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

(open in Google Maps)

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

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

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Top Dishes

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Reviews

From the Burpple community

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.

1 Like

So this is 900g of Sri lankan crab, a reasonable price.

Crab might just be the best prep I've had so far, the meat was v succulent and not dry at all. The zhup tho, is where the magic lies. There's lard, a lot of crab umami, garlic, ginger, oyster sauce, and probably a lot of other ingredients lol. It's so comforting and indulgent at the same time. My advice is probably don't get 4 rolls of cheongfun, maybe at most 3, because the intense zhup is limited. The claypot infuses a wok hei into the Cheong fun as it's lightly burnt.

Cheong fun texture was excellent too. It was springy and smooth, due to the generous amount of oil between layers(not greasy though).

Take note this is off the menu, so usually they're curious if they don't rmb you since usually only regulars will know lol. Definitely a must try dish if you're willing to spend 50, it feeds 2 perfectly(don't have to order anything else)

2 Likes

More like a jam in consistency and looks, it's v appetising and it's not sold commercially, just supplied to restaurants in unlabelled plastic containers

M E D I A D R O P
@yancantonesecuisine has just rolled out their Takeaway Menu and it lists a mix of offerings divided into different categories, proving that Head Chef Ng Sen Tio and his team have thought through the needs and wants of customers.
So for a quick and easy meal, you can pick one of their Bentos which are very well-priced at $10.80 each. I was glad to see the Pan Fried X.O. Carrot Cake (a favourite of mine) included in one. That Bento also has the restaurant’s signature BBQ Char Siew, two Deep Fried Prawn Dumplings, and Braised Mushroom with Broccoli. Those who yearn for something with seafood can opt for the Bento with Seven Spices Fish Fillet, - tasty Crabmeat Vermicelli cooked in Pumpkin Puree, a pair of Handmade Pork and Prawn Siew Mai with Fish Roe, and Sauteed Kai Lan with Diced Garlic. You can check out more Bento options on their website.
In the mood for Dim Sum? Well, there is a section devoted to that, and every item is priced between $4 and $12. The unique Hainanese Chicken with Sticky Rice in Lotus Leaf ($4) has been a mainstay for a reason and is well worth trying.
For bigger groups or if there’s a special occasion to celebrate, you can consider the Sharing Menus or choose from the A La Carte section where there are many more dishes to select, including their specialties such as Braised Fish Maw with Superior Abalone Sauce and Noodles ($68), and Baked Pork Ribs with Black Olives ($13.80).

Their Cantonese-style rice dumplings are also available for delivery or takeaways, including a special vegan-friendly dumpling using Heura Chicken. There's also an option for them to be delivered steamed for immediate consumption, or frozen should you wish to have them another day.
🔸
They have three kinds of Rice Dumplings:
1 x Abalone and Fish Maw Rice Dumpling, 鲍鱼花膠粽 ($28.80)
1 x Shrimp and Scallop in XO Sauce Rice Dumpling, 带子虾球极品酱 ($18.80)
1 x Preserved Vegetables with Heura Chicken Rice Dumpling (Vegan), 梅菜纯植物Heura肉粽 ($10.80).
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To order, you can go online at https://www.yan.com.sg/estore/; call +65 6385 5585; or whatsapp +65 9769 4283. Credit cards and PayNow is accepted.

H O S T E D

The NEW off-the-menu claypot dish of “Wok-Fried Crab and Pan-Fried Cheong Fun in Chef’s Special Spiced Sauce with Lard” is simply put, fantastic.

Coincidentally, even before it was served at the tasting, I was already thinking about it because my foodie friend Caecilia had raved about the dish to me the night before. The restaurant’s General Manager CK had recommended it to her group of friends when they were there during Chinese New Year.

Anyway, this unadulterated flavourbomb features pieces of fresh crab in a bubbling “zhup” (gravy) that’s a mouthwatering blend of savoury and subtle sweetness. Arranged at the bottom of the claypot are thick rolls of “cheong fun” (steamed rice rolls) which, I feel, you should hold off eating until you are done with the crab. As they are the stickier Hongkong dimsum type of “cheong fun”, they taste better after they’ve had time to soak up more of the “zhup”.

The price of this dish depends on the size of the crab but I reckon it is THE latest must-try item at Yàn Cantonese Cuisine.

2 Likes
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