To celebrate Cantonese cuisine, Yàn has refreshed the restaurant’s ala carte menu to introduce new flavours and creations. Start the meal with a soul-comforting Double-boiled Collagen Soup with Fish Maw and Conpoy that will instant give you a boost of nourishment before indulging in the Poached Free-range Salted Chicken “Hakka Style”, the chicken poached and immersed into an ice bath to enhance the tenderness before seasoned with sand ginger paste and finished with a piping hot scallion peanut oil mixture. Other highlights include the Wok-fried Live Sri Lankan Crab with Pan-fried Cheong Fun in Chef’s Special Pork Lard Sauce that exemplifies the essence of wok hei.