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In October 2018, I checked out the Dim Sum Brunch at Yan Ting, the Cantonese restaurant at The St. Regis Singapore. I came with a fair bit of eager anticipation because this is one of the few dim sum brunches in Singapore which offers the full Sunday champagne brunch experience, with guests being able to opt for free-flow wine/beer or champagne accompaniment during their dim sum munch-fest. (Teetotallers can go for the basic Chinese tea package.)

The Dim Sum Brunch menu at Yan Ting covers extensive ground – dim sum, Cantonese favourites (i.e. congee choices), soups, appetisers, seafood, poultry, beef and pork, rice & noodles, vegetables as well as desserts. There is no chance that a party of four, let alone two, can make a sensible dent in the menu in one seating, which means repeat visits are highly viable and plausible.

Guests at the Dim Sum Brunch are entitled to one serving per person of the Double-boiled Fish Maw Soup with Black Garlic and Wok-baked Boston Lobster with XO Sauce. The pleasurably nourishing and herbal former is served in a Chinese teapot for languorous culture-steeped sipping, while the latter has the luxurious crunch of a Navy officer’s guns.

The St. Regis Singapore Yan Ting Champagne Dim Sum Brunch
Yan Ting (The St. Regis Singapore).
The St. Regis Singapore Yan Ting Champagne Dim Sum Brunch
Double-boiled Fish Maw Soup with Black Garlic, Yan Ting (The St. Regis Singapore).
The St. Regis Singapore Yan Ting Champagne Dim Sum Brunch
Wok-baked Boston Lobster with XO Sauce, Yan Ting (The St. Regis Singapore).

For Dim Sum , we started with the reliable Steamed Pork and Shrimp Dumpling with Black Truffle, Steamed Crystal Shrimp Dumplings with Chinese Olive and Squid Ink and Deep-fried Beancurd Roulette with Shrimp. The clear favourite from the Dim Sum Selection is the Tofu Treasure Pocket filled with Seafood in Superior Stock, which held its generous oceanic contents with a requisite amount of urgency.

The St. Regis Singapore Yan Ting Champagne Dim Sum Brunch
Steamed Pork and Shrimp Dumpling with Black Truffle, Yan Ting (The St. Regis Singapore).
The St. Regis Singapore Yan Ting Champagne Dim Sum Brunch
Steamed Crystal Shrimp Dumplings with Chinese Olive and Squid Ink, Yan Ting (The St. Regis Singapore).
The St. Regis Singapore Yan Ting Champagne Dim Sum Brunch
Deep-fried Beancurd Roulette with Shrimp, Yan Ting (The St. Regis Singapore).
The St. Regis Singapore Yan Ting Champagne Dim Sum Brunch
Tofu Treasure Pocket filled with Seafood in Superior Stock, Yan Ting (The St. Regis Singapore).

From the Appetisers selection, the Deep-fried Eggplant with Cereal was quite the addictive runt, while the forerunner from the Meat Platter comprising Barbecued Pork with Honey Glaze, Roasted Duck, Soya Sauce Chicken, Crispy Roasted Pork was the Crispy Roasted Pork, which possessed a remarkable crisp of skin and shiveringly sexy salt of flesh.

From the Beef and Pork side of things, the Beef Tenderloin with Garlic was suitably diverting but the Oven-baked Pork Neck was one of my favourite from the dim sum brunch menu. The delectable wonder played like a cousin of bak kwa (barbecued dried meat). unleashing a wealth of textural chew pleasure and locked-in flavour with each bite.

The St. Regis Singapore Yan Ting Champagne Dim Sum Brunch
Deep-fried Eggplant with Cereal, Yan Ting (The St. Regis Singapore).
The St. Regis Singapore Yan Ting Champagne Dim Sum Brunch
Meat Platter, Yan Ting (The St. Regis Singapore).
The St. Regis Singapore Yan Ting Champagne Dim Sum Brunch
Beef Tenderloin with Garlic, Yan Ting (The St. Regis Singapore).
The St. Regis Singapore Yan Ting Champagne Dim Sum Brunch
Oven-Baked Pork Neck, Yan Ting (The St. Regis Singapore).

The Seafood options were less impressive. The Steamed Tiger Grouper with Chinese Olive and Beancurd and Steamed Scallops with Beancurd in XO Sauce were Anna Kendrick-esque in their vanilla vibes, while the Deep-fried Prawns with Wasabi Sauce and Deep-fried Live Marble Goby “Soon Hock” fared poorly, being more arid than hair blown with a 3-star hotel hair dryer. The Pan-seared Scallops with Corn in Teriyaki Sauce was the best from the section, possessing an energetic spring of bite that would excite Health Promotion Board executives.

The St. Regis Singapore Yan Ting Champagne Dim Sum Brunch
Steamed Tiger Grouper with Chinese Olive and Beancurd, Yan Ting (The St. Regis Singapore).
The St. Regis Singapore Yan Ting Champagne Dim Sum Brunch
Steamed Scallops with Beancurd in XO Sauce, Yan Ting (The St. Regis Singapore).
The St. Regis Singapore Yan Ting Champagne Dim Sum Brunch
Pan-seared Scallops with Corn in Teriyaki Sauce, Yan Ting (The St. Regis Singapore).
The St. Regis Singapore Yan Ting Champagne Dim Sum Brunch
Deep-fried Live Marble Goby “Soon Hock”, Yan Ting (The St. Regis Singapore).
The St. Regis Singapore Yan Ting Champagne Dim Sum Brunch
Deep-fried Prawns with Wasabi Sauce, Yan Ting (The St. Regis Singapore).

The desserts served as a happy close to a very protein-happy meal. Notable mentions include the Steamed Honeycomb Cake which was a sticky piece of heaven, as well as the Nourishing Herbal Jelly, which immediately adjusted our heaty quotient down to a glacial level.

The St. Regis Singapore Yan Ting Champagne Dim Sum Brunch
Desserts, Yan Ting (The St. Regis Singapore).

I have had weekday lunch and dinner meals at Yan Ting, which honestly came with both hits and misses. However, the Champagne Dim Sum Brunch was quite the memorable experience. For once, in the context of Sunday champagne brunch experiences (which are normally burp and boxes checked thereafter), I genuinely felt that I could come back soon, simply because I did not feel that I managed to, during my first visit, fully experience the breadth of what the Champagne Dim Sum Brunch at Yan Ting had to offer.

Highly recommended.


Yan Ting
29 Tanglin Road
Level 1U
The St. Regis Singapore
Singapore 247911

The Dim Sum Brunch happens on weekends and public holidays, with the first seating being from 10:30am to 12:30pm (last order at 12:15pm) and the second seating being from 1pm to 3pm (last order at 2:45pm).

The basic brunch experience which comes with Chinese tea is priced at $118++. Guests who wish to enjoy free-flow beer, wines, soft drinks and juices can opt for the $168++ package, which those who fancy Ruinart bubbly on top of the above selection can go for the top-tier $188++ package.

This post was written at the invitation of The St. Regis Singapore, but all thoughts, calories and degenerate drunkenness are solely mine.

Author

Shawn began documenting his food experiences since he started reading Law at the National University of Singapore. Initially he turned to food for solace from the rigours of university life, and food eventually became his safe haven away from the horrors of legal practice. However, it dawned on him one day that he has become sufficiently enlightened about the magic of discovering new and good food, and that it was time to share his findings with others. Instead of aligning himself with the vast sea of vanilla foodie influencer-style of writing, which would admittedly open more doors in terms of free meals and public relations love, Shawn decided to approach food writing by way of satirical humour, turning the don't-ya-wanna-eat-what-I'm-eating-cuz-I'm-a-public-figure self-importance/self-indulgent gravitas of Instagram foodie-ism in Singapore on its head and conveying his thoughts about food in a manner which is decidedly obscure at times and on others, frankly nonsensical. The rigours of legal practice and desire for a form of indulgent escape led to Shawn's second passion - experiencing and writing about new and luxury hotel properties. Secret Life of Fatbacks is an extension of Shawn's Instagram account (@Larvitar). For intellectual property reasons, he is unable to name the website anything related to the titular Pokémon character. Feel free to ask him in person what "Fatbacks" refers to. Shawn is not a professional critic, blogger or photographer. He is simply a guy who loves food and luxury hotels very much and (likes to think that he has) a quirky sense of humor. Shawn is presently a full-time lawyer, and when he is not premature ageing due to stress and vicious deadlines, he is somewhere spending an exorbitant amount of money trying out new dining places and hotels.

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