Post by Chiefeater Luke Soon

I was pleasantly surprised by Yan Wo Restaurant Section 17. Chef Hong and Chew were our regular taichow, but decided to give nearby Yan Wo a go while seeking refuge from the late evening deluge . Section 17 is their newer branch that just opened up around CNY24. The corner outlet was breezy and inviting.

We ordered the usuals, the only dish unique to Yan Wo was their fried fish with their own special sauce topping. It was a largish mayao yue. I found the sauce a little overpowering (usual ginger, scallion based topping) but it packed explosive flavours nonetheless. I tasted some buttery, olive elements in their special sauce.

The intestines big and small were above average. The big intestines was fried and paired with a chilli sauce dip. It was ok.

The small intestines (sang cheong) was fried with dried shrimps and chillies, the usual. Personally I found Chef Hong’s rendition slightly better, more balanced. This had a little sweetish tinge to it. But still above average. These are dishes that are harder and harder to come by, at least for me, in the Lion City.

The Claypot Kangkung (water convolvulus - there now you know!) belacan was at par with Chef Hong’s - one of the best dishes today.

The stir fried spinach with almonds and butter gourd was also refreshing and a more unique combo of greens

The claypot tofu was ok. The other supposed stand-out dish was the steamed chicken. It’s a very Hakka dish, so we went for it. Above average, chicken just a little overdone but flavours good.

My mum found the yam basket to be delectable; I tasted the crust (the outer ring made of yam), and it was fluffy and crispy.

Total RM368 for 7 pax. I thought it was very fair. Ample parking nearby adds to the positive experience.

Business Hours
Opens Daily
10:30 am to 10:00 pm