Sunday, December 25, 2016

Lunar New Year celebrations at Yan Ting at the St. Regis Singapore

Lunar New Year dishes at Yan Ting at the St. Regis Singapore

This post is about the Lunar New Year celebrations at Yan Ting at the St. Regis Singapore.

To help diners usher in a bountiful spring of 2017, The St. Regis Singapore is offering imperial indulgences at Yan Ting, its Cantonese restaurant.

Lunar New Year dishes at Yan Ting at the St. Regis Singapore

Executive Chinese Chef Tony Wun has rolled out new creations like Braised King Prawn with Shrimp Oil and gourmet festive takeaways like the signature Prosperity 'Yu Sheng' with Norwegian Salmon and Crispy Suckling Pig stuffed with Glutinous Rice.

There are also takeaways on sale that are perfect for gifting, including traditional Chinese homemade goodies like Double Happiness Glutinous Rice Cake and Yan Ting's Lunar New Year Bountiful Gift Set.


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LUNAR NEW YEAR A LA CARTE  MENU AT YAN TING, THE CHINESE RESTAURANT OF THE ST. REGIS SINGAPORE


The Lunar New Year à la carte, special set menus and gourmet takeaways will be available from January 9 to February 11, 2017.

Lunar New Year dishes at Yan Ting at the St. Regis Singapore

The Lunar New Year a la carte menu includes the signature Prosperity 'Yu Sheng' with Norwegian Salmon decked with fruits like marinated papaya, honeydew, pomelo, strawberry and snow pear and nourishing soups like the Braised Superior Bird's Nest in Golden Sauce or Double-boiled Abalone Consommé with Maca Root.


Lunar New Year dishes at Yan Ting at the St. Regis Singapore

SPECIALTIES AT YAN TING, THE CANTONESE RESTAURANT OF THE ST. REGIS SINGAPORE


Other specialties include:

Braised King Prawn with Shrimp Oil¸ a succulent dish perfectly braised with shrimp oil to bring out irresistible flavours.

- Deep-fried Sea Perch Fillet with Fermented Beancurd

- Wok-baked Lobster with Superior Stock and Butter

- Braised Beef Ribs with Chef's Signature Sauce 

- Deep-fried Dace Fish served with Clam Sauce and Braised Boneless Short Ribs

- Double-boiled Chicken with Glass Vermicelli and Wanton served in Claypot and Wok-fried Glutinous Rice with Wind-dried Sausages


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