The new kid on the block at the busy Siglap stretch is gaining fame with its traditional yet modern take on signature Cantonese cuisine that packs a punch. The star-studded kitchen features two dedicated teams of dedicated chefs who used to helm kitchens of prestigious hotels. Over at Lan Ting (which translates to orchard pavilion), look out for an extensive menu that offers exquisite but affordable dishes amidst impeccable and chic interior decor.
G: The Asian-fusion themed decor is a refreshing outlook. How often do you see Cantonese restaurants having wine glasses hanging over a bar top?
Peking DuckG: As you can see from the picture, the skin is glossy and is as crispy as it looks. It was not too dry, achieving the perfect balance between the oily fat beneath the skin and the crunch of roasted duck skin.
G: For the tender meat, you can choose how you’ll like it to be prepared. We recommend cubed meat tossed in black pepper! They will serve with freshly cut cabbage for you to wrap in.
Dim Sum offerings include:
Abalone Dumpling – $9.80 for 3 pcsG: It was my first time seeing an abalone atop a dumpling, and this was ubiquitously loved by everyone at the table. The abalone was of fine grade, even though it’s mini.
Steamed “Siew Long Pau” – $4.80 for 3 pcsG: Everyone knows about DTF’s xiao long baos, but this one should be as much raved about. The broth inside the dumpling is actually nicer than DTF’s. You have to try it to find out if Lan Ting has indeed produced a worthy competitor! The only downside is that the skin was a little thicker than usual.
Taro Puff with Diced Chicken – $4.90 for 3 pcsG: Even if you don’t like taro, you won’t be able to stop yourself from taking second helpings! The skin was fried to golden brown, but not at all oily like usual fried puffs.
Chilli Crab Puff – $6.80 for 3 pcsG: The idea behind this crab puff is actually an inversion of the usual mantous we always dip into chilli crab sauce. Instead of the usual dipping, Lan Ting have created this special puff where the sauce is inside instead. Can’t say we don’t appreciate this bit of creativity!
Volcanic Lava Mushroom Bun – $5.80 for 3 pcsG: At first glance it looks like a grilled mushroom, but take a bite and get surprised all over. One of Lan Ting’s specialities, this liu sha bao is a must-order.
Ala-carte dishes include:
Crispy Pork Knuckle – $28G: This had dustings of cumin, an Indian spice. Might be too strong if you don’t like the taste of herbs.
Homemade Beancurd with Assorted Mushroom – $15Roasted Char SiewWok-fried Seafood Udon in Oba Leaf – $18G: The way the noodles were served caught all our attention, and I was extremely eager to try the dish out even though I was already stuffed. Instead of the usual ee-mian, it was udon. Seafood were fresh, and the noodles were the right amount of bouncy.
Lan Ting Special Fried Rice – $18G: As much as I loved the seafood udon, it could not beat this fried rice. If you have to choose one carbo dish, take this. No regrets, I promise.
Snowy Mochi – $5.80 for 3 pcsG: I really enjoyed this as it was not your usual dessert fanfare. Instead, you’ll be surprised at the burst of mango that erupts in your mouth once you bite into it. Very refreshing after a full meal.
Overall, I was constantly surprised (in a good way) during my entire dining experience at Lan Ting. Not only was the food mostly excellent, the ambience and service was also on point.
907 East Coast Road
Parking is available outside the restaurant or at the carpark opposite.
Tuesday to Sunday 8am – 10.30pm (last order at 10pm)
* This was an invited media tasting by Lan Ting.
Average price per pax: $25-$40
What you should order: Abalone Dumpling, Volcanic Lava Mushroom Bun, Special Fried Rice