Yanhuo Restaurant (烟伙餐馆) - Maxthon

The first thing you notice is the glow. A lick of flame, a sharp sizzle, and a scent that pulls you in from Cross Street.
Yanhuo is a modern Chinese table with an old soul. It blends fresh ideas with the deep comfort of home.

Here, the wok is the star. Each dish carries that prized smoke, a bright, bold note that lingers.

Plates arrive generous and hot. Think springy noodles, charred greens, juicy prawns, and rice that sings with heat.

The room feels warm and easy. Families laugh, friends share, and little hands reach for one more bite.

Chefs work in full view, fast and sure. You taste their craft in every spoonful.

Come for a quick meal or a slow night out. Stay for the flame of flavour that keeps calling.

Book your table, bring your people, and come hungry. Tonight, let the fire tell its story.

Restaurant Overview

Restaurant Name: Yanhuo Restaurant (烟伙餐馆)
Location: 22 Cross Street, #01-56A, #01-57/62, Singapore 048421
Phone: +65 83388511
Nearest MRT: Chinatown (DT, NE Line) – approximately 5 minutes walk
Website & Social: Facebook and Instagram available

Operating Hours:

Monday to Friday: 11:30am – 2:30pm, 5:30pm – 10:30pm
Saturday to Sunday: 11:30am – 10:30pm

Ambience & Atmosphere

Design Philosophy

Yanhuo Restaurant successfully marries modern Chinese aesthetics with vintage charm, creating a dining environment that feels both contemporary and comfortingly familiar. The interiors reflect a thoughtful design approach that celebrates the restaurant’s commitment to Chinese culinary traditions while maintaining an accessible, approachable atmosphere.

Dining Environment

The space embodies a cosy, family-friendly setting ideal for multiple occasions—from intimate dinners and casual meals to group gatherings and celebrations. The warm lighting and carefully chosen décor elements evoke a sense of heritage without feeling overly nostalgic or dated. The “vintage charm” mentioned in the restaurant’s concept adds character and authenticity, suggesting nods to classical Chinese design elements, perhaps through traditional artwork, wooden furnishings, or nostalgic memorabilia.

Service Experience

Service at Yanhuo strikes an admirable balance—attentive without being intrusive. Staff members are responsive to diner needs, knowledgeable about menu offerings, and contribute to the overall welcoming atmosphere. This approach respects diners’ desire for space while ensuring they feel well-cared for throughout their meal, whether they’re seeking recommendations or simply enjoying their dining experience undisturbed.

Portion Sizes & Value Perception

The restaurant is generous with portions, which significantly enhances the value proposition. Diners consistently feel they’re receiving excellent value for their money, making Yanhuo accessible to budget-conscious diners without compromising on quality or refinement.

Culinary Philosophy & Approach

“Flame of Flavour” Concept

The restaurant’s name translates to “flame of flavour,” which encapsulates its core culinary mission. This isn’t merely a poetic tagline—it reflects the restaurant’s genuine commitment to wok hei-driven cooking, a fundamental technique in Chinese cuisine that creates the characteristic smoky, complex depth achieved through high-heat wok cooking. The “flame” represents both the literal fire required for proper wok technique and the passion behind the cooking.

Regional Influences

Yanhuo draws inspiration from robust regional Chinese cuisines, moving beyond a single regional focus to celebrate the diversity of Chinese culinary traditions. This approach allows the kitchen to showcase different flavor profiles—from the numbing spice of Sichuan cuisine to the delicate balance of Cantonese cooking, the bold aromatics of Hunan preparations, and the comforting warmth of regional stews and soups.

Quality Ingredients

The restaurant demonstrates a commitment to ingredient quality through its use of premium proteins. The menu features international premium ingredients like Iberico pork and A4 Wagyu beef, elevated local catches, and carefully selected produce that reflects seasonal availability and quality considerations.

Menu Structure & Categories

Menu Organization

Yanhuo’s menu is thoughtfully structured to accommodate different dining occasions and preferences:

Starters & Appetizers: Light, palate-awakening dishes designed to begin the meal on an engaging note
Vegetable & Protein Mains: Diverse showcasing of proteins (pork, chicken, fish, seafood) and vegetable preparations
Speciality Dishes: Premium offerings highlighting signature techniques and ingredients
Soups & Broths: Traditionally styled double-boiled and slow-cooked preparations
Rice & Noodle Accompaniments: Supporting dishes designed to showcase broths and sauces

Price Range

The à la carte menu reflects a mid-to-premium pricing structure appropriate for Singapore’s dining scene. Individual dishes range from approximately SGD 16 to SGD 68, with most mains positioned between SGD 20 and SGD 48.

Value Offerings

The restaurant recognizes the importance of accessibility through structured set menus:

2-Course Lunch Set: SGD 38 (excellent value for a focused meal)
3-Course Lunch Set: SGD 58 (comprehensive introduction to the restaurant’s capabilities)

These set menus are explicitly described as offering access to “refined flavours in a more accessible format,” making Yanhuo’s culinary approach available to a broader audience while maintaining portion generosity.

Featured Dishes & Analysis

Cherry Tomatoes with Tangerine | Rating: 4.2/5

Price: SGD 16
Category: Starter/Appetizer

Dish Description:
This elegant starter represents the restaurant’s approach to modern Chinese cuisine with a refined touch. The cherry tomatoes are marinated in tangerine, creating a compelling interplay of sweet, tangy, and acidic flavors that energize the palate.

Flavor Profile:
The bright tanginess of the tangerine cuts through the natural sweetness of cherry tomatoes, creating a refreshing, multi-layered taste experience. The acidity cleanses the palate, preparing diners for the courses to follow.

Culinary Technique:
The marination process requires precision—sufficient time for flavor infusion without over-acidifying or breaking down the delicate tomato flesh. The presentation, likely emphasizing the visual appeal of whole or halved cherry tomatoes glistening with marinade, adds aesthetic value.

Why It Works:
As an opening course, this dish accomplishes multiple objectives: it introduces the restaurant’s quality produce, demonstrates technical competence in flavor balancing, and provides the ideal sensory reset before richer courses arrive.\

Dry Pot Cabbage with Chinese Bacon & Dried Chilli | Rating: 4.2/5

Price: SGD 20
Category: Vegetable-Forward Main / Side Dish

Dish Description:
This classic preparation represents the “wok hei” philosophy central to Yanhuo’s identity. The dish combines humble cabbage with premium Chinese bacon and the heat of dried chilli in a careful balance of texture, flavor, and aroma.

Key Ingredients:

Cabbage: Selected for crispness and natural sweetness; the crunch is maintained through precise cooking technique
Chinese Bacon (Lap Yuk/臘肉): This cured, aged pork product brings concentrated umami, subtle smokiness, and richness to the dish
Dried Chilli: Provides heat and aromatics without overwhelming the more delicate flavors

Cooking Technique:
High-heat stir-frying in a wok creates the signature “wok hei” or “breath of the wok”—the smoky, charred complexity that distinguishes professional from amateur cooking. The timing is critical: the cabbage must soften slightly while retaining its structural integrity and sweetness, while the chilli flavors are coaxed out without becoming acrid.

Flavor Architecture:
The dish presents a sophisticated trilogy of flavors: the natural, almost floral sweetness of cabbage; the salty, umami-rich depth of Chinese bacon; and the fiery warmth of dried chilli balanced by aromatic oils. Together, these create an aromatic and flavorful stir-fry that showcases classical Chinese cooking technique.

Textural Complexity:
The interplay between the tender-crisp cabbage, the slightly chewy texture of quality Chinese bacon, and the subtle crunchiness of chilli creates eating interest throughout.

Mapo Tofu with Iberico Pork & A4 Wagyu | Rating: 4.5/5

Price: SGD 28
Category: Signature/Premium Main

Dish Description:
This contemporary interpretation of the Sichuan classic represents Yanhuo’s approach to elevating traditional dishes through premium ingredient selection. The silky tofu bathes in a rich, spicy, and umami-laden sauce—a masterclass in sauce development and flavor complexity.

Traditional Foundation:
Mapo Tofu traditionally combines soft tofu with a numbingly spicy sauce made from Sichuan peppercorns and chilli oil, typically finished with minced pork. The “mapo” (麻婆) translates to “pockmarked old woman,” referring to the traditional dish’s creator.

Premium Elevation:
Rather than relying on a single meat source, Yanhuo employs both Iberico pork and A4 Wagyu, creating a meat component of exceptional richness and complexity. This approach is notably sophisticated—Iberico pork brings its characteristic juiciness and subtle flavor, while A4 Wagyu (the highest grade of Japanese wagyu beef available in most markets) adds marbled richness and an almost buttery mouthfeel.

Sauce Development:
The sauce appears to be built on multiple layers of flavor development:

A foundational chilli oil providing warmth and spice
Sichuan peppercorns introducing the characteristic numbing sensation (málà)
Stock or broth adding body and umami depth
Fermented elements (likely doubanjiang or similar Sichuan paste) providing fermented complexity
Aromatics (garlic, ginger) adding background depth

Texture Contrast:
Silky tofu contrasts against the minced premium meats, creating an entirely different textural experience from traditional versions. This textural interplay adds sophistication to each bite.

Heat Management:
Despite being “spicy and umami-laden,” the dish is carefully calibrated to be deeply satisfying rather than aggressively hot—the Sichuan peppercorns’ numbing sensation balances the chilli heat, creating complexity beyond simple heat.

The “Rice Killer” Factor:
The reviewer’s comment that this is “a definite rice killer that will have you reaching for an extra bowl” speaks to the sauce’s quality and intensity. A properly executed mapo tofu sauce should be rich, coating, and compelling enough to justify extra rice—not every dish achieves this.

Double Boiled Grouper Pot | Rating: 4.5/5

Price: SGD 48 (small portion) / SGD 68 (large portion)
Category: Premium Soup / Hotpot

Dish Description:
This showstopping preparation represents the intersection of Cantonese culinary tradition and Yanhuo’s commitment to premium ingredients. The double boiling technique (水燉 shuǐ dùn) is a hallmark of Cantonese cooking, prized for creating supremely refined, clear broths that capture the essence of their ingredients.\

Cooking Technique – Double Boiling:
Double boiling involves cooking ingredients in a sealed vessel (typically a clay pot with a lid) that is then placed in a larger pot of simmering water. This gentle, indirect heating creates several advantages:

Ingredients cook slowly and evenly
Flavors concentrate without harsh, direct heat breaking down delicate proteins
Broths remain clear and refined rather than cloudy
Nutritional elements are preserved
The process typically requires 2-3 hours or longer

Key Components:

Grouper (石斑魚) – Firm, delicate white fish prized in Cantonese cuisine for its sweet, subtle flavor and meaty texture. The grouper here is sliced thickly, ensuring it remains substantial even after prolonged cooking. The cooking technique poaches the fish to perfection, maintaining its delicate structure while infusing it with broth.

Clams (蛤) – Plump clams add brininess and umami to the broth while contributing their own subtle sweetness. Their texture remains firm throughout the cooking process.

Tofu (豆腐) – Firm tofu absorbs the broth’s refined flavors while maintaining its structural integrity under the gentle heat of double boiling.

Cabbage – Often napa cabbage or similar Asian varieties, which becomes silky and tender through prolonged gentle cooking.

Pumpkin Broth (南瓜高湯) – This is the dish’s crowning achievement. Rather than a simple seafood or chicken broth, the use of pumpkin as a primary brooding component is distinctly creative:

The Pumpkin Broth represents sophisticated flavor development. Pumpkin, when slow-cooked in broth, develops sweetness, creates a velvety body, and adds nutritional value. The “sweet, rich, and full of depth” description suggests:

Roasting or caramelizing pumpkin before incorporating into the broth, developing deeper, more complex sweetness
Combining pumpkin with supporting aromatics (ginger, dried scallops, possibly dried mushrooms)
Extended cooking times allowing flavors to marry and develop complexity
The resulting broth likely has a subtle golden hue and luxurious mouthfeel

Why It Works:
The combination creates a harmony of complementary flavors and textures. Delicate fish and seafood find themselves in a broth that’s both comforting (through pumpkin’s inherent warmth and sweetness) and refined (through the clear, delicate quality of double-boiled preparations). The dish provides both nourishment and sophisticated pleasure.

Sensory Experience:
This is the type of dish that engages all senses—the visual appeal of perfectly cooked ingredients in clear golden broth, the aromatic warmth of the steam, the varied textures, and the deeply satisfying flavors that linger warmly in the mouth.

Pineapple La Zi Chicken with Cashew Nuts | Rating: 4.2/5

Price: SGD 28
Category: Main Protein Dish

Dish Description:
This playful dish demonstrates Yanhuo’s ability to reinvent classic preparations with modern refinement. “La Zi Chicken” (辣子雞) is a Sichuan classic—typically boneless chicken pieces fried and tossed with dried chillies, creating a spicy, numbing experience. Yanhuo’s version incorporates pineapple and cashew nuts, adding sweetness, texture, and a touch of whimsy.

Key Ingredients:

Boneless Chicken Chunks – The use of boneless chicken (rather than bone-in pieces) represents a modern consideration for convenience. The chicken is deep-fried to achieve a crisp golden exterior while maintaining juiciness inside—a technique requiring proper oil temperature management and careful timing to prevent overcooking.

Dried Chillies (辣子) – Essential to the dish’s character, providing the fierce heat and aromatic chilli oils that define the classic preparation. The dried chillies likely include varieties like Sichuan chillies or similar Asian dried chillis selected for balanced heat and flavor rather than pure heat intensity.

Pineapple (菠蘿) – This addition is the modern twist. Fresh pineapple chunks add:

Refreshing sweetness that balances the fiery chillies
Acidic brightness that cuts through the richness of fried chicken
Textural contrast (soft flesh against crispy chicken)
Aromatics that enhance the overall complexity
Visual appeal with its golden color and distinctive appearance

Cashew Nuts (腰果) – Adding crunch and richness, cashews contribute:

Satisfying texture contrast
Subtle buttery richness
Visual sophistication
Additional body to the finished dish

Flavor Balance:
The dish achieves what the review describes as “playful and well-balanced”—the fiery heat from chillies is met with pineapple’s refreshing sweetness, while cashew nuts provide grounding richness. This is sophisticated flavor work: each component has a role, and their interaction creates a whole greater than its parts.

Cooking Technique:
The execution requires precise coordination: the chicken must be fried to exact doneness, the pineapple and cashews must be added at the right moment to maintain their intended textures, and the chillies need sufficient time in the wok to release their aromatics without becoming acrid or bitter.

Why It Works:
This dish showcases how respecting tradition while introducing thoughtful innovation creates exciting cuisine. The classic spicy chicken framework is respected, but the pineapple and cashew additions elevate it beyond the expected, creating surprise and delight for diners.

Ingredient Quality & Sourcing Philosophy

Premium Protein Selection

Yanhuo demonstrates a clear commitment to ingredient quality through consistent selection of premium proteins:

Iberico Pork (伊比利豬): Sourced from the black Iberian pig, this is considered one of the world’s finest pork varieties. The meat is characterized by higher fat content distributed throughout the muscle (intramuscular marbling), resulting in exceptional juiciness, flavor complexity, and a buttery mouthfeel. The use of Iberico pork in the Mapo Tofu represents an investment in ingredient quality that directly impacts the final dish.

A4 Wagyu Beef (A4和牛): This is the highest grade of Japanese wagyu beef available in most markets. A4 rating indicates exceptional marbling, with fat distributed throughout the meat. This marbling creates exceptional tenderness, flavor intensity, and a luxurious mouthfeel when the fat melts at mouth temperature. Using A4 Wagyu in the Mapo Tofu (rather than traditional Sichuan ground pork) demonstrates a bold approach to ingredient elevation.

Fresh Seafood: The use of grouper in the Double Boiled Grouper Pot, yellowtail amberjack elsewhere on the menu, and king prawns in other preparations suggests relationships with quality seafood suppliers. Fresh, properly handled seafood is foundational to Chinese restaurant cooking.

Local Produce: While the blog doesn’t explicitly detail sourcing, the freshness and quality of produce—particularly the cherry tomatoes in the starter and cabbage in various preparations—suggests attention to supplier relationships and seasonal availability considerations.

Spice & Aromatics

The menu demonstrates sophisticated understanding of Chinese aromatics and spices:

Dried chillies selected for balanced flavor and heat
Sichuan peppercorns providing the characteristic numbing sensation
Fresh aromatics (likely ginger and garlic) used as flavor foundations
Tangerine for brightness and acidity
Traditional pastes and fermented ingredients providing depth

Restaurant Concept & Target Audience

“Fireworks of Life” Celebration

The tagline “A warm touch of modern Chinese and vintage charm to celebrate the ‘Fireworks’ of life” suggests that Yanhuo positions itself as more than just a restaurant—it’s a gathering place for life’s meaningful moments. The “fireworks” metaphor speaks to celebration, joy, brightness, and moments of beauty—concepts that resonate across cultures and occasions.

Ideal Dining Occasions

Based on the ambiance, menu, and value proposition, Yanhuo is particularly well-suited for:

Family meals: The generous portions and family-friendly atmosphere make it ideal for multi-generational dining
Casual celebrations: Birthday dinners, anniversaries, or personal milestones
Business meals: The refined yet approachable atmosphere works for professional dining
Group gatherings: The space accommodates larger parties in a warm, inclusive environment
Date nights: The attentive service and refined cuisine appeal to couples
Lunch outings: The set menu value makes it attractive for weekday lunches

Delivery & Accessibility Options

On-Site Dining Structure

Location: The restaurant is situated in a shophouse setting in historic Chinatown, a neighborhood celebrated for its food culture and traditional architecture. This location positions Yanhuo within Singapore’s culinary heritage while remaining accessible.

Transportation Access: Proximity to Chinatown MRT station (DT, NE Line) ensures accessibility via public transport. The approximately 5-minute walk from the station is reasonable and convenient for most diners.

Parking: The document doesn’t explicitly mention parking, but shophouse establishments in Chinatown typically have limited parking. Visitors may rely on nearby public parking facilities or public transport.

Delivery Information

Note: The provided information does not specify whether Yanhuo Restaurant offers delivery services through platforms like GrabFood, Deliveroo, or direct delivery. This is a notable gap in their accessibility offerings.

Current Service Model: Based on available information, Yanhuo appears to operate as a dine-in establishment with the following hour structure:

Lunch service: 11:30am – 2:30pm
Dinner service: 5:30pm – 10:30pm (weekdays) / 5:30pm – 10:30pm (weekends)
The restaurant maintains consistent operating hours from Monday through Sunday with no indicated closure days

Dining Options Available:

Full à la carte menu for customized ordering
Structured set menus (2-course and 3-course options) for focused, value-driven experiences
Takeaway potential exists (reasonable to assume, given the restaurant’s operating model), though not explicitly stated

Future Accessibility Recommendations

To enhance accessibility and reach, the restaurant might consider:

Third-party delivery platform integration: Partnering with GrabFood or Deliveroo would extend reach to customers who prefer dining at home or at the office
Direct online ordering system: A website-based ordering system would allow customers to place takeaway orders
Meal kit options: Offering components or semi-prepared versions for home cooking could create new revenue streams
Catering services: Given the refined cuisine and generous portions, catering for corporate events or private gatherings could be attractive

Overall Assessment & Recommendations

Strengths

Culinary Excellence: The consistent quality of dishes, evident through multiple 4.5/5 ratings and thoughtful flavor development, demonstrates strong kitchen execution. The mapo tofu and double boiled grouper pot stand as particular highlights.

Ingredient Quality: The integration of premium proteins (Iberico pork, A4 Wagyu) alongside carefully selected produce and seafood shows genuine commitment to quality.

Value Proposition: The generous portions and accessible lunch set pricing make refined Chinese cuisine available to a broad audience without compromising on quality.

Ambiance: The successful blending of modern Chinese aesthetics with vintage charm creates a welcoming, warm environment suitable for diverse dining occasions.

Service Quality: Attentive yet unobtrusive service enhances the dining experience without overwhelming or pressuring diners.

Menu Thoughtfulness: The balance of traditional dishes with modern twists (pineapple in the la zi chicken, premium proteins in mapo tofu) demonstrates kitchen creativity and respect for tradition.

Areas for Consideration

Limited Accessibility Information: The review doesn’t address delivery options, takeaway availability, or online ordering, which are increasingly expected services in Singapore’s dining landscape.

Capacity Constraints: Shophouse locations typically have limited seating, which could impact availability during peak times. Reservations may be necessary during busy periods.

Specialization: While the diverse menu is appealing, Yanhuo might benefit from further emphasis on particular signature dishes or specialties that could differentiate it further in the market.

Ideal Customer Profile

Yanhuo is perfectly positioned for:

Diners seeking refined Chinese cuisine without excessive formality
Food enthusiasts interested in quality ingredients and thoughtful preparation
Groups and families valuing generous portions and warm atmosphere
Professionals seeking a business lunch destination
Those celebrating life’s meaningful moments

Conclusion

Yanhuo Restaurant successfully achieves its mission of delivering “a warm touch of modern Chinese and vintage charm.” Through careful attention to ingredient quality, culinary technique, and dining ambiance, the restaurant offers a compelling proposition in Singapore’s competitive dining landscape. The consistent quality of dishes, the thoughtful balance between tradition and modern refinement, and the genuine warmth of the dining experience combine to create a restaurant worthy of a dedicated visit.

Whether visiting for the exceptional Mapo Tofu, the comfort-inducing Double Boiled Grouper Pot, or simply to celebrate life’s moments in a welcoming, refined setting, Yanhuo Restaurant delivers on its promise of “flames of flavour” served with vintage charm.

Overall Rating: 4.3/5
Recommended Dishes: Mapo Tofu, Double Boiled Grouper Pot, Pineapple La Zi Chicken
Best For: Family celebrations, business lunches, casual refinement
Value: Excellent, particularly through set lunch options

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