Guest Reviewer Axton Salim Sampled Fine Dining Cantonese Cuisine @Yan Ting, St Regis Singapore & Falls In Love With Soup For The Soul

June 28, 2017

We are extremely honoured that the bon vivant extraordinaire Mr Axton Salim recently took time off from his busy schedule in Indonesia to join us for a review session at Yan Ting, St Regis Singapore's prided Cantonese restaurant and a strong contender for our Best Fine Dining Chinese Restaurant award. Here's his review of the food that accompanied our delightfully long chat on Yayoi, Hockney and Murakami et al.

 

"Cantonese cuisine is a crowd pleaser and many are familiar with its robust forms and flavours. Singapore is especially renowned for some of the best fine dining Cantonese restaurants in the region. One of my latest discovery is Yan Ting @St Regis Singapore, a charmingly contemporary space which serves time-honoured favourites under the helm of chef de cuisine Lim Chong Kai, a veteran with over 30 years of experience under his belt. Over our sitting we sampled the 'Decadent Menu' comprising six courses which included some of Chef Lim's specialties. My favourites were the Braised Fish Maw Soup with Dried Scallop and the Braised 5-Headed South African Abalone with Superior Oyster Sauce.  Served in searingly hot metal pots, the traditional fish maw soup was densely packed with flavour but not overpoweringly so. The soup owes its lovely flavour and smooth texture to the essence of the chicken stock which took hours to extract and complimented the oceanic notes of the fish maw and scallops exceedingly. This seemingly simple yet luxurious soup revealed the soul of Cantonese cuisine - soups for the soul. The other highlight I really enjoyed was the Braised 5-Headed South African Abalone with Superior Oyster Sauce. The South African Abalone selected are renowned for their exquisite taste and texture and with the expert handling of the chef they were some of the most flavoursome braised abalones I've sampled. A surprise dish on the menu was the Malaysian Hokkien Mee which was made with chewy udon and a lighter sauce quite unlike the dark rich KL version most are used to. The sweet cabbage and tender pork are excellent additions to the dish and I can still feel their succulence and bite as I am penning this review."    Axton Salim

 

 Mr Axton Salim, guest reviewer of Yan Ting @St Regis Singapore

Mr Salim's favourite braised fishmaw soup

 Braised abalone in superior oyster sauce

 KL Hokkien-Mee Yan Ting style

 

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