. F&B: Cantonese fine dining gets creative | Meetings & Conventions Asia

F&B: Cantonese fine dining gets creative

Newly opened on October 26, YÀN welcomes guests with 15 signature dishes prepared by master chef Chan Kung Lai at its National Gallery of Singapore venue. 

Specialities such as the crispy roast suckling pig served three ways is a classic; it is first served with pancake and condiments, then with choice cuts of the shoulder and lastly, the meat is oven-baked with lemongrass. The fried live prawns with crispy noodle ball and 'typhoon shelter' is another must-try.  This is a rendition of the famous Hong Kong crab dish in which chef Chan has managed to bring out even richer and more intense flavours with his masterful frying skill.


Chef Chan, who hails from Hong Kong and has more than 20 years' experience under his belt, has introduced his own brand of haute Cantonese cuisine by using diverse ingredients and innovative pairings to bring out different nuances in flavours.

Creating elements of artistic harmony in the restaurant is a soothing warm palette to create an ambience that is cosy and intimate yet modern and stylish. The intricate silk weaving of the space dividers leads the eye down the dining hall to three private dining rooms, which provides an intimate space for bigger groups of diners when the timber-stripped sliding doors are fully closed.

The restaurant seats a maximum of 154 diners, with a flexible configuration for the private rooms.