Chefs celebrate National Day with souped-up hawker faves

Channel NewsAsia_Yan_1 August 2018
Yan's Steamed Xiao Long Bao in Laksa Stock. (Photo: Yan)

Cantonese restaurant Yan’s annual National Day dim sum menu is getting a recharge this year with dishes like Steamed Xiao Long Bao in Laksa Stock accompanying popular favourites like Steamed Hainanese Chicken with Sticky Rice wrapped in Lotus Leaf.

The laksa xiao long bao (S$5.80 for four) riffs off the well-received bak kut teh xiao long bao that they rolled out two years ago. This year, the delicate steamed dumplings feature fresh shrimp and a laksa broth prepared with house-made laksa chilli base, coconut milk and dried shrimps, said executive Chinese chef Lai Chi Sum.

On the dim sum menu, there are also dishes like Pan-fried Singapore Chilli Crab Meat Bun (S$9 for three) and Deep-fried Chicken Satay Wonton (S$6.80 for three).

But we wouldn’t blame you for hankering after the Steamed Hainanese Chicken with Sticky Rice wrapped in Lotus Leaf (S$4 apiece). The glutinous rice in this dish is steamed for an hour with ginger, garlic, lemongrass and pandan leaf. Chicken thigh, which has been stir-fried with a blend of traditional chicken rice spices, is then wrapped up with the rice in a lotus leaf, which adds its fragrance to the mix, and steamed further. It’s served with dark soy sauce, house-made chilli sauce and ginger sauce.

Available from Aug 1 to 31 for lunch, 12pm to 2.30pm.

This adapted article was originally published in Channel NewsAsia on August 1, 2018. 

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