Yan Ting

Epicurean Wine Dinner Set 🍷*Must-try* If enjoy pairing wine with meals ✅ I recently tried the Epicurean Wine Dinner Set, which featured Chinese cuisine thoughtfully paired with a variety of wines. From champagne with the appetizer to red and white wines with the vegetables and main courses, the pairings were impressive and pleasantly surprising. 🤔If the final dessert had been paired with an *Ice wine*, it would have been absolutely perfect! ———————————- Updated on 7 Jun The waiter Nick was very caring and polite. 🍽️ ❤️ Not thirsty after the meal! ——— Every visit to Yan Ting is a top-notch Cantonese dining experience. ✨ An exceptional Cantonese culinary journey Located at The St. Regis Singapore, Yan Ting is one of my top choices for upscale Cantonese cuisine. The ingredients are always fresh, the dishes exquisitely prepared, and every meal has been a thoroughly satisfying experience. 📌 Recommended dishes: • Yellow Wine Braised Chicken Claypot: Tender chicken in a rich, aromatic broth—an absolute must-try. • Crispy Roasted Pork Belly: Perfectly crispy on the outside and melt-in-your-mouth tender on the inside—truly exceptional. • Vinegar Pork Trotters: Especially loved by the elders in our family—well-balanced sweet and sour flavors, rich in collagen, and deeply flavorful. • Dim Sum Selections: The truffle mushroom dumplings and crystal shrimp dumplings are delicately crafted, both in flavor and presentation. • Coconut Pudding: Light and refreshing—an ideal way to conclude the meal. 🏛️ The restaurant boasts a refined, elegant ambiance—calm and perfect for family gatherings or festive celebrations. The staff are professional and attentive, making every dining experience a pleasure. 💰 While prices are on the higher side (approximately SGD 100+ per person), the quality absolutely justifies the cost. A place well worth revisiting!

Fantastic lunch at YanTing, we received the warmest hospitality from Yong Zhe, Louis and YeeLing at YanTing restaurant which made our experience unforgettable. The food was amazing and tasty , and thanks for the rest of the team member of their service, we definitely will return soon,

May 2025: We paid $267 for ala carte brunch for 4 people. The dishes were selected based on the recent reviews on the dim sum. Highly recommended: 1. Vegetarian truffle mushroom for its subtle taste of truffles in the fillings; 2. Shrimp dumplings topped with caviar; 3. Pan-fried radish cake; 4. Char siew buns for its bite-sized meat and smokey flavours; 5. Peking duck; delicious and filling when the meat is stir-fried with noodles; 6. Crispy skin roast pork, which is crunchier than Kam's roast. The table layout was aesthetic, and the atmosphere exuded a fine dining experience.

I first visited this place for an ROM lunch. The food was great although they took some time to serve the dishes which led to awkward moments between dishes. This led me to return to try their $168 dim sum buffet brunch (came with tea). As the main dining hall was booked for a wedding reception, we were given the rooms for our buffet brunch. That said, staff was attentive and came to clear the dishes and asked if we wanted to order more. The servings were really small and they gave the exact number of pieces based on the number of pax, which were also great for a buffet because that meant we could try more items. We managed to try almost the entire menu except for the soups, appetisers and dim sum. Would recommend the mushroom truffle dumplings and the radish cake - both of which we would not have ordered if not for staff’s recommendation. Seafood dishes were all pan fried which were a pity, but food was fresh. Do note that the claypot and veggie dishes were huge even if you only order 1 pax portion. Overall, really enjoyed my meal here.

Excellent service from the staff who served us. The food was pretty good, all cooked to perfection. The dim sum, however, was quite ordinary and felt a bit overpriced.

In a city known for excellent Cantonese food, Yan Ting stands out. The restaurant is quiet and sophisticated and definitely up market but there is good value to be had, especially on the weekend when they offer their all you can eat buffet. When we went we ordered mostly seafood off the al a carte menu and we were not disappointed. It’s definitely on our ‘must visit’ list whenever we’re in Singapore.

Had a work dinner on a weekday, 1st time at St Regis. Ordered shao rou and char siew, nothing remarkable for how much they were. (Personally Golden Palace one was probably better). Ordered the special white asparagus with crab meat - which were lovely. Surprised to see white asparagus still available since it's usually a spring dish. Ordered the fried beef short rib and it was the best decision I made that night 🥹 it was so good: soft, light, and the Worcestershire sauce just elevated the umami of the tender beef. Absolute favourite. Tie guan yin tea strangely paired well with the more european dishes. Service was impeccable and plating was beautiful. Was about 300+ for 3 people.

Delectable food, great service. I highly recommend the Kurubuta. There is a very XO scent and it’s not to sweet nor salty. Atmosphere is great. I would like to comment a staff named, Calvin. He is very welcoming and friendly. The dish he recommends suits me. He would always serve me politely. All in all, great restaurant.

This place was not bad. It's inside the St Regis Hotel so it was quaint. Quite pricey for what it is of course but quality was good. Nice to try at least once. It's a nice alternative to the breakfast buffet in the lobby which also seemed good. Make reservations! We got seated 30 mins earlier on New Years Day though but it was busy. They had buffet dimsum if you're into that. We just ordered a la carte. Had the truffle siew mai, beancurd shrimp roulette, cute tofu treasure pocket, goose liver and duck fried rice roll and they were all good. The egg tarts were nice and flaky. The dan dan noodles were the "chef signature" but it was very different from the usual. It's more sour and liquidy and less sesame/peanut taste. Not something I personally would order again. Service was great for Singapore! Was very happy with friendliness, accommodation, and attentiveness.

Dinner at Yan Ting St. Regis Hotel, Singapore 28 April 2017 Celebrated my aunt's 80th birthday Special set menu of Alaskan Crab. Changed the perch for Peking duck. Good meal. The crispy yam roll was good and I don't even like yam. Soup was good and the piece of breast chicken meat was surprisingly tender. The flat green vermicelli was more like a glass kway teow but there was hardly any Alaskan crab roe - very nice. Dessert - jelly was so so but the custard pastry was soooooo gooooood.

this restaurant went downhill since my last visit couple of years back. serious lack of service. staff needs to be trained on manner fit for st. Regis. order taking was rushed and waiter was not paying attention. food is also ok not as good as I remember it last time. interior of the place needs refurbishing, perhaps a new coat of paint. sorry not going back.

Spectacular brunch. Double boiled abalone connsumme was absolutely amazing. The wife and I ordered a dozen items. Other highlights included deep fried sea perch in mango sauce. Fish was fried perfect and the sweetness of the mango did not overpower. The pan seared scallops in corn with teriyaki sauce was also a perfectly cooked and the corn was fried added a great texture to the dish. Spicy eggplant with minced pork in claypot. The eggplant was amazing, perfect texture and the pork not oily. Amazing. Lastly, the wife loved the steamed Crystal shrimp dumpling. Great texture to the wrapper and a sweet shrimp inside. No price commentary as it's in the St. Regis so don't be on a tight budget. 5 stars.

Recommended by a YouTube video review from the U.S. for the Dim Sim brunch buffet at $118 SGD. Dim sum was pricey but used excellent quality ingredients. First course was an excellent herbal Fish Maw soup served from a miniature clay teapot. The Wok baked lobster with XO sauce was also excellent but limited to one serving. The selection of dim sum was not extensive but the seafood, poultry, vegetable and beef and pork dishes provided other dishes that were not dim sum. The best dish was the combo of bbq pork, soy sauce chicken, duck and roasted pork. Porridge and noodle dishes were

Came here on a Sunday morning for the brunch buffet - who says no to free flow dimsum? Damage was 98++ per person. Started off with the complimentary abalone soup and lobster steamed with egg white. Abalone wasn't chewy, so that was good. The lobster was unfortunately very plain, I had to drizzle soy sauce over it for taste. We ordered a bunch of items - egg tarts, custard buns, fried scallops in XO sauce, chicken feet; the standard dim sum items with a few dishes thrown in. The quality of the dimsum there is generally good, you won't go wrong here. For what it's worth, my friend loved the sweet and sour pork here, and polished off two plates of it. Though I have no idea why anyone would order that for dimsum...

Not only were all of the food delicious, it was also very well executed and presented. We ordered a duck dish where the duck skin were rolled in a wrap (much like a mushu wrap dish). This was a great combination of a well balaned savory dish with contrasting textures. You have a choice of how your duck meat gets cooked (unlike traditional Peking duck where you wrap the meat in a bun). We opted for a lettuce stir fry and it was by far the best duck dish I've had! We also ordered a vegetable dish and you could tell how fresh the vegetable was and it was cooked to perfection. Lastly, the service was exceptional where our servers were very attentive and accommodating.

I used to love Yan Ting and was a big fan when they first opened years ago. However, since then, it seems the standards have deteriorated and the dim sum has become pretty inconsistent... Based on my last visit there (last week), none of the dim sum was impressive at all. We got the... Har Kau, Steamed Vegetable Dumpling, Salted Egg Custard Pau, Char Siew Pastry, Spinach w 3 kinds egg (not on the menu but they can do it upon request), Chicken Feet, Deep Fried Eggplant w Pork Floss, Roasted Duck and the Siu Yuk (Roasted Pork Belly). The only thing that really stood out, out of all the dishes was the Siu Yuk, which they do very well (the skin perfectly roasted and crisp and the meat incredibly tender). But that was about the only good dish we had there, everything else was simply mediocre at best. Except for the Char Siew Pastry, which is usually my favorite but tasted bad this round - strangely enough, it actually tasted dough-y. On the bright side, I love the St Regis and the ambience of the restaurant is classy and upscale, obviously very gorgeously decorated. But with so much good dim sum in Singapore, I'm not sure how Yan Ting is going to stay in business (especially since they're priced so high - approx $5 for 3pcs of dim sum). In terms of hotel dim sum restaurants, I'd pick Hua Ting at Orchard Hotel over this. 2 - 2.5 stars, mainly because I've experienced much better.

In Singapore, not lacking in dim sum joint, can be seen in almost all Chinese restaurants, the only pain is the ability to single out the best during the seemingly simple pick & choose process. Here, Yan Ting has quite a few exceptionally good dim sum but some mediocre micro dishes; unlimited orders when you opt for a buffet-style. Instead of seeing a table-spread, this a la carte fashion allows you to order freely from the menu list - the a la minute way. Without repeating the dishes I have tired previously (the chef at work remains unchanged), I returned to savour 85% new ones, picked from 95 items, all vying for my attention! The orchestra start-off with ONE serving of Doubled-boiled Abalone Soup with Chicken (Braised Shark's Fin with Crab Roe previously - I guess you know why), full-bodied with clear seafood aroma but way too acrid for my likings. Rather, I preferred that Doubled-boiled Bamboo Pith Consommé with Shiitake Mushroom and Morel (bottom featured) - unclouded & subtle, light broth with high quality fungi, very pleasant. Then you proceed to reward yourself with a portion of Lobster, the most celebrated chronicle was the Gratinated Cheese & Bacon - a sophisticated version baked using cheese that was smooth and rich and turned even more flavourful with the added bacon bits. The other Wok-baked in Superior broth & Spring Onion was paler but suits someone with a light palate. Highlighting the dim sum - Yan Ting seriously has the best BBQ Pork Char Siew Pastry in town. Consistent in taste except the changed in shape, the generous char siew fillings hit the spot every time. Others commented on the stingy stuffings and it makes me wonder if they desire a pail of it as I could see them almost piercing through the thin flaky pastry skin! The same in the past, never reduced in portion. I keep pictures of it if you wish proof lol. Less of any awful porky stench, the barbecue sauce coating the meat was gooey and sweet, together with the rich and melty pastry skin, I screamed for a second helping! They taste better than Shang Palace's, I confessed. But the latter has got a better Steamed BBQ Pork Bun "Char Siew Bao". Though both have a pillowy bun - soft and not palate sticking, Yan Ting's pork fillings lacked robustness and I'd prefer a dark chocolatey-hue, full of caramelised flavour from Shang Palace. Yan Ting's version wasn't that bad, it's just a personal choice. I didn't expect to reach anticlimax this soon, if you asked - skip the Stir-fried "Cheong Fun" Rice Rolls with XO Sauce. It sounds painful but the chef has declared the annulment of their marriage. The exceptionally good XO sauce has gone to waste when it failed to permeate the rice rolls, merely coating them - tasteless with a missing soul. Feedback delivered. My chemistry with rest of the dim sum was forceful if not weak. The weaker ones are the ovoid Deep Fried Yam Croquettes with Diced Chicken comes with a shattery outermost yam mash that envelopes some dull chicken mass - barely seasoned with a flat taste. The Har Kao & steamed Siew Mai have always been fresh and dewy in their constitution especially one nibble at the succulent shrimps in the pleated piece that offers a smooth and silky skin though I have never liked a Har Kao. Adequately seasoned, the thin yellow wrappers stuffed with fleshy minced pork/prawn mixture are topping themselves with crab roe, these Siew Mai make strong opponents. When the appetiser comes into picture, I have made a clear identification that the Soy Sauce Chicken topped my list. Images of plumpish chicken poaching in light soy sauce that perfumed the pot, excites me with immediate urge to bite into that tender, smooth bird fragments. Every bite comforts me with a lingering cinnamon, star anise cologne and tamed my excitement with a gentle rock sugar sweetness. The rest of the meat selections lost the race. Lacking the familiarity, the Roasted Duck requires that needing crisp in the skin but the meat is less fibrous -good. The pork has a louder taste in its meat; but the roasted version fared slightly better than its barbecued cousins, for its ultra crunchy blistered skin but too salty. If you want something to nibble on, the Deep-fried Whitebait makes good choice, while the pulpy Marinated Jellyfish lends a good chew with a strong scallion oil scent. Less impressive, the Beef Shank with Soy Sauce, not astonishingly tender and I thought the chicken & soy sauce still make a perfect couple. I had a deep swim in the sea, both the Deep-fried "Live" Soon Hock & Poached Cod Fish worth the attempt. Silky with loads of freshness in the meat. No fishy stench, only clean tasting in some clear light broth that didn't required much seasoning - simple & flavourful. Try Stir-Fried Scallops with Honey Beans - enjoyed a few tender & silken mollusks nested within some great crunchy pods with a stir of Chinese olives, its briny nature accentuate the sweetness in them.

For more reviews and full reviews, visit my blog! There's nothing like pampering oneself at a luxury hotel. Every whims and fancy would have been thought of and catered to so that one could go into vegetation and relax comfortably. The St. Regis provides all that customized service and attention with panache, as evidenced by accolades heaped on by many renowned publications around the world. The same standards apply to the restaurants as well and i was fortunate to experience what fine Cantonese dining means at the award winning Yan Ting. We had a special 7 course set designed to give us a preview of the 10 CNY set menus that Yan Ting has this Snake year. Think of this as a best of dishes list. Yu Sheng is a must have dish for CNY. Every component has its own significance and mostly related to wealth and luck. Yan Ting has switched the radish for snow pear to give the dish its subtle sweetness. I like that the sauce is lot less sweet than the usual Yu Sheng because pomelo juice is added. Abalone and Salmon are also included in this dish. Pun Choy is a classic CNY dish. This casserole pot dish came about when villagers offered the best ingredient they have in their home for sharing during the festive season in the old days. All the contributed ingredients would then be placed, layer upon layer, with the blandest ingredient (typically the vegetables) at the bottom and the meat on top. The end result would be a rich and flavorful stew that is delicious and satisfying. Yan Ting's Pun Choy is the luxe version with abalone, dried scallops, dace fish, pork belly, fish maw, prawns, roasted duck and soya sauce chicken, layered on a bed of white radish and cabbage. This is no doubt one of my favorite dishes of the night. You could also take this away for reunion dinner at home. Each takeaway order receives a complimentary Salmon "Yu Sheng" with Fish Roe, and Fried Glutinous Rice with Preserved Meat, all stellar dishes. This is a great leftover dish because the flavors are more intense overnight and the ingredients more tender. Definitely my favorite leftover CNY dish. :) The Steamed Sea Perch Fillet with Special Coral Sauce is minimally flavored to allow diners a clear taste of this premium ingredient. It's so premium that only top Chinese restaurants serve this fish. This deep sea fish is more expensive than cod fish and richer in omega 3 content. Definitely not something that you can get at the supermarket. The taste and texture of the sea perch is very delicate and doesn't taste as oily and heavy as cod. This is great for health conscious folks. More dishes in btn... Till that point in the dinner, I had been sampling all the dishes in an effort not to overeat. But when the Wok Fried Glutinous rice with Wind Dried Sausages was served, i finished every single grain. The dish is very simple but it tastes like home, very heart (and tummy) warming. I guess i tasted the effort Chef put into bringing in the special wind dried Chinese sausages from Hong Kong. The Set Lunch and Dinner Menus are priced $98 to $328++ per pax, with a minimum of 2 guests. There is also an 8 course Vegetarian set menu at $108++ per pax. Other than set menus, there is also a special á la carte menu and some dishes are also available for takeaway from now till 24th Feb 201

I like the food but some are a little to chewy when I went to the restaurant a man said there is no space but when I went in there were a a lot so I eventually got a seat.

This is probably the worst dim sum I have had in a long... long time. The food is not well prepared and the ingredients does not taste fresh. And with the price they are charging, absolutely not worth it!

This place is strictly for special occasions. Ambiance is top class here with good service. Food i.e. dim sum, however is not up to par with the ambiance. Wouldn't rate it anywhere close to being the best dim sum; in fact, some dishes comes across as blend. You are literally paying for the ambiance and service.

We ate here for a dim sum lunch. It was the week before Chinese New Year so we saw several people having the "yu sheng" and they seemed to like it. But we were in the mood for dim sum. All in all, it was really hit or miss. The BBQ pork buns (fried ones, "char siew sou," or "cha shao su" in mandarin) were good, as were the shrimp dumplings ("ha gow" or "xia jiao" in mandarin) and the rice roll ("chang fen" in mandarin; we had scallops). But the steamed dumpling siew mai (or "shao mai" in mandarin) were really terrible--extremely salty and with a strange aftertaste, although not necessarily of bad meat or anything. I couldn't put my finger on it. We couldn't even finish a serving of it, and the wait staff didn't bother to ask why we barely touched that dish. Another couple of things were just OK but not worth describing in detail. We left feeling not too satisfied, and after an hour were hungry for something else anyway. So, I doubt we'll come back despite the nice interior.