What is Yi Qian Private Dining?

Yi Qian Private Dining is a full-service Chinese restaurant in Singapore serving Cantonese and Teochew fare.

What are the opening hours?

Yi Qian Private Dining is open daily, Monday to Sunday. Lunch is served 11:30am to 3pm (last order 2:30pm), and dinner is served 6pm to 10pm (last order 9:30pm).

Are walk-ins accepted at Yi Qian Private Dining?

Walk-in guests are welcome, subject to table availability. Booking ahead is encouraged to guarantee seating during peak hours.

How can I make a reservation at Yi Qian Private Dining?

Reservations can be made via WhatsApp at +65 8170 6208, by phone call at +65 6513 6377, or through online reservation via Inline.

Does Yi Qian Private Dining offer a customised menu?

Yes. In addition to an a la carte menu, Yi Qian offers customised menus for special occasions. Customised menu requests must be placed at least 3 days in advance.

Do I have to pre-order dishes at Yi Qian Private Dining?

The Pig's Stomach and Chicken in Pepper Soup requires pre-order one day in advance. Pre-ordering popular dishes such as cold crabs is also recommended to avoid disappointment.

Is there a corkage charge at Yi Qian Private Dining?

Corkage is waived on a 1-for-1 basis for one bottle of each wine purchased, and waived entirely with spending of $100 per person. Otherwise, corkage is $30 per bottle.

Does Yi Qian Private Dining accept bulk orders for corporate or private events?

Yes. Guests can message Yi Qian Private Dining on WhatsApp at +65 8170 6208 with their event date, estimated headcount, and dish preferences to arrange corporate or private events.

Different Ways of Serving Shark's Fin

Name: Yi Qian Private Dining
Address: 2 Leng Kee Rd, #01-04, Thye Hong Centre, Singapore, 159086, SG
Telephone: +65 6513 6377
Price range: $$$ [FILL IN - e.g. $$ or $$$]

Aug 17

2 min read

Updated: Sep 5

Braised or Stir-Fried: two ways to serve shark's fin

TLDR: Most Chinese restaurants serve shark's fin in a thick, glossy, savory brown broth in a hot stone bowl. We offer that option, as well as a different preparation - stir-fried with crabmeat in superior stock, served alongside in a teapot.

Braised Shark's Fin, Teochew style, in Stone Bowl

The familiar way: braised

You've probably eaten braised shark's fin in thickened broth, served with vinegar. That is one of the most common ways shark's fin is served. The fin absorbs the umami flavor of the broth, resulting in a texture that's smooth and soft throughout. Serving the dish in a claypot keeps it warm throughout the meal. This is a dish loved by many.

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

The other way: 干捞, or dry-tossed

干捞 translates roughly as "dry-tossed". It means the fin is served seasoned and stir-fried rather than simmered and the stock arrives separately.

Ours is tossed with crabmeat and brought to the table dry, with the superior stock in a teapot alongside.

How to enjoy this dish

一口鱼翅，一口汤 translates to "one bite of shark's fin, one sip of broth" or more naturally, "a bite of fin, a spoonful of soup." Start with a bite of the lightly seasoned, lightly tossed shark's fin, savouring its delicate flavour and texture. Then pour the fragrant broth into the teacup and take a sip.

So, which way will you go?

Braised or dry-tossed. Two totally different vibes.

One's smooth, comforting, and consistent to the last spoonful. The other is a little bit more different. A bite of fin, a sip of broth, repeat. Both are delicious. Neither is wrong.

Come try both and pick your favourite. 😊

Finding us

2 Leng Kee Road, # 01-04 Thye Hong Centre, Singapore 159086 — tucked inside Thye Hong Centre building. Find us on Google Maps.

Nearest MRT: Redhill, about 5 minutes on foot.

Parking is available at Thye Hong Centre. Open daily. Lunch 11.30am to 3pm, last order 2.30pm. Dinner 6pm to 10pm, last order 9.30pm.

Booking

WhatsApp +65 8170 6208 with your name, date and time, number of people, and anything you'd like pre-ordered. You can also call +65 6513 6377. Walk-ins are welcome subject to availability.