house special baked pork ribs with black olive 鳯城榄角骨 · maw and mushroom with braised...

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金

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席

富

人

宴

House Special Baked Pork Ribs with Black Olive鳯城榄角骨

Subject to 10% service charge and prevailing GST

Yàn Peking Roast Duck 45 90served with Homemade Crêpe & Traditional Garnishes招牌片皮鸭

Yàn Peking Duck 2nd Course 10 15

片皮鸭二食

Signature Crispy Roast Suckling Pig served in 3 ways 130 260(Crispy Skin, Carved Shoulder & Oven-baked Fillet with Lemongrass)

乳猪全体三食: 片皮, 斩件边腿肉, 香茅翻烧猪背肉Please place your order one day in advance 請提前一天預訂

Braised 4 Head Whole Abalone and Sea Cucumber, Fish 98Maw and Mushroom with Braised Mini Buddha Jumps over the Wall accompanied with Double-Boiled Conpoy Soup红烧原只四头鲜鲍佛跳墙配干贝上汤

Whole Coconut Combination - Braised Hot and Sour Broth 24with Flower Crab Claw, Scallop and Prawns served with a Glass of Coconut Juice and Crispy Breadstick椰盅三品: 花蚧鉗, 带子, 虾球, 酸辣羹, 崧化葱油条, 椰青水

Baked Crab Shell with Crab Meat and Onion 18

焗釀鲜蟹盖 Approximately 45 min cooking time 需约45分钟烹饪时间

HALF 半只 WHOLE 一只

PER PERSON 每位

C H E F ’ S S I G N A T U R E C R E A T I O N S主廚精選 1 2 道精選菜式


Deep-fried Grouper Fillet with Crab Meat and Crab Roe Sauce 18

黄龙石斑扒

House Special Baked Pork Ribs with Black Olive 13.8

鳯城榄角骨

Braised 2 Head Whole Abalone with Supreme Oyster Sauce 68

红烧蚝皇二头鲜吉品

Sautéed Scallop with Mango, Milk 46 69 92

and Scrambled Egg White香芒带子炒鲜奶

Sautéed Beef Tenderloin Cubes 36 54 72

with Golden Sliced Garlic法式蒜片牛柳粒

Bi Feng Tang Crab Deep-fried Seasonal Price Per 100gwith Fragrant Garlic, Black Bean and Chilli 避风塘炒蟹

Baked Local Lobster with Truffle Oil Seasonal Price Per 100g

松露焗龍蝦

PER PERSON 每位

S 小 M 中 L 大

C H E F ’ S S I G N A T U R E C R E A T I O N S主廚精選 1 2 道精選菜式

Bi Feng Tang Crab Deep-friedwith Fragrant Garlic, Black Beans and Chilli

避風塘炒蟹

Deep-fried Eggplant with Seven Spices Powder七味茄子


Crispy Silver Fish 14

椒盐白饭鱼

Deep-fried Diced Chicken with Dried Chilli 14

辣子鸡丁

Sliced Pig’s Shank 14

佛山汾蹄

Roast Pork Belly 14

脆皮烧腩肉

Sautéed Black Fungus in Kung Pow Style 12

宫保云耳

Crunchy Jellyfish Head 10

爽脆海蜇头

Deep-fried Pressed Beancurd Sheet with Salt and Chilli Flakes 10

椒鹽豆根

Deep-fried Eggplant with Seven Spices Powder 10

七味茄子

Marinated Cucumber with Minced Garlic 8

蒜泥香醋黄瓜

A P P E T I Z E R餐前小食

PER SERVING 每份

Steamed Kampong Chicken with Ginger and Spring Onion姜葱油淋三芭雞


B A R B E Q U E D E L I G H T S燒臘

Signature Crispy Roast Suckling Pig served in 3 ways 130 260(Crispy Skin, Carved Shoulder & Oven-baked Fillet with Lemongrass)

乳猪全体三食: 片皮, 斩件边腿肉, 香茅翻烧猪背肉Please place your order one day in advance 請提前一天預訂

Yàn Peking Roast Duck 45 90served with Homemade Crêpe & Traditional Garnishes招牌片皮鸭

Yàn Peking Duck 2nd Course 10 15

片皮鸭二食

Roast Duck 20 30 60

明爐燒鴨

Soya Chicken 18 25 50

玫瑰油雞

Roast Crispy Chicken 25 50

炸子雞

Roast Chicken with Marinated Salt and Herb 25 50

盐香烧雞Please place your order one day in advance 請提前一天預訂

Steamed Kampong Chicken with Ginger and Spring Onion 25 50

姜葱油淋三芭雞

Please place your order one day in advance 請提前一天預訂

Barbeque Honey Pork 18 27 36

蜜汁义燒

Barbeque Combination Platter (2 types) 24 36 48

燒味雙拼盤

SMALL 小 HALF 半只 WHOLE 一只

S 小 M 中 L 大

HALF 半只 WHOLE 一只

Shark Cartilage Broth with Homemade Wanton鲨鱼骨云吞湯


S O U P湯類

Whole Coconut Combination - Braised Hot and Sour Broth 24with Flower Crab Claw, Scallop and Prawns served with a Glass of Coconut Juice and Crispy Breadstick椰盅三品: 花蚧鉗, 带子, 虾球, 酸辣羹, 崧化葱油条, 椰青水

Soup of The Day 14

每天老火例湯A daily changing item providing guests with different slow-brewed soups at Yàn restaurant. Chinese cookery has a long history of preparing numerous soups,with a vast selection of ingredients to promote health, beauty and rejuvenation.宴餐廳每天將提供不同的例湯。老火湯一直是中國南方烹飪的傳統,

把各類搭配得宜的原料一同慢火熬製, 取其精華以達到保健和美容的療效

Minced Beef Broth with Egg White and Parsley 14

西湖牛肉羹

Dried Fish Maw Broth with Egg White 14

芙蓉鱼鳔羹

Sweet Corn Soup with Diced Vegetable 14

素菜粟米羹

Golden Pumpkin Broth with Fresh Crabmeat 18

金汤蟹肉羹

Shark Cartilage Broth with Homemade Wanton 18

鲨鱼骨云吞湯

PER PERSON 每位

Baked Local Lobster with Truffle Oil松露焗龍蝦


L I V E S E A F O O D 活海鮮

FISH 魚SEASONAL PRICE PER 100G 時價每100g

RECOMMENDED COOKING STYLES各類游水魚制法

Marble Goby‘Soon Hock’筍殼

Star Grouper東星斑

Steamed with Superior Soya Sauce清蒸

Steamed with Black Bean Sauce豉汁蒸

Steamed with Pickled Chilli剁椒蒸

Poached with Superior Rice Wineand Preserved Vegetables一级米酒浸

Braised with Spring Onion, Ginger and Bean Curd Skin豆根姜葱焖

Deep-fried with Superior Soya Sauce油浸

Red Grouper紅斑

Turbot Fish多宝鱼

Selection of live seafood may vary according to season and market availability

活海鮮可能取決於季節和市場供應

Australian Lobster澳洲龍蝦

Local Lobster本地龍蝦

L I V E S E A F O O D 活海鮮

LOBSTERS, PRAWNS, CLAMS, CRABS龍蝦, 蝦, 貝類, 螃蟹

SEASONAL PRICE PER PIECE 時價每隻

SEASONAL PRICE PER 100G 時價每100g

Bamboo Clam 竹节蚌

Jumbo Oyster珍寶生蠔

Alaskan King Crab阿拉斯加大蟹

Sri Lankan Crab斯里兰卡肉蟹

Live麻Prawns活蝦






RECOMMENDED COOKING STYLES FOR PRAWNS各類活生蝦制法

RECOMMENDED COOKING STYLES FOR LOBSTERS & CRABS各類龍蝦, 螃蟹制法

RECOMMENDED COOKING STYLES FOR CLAMS各類活螺類製法

Steamed with Minced Ginger 姜茸汁蒸

Sautéed with Ginger and Spring Onion姜葱焗

Wok-fried with Black Pepper黑椒炒

Wok-fried with Singapore Style Chilli 星洲辣椒

Steamed with Superior Soya Sauce清蒸

Steamed with XO sauce極品醬蒸

Steamed with Pickled Chilli剁椒蒸

Poached with Superior Soya Sauce 白灼

Steamed with Minced Garlic 蒜茸蒸

Steamed with Egg White and Chinese Wine花雕凤胎蒸

Steamed with Minced Garlic and Vermicelli蒜茸粉丝蒸

Deep-fried with Chardonnay White Wine Sauce 沙当尼白酒汁


Steamed with Minced Garlic and Vermicelli蒜茸粉丝蒸


Steamed with Minced Ginger 姜茸汁蒸




Braised 4 Head Whole Abalone and Sea Cucumber, Fish Maw and Mushroom with Braised Mini Buddha Jumps over the Wall accompanied Double-Boiled Conpoy Soup

红烧原只四头鲜鲍佛跳墙配干贝上汤

A B A L O N E , D E L I C A C I E S鮑魚 , 海味

Braised 4 Head Whole Abalone and Sea Cucumber, Fish 98Maw and Mushroom with Braised Mini Buddha Jumps over the Wall accompanied with Double-Boiled Conpoy Soup红烧原只四头鲜鲍佛跳墙配干贝上汤

Braised Sliced Abalone with Vegetables 16

蚝皇碧绿鲍片

Braised Sea Cucumber with Black Mushroom 16

蚝皇北菇扣海参


红烧蚝皇二头鲜吉品


红烧蚝皇四头鲜吉品

PER PIECE 每只

PER PERSON 每位


Braised Beef Brisket with Radish 28

萝卜牛腩煲

Steamed Sea Perch Fillet 18

with Superior Soya Sauce清蒸鱸魚

Prawns Cooked in Dual Styles, Deep-fried with 38 57 76Thousand Island Sauce and Wasabi-Mayo鸳鸯虾球(千岛拼曰式芥茉)

Sautéed Scallops with Asparagus 38 57 76

芦笋炒带子

Sautéed King Grouper Fillet with 48 72 96Seasonal Vegetables碧绿炒龙趸球

Wok-fried Diced Fish Fillet with Bitter 28 42 56

Gourd and Black Bean Sauce豉汁凉瓜炒鲈鱼丁

Sautéed Beef Tenderloin Cubes with 30 45 60Asparagus and White Pepper Sauce白胡椒芦笋牛柳粒

S 小 M 中 L 大

PER SERVING 每份

PER PIECE 每件


C H E F ’ S W O K - F R I E D D I S H E S主廚小炒

Sweet and Sour Pork with Fresh Pineapple 22 33 44

凤梨咕噜肉

Braised Chicken with House Special 22 33 44Chilli and Enoki Mushroom老干妈金菇粉丝鸡煲

Sautéed Diced Chicken and Assorted Mushroom 22 33 44in Kung Pow Sauce宫保什菌鸡丁

Braised Beancurd with Eggplant and 18 27 36Preserved Vegetables甜菜豆腐茄子煲

S 小 M 中 L 大


C H E F ’ S W O K - F R I E D D I S H E S主廚小炒

Braised Lo-Han Vegetables with Preserved Beancurd Sauce

南乳上素

S E A S O N A L V E G E T A B L E SA N D B E A N C U R D時令蔬菜 , 豆腐

Braised Beancurd with Mushroom and 20 30 40Seasonal Vegetables红烧豆腐

Braised Bamboo Pith with Fresh Mushroom 22 33 44

and Beancurd Skin竹笙双菌素千层

Braised Lo-Han Vegetables with 22 33 44 Preserved Beancurd Sauce南乳上素

Steamed Thousand Layer Beancurd with Diced 22 33 44Honey-glazed Pork, Conpoy, Mushroom and Gingko Nuts千页豆腐

Stewed Beancurd with Minced Chicken 22 33 44and Spicy Sauce in Sze Chuan Style麻麻麻婆豆腐

Braised Beancurd with Diced Chicken 22 33 44and Salted Fish served in a Claypot咸鱼鸡粒豆腐煲

Wok-fried with XO SauceXO酱炒

Wok-fried with Minced Garlic蒜茸炒

Poached with Oyster Sauce蚝油扒

Wok-fried with Ginger Sauce 姜汁炒

YOUR CHOICE OF COOKING STYLES FROM OUR DAILY SELECTION OF FRESH GARDEN GREENS:

各式炒田園時蔬

S 小 18 M 中 27 L 大 36

Poached with Soya Sauce豉油皇白灼

Stir-Fry清炒

Black bean and Preserved Carp Fish豆豉鲮鱼炒

Fermented Beancurd with Shredded Chilli腐乳椒丝炒

S 小 M 中 L 大


Braised ‘Mee Pok’ with Fresh Mushroom and XO Sauce极品酱鲜菌焖面卜

N O O D L E S A N D R I C E面 , 飯

Oriental Fried Rice with Shrimps and 18 27 36Honey-Glazed Barbecued Pork楊洲炒飯

Fried Rice with Diced Shrimps, Roast Duck, 26 39 52Diced Scallops, Chicken and Abalone Sauce in Lotus Leaf鲍汁荷叶饭

Approximately 30 min cooking time 需约30分钟烹饪时间

Fried Brown Rice with Diced Vegetables 22 33 44and Pine Nuts in Claypot农家粗粮砂锅饭

Fried Crispy Noodles with Deluxe Seafood 28 42 56

海鲜炒生面

Braised Duo Vermicelli with Fresh Crabmeat, 28 42 56Bean Sprouts and Golden Pumpkin Sauce金湯花蚧肉焖鸳鸯米

Fried Flat Rice Noodles with Sliced Beef 22 33 44

干炒牛肉河粉

Fried ‘Kway Teow’ with Shrimps, Chinese 22 33 44Sausage in Penang Style槟城炒粿条

S 小 M 中 L 大


Crispy Noodle Ball with Live Prawn 12

鲜虾绣球面

Seafood Noodles Soup 14

海鲜汤面

Claypot Rice with Preserved Meat and 14Chinese Sausage and Vegetable腊味砂煲飯 Min 1 hour to prepare, min 4 guests 需要至少一小時的烹飪時間，最少四位用

PER PERSON 每位


N O O D L E S A N D R I C E面 , 飯

Braised ‘Mee Pok’ with Fresh Mushroom 22 33 44and XO Sauce极品酱鲜菌焖面卜

Braised Ee-Fu Noodles 18 27 36

干烧伊面

S 小 M 中 L 大

D E S S E R T S甜品

Double-boiled Bird’s Nest 68with Rock Sugar (Hot/Cold) 冰花炖燕窝 (热/冷)

Double-boiled Hashima with Red Dates 14and Lotus Seeds (Hot/Cold)红莲炖雪蛤 (热/冷)

Chilled Mango Cream with Sago 8and Fresh Peel Pomelo杨枝甘露

Chilled Home Made Fresh Mango Pudding 8

香芒布丁

Chilled Peach Resin with Diced Honey Dew 8

冰镇蜜瓜桃胶

Chilled Home Made Herbal Jelly 8

清热龟苓膏

Hot Red Bean Cream with Lotus Seeds 8

莲子红豆沙

Hot Almond Cream 8

生磨杏仁茶

PER PERSON 每位



Hot Walnut Cream 8

滋润核桃露

Chilled Mango Cream topped with Vanilla 15Ice Cream and Oats served in Coconut雪里飘香

Chilled Black Glutinous Rice Cream 12with Coconut Ice Cream黑糯米椰子雪糕

Deep-fried Chinese Pancake 14filled with Red Bean Paste 豆沙窩餅

Steamed Custard Bun filled 6with Salted Egg Yolk (3 Pcs) 奶黃流沙包 (3件)

PER PERSON 每位

PER SERVING 每份

D E S S E R T S甜品

house special baked pork ribs with black olive 鳯城榄角骨 · maw and mushroom with braised...

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