Yan Ting @ The St Regis Singapore Welcomes New Executive Chinese Chef Tony Wun

Award-winning Cantonese restaurant Yan Ting at The St Regis Singapore always comes to mind when family members and friends ask me for suggestions for good authentic Cantonese cuisine. Having patronised the restaurant multiple times since they first opened about 6 years ago, I can attest to how the quality of the food served here has always been consistent- exquisite, refined and delicious no doubt.

Last month, Yan Ting welcomed a new Executive Chef Tony Wun who brings with him more than 35 years of culinary experience from both China and Hong Kong. And though we heard that Chef Wun’s specialty is his award-winning Braised South African Dried Abalone with Chef’s Signature Sauce, we soon found out that his other creations, which will be added to Yan Ting’s a la carte menu, were as charming and impeccable.


They say the culinary prowess of a Cantonese chef is in the soups he brews and Chef Wun’s Doubled Boiled Sea Whelk Soup with Black Garlic served in a black clay teapot was testament to that. Clear in appearance yet filled with an abundance of nourishing qualities, the soup itself was flavourful and rich, bringing out the natural sweetness of the sea whelks which were chewy yet tender.


The Trio of Appetisers comprising of Shanghai Style Smoked Fish, Cucumber with Olive Oil and Marinated Jelly Fish with Scallion Oil  was a simple clean starter to whet our appetites. The latter with its almost crunchy texture and refreshing qualities was a surprising hit despite its modest appearance.


A Chef Wun signature, these Macau Style Oven Baked Pork Ribs and Barbequed Pork Neck Meat are a definite must-try when you come to Yan Ting. The former was juicy, tender and a little sweet from the marinade while the latter, though lean had just the right amount of fat for flavour. The good news is that the portions are much bigger when you order it a la carte and trust me, you would not want to share this.


The Braised Mushroom filled with Dried Scallop dressed in Chef Wun’s braised sauce had an interesting presentation with the scallop fittingly inserted in the space where the stem once was. A delightful contrast of textures complimented by the blanched Chinese veggies on the side with its subtle bitter notes.


The star of the evening was probably this plate of Cantonese Style Stir Fried Wagyu Beef which was well marbled, keeping the meat moist and tender even after stir frying and every bite was infused with flavour. Topped with some peppercorns for a spicy hit, this dish reignited my love for Wagyu. Oh so good.


Those who love fish will relish this Steamed Yellow Fish with Preserved Vegetables and Minced Ginger because it is served whole and yes it takes skill to debone a fish with a chopstick. Nonetheless, I thoroughly enjoyed the use of the salty crunchy preserved vegetables which brought out the sweetness and silkiness of the fish meat.


For dessert, we ended with a bowl of Caramel Ginger Milk which I personally thought was outshone by the other dishes that we had earlier. That being said however, the layer of torched caramel and tangy ginger essence was much appreciated as a sweet end to the meal.


Yan Ting.. you never cease to impress me.

Chef Tony Wun’s creations are now available as a la carte selections and as an 8-course set menu.

St Regis Singapore Hotel
Level 1U
29 Tanglin Road
Singapore 247911
Tel: 6506 6887

Opening hrs:
12pm – 3pm
630pm – 10pm


2 Responses to Yan Ting @ The St Regis Singapore Welcomes New Executive Chinese Chef Tony Wun

  1. Great photo Charlene!!

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