Yan Ting is one of those upscale hotels’ Cantonese restaurants where you are assured a comfortable dining experience without having to jostle for tables or attention. The plush setting features round tables for families and bigger groups, and four-seater alcoves that offer privacy for business lunches.
The extensive menu covers a variety of barbecued meats, live seafood and classic Cantonese dishes. For lunch, dim sum offerings such as steamed truffle dumpling are enjoyable, as is the steamed rice roll (cheong fun) with prawns or crunchy dough fritter (you tiao). Nourishing soups such as double-boiled baby cabbage consomme with earthy morel mushroom and conpoy are comforting and wholesome, warming the belly for other dishes.
We found the roast items noteworthy, particularly the duck, with the meat being ultra tender and flavourful. Likewise, the crispy suckling pig and crackling Peking duck skin showcase the chef’s dexterity. Other meat dishes to sink your teeth into include the signature pan-roasted rack of lamb with a special sauce of dried chilli and spices, which has a welcome slightly charred taste. The succulent meat is served with pumpkin and you tiao for added texture.
Ask for recommendations on how you would like your live fish to be prepared, if you are dining in larger groups. For smaller parties, you can opt for the deep-fried sea perch fillet laced with a spicy and appetising mango sauce, or the steamed yellow fish fillet perked up with preserved vegetables and minced ginger.
Round off with desserts such as refreshing aloe jelly or the more interesting green tea pancake. The wine list is commendable for a Chinese restaurant; there are nine whites and nine reds by the glass, along with four champagnes and some sweet wines.
Overall, the restaurant’s service is a little patchy at times, but the waitresses are friendly and obliging enough. We feel that a very good maitre d’ is probably needed to run the show.
Level 1U, The St Regis Singapore, S(247911)