Reservations used to be necessary, but nowadays, diners are able to stroll in on a Saturday night for a table without much difficulty.
As usual, we ordered a soup, some appetizers, mains and of course white rice.
The Soup of the Day - Green and Red Carrot Pork Ribs Soup (S$10 per person), was very sweet due to the pork and also the carrots.
Can't decide on which roast meat to order? Then get the Hong Kong BBQ Platter - Roast Chicken, Stewed Braised Beef and Roast Pork (S$28). The roast pork was really crispy, and the braied beef was tender. But I didn't enjoy the roast chicken as much as the other two.
Sliced Cucumber (S$8) - Refreshing and crunchy.
The Soya Sauce Abalone (S$28) was a medium size abalone. Initially, we ordered 2, but not sure why they only gave us one. The abalone is not too chewey, and had a good "QQ" texture to it. The fragrant soya sauce gravy gives the abalone a nice touch of flavour.
Chilli Rack of Lamb(S$18) - I like how the chef threw in some crispy Youtiao and played around with the texture. Mixing the meaty lamb with the crunchy fritters. As expected from a top notch Chinese restaurant, the lamb was tender, and was cooked till medium well.
I always enjoy having pipping hot claypot dishes when accompaying white rice. The Claypot Eggplant (S$10) did not disappoint. It was smoking bubbling hot when it was served on the table. By then, the egg plant has already absorbed all the yummy gravies from the claypot, leaving it slightly crisp due to burnt.
Our beautiful bowl of fragrant White Rice
We ordered more meat. This time, it is the Pan-fried Pork Chop (S$16) with black pepper sauce.
Steam Live Garoupa 500g (S$100) - No doubt it's expensive, but it's worth every dime. Sweet and fresh. The chef was careful not to over-steam it.
And to end our meal, we have Desserts, chinese-style.
A great dinner at Yan Ting. Hopefully, they are able to retain and attract more diners in the wake of intense competition by other new restaurants.
Yan Ting
29 Tanglin Road
The St. Regis