Authentic Cantonese and Teochew Fare with Yi Qian Private Dining

Located in a quiet business building at Thye Hong Industrial Center, Yi Qian private dining specialised in Cantonese and Teochew cuisine. The ex-Golden Palace Chef Raymond showcased his fine culinary skills with over 100 scrumptious dishes to choose from, plus an interesting option to diners. Challenge Chef Raymond by customizing your own menu!

Being Taiwanese / Australian in background, I was not as lucky to have options and dining experiences as most Singaporeans did. But as far as I remember, all the Teochew cuisine I had in the past was amazing. So when I stepped into Yi Qian you can imagine how much I anticipated tasting this food.  

Surprised at how low key the restaurant is in terms of location, I felt it was a hidden gem that people would hear through word of mouth. Foodies knew how to hunt good food no matter what. With a bright, cozy space for diners and some private function rooms, my other Expat Choice foodie pal June and I were led to our seats, drooling over the menu. 

Everyone’s love, crispy prawn fritters stood out. Made with Sakura prawns which lifted the aroma and made it a delightful appetiser. What’s worth mentioning is the super garlicky chilli dipping sauce which is a Teochew specialty. The sauce sucked me in - I could not stop eating!

Not expecting the highlight so soon, the next dish was a “wow” for all around the table. Yi Qian’s signature dish - stir-fried shark fin with crabmeat, served with superior stock in teapot. The presentation of this dish was one of a kind, reminded me of my 3 Michelin-star dining experience at Fat Duck in London. 

Elegantly placed on a delicate plate, the premium stock was served in a cute Chinese teapot with a small cup paired alongside. We were given instructions not to pour the stock into the plate. Instead, a spoonful of shark fin and crabmeat, followed by a sip of stock, the best way to enjoy this dish. 

It was my first time eating stir-fried shark fin. It was such a clever idea as it elevated the texture and aroma of shark fin which in original form, is somewhat tasteless. The traditional way was to serve it in superior stock to allow for a soak-up of flavour. This stir-fried version though was so tasty on its own, even without stock. A bit of charred flavour and chewy texture initially, then a wonderful melody, as I sipped on the stock. 

Needless to say the stock itself was made using premium old chicken bones and ham stewed over six hours. You can imagine the wow factor - like one dish experienced in two ways. Exceptionally tasty! Hats off to Chef Raymond for such a creation. I loved it! 

Next up was the poached bamboo clam with bean sprout and dough fritter in prawn stock. At $18, we enjoyed a yummilicious local delight, with premium bamboo clams. The soup was so rich in prawn flavour and bean sprouts added a light crunch coupled with a heavier crunch from the dough fritter. It all combined so well with the thinly-sliced and poached-to-perfection bamboo clam! This was definitely another highlight at Yi Qian!

For me, no highlight beat the Teochew yam omelette! My all-time favourite! The Teochew omelette is traditionally prepared with oysters, whereas here at Yi Qian, it was substituted with fresh prawns. Chef Raymond cleverly expanded his potential fans for this dish, as oysters are not everyone’s favourite. 

The beautiful golden crispy texture showed itself immediately followed by the melt-in-your-mouth soft yam in the center. I couldn’t decide which version I liked more - oysters or prawns because I love them both! This made it to my must order list when I return for sure. 

It was time for veggies! Sizzling Kailan in claypot at Yi Qian, a dish that I smelt way before I saw it. A specialty in Hong Kong with the especially intense  fragrance of belachan (prawn paste) sizzling in claypot creates an aroma like no other. Shrimps used here were much higher grade in quality, complemented extremely well with crunchy Kailan. 

Like all Chinese banquets, noodles and rice came last. Just in case diners were still hungry, a filler to ensure all left with full bellies. Being a big fan of carbs in all forms and shapes, the wok-fried kwayteow (flat rice noodles) came with tantalising wow ingredients, very different to the ones I had before. 

Let alone mastering the wok hei (high heat wok searing ), a must element for a successful kwayteow - which leaves the end product with a slightly charred aromatic taste. Crunchy preserved radish, tiny crispy kailan green bits and sweet shrimp chunks really made this Teochew favourite a new hit on the block. I especially loved the new radish element and kailan blend. 

A positive note to this dish was that it was made without the traditional pork lard so it’s a healthy lift that certainly did not compromise the taste. 

While I thought kwayteow could be the perfect end to this savoury feast, another treasure arrived which wiped out my silly thought. We started with fancy shark fin so why not finish with luxurious abalone! This incredibly aromatic smoky claypot was filled with long grain fluffy rice, coated in dark soy sauce, dotted with salty fish, and a juicy plump braised abalone served on top. 

A flavour so simple yet with all the right ingredients for a comforting, hearty savoury end. A warning for chilli lovers, my guess is you will double up the quantity of rice if you pair it with chilli padi in soya sauce! That’s a bullet proof fact of good quality carbs in best company.

Last but not least, who eats more filling carbs for desserts? Chinese!! From sticky rice, sago pudding to rice cakes, you name it. To be honest I didn’t mind having healthier carbs like yam or sweet potatoes for dessert. At least they were high in fiber and helped with digestion after a big feast. 

Despite its simple look, sugar encrusted deep fried yam sticks, a Teochew classic dessert required good techniques to get it right. The fluffy texture of yam in big chunks with a super glass-thin sugar coating is like a Teochew version of creme brûlée in the shape of Belgium fries, yet not so heavy and rich in taste. The delightful sweet crunch of sugar coating and melt-in-the-mouth yam combination danced on my palate like marvellous music notes. It brought a big smile to my face and utmost satisfaction, the perfect end to a wonderful feast.

Scrolling through the menu at Yi Qian, apart from the 100 dishes diners could indulge in, there was also a high level of flexibility to choose a preferred sauce or cooking style. Chef Raymond does his best to accommodate dishes tuned into personal preferences. I guess that’s why they use the term private dining rather than simply calling it a restaurant. The concept is there waiting to be grabbed.

A signature at Yi Qian that caught my attention on the menu was pig’s stomach and chicken in pepper soup. This dish must be pre-ordered a day in advance. A whole Kampung chicken wrapped in pig’s stomach, boiled with white pepper soup for long hours, with spices, ginkgo nuts, ginger and more. I would definitely come back to try this! 

As I walked out of Yi Qian, a big table of eight diners were having a good time, a sight so exciting to see. Chinese cuisine is definitely a “more the merrier” style of dining, with dishes to share. I had already made a mental list of ten friends who would enjoy Yi Qian, this new hidden gem on the rise!

Tucked away in a nondescript business centre in the Leng Kee/Alexandra district that many automobile showrooms call home, Yi Qian Private Dining is a surprise find given its unexpected location. Led by ex-Golden Palace Chef Raymond who brings 18 years of fine culinary experience to the plate, this new independent player to the dining scene aims to wow fans of Cantonese and Teochew cuisines with its sumptuous menu.

As someone who loves variety, I was thrilled to learn that Yi Qian Private Dining offers a plethora of both Cantonese and Teochew delicacies - two of my favorite Chinese cuisines. Why choose between cuisines when you can enjoy both at the same time, right? With a menu boasting 100 options to pick from - one is definitely spoiled for choice, and surely even the pickiest eater will surely find something to enjoy here.

What further makes this place unique is its flexibility - Chef Raymond is able to offer customized menus in as little as 3 days’ notice.

Situated on the ground floor, Yi Qian Private Dining is easy to get to. Outdoor parking within the complex is ample even during my lunch hour visit.

The interior is suitably bright and friendly. Designed to evoke a sense of regal grandeur, the atmosphere spells practical elegance and comfort. It feels like a place where one can choose to dress up or down, and come as you are. For once you are seated at your table, you and your fellow diners will be whisked away into a culinary journey that will cause you to forget what’s around you, and focus on what’s on the table between you.

The Crispy Prawn Fritters were light and fried to a golden perfection. Aromatic scallion combined with skin-on peppered Sakura prawns lent texture and flavour to the fritters, while the accompanying garlic chilli sauce rounded up the bite with a lovely spice kick. I found myself reaching for several servings of this dish.

As someone who abstains from eating Shark’s Fin, I honestly found myself with a moral dilemma when the next dish was served. A very generous portion of Shark’s Fin, stir-fried with lumps of Crabmeat - the aroma was beautifully dizzying and I felt temptation arise within my belly, and my mouth began to water. Accompanying this dish is a clay teapot, filled with Superior Stock. One is meant to take a bite of the stir-fried Shark’s Fin and Crabmeat, and wash it down with a sip of the “tea” stock.

After I sorted out my internal battle, I settled on picking out some crabmeat from the dish, and in between sips of the “tea”, I secretly wished I could devour the whole dish. The stir-fried seafood was coated in delicious wok hei (wok breath of fire), while the “tea” was a very warm, comforting blend - a result of hours of boiling old chicken bones and ham.

The Teochew Crispy Yam & Prawn Omelette was a delight as it was thin and crispy on the edges, and fluffy and soft in the centre - without being overly greasy. The crushed peanut topping lent a nutty surprise, and the combination of sweetness from the prawns and the flavourful yam made this a fun dish to try.

For a warm, aromatic, savory explosion, the Poached Bamboo Clam with Beansprout and Dough Fritter in Prawn Stock is worth a try. The umami-rich prawn broth is clearly a labour of love. Sea prawns are first blanched, and then wok-fried until fragrant. They are then ground into a fine powder before being used for the stock.

It is no wonder that it is rich, flavourful and OH. SO. satisfying. As I savoured the broth, took in bites of crusty thinly-sliced deep fried dough sticks, crunchy bean sprouts and chewy bamboo clams, I made a mental note to come back again soon to relive this delicious moment.

As I personally do not care for Bamboo Clams, I was glad to learn that this style of cooking can be applied to other types of seafood.

Fans of belachan and dried shrimp will enjoy the Sizzling Kai Lan in Claypot - greens have never sounded or tasted sexier. Another mouthwatering feature is the Wok Hei Fried Kway Teow with Diced Kai Lan and Preserved Radish. Rice noodles are tossed with crunchy bits of preserved radish, kailan and dried shrimp - Chef’s expert handling of the heat is evident in the heavenly slightly charred flavour of this dish.

If you love the smokey aromas of the claypot, the Braised Abalone with Dried Shrimps Claypot Rice will not disappoint. Fluffy steamed white rice is topped with fleshy, glistening braised abalone and dotted with soya sauce. As the dish was being stirred to coat the sauce all over the rice, oh the holy aromas that permeated the air! The taste was all at once comforting and delightful - salty and sweet, warm, smokey and savoury. Tiny bits of fried lard added to the salty, smokey taste - oh, pure sinful heaven!

The flavourful journey was brought to a close with sugar-encrusted fried yam sticks that were presented in a dramatic fashion, drawing oohs and ahs from fellow diners.

Yi Qian Private Dining is worth checking out with fellow foodies who are keen to try a whole spectrum of Cantonese and Teochew delicacies. With so many options to choose from, a multitude of flavours to whet one’s appetite, the only problem might simply be trying to stop yourself from over-ordering!

The beginning of a legacy dining experience, over 100 sumptuous contemporary Cantonese and Teochew delicacies are not to be missed! Discover some of Yi Qian Private Dining’s highlights below:

Crispy Prawn Fritters ($9.80)

Peppered with Sakura prawns and deep fried to golden perfection, these thin and crispy slices make for the ultimate appetiser.

Teochew Crispy Yam & Prawn Omelette ($24)

An unassuming disc-shaped omelette generously studded with hearty yam wedges and fresh prawns. Pan-fried till golden, the edges are beautifully crisp while the centre remains light and fluffy.

Stir-fried Shark Fin Soup with Crabmeat, served with Superior Stock in Teapot ($68)

A well-loved signature at Yi Qian Private Dining, this unique 2-part dish consists of pan-fried shark’s fin and fresh crabmeat served alongside a teapot of superior soup that is brewed for over 6 hours using old chicken bones and ham. To savour this dish, pour the fragrant broth into the teacup, take a bite of shark’s fin and follow it with a sip of soup for the most divine combination of textural contrasts and oceanic flavours.

Pig’s Stomach and Chicken in Pepper Soup (serves 4-6 persons) - ($108, pre-order 1 day in advance)

Comprising a whole Kampung Chicken wrapped in a pig’s stomach and boiled in white pepper soup, this nourishing dish is guaranteed to be a show-stopper. The nutritious broth is boiled for 4 hours under high heat with a myriad of spices including pepper, ginkgo nuts, ginger and more. There are limited quantities available, so do remember to pre-order this at least one day in advance

Fried Soon Hock ($12/100g)

Artfully descaled and steamed for just a minute, the fish is then flash fried in a hot wok for an ultra-crispy exterior that reveals tender, flaky and moist flesh. Crisp on the outside and fork-tender on the inside, enjoy this dish in over 9 different styles.

Poached Bamboo Clam with Beansprout and Dough Fritter in Prawn Stock ($18

A labour of love, the umami prawn broth is painstakingly handmade from scratch. Sea prawns are first blanched and wok-fried until fragrant. They are then grinded into a fine powder before being used for the rich and bold prawn stock. Swimming in the flavourful broth are these sweet and chewy bamboo clams paired with crunchy bites of beansprouts and deep fried dough fritters.

Sizzling Kai Lan in Claypot ($22)

A relatively uncommon dish in Singapore, these stir-fried vegetables are however a specialty in Hong Kong. A relatively simple yet irresistibly mouth-watering combination of kalian, belachan and shrimps, it never fails to fill the room with its sizzling goodness and head turning fragrance.

Wok Hei Fried Kway Teow with Diced Kai Lan and Preserved Radish ($18)

A humble Teochew favourite, flat rice noodles are tossed with pieces of crunchy preserved radish, kalian and shrimps in a hot wok until it achieves the delightful nuanced flavours of wok hei. It is imparted through the searing flames licking up the sides of the wok where the ingredients are repeatedly tossed through as they are being stir-fried, they then take on that desirable wok kissed fragrance and slightly charred taste. Made without the use of pork lard as a healthier choice, the full wok hei flavours are still uncompromisingly evoked through chef’s expert handling of the heat and ingredients.

Braised Abalone with Dried Shrimps Claypot Rice ($20 per pax, min 4 pax)

A well-loved comfort food, this one pot dish brims with an intoxicating smoky aroma that wafts up immediately as the lid is lifted. Inside the earthen pot is filled with fluffy steamed rice coated with a savoury dark soy sauce, dotted with dried shrimps, and adorned with glistening pieces of braised abalone for a touch of luxe. Give the rice a good mix, reaching to the bottom to get to the good bits of crispy charred rice for the best flavours and textural contrasts.

Sugar Encrusted Deep Fried Yam Sticks ($20)

A delectable meal deserves a sweet finish with this Teochew classic that requires a fair amount of technique to get right. White sugar is first melted down into a hot sticky liquid that is poured over the nutritious yam sticks. It not only forms the frosted white outer coating of the yam when the mixture cools, it also serves to slowly cook the yam until it is soft.