Tian Yi
10 N Bridge Rd, #01-112, Singapore 190010
Singapore
Open
Influencer Reviews1
S3
6/1/2025
Quotes
"And when a Michelin chef invites you after service for one of his favorite late night eats, you go. So here we are at Tianyingji."
"We'll bring you in to see the liver and the black pepper crab. So wok hei is like a... How to spell? Like a thin line between being burnt and the breath of the wok. Breath of the wok is what we call wok hei."
"In simple terms, fish pakora with a raita sauce. The raita was like encapsulated, so when you ate it, it just kind of exploded. Really, really great way to start."
". We have a slow-cooked blue lobster. We serve it almost raw. We have a lily bulb puree here, some sunflower seeds, garlic shoot. Sauce here is made of a local herb called laksan. I guess you could eat this a number of different ways. I'm gonna do this. Smells incredible. The world's most beautiful lobster roll. It's like a curry lobster roll. The curry's really thick and juicy."
"It's like a Southeast Asian pesto pasta. So interesting. Chef Kevin was just saying this last dish sort of represents an ecosystem in one dish. Duck from central Malaysia. And they actually feed on the rice paddies where he gets the rice for the rice component of the dish. The vegetables that are pickled are from his farm. My favorite part of the dish was actually the crust on the other side of the duck that after it's completely prepared and presented, they've already done like a toasted conglomeration of ginger and- You've got galangal, lemongrass, cumin, coriander, curry leaves, local ginger called like tamu kunci. It's a different Southeast Asian native ginger. Once it's final grilled, they'll rub the outside on that layer of toasted seasoning and they just leave it. They don't cook it at all. And then they slice it and serve it."
"We do Chinese zica pudding. We are 55 years old this year. Specialized in chili crab, black pepper crab and some dishes like the claypot liver."
"So this claypot liver dish is ever since when my grandma started the business. And then last time they were like a push cart. And then slowly, slowly they built to become a small restaurant. So from my grandma to my mom and my dad and then to me and my brothers, so the three of us."
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