One of two outlets in Singapore (one of three globally if you count the Thailand branch), Yam’s Kitchen along Upper Thomson Road, on the western edge of Ang Mo Kio and close to the beautiful Peirce Reservoir, is a beautiful spot to indulge in fantastic Chinese-Singaporean zi char cuisine. Helmed by an award-winning, superstar cheffing team, Yam’s Kitchen’s menus dotted with the renowned signature dishes that have made this family of restaurants’ name. Though there are two places you can dine at Yam’s Kitchen in Singapore, the restaurants are often busy – so be sure to book in advance.
Service was good. Food overall was good. Only exception for me was the crabmeat fishmaw soup which I felt was a little watery for my taste.
Nice decor environment, the table given for 10 pax is abit small, more for 8 person. Foods good, serving for 10 pax ordering large size is sufficient.
Yam’s Kitchen is run by award-winning executive chef Kelvin Yam, whose two decades of experience in the hospitality industry has seen him collect awards and accolades from many quarters. Many young chefs have flourished under his mentorship, and one of these, Hoo Chee Wei, is currently the head chef for Singapore’s two Yam’s Kitchens, including this outlet along the Ang Ko Mio stretch of Upper Thomson Road. Between the two of them, the menus at Yam’s Kitchen are graced by many signature dishes, themselves award-winners in the zi char and Chinese culinary spheres.
Yam’s Kitchen’s founder and executive chef Kelvin Yam’s award-winning signature dish is the steamed fish tail with sour spicy sauce, but if you want your zi char cuisine with a little crunch, go for the deep-fried version with garlic and chilli, an incredibly popular option at the Ang Ko Mio Yam’s Kitchen along Upper Thomson Road. Head chef Wei’s signature is the Golden Medal otar beancurd, but there are so many zi char and Teochew favourites here that we recommend anyone in Singapore with a nose for Chinese-influenced cuisine book a table and give Yam’s Kitchen a go now!