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 favourite 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!
Moving forward, Yi Qian Private Dining has plans for a continuous collaboration of guest chefs in the pipeline that bring new and unique seasonal nuances to the table. Presenting only the best of each season, each guest chef collaboration menu is slated to last around just three months. Upcoming, Hairy Crab season from October to November 2022 is currently one of the many exciting ideas that Chef Raymond is working on.
a. 2 Leng Kee Rd, #01-04 Thye Hong Industrial Centre, Singapore 159086
e. onethousandyiqian@gmail.com
w. www.yiqianprivatedining.com
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