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1 St. Andrew's Road
#05-02 National Gallery Singapore
Singapore 178957

(open in Google Maps)

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

Sunday:
11:30am - 02:30pm
06:00pm - 10:30pm

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

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

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

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

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

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Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

The robust broth is made from chicken stock, lobster and prawn shells. Then steamed rice and seafood are added, allowing the rice grains to absorbed the flavours. Before serving, deep-fried crispy purple rice is added for that extra textural enjoyment.
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Find out more at https://www.sgfoodonfoot.com/2019/10/yan-restaurant-national-gallery.html
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Yan Restaurant (宴)
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178958
Tel: +65 63845585
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm

The ingredients are braised separately and cooked with the XO sauce, melding everything the flavours together. It is then garnished with fresh buds of night-blooming jasmine, emitting a sweet scent as the lid is lifted.
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Find out more at https://www.sgfoodonfoot.com/2019/10/yan-restaurant-national-gallery.html
.
Yan Restaurant (宴)
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178958
Tel: +65 63845585
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm

1 Like

Claypot Wok-fried Prawns with Fish Maw, Vermicelli and Homemade XO Sauce

Steamed Thousand Layer Beancurd with Diced Honey-glazed Pork, Conpoy, Mushroom and Gingko Nuts

1 Like

While this pumpkin soup looked rich, it actually had a light consistency and was dominated by the savory-sweetness of pork and chicken consommé. Pumpkin stole the limelight visually, but took a backseat which serves to enhance the chicken consommé with its distinctive sweetness.
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Seafood (scallops and prawns) and chicken paste beancurd ball was served in this broth, so soft that they'll break apart as soon as this is lifted with the spoon.
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This concludes my posts here, but they've other very good dishes. Most notable is also their lobster porridge, which imo is the best lobster porridge across all lobster porridge I've tried at hotels and old school tze char places.
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[Tasting]

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If you like something strong in flavours, consider this seafood vermicelli which is simmered in Yàn’s housemade XO sauce and chicken stock. These same sauces are also used to deep fry these fresh prawns and fish maw pictured here, before combining with the vermicelli. Served sizzling hot, you'll also be greeted wiry the sweet scent of fresh buds of night-blooming jasmine that are sprinkled on top.
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[Tasting]

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