Singaporean’s are always in the search for good dim sum and good buffets. Why not have both at Yan Ting’s Weekend Dim Sum brunch?
Yan Ting Restaurant in St Regis hotel serves the epitome of exquisite Cantonese dim sum buffets, with a HUGE menu of over 80 different dishes, and a hefty price tag of $98++ for the non-alcoholic brunch.
There is a relatively smaller number of seats compared to bigger restaurants, so it’s a bustling and crowded atmosphere at Yan Ting during weekend seatings.
From left: Barbecued Pork with Honey Glaze, Soy Sauce Chicken and Crispy Roasted Pork. The roasted pork had an ultra crispy skin, the BBQ Pork was a tad dry, while the Soy Sauce Chicken was lean, yet tender with good marination.
Marinated Beef Cheeks. Soft, supple cheek meat without the gamey taste.
Double Boiled Abalone Soup with Chicken. Pork bones is also boiled together to further enhance the flavours of this clear soup, with hints of sweet wolfberry. Limited to 1 per person.
Lobster steamed with Egg White and Hua Diao wine. Another limited item, mix the lobster with the steamed egg white below for more complex texture.
Steamed Vegetables Dumpling with Shrimp and Conpoy. Huge, succulent shrimp that goes so well with the conpoy (dried scallop). Lightly refreshed with the spinach infused skin. I didn’t enjoy the carrots that was inside though.
Steamed Salted Egg Yolk Bun. My dim sum love, the Liu Sha Bao. Pretty flowy, liquid custard that’s oh so tasty. Good salted egg texture and taste.
‘Xiao Long Bao’. Yan Ting ‘s version is more like a ‘DA’ Long Bao. It can’t even fit my spoon! Largest xiao long bao I’ve ever encountered.
Steamed Pork and Shrimp Dumpling with Black Truffles. Meaty siew mai enhanced by the subtle truffles presented on top. Nice twist to the classic dim sum dish.
Oven-Baked Barbecued ‘Char Siew’ Pastry with Almonds. Nicely baked to a soft crisp with juicy char siew inside.
Poached Spinach with Tri-Colour Egg. One of my all-time favorite vegetable dish, the eggs were really overflowing.
Deep-fried ‘Live’ Soon Hock. We tried 2 versions of the soon hock fish; this one is deep-fried with soy sauce drizzled on later.
Steamed Live ‘Soon Hock’ in XO Sauce. I preferred this to the fried version, as you can taste the freshness of the fish as well as the fragrant homemade XO chilli.
Deep-fried Cod Fillet coated with Crispy Cereal. This dish was one of the brunch highlights for me, with full flavoured cereal coated on the soft cod. Good contrasting textures between the fish and crisp exterior.
Crispy Roasted Duck in Taro Crust. The crust was a bit flaky, didn’t seem to hold together with the meat.
Kurobuta Pork with Coffee Glaze. My piece of pork was a little chewy, and judging from the other tasters, it’s the luck of the draw that gives you the tough pieces. The coffee glaze was good though, not overly sweet or artificial tasting.
Steamed Barbecued Pork Honey Glazed Bun ‘Char Siew Bao’. A really good char siew bao this is. A saucier than usual char siew filling that has ample gravy, soaking up the light and fluffy bao skin. Superbly executed.
Hong Kong Style Pan-seared Radish Cake. This was quite normal a dish, nothing too amazing.
Mini Egg Tart. I love egg tarts and this was quite well done from the puffy crust and egg filling. Bite sized as well for easy consumption.
Mango Pudding. Smooth and creamy, the mango flavour was quite natural but a tad sweet for me.
Related Guide: Best Dim Sums in Singapore History- The Ultimate Guide
An incredible selection of Chinese dishes and not just dim sum. The alcoholic brunch gives you free reins to either the Billecart Salmon, or Moet Champagne.
Probably the most expensive dim sum brunch in Singapore, this is also one of the best I’ve had. Items tend to run out at the end of the 2nd seating, so I recommend going for the 1st seating for maximum value.
Expected Damage: $114.60 non-alcoholic | $161.45 Alcoholic
First Seating: 10.30am -12.30am | Second Seating: 1.00 pm-3.00 pm