{"id":52629,"date":"2019-09-23T07:16:37","date_gmt":"2019-09-22T23:16:37","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=52629"},"modified":"2019-09-19T11:39:22","modified_gmt":"2019-09-19T03:39:22","slug":"yun-nans-%e4%ba%91%e6%b5%b7%e8%82%b4-jewel","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2019\/09\/23\/yun-nans-%e4%ba%91%e6%b5%b7%e8%82%b4-jewel\/","title":{"rendered":"Yun Nans \u4e91\u6d77\u80b4, Jewel Changi Airport: The Long Queue Is Justified by the Excellent Food"},"content":{"rendered":"

My kind RERG boss said \u2018Hey I always see a long queue at YUN NANS at Jewel<\/strong> and thought you might like to skip the queue and go for this tasting.\u2019<\/p>\n

Despite its queues, I\u2019ve actually not heard of this place before but I\u2019m always game to skip queues and try new foods. So off I went to what was my second experience of Yunnanese food. The first was somewhere in Jalan Besar \u2013 one of those old, musty-smelling, traditional restaurants with Oriental scrolls of embroidery rolling off walls, knickknacks of trinkets lying on shelves, tables and somewhat sullen Auntie guarding the cashier. The food at Jalan Besar was great \u2013 oily, spicy, full of flavour but expensive.<\/p>\n

Yun Nans having opened over 150 outlets is of course in an entirely different league. The restaurant feel is modern, chic but casual. The food is well plated and of course delicious too.<\/p>\n

\"\"
Fried Chayote with Dried Shrimp<\/strong> (S$11.90++)<\/figcaption><\/figure>\n

When they said that we were gonna have Fried Chayote with Dried Shrimp (S$11.90++),<\/strong> I was like oh so interesting, never had that before and it came and it was well, Buddha\u2019s Palm Squash or more commonly known to me as \u4f5b\u624b\u74dc. This is light, crunchy, shrimpy, mildly spicy. There is nothing to hate about this appetiser. Great start to the meal.<\/p>\n

\"\"
Century Egg with Grilled Capsicum<\/strong> (S$6.90++)<\/figcaption><\/figure>\n

The other equally delectable appetiser is the Century Egg with Grilled Capsicum (S$6.90++)<\/strong>. Theirs is a \u6e8f\u5fc3\u76ae\u86cb \u2013 basically century egg that has a gooey centre. This is my favourite kind of century egg. And theirs isn\u2019t pungent at all. Spicy, fragrant with a slight punch from the fermentation. They can afford to add more of the grilled capsicums since they do add a desirable sweetness to the dish.<\/p>\n

\"\"
Spicy Fish Skin with Jasmine Petals<\/strong> (S$6.90++)<\/figcaption><\/figure>\n

The\u00a0Spicy Fish Skin with Jasmine Petals (S$6.90++)<\/strong> is a bit of a misnomer since I\u2019m quite sure no one has tasted the jasmine in it at all \u2013 not when it\u2019s paired with a \u2018potpourri of traditional Yunnan spices\u2019 (as the description puts it) all of which are earthy, spicy and robust and can easily mask the jasmine. Fried fish skins are a dime a dozen these days and while this is well-fried, crispy with a hint of mala, you can probably get the same at Irvin\u2019s since they have mala flavour now as well.<\/p>\n

\"\"
Steamed Red Grouper with Green Peppercorns<\/strong> ($48.80++)<\/figcaption><\/figure>\n

My favourite dish of the night is the Steamed Red Grouper with Green Peppercorns ($48.80++)<\/strong>. To be honest, I don’t taste much of the peppercorns but the fish is sterlingly cooked. Moist, oily, tender meat that yields a comparably rich texture that cod does. And the accompanying soy-based sauce is fragrant and garlicky. Super nice. This grouper is apparently imported from Yunnan.<\/p>\n

My only problem with this dish is the price tag. It is expensive. I\u2019m not sure you can\u2019t get similar for less at any good zichar stall with the Hong Kong Style steamed fish, just ask them to up the garlic. But if you\u2019re at Yun Nans and feel extravagant, this is definitely a dish to go for.<\/p>\n

\"\"
Double Boiled Chicken with Red Mushrooms<\/strong><\/figcaption><\/figure>\n

The only mediocre dish is the Yun Nans Signature, Double Boiled Chicken with Red Mushrooms ($29.90++, small; $38.90++, large).<\/strong> It honestly doesn\u2019t taste particularly of anything. Just a little light chicken broth. Good if you\u2019re ill, I guess. It could be that the stronger flavours from before have overpowered anything this soup is meant to offer. Thought it must be said that the red mushrooms here are priced at $400\/kg. So I suppose, it\u2019s one of those bird\u2019s nest like delicacies that don\u2019t taste of much but must be really nutritious since it\u2019s so expensive.<\/p>\n

\"\"
Poached Pork Collar with Pickled Chilli<\/strong><\/figcaption><\/figure>\n

The\u00a0Poached Pork Collar with Pickled Chilli ($16.90++)<\/strong>\u00a0and the\u00a0Stir Fried Wild Porcini Mushroom with Dried Chillies ($24.90++)<\/strong> are both really delightful additions. The first is a porky stew with potato slivers that are crunchy (so probably a quick fry like the Sichuanese \u571f\u8c46\u4e1d or potato floss), mochi-like potato starch noodles and pickled mustard leaves (kiam cai). The robust and spicy dish is really comforting and rich without being overly unctuous.<\/p>\n

\"\"
Wild Porcini Mushroom with Dried Chillies<\/strong><\/figcaption><\/figure>\n

The second dish is fried generously in oil and chilli which is really just the way I like my Chinese food. I did think it could\u2019ve done with more salt to bring out the earthiness of the mushrooms considering its price tag. Small sayang here.<\/p>\n

\"\"
Double Boiled Pear with Golden Fungus and Snow Lotus<\/strong><\/figcaption><\/figure>\n

Their dessert, the\u00a0Double Boiled Pear with Golden Fungus and Snow Lotus (S$5.90++)<\/strong>, is sweet and nourishing. I particularly like the golden fungus which is brainier-looking then white fungus. It has the buttery texture of hashima but without the gross factor.<\/p>\n

All in all, it is a good meal. I would definitely come here if I am at Jewel and craving Chinese food that’s not generically Cantonese, like most Chinese restaurants in Singapore. The Yunnanese flavours are spicier, more robust, and ultimately wholesome and invigorating. (I would definitely come here than go to Shang Social<\/a>.)<\/p>\n

\n
Yun Nans\u00a0(\u4e91\u6d77\u80b4)<\/strong>
\nJewel Changi Airport #02-217, 78 Airport Boulevard Singapore 819666
\nTel: +65 6908 3677
\n10am – 10pm daily<\/address>\n

Food: 7.5\/10
\nD\u00e9cor \/ ambience: 7\/10
\nValue: 6\/10<\/p>\n

\n

You may be interested in…
\n–Empress @ ACM: One of the Best Meals This Year, the Siew Yok and Fried Rice!<\/a>
\n–Little Tasty Yard, Northpoint: Sichuan Chain Restaurant with More Than 15 Outlets in China<\/a>
\n–Zui Yu Xuan Teochew Cuisine, Far East Square, Amoy Street: Geoduck and Gooey Style<\/a>
\n–Ho Fook Hei Soy Sauce Chicken, Great World City: Soy Chicken and Other Cantonese Dishes<\/a><\/p>\n

\n

Written by Paul Ng<\/a>.\u00a0Deathrow meal: steamed uonuma koshihikari rice, sunny side up eggs drizzled with slow-rendered pork lard, kicap cair dark soya sauce with a side of gribenes. And a bowl of uni. Aspiring taitai. Also co-owner of Provisions Food<\/a> – local maker of baked goods, snacks, condiments and sauces inspired by the flavours of Asia.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

My most picky friend gave Yun Nans \u4e91\u6d77\u80b4 at Jewel Changi Airport a positive review. 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