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AN INTRODUCTION OF CANTONESE CREATIONS INCORPORATING TRADITIONS WITH CONTEMPORARY TWISTS
Industry: Hotels       

Situated at the heart of the city’s premier shopping district, with the world-class shopping of Orchard Road at your doorstep and the grandeurs of a 5-star hotel within, The St. Regis Singapore is the ideal residence for the discerning luxury traveller.

(TRAVPR.COM) SINGAPORE - January 23rd, 2015 -

Featuring Gastronomic Signatures by Executive Chinese Chef Tony Wun  

Singapore, 12th January 2015 – Chef Tony Wun, the new Executive Chinese Chef of The St. Regis Singapore, simply one of the best places for fine dining in Singapore presents his specialties at Yan Ting with delightful à la carte selections and an exquisite 8-course set menu.

A main highlight of Chef Wun’s creations is the award-winning Braised South African Dried Abalone with Chef’s Signature Sauce. This premium dish is the epitome of epicurean indulgence, crafted with absolute freshness and skill along with delightful flavours that are further enhanced with the special sauce.

The Cantonese-style Stir-fried Wagyu Beef also listed in the à la carte menu, features tantalising top-grade Wagyu beef cubes expertly cooked with hints of black pepper, bringing out the impeccable succulence and tasty aromas.

Indulge in the nutritious and skillfully-prepared appetiser – Double-boiled Sea Whelk Soup with Black Garlic served in Teapot. Adoptingthe traditional concept of making Chinese tea with art and skill, Chef Wun has attained a high degree of precision and consistency in crafting this heavenly treat. In addition to its distinctive presentation, this nourishing soup is a unique combination of sea whelk and black garlic, which is well known for its numerous health benefits such as having twice the amount of antioxidants as the regular garlic.

Presented in both the à la carte and set menus is the Macau-style Oven-baked Pork Ribs and Barbequed Pork Neck Meat, a true embodiment of Chef Wun’s philosophy of combining Western and Eastern culinary styles. The meats are perfectly cooked to achieve a divine mix of crisp-tender texture, a definite gastronomic enjoyment for every meat aficionado.

Other delectable dishes include the Pan-fried Lobster and Scallops in Teriyaki Sauce, Braised Mushroom filled with Dried Scallops and Wok-fried Rice with Sea Urchin and Fish Roe. Conclude the meal with Chef Wun’s signature dessert, Caramel Ginger Milk. Prepared à la minute for 20 minutes, this soothing indulgence is a perfect blend of silky milk with a tang of spicy sweetness. Guests are recommended to order the dessert before the start of their meal.

About Yan Ting

The ideal place for joyous gatherings, celebrations and entertaining, Yan Ting has been artistically designed with contemporary architectural style and modern sophistication to create an intimate, graceful and tranquil atmosphere where diners will receive the uncompromising service standards of the St. Regis.

Yan Ting is located on Upper Level 1 of The St. Regis Singapore and seats 80 guests in the main dining room with two semi-private dining rooms and three private dining rooms that accommodate between 8 to 20 people. The restaurant operates between 12noon and 2.30pm for lunch and between 6:30pm and 10:30pm for dinner.

For reservations and enquiries, please call (65) 6506 6887, email yanting@stregis.com or visit www.yantingrestaurant.com.

Note to Editors: Chef Wun’s signature à la carte and set menus are appended to this press release for your reference.

END

Signature À La Carte Creations
单点菜谱


阿温鲍鱼                                                           $288 per person
Braised South African Dried Abalone with
Chef’s Signature Sauce


粤式和牛粒                                                        $68 per portion
Cantonese-style Stir-fried Wagyu Beef                                              


小青龍烧汁日本带子                                           $42 per person
Pan-fried Lobster and Scallops in Teriyaki Sauce


宴庭功夫汤                                                        $28 per person
(原盅黑蒜炖螺头)
Double-boiled Sea Whelk Soup with
Black Garlic served in Teapot


澳门焗排骨配碳烧猪颈肉                                    $14 per person
Macau-style Oven-baked Pork Ribs with
Barbequed Pork Neck Meat

 

干贝高汤蒸日本白萝卜                                       $20 per portion
Steamed Japanese Radish with Scallops


焦糖姜汁撞奶                                                     $12 per person
Caramel Ginger Milk
(Waiting time of 20 mins)

Signature Set Menu

优雅套餐


宴庭至尊拼盆
Trio of Appetisers

上海熏鱼,橄榄油拌黄瓜,葱油海蜇
Shanghai-style Smoked Fish, Cucumber with Olive Oil,
 Marinated Jelly Fish with Scallion Oil


宴庭功夫汤
(原盅黑蒜炖螺头)
Double-boiled Sea Whelk Soup with Black Garlic served in Teapot


小青龍烧汁日本带子
Pan-fried Lobster and Scallops in Teriyaki Sauce


雪裡红蒸小黄鱼
Steamed Yellow Fish with Preserved Vegetables and Minced Ginger


澳门焗排骨配碳烧猪颈肉
Macau-style Oven-baked Pork Ribs and Barbequed Pork Neck Meat


玉环花菇扣酿瑶甫
Braised Mushroom filled with Dried Scallops


海胆鱼籽炒饭
Wok-fried Rice with Sea Urchin and Fish Roe


焦糖姜汁撞奶
Caramel Ginger Milk

 

$168++ per person

 

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CONTACT INFORMATION
Name: Sim Jackson
Company: The St. Regis Singapore
Phone: (65) 6506 6888
Email: Jackson.Sim@stregis.com
Web:
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