The Place Located in National Gallery Singapore, YAN is the only Chinese restaurant in the museum serving Cantonese cuisine. Helmed by Master Chef Chan Kung Lai from Hong Kong with over 20 years of culinary experience, the interior is spacious and modern, with a communal dining area and a few private rooms. The Food Other than traditional Cantonese fares, YAN will be introducing 25 double-boiled soups from 19 September to 31 October 2016. Yes, you heard it right. The restaurant dubbed this the Prosperity Soup Feast, or 福满汤宴, where a minimum of 5 different soups will be available daily, on a rotational basis. There is also the option of pre-ordering any of the 25 soups at least 1 day in advance. At S$13.80++ per soup with includes a bowl of crispy rice, cooked with an imperial stock. We tried some of the signatures such as the Double-boiled Sea Whelk and Black Garlic (黑蒜炖海螺), Double-boiled Duck with Parsnip and Dried Orange Peel (芫茜果皮炖鸭), Double-boiled Hashima with Radix astragali and Codonopsis Pilosula (北芪党参炖雪蛤), Double-boiled Sea Whelk and Black Garlic (黑蒜炖海螺), and the Double-boiled Chinese Cabbage with Yunnan Ham (肘子菜胆炖北菇). The soups use premium ingredients with a focus on health benefits, with one of [...]![]()
