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531 Upper Cross Street
#01-49 Hong Lim Complex
Singapore 050531

(open in Google Maps)

Friday:
11:00am - 02:15pm
06:30pm - 10:00pm

Saturday:
11:00am - 02:15pm
06:30pm - 10:00pm

Sunday:
10:00am - 02:15pm
06:30pm - 10:00pm

Monday:
11:00am - 02:15pm
06:30pm - 10:00pm

Tuesday:
11:00am - 02:15pm
06:30pm - 10:00pm

Wednesday:
11:00am - 02:15pm
06:30pm - 10:00pm

Thursday:
11:00am - 02:15pm
06:30pm - 10:00pm

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Reviews

From the Burpple community

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.

1 Like

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.

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