About Yam's Kitchen:
The restaurant sets foot on its humble beginning doing F&B business in 2011 and had since received numerous good reviews for providing quality food at affordable price.
It allows foodies out there to taste the authentic home cooked Zhi Char cuisine. This flagship outlet is helmed by 38 years old Chef Kelvin Yam with more than 20 years of experience in culinary experience & currently the Treasurer at Huo Yow Cooks Association (Singapore) as well.
Chef Kelvin Yam had achieved gold medals in the Asia competitions in recognition of his excellent cooking skill and creativity in Chinese cuisine.
Awards received by Chef Kelvin Yam:
Gold Medal at the International Youth Chef Competition 2009 in China
(2009 年荣获中国扬州第一界 “国际青年中餐厨师争霸赛”金奖)
Gold Medla at International Chinese Culinary Competition in China Wulumuqi
(2010 年中国乌鲁木齐 “国际中餐名厨邀请赛”金奖 精烹各式中西式菜肴及各式甜点)
Gold Medal at 7th World Championship Chinese Cuisine in 2012
(第七届中国烹饪世界大赛金奖)
I'm feeling so glad to be able to set foot at their second outlet over at Upper Thomson Road.
The ambience of any restaurant is very important as good ambience wraps you up in the entire experience and leaves you feeling warm and special.
I'm sure all of us would love to enjoy our dinner being immersed in a comfortable dining experience and enjoy more than just the food.
Hence, if you're looking for a warm, homely and relaxed experience, Yam's Kitchen will be the right place for you!
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Salted Egg Fish Skin |
Using quality salmon skin, there is zero presence of the usual fishy smell that I totally detest in my fish, and the crispy coating of salted egg made this whole dish so delicious. *Licks my lips as I type these*
Rating: 4.5/5
Smoked Duck Wrapped in Crepe & Fragrant Wine Pork Belly served on a boat |
Rating: 2.6/5
Containing no MSG, this healthy, delightful dish contains huge dollops of juicy pork balls in soya-bean based soup, hence, explaining its unique colour. I quite enjoyed this dish but I would prefer to have less rich tasting soups.
Pork Ball with Double Mushroom in Bean Paste Soup
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Rating: 2.75/5
This is a hugely popular dish consisting of a deep fried fish tail along with its sweet and tangy flavourful coconut sauce. All the fish tails used are fresh Red Snapper tails :)
Deep Fried Fish Tail with Coconut Sauce |
Rating: 4.3/5
3 Treasures Egg with Superior Stock & Daily Vegetables |
I prefer softer vegetables so the spinach was considered slightly tough for me!
Rating: 3.5/5
I was really reluctant to try this prawn dish initially because I cannot take certain strong milky taste since young and only drink certain brands of milk. Hence, I felt very skeptical and was afraid to taste as I was afraid that the dish would have the usual unpleasant milky taste.
Prawn in Spicy Milky Sauce accompanied with Fried KangKong |
However, after I took the first bite, I fell in love and had more than one serving of the fresh, juicy prawn. The strong milky smell was covered by the smell of the dash of pepper, leaving behind only the sweet and creamy smell.
This dish is definitely a must go back for!
Rating: 4.6/5
Flavourful dish that is cooked for at least 6 hours.
Braised Sea Cucumber with Pig's Trotter |
Rating: 3/5
My favourite of the night! Love the cai poh and meat floss combination. Friends who know me knows that I will usually order my porridge without caipoh because I do not like its taste but I actually quite liked this one!
Tofu with Cai Poh & Meat Floss |
Rating: 4.6/5
Rating: 3.2/5
Rating: 4.3/5
Official website: http://yamskitchen.com.sg/
Penang Seafood Fried Kway Teow |
Honey Lime Juice with Ai-Yu Jelly |
Many thanks to Singapore Food Listings /(Facebook) for the invite!
Photo with the bloggers |
To enjoy 10% discount off your total bill (Ala Carte Orders), remember to quote "SFBloggerYamsKitchen" when ordering!
Outlet 1:
1 PASIR RIS CLOSE #04~101
E!HUB @ DOWNTOWN EAST SINGAPORE 519599
Contact: +65 65845884
Operating Hours:
- Monday To Thursday: 11.30am – 10pm
- Friday To Sunday & Public Holidays: 11.30am – 10.30pm
Operating Hours:
- Monday To Thursday: 11.30am – 10pm
- Friday To Sunday & Public Holidays: 11.30am – 10.30pm
Thanks for reading<3
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