Celebrate the start of a new season with light, flavoursome dishes on Yàn’s vegetable-forward menu. Available from 1 April to 31 May 2021, the Joy of Spring à la carte menu is imbued with the charms of Cantonese cuisine, and expertly weaves together fresh vegetables, meat, and plant-based proteins. Thoughtfully focused on the retention of nutrients and flavours that are light on the palate, the team applies classic techniques such as steaming, stir-frying, and braising.
Vegetarian-friendly dishes include a comforting Mushroom Soup Scented with Truffle Oil ($18++) that offers a medley of umami elements. Enoki mushrooms, as well as assorted shimeji mushrooms are brewed in a deeply savoury vegetable stock and finished with a delicate touch of truffle oil. The enticing Poached Sliced Beef with Bean Sprouts, Enoki Mushrooms and XO Sauce ($36++) beckons with thinly sliced beef on a bed of beansprouts, enoki mushrooms, julienned scallions and red bell peppers. Garnished with ginger and parsley, the refreshing flavours are bound together with Yàn’s house-made XO sauce.
With the betterment of health and environment in mind, the plant-based dishes created in partnership with Green Monday are set to charm diners. Green Monday is a social enterprise group that aims to inspire sustainable living and bring awareness to the benefits of green diets. The Steamed Beancurd with Minced Omni Meat and Pickled Vegetables ($20++) is a vegetable-friendly rendition of the classic dish of steamed tofu with minced pork. Silky beancurd is adorned with minced Omni pork and pickled lettuce in a savoury gravy and garnished with chopped spring onions.
Yàn’s Joy of Spring à la carte menu is available daily for dine-in during lunch and dinner from 1 April to 31 May 2021. For reservations, call (65) 6384 5585 or email [email protected]