One of my favourite places for Cantonese fare is Yan at National Gallery Singapore. And with new head chef Ng Sen Tio helming the kitchen now, the food maintains the high standards I've come to expect.
To start, order the Fried Minced Duck Meat & Cuttlefish Paste in Egg Pancake ($14 per serving), which I'm told is a "forgotten dish" that chef Ng learned in the 1970s. It is made with minced roast duck meat, cuttlefish, and diced water chestnuts, then coated in panko crumbs and deep-fried.
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