Yi Qian Private Dining

Join us for a night of good food and even better whisky with the award winning The Dalmore King Alexander III.

📍Yi Qian Private Dining
2 Leng Kee Rd, #01-04, Singapore 159086

A heartfelt thank you to everyone who dined at Yi Qian Private Dining. 🤗🤗

To thank our hardworking staff who worked tirelessly to make your dining experience special, we will be closed on 5th March 2024 (Tuesday) for our annual gathering.

Normal operating hours resumes on 6th March 2024. We hope to see you soon! ☺️

🧧 Welcoming the vibrant energy of Lunar New Year! 🎊 May the Year of the Dragon bring you good fortune, happiness, and success. 🐉

Do take note of the opening hours during this festive season! Wishing everyone a joyous and prosperous Lunar New Year! ✨

Indulge in the magic of the moonlight with our exquisite mooncakes. 🌕✨

Mooncakes are a symbol of unity and harmony. Each bite tells a story, passed down through generations, of the rich history and culture that surround this cherished festival.

As you savor each bite, may the warmth of togetherness fill your heart, and may your wishes take flight with the lanterns that light up the night sky. Happy Mid-Autumn Festival to all our beloved customers and friends. Let us share this moment of joy, gratitude, and delicious mooncakes together. 🌕🥮✨

夏威夷果仁低糖白莲蓉月饼
Reduced Sugar White Lotus Paste
with Macadamia Nuts
$58+ per box of 4 pcs

单黄纯净白莲蓉月饼
White Lotus Paste with Single Yolk
$62+ per box of 4 pcs

双黄纯净白莲蓉月饼
White Lotus Paste with Double Yolk
$66+ per box of 4 pcs

伍仁金华火腿月饼
Baked White Lotus Paste with Assorted Nut and Yunnan Ham
$66+ per box of 4 pcs

什锦传统月饼
Assorted Baked Mooncake
$66+ per box of 4 pcs

It’s dim sum time! 🥟 head down to Yi Qian Private Dining to enjoy 10% off lunch using an OCBC card

For reservations contact us at:
☎️ +65 6513 6377
📱 +65 8170 6208 (WhatsApp)
📍2 Leng Kee Road, #01-04 Thye Hong Centre, Singapore 159086

Yi Qian Private Dining will be closed on 15 Feb 2023 for a staff appreciation day. We look forward to seeing you on 16 Feb 2023.

🔥 Poached Bamboo Clam with Beansprout and Dough Fritter in Prawn Stock 过桥竹蚌

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.

师傅的爱心之作。鲜味十足的虾汤从头开始细心制作，先把海虾汆烫后再下锅炒至芳香，然后研磨成细粉，用来熬煮出浓郁的虾汤。美味汤头里沉浸着鲜甜弹牙的竹蚌，搭配爽口的豆芽与油条。

Yi Qian Private Dining will be closed from 28 Oct to 1 Nov 2022. Business will resume from 2 Nov 2022, 6pm. We look forward to seeing you again.

Happy Mid Autumn Festival! 🥮

中秋节快乐!

Being a private dining, we try to be different from other restaurants by constantly bringing new dishes to the table so that it is never boring! 😋

If you do have any special requests, do let us know!

Some of the dishes:
xo大头虾手拉面
Braised Hand-made Noodles with Freshwater Prawn in XO Sauce
菜脯蒸东星班
Steamed Coral Trout with Preserved Vegetables
麻辣猪耳朵
Marinated Sliced Pig Ear with Mala Sauce
麻辣海蜇
Marinated Jellyfish with Mala Sauce
豉油皇煎豆根
Pan-fried Beancurd Skin with Supreme Soya Sauce

Contact us
☎️ +65 6513 6377
📱 +65 8170 6208 (WhatsApp)
📍2 Leng Kee Road, #01-04 Thye Hong Centre, Singapore 159086

Starting a new week with a boom boom pao! Check out our new Dim Sum Selection at Yi Qian Private Dining.

*Dim sum selection is only available during lunch.

Reserve now!
☎️ +65 6513 6377
📱 +65 8170 6208 (WhatsApp)
📍2 Leng Kee Road, #01-04 Thye Hong Centre, Singapore 159086

Stir-fried Shark Fin Soup with Crabmeat, served with Superior Stock in Teapot 茶壶汤蟹肉干捞翅

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.

蚬蚧鲮鱼球
Deep-fried Mud Carp Fish Ball served with Clam Sauce
Sweet and flavourful fish meat shaped into a ball and served together with a traditional dipping clam sauce, the Mud Carp Fishball is a Cantonese favourite. Popular amongst the Southern Chinese, Fish balls are made of pulverised meat of various fishes.

Known as the "unforgettable" fish, the Empurau fish is a highly prized fish due to its sweet and unique flavour. Native to Borneo, the distinctive taste profile of the fish derives from the consumption of wild fruits.

被称为“忘不了”鱼是因为这条鱼的甜美和独特风味。来自于婆罗洲，这种鱼独特的味道来自它所吃的野果。

Pre-order to enjoy this special delicacy!
☎️ +65 6513 6377
📱 +65 8170 6208 (WhatsApp)
📍2 Leng Kee Road, #01-04 Thye Hong Centre, Singapore 159086

Happy birthday! 🎉 Thank you for celebrating with us.

Decorate the venue for your own special occasion!

Contact us
☎️ +65 6513 6377
📱 +65 8170 6208 (WhatsApp)
📍2 Leng Kee Road, #01-04 Thye Hong Centre, Singapore 159086

Packed with rich, buttery and creamy yellow roe 🦀

《潮式冻蟹》
鲜味丰富， 蟹黃香美 🦀

Roasted using premium Irish duck which are famous for its higher fat ratio, it boasts the perfect combination of glistening roasted skin and tender meat.

使用来自爱尔兰的高等级鸭，烤制而成，香美皮，肉质鲜嫩。

Happy Dragon Boat Festival! 端午节快乐！

[Story of Dragon Boat Festival]
Dragon Boat Festival is celebrated on the fifth day of the fifth month of the lunar calendar. It is a day to commemorate Chinese poet, Qu Yuan.

During the Zhou Dynasty, Qu Yuan was a minister of the state of Chu and was accused of treason for opposing the emperor's decision to have the state of Qin as an ally. Subsequently, Qin state took over the capital of Chu. Anguished and despaired, Qu Yuan drowned himself in the Miluo river.

Locals, who admired him, raced in boats in search for him and threw dumplings in the river so that the fishes in the river would not eat his body. The tradition of dragon boat racing and eating dumplings is believed to originate on this day.

Seasonal Special

潮州冻乌鱼
Teochew Chilled Mullet, served with garlic and fermented soya bean sauce

*Limited quantities only*

There's always room for dessert

[ Sugar Encrusted Deep Fried Yam Sticks ]
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.

《 返沙芋条 》
美好一餐一定要甜美结束，这道潮式经典需要一定的技巧才能做好。先把白糖溶化成粘性液体，热腾腾倒在芋条上，搅拌物冷却时就会在芋头外形成白色糖霜，过程中同时也把芋头慢煮至柔软。

Happy (hum)p day!

Cockles, also known as "hum", is rich in Vitamin B12 and Iron. However, it is not as common in Singapore as before.

At Yi Qian Private Dining, our most popular way of serving it, is drizzling garlic and chilli dressing over the fresh cockles.

Visit us now!
📍2 Leng Kee Road, #01-04 Thye Hong Centre

生捞哈
Garlic and Chilli Cockles
明炉烧鸭
Roasted Irish Duck
椒盐白饭鱼
Deep-fried Whitebait with Pepper and Salt
豉油皇煎大虾
Sautéed King Prawn
生捞苏东
Garlic and Chilli Squid
葱油海蜇
Marinated Jelly Fish
菠萝生炒骨
Sweet and Sour Pork Ribs and Pineapple
腊味煲饭 (4 位起)
Claypot Rice with Wax Meat (min 4 person)

📷

Simple, yet awesome

This dish is Teochew Crispy Yam & Prawn Omelette 鲜虾芋头烙, 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.

" Designed to evoke a sense of regal grandeur, Yi Qian Private Dining is the latest addition to the Private Dining scene!

With over 100 scrumptious dishes on the menu, I'm sure you won't want to miss it!

Discover some of the highlights we enjoyed:

▪️Crispy Prawn Fritters

▪️Stir-Fried Shark Fin Soup with Crabmeat, served with Superior Stock in Teapot

▪️Teochew Crispy Yam & Prawn Omelette

▪️Poached Bamboo clam with Beansprout and Dough Fritter in Prawn Stock

▪️Sizzling Kai Lan in Claypot

▪️Wok Hei Fried Kway Teow with Diced Kai Lan and preserved Radish

▪️Braised Abalone with Dried Shrimps Claypot Rice

▪️Sugar Encrusted Deep Fried Yam Sticks

Check out this hidden hideout of exceptional Cantonese and Teochew fare with your loved one today!

"

📷

It's Friyay!

Savour this pot of Pig’s Stomach and Chicken Pepper Soup that is boiled for 4 hours to achieve this nourishing broth. (serves 4-6 pax, requires one day advance pre-order)

" #猪肚鸡汤 #猪肚鸡 "

📷 .nihao

Braised Abalone with Dried Shrimps Claypot Rice 鲍鱼虾米砂锅饭

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 salted fish, 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.

📷

The must-try Stir fried Sharksfin with Teapot soup

“
Ok folks! It’s time to take your dining to another level, and by that I mean dining at !
🔻
Helmed by ex-Golden Palace Chef Raymond, Chef Raymond started off as an apprentice in Hong Kong’s famous Lei Garden Restaurant for more than 10 years, where he refined his culinary expertise before advancing to pursue his culinary passion in Singapore. With over 18 years of fine culinary experience under his belt now, he showcases his diverse repertoire of masterful skills in over 100 sumptuous dishes. Diners can also challenge Chef Raymond with their very own customized menu upon advance request of 3 days!
🔻
What you can expect in are his Signature dishes such as the Stir-fried Shark Fin Soup with Crabmeat (pic 3 & 8), served with Superior Stock in Teapot! - A unique 2-part dish consisting 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! It’s clearly the crowd favorite here!
🔻
Other dishes not to be missed are the
🔸Poached Bamboo Clam with Beansprout and Dough Fritter in Prawn Stock
🔸Crispy Prawn Fritters
🔸Teochew Crispy Yam & Prawn Omelette
🔸Sizzling Kai Lan in Claypot
🔸Wok Hei Fried Kway Teow with Diced Kai Lan and Preserved Radish
🔸Sugar Encrusted Deep Fried Yam Sticks
🔻
All these plus many more! If you want to truely experience a dining which showcases its exceptional Cantonese and Teochew Fare, then simply head down to to experience the full spectrum of the talented Chef Raymond!

" Soup so heartwarming it warms my soul 💯 This Poached Bamboo Clam with Beansprout and Dough Fritter is submerged in a flavourful and fragrant prawn stock. Bamboo Clam is so tender and easy to enjoy, along with crunchy enoki mushrooms.. it's a perfect dish to have on a cold day 🤤 "

📷

Excited for the relaxed measures kicking in tomorrow? Time to gather your friends as it calls for a celebration.

Reservations of up to 10 persons will be accepted from 29 March 2022.

Reserve now!
☎️ +65 6513 6377
📍2 Leng Kee Road, #01-04 Thye Hong Centre, Singapore 159086

"
New restaurant alert!
everything SO YUMMMMY
finally I get to eat my "