.
https://hungryghost.sg/yan-palace-restaurant/
The roast meat is decent. It is what Roasted meat should be with a slightly crispy skin and soft fats in the middle. But it wasn't anything to rave about.
Rather expensive though. In total, we spent $30 each.
Dining ambiance feels very old school Chinese Restaurant which is nice.
The 红油抄手 (hot and sour wantons) were more spicy than sour for those who like alot more spicy kick in their food.
Egg tarts not pictured were hot, soft and sweet in the inside with solid fragrant crust. Not those type of layered pie crust but a solid one layer crust.
Dim Sum is old school Chinese Restaurant in Singapore! Love the spicy and sour want ons (红油抄手) and prawns/char siew flour rolls (chee cheong fan).
The chee cheong fan skin is very smooth and silky and lightly salted sauce is a good combination.
Egg tart is hot, crispy and doesn't break easily. Love it.
Whenever passing their door facing South Bridge Road, I always curious to know how is it look like inside. Because that side of their door is always close and you couldn’t see what’s inside.
To enter to the restaurant you have to use another door in other side of Hong Lim Complex.
Finally I got the chance to come here during CNY to have our reunion dinner.
The food overall was good and their roasted duck was juicy with crispy skin.
Our favorites were the steamed dumplings in teochew style ($4.20) that was packed full with a mix of fresh meat & crunchy vegetables in a soft skin and the steamed beancurd skin roll ($5.20) that is a vegetarian option but incredibly tasty with a perfectly steamed beancurd wrapping a mix of crunchy vegetables. The #xiaolongbao ($4.80) fell short as while the meat was flavorful, it was a bit dry and it didn’t have any soupy fill that we so like to see in a steamed pork dumpling. We also tried the interesting deep fried yam balls ($4.80) stuffed with custard & lychee. It sounds like the weirdest mix of ingredients but somehow the refreshing fruitiness from the lychee kind of went well with the custard and yam, and crisp thin layer of crust. We felt that the yam could have been tastier/ richer but altogether it somehow works
📍Yan Palace, 531 Upper Cross St
We had pretty high expectations for Yan Palace, after all it's an established restaurant that has been serving Cantonese cuisine all these years. But when this orh nee was served, it was really nothing but disappointment.
First of all, the yam paste was chunky and doesn't flow smoothly. The lack/reduced pork lard affects the dessert's texture tremendously. An authentic Teochew yam paste wouldn't have a single bit of coconut milk but here, the yam paste was covered in coconut milk. The creamy coconut milk overpowered the original flavour of the yam. The biggest no no in this; not only there wasn't any pumpkin, they actually replaced it with orange jelly bits, pumpkin flavored I suppose but I can't really figure that out.
Ok! Ok! I know that corner is missing. Had that most crispy roasted chicken skin stuff in my mouth before taking this photo. Had lunch at one of the oldest Cantonese Restaurant - Yan Palace with family. Roasted chicken is a must for me when I have my meal there.
Fresh fish that was steames to perfection. The mix of garlic and pickled radish did their job of enhancing the flavors and eliminating any possible fishy smell.
I requested to have the skin and the meat will be coated with salt and pepper for a second fry. Crispy skin with minimum fats. Love it!
Seemingly plain and boring but this packs a strong ume taste! The grass jelly should be taken out because it doesn't serve to enhance the sour plum jelly at all. In fact, I finished the sour plum jelly first before adding syrup to eat the grass jelly.
Fried ice cream for dessert! I resisted eating everything fried because of my sore throat but made an exception for this!
"Ha kow" steamed prawn dumplings. Always thought they make great pictures.
Egg tarts :) would prefer a pastry kind of crust but the creamy centre is still tasty.
Cold dish platter ytd! There are chicken,pork and duck in it! Super yummy! Nom nom nom!
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Love that the chee cheong fun is smooth and silky with lightly salted sauce.
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The 红油抄手 (hot and sour wantons) were more spicy than sour for those who like alot more spicy kick in their food.
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Egg tarts not pictured were hot, soft and sweet in the inside with solid fragrant crust. Not those type of layered pie crust but a solid one layer crust.
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Rather expensive though. We spent $30 each.
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Dining ambiance feels very old school Chinese Restaurant which is nice.
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#yanpalace #dimsum #sgdimsum #sgfoodies #sgfood #foodgram #foodgrammer #instafoodies #foodiegram #sgeats #straitstimesfood #8dayseat #whati8todaysg #happyfood #burpple #xindots #visitSg #chinatownsg #foodblogger
Alongside Red Star it’s another restaurant that really exudes that old-school charm. While it’s more known for its dim sum it also offers set lunches. Food was generally above average, and at $68 for 6 courses the value is unbeatable. I really liked the Long Beans with Minced Pork, classic dish that really exhibits wok hei and interplay of textures. 7.5/10! #foodie #foodsg #foodiesg #foodgasm #foodporn #sgfood #sgfoodies #sgfoodporn #instafood #instafood_sg #burpple #hungrygowhere #delicious #delish #whati8today
