Yan Palace at Warren Golf & Country Club brings Cantonese banquet cooking to Choa Chu Kang, set within the clubhouse at 81 Choa Chu Kang Way. It is one of two Yan Palace restaurants in Singapore — the group's other dining room sits at Hong Lim Complex on Upper Cross Street in Chinatown — and shares the same repertoire of roast meats, premium seafood and celebratory set menus.
The kitchen is organised around set menus that scale from an intimate two-pax dinner to full ten-pax round-table banquets. Smaller menus pair dishes like Seafood Treasure Soup, cod fillet with wild mushrooms in butter sauce and crispy oatmeal prawns; the larger feasts bring out roasted suckling pig, 'Pi-Pa' duck, steamed tiger garoupa and braised abalone with flower mushrooms, closing on desserts such as silky yam paste with ginkgo nuts. Wedding banquet packages and seasonal Parents' Day menus make it a natural choice for family milestones.
Beyond the dining room, Yan Palace runs off-site buffet catering in three tiers (Menus A, B and C) for gatherings of 30 pax and above, delivered to homes and venues. Lunch is served Mondays to Saturdays from 11am and from 10am on Sundays and public holidays, with dinner daily from 6.30pm to 10pm. A dress code applies, in keeping with the country club setting.
Set within the clubhouse of Warren Golf & Country Club in Choa Chu Kang, Yan Palace is the western counterpart to a name Chinatown knows well. The group's other dining room sits at Hong Lim Complex on Upper Cross Street, and this branch carries the same repertoire — Cantonese banquet cooking built on roast meats, premium seafood and set menus sized for every table, from a couple out for dinner to a full round of ten.
The set menu is the heart of the experience. For smaller parties, a two-pax menu traces a complete arc: Seafood Treasure Soup served individually, cod fillet fried with wild mushrooms in butter sauce, fried champagne spare ribs, a 'tom yum' seafood fried rice and the dessert of the day. The four-pax menu widens the table with roasted duck with angelica roots, scallops folded through egg white, lotus root with Chinese ham and black fungus in XO sauce, and e-fu noodles braised with dried conpoy.
For six, the kitchen adds a braised shark's fin and dried seafood soup, half a crispy roasted chicken, cod steamed with beer, crispy oatmeal prawns and braised ten-head abalone with mushrooms. Eight-pax tables get the theatre of the roasted 'Pi-Pa' duck alongside deep-fried garoupa in sweet and sour sauce and scallops with cashew nuts in a crisp yam nest.
At the top sit four ten-pax banquet menus. They escalate from a cold-dish combination with shark's fin, garlic roast chicken and red bean paste, through suckling pig and steamed tiger garoupa, to Menu D — a pre-order feast of superior shark's fin in golden soup, roasted suckling pig, pan-seared cod with superior soy sauce and five-head abalone with flower mushrooms.
Two roasts define the Yan Palace table. The roasted duck with angelica roots carries a warm, herbal perfume from the charcoal roast, and the 'Pi-Pa' duck — flattened and lacquered — is the showpiece of the larger banquets. Around them sit roasted chicken with garlic, crispy roasted chicken and celebration portions of suckling pig.
Prawns appear in four guises: buttery cereal-coated oatmeal prawns, prawns steamed with egg white and Chinese wine, steamed with garlic and vermicelli, or fried with mustard mayonnaise. Cod is treated three ways — with wild mushrooms and butter, steamed with beer, or pan-seared with superior soy sauce — while garoupa arrives steamed Hong Kong-style or fried in sweet and sour sauce. Meals close on a sweet note: red bean paste with lotus seeds, or silky yam paste with ginkgo nuts, sometimes with pumpkin.
Yan Palace also stages wedding banquets, with packages handled through its website and by phone. For gatherings beyond the clubhouse, the group runs buffet catering in three tiers — Menus A, B and C — with a 30-pax minimum, delivered to homes and venues. Orders placed online are confirmed by phone, typically the next working day during office hours (Mondays to Fridays, 10am to 5pm). Seasonal menus, such as Parents' Day feasts, appear through the year, though some limited-time promotions run only at the Hong Lim Complex branch.
Lunch runs Mondays to Saturdays from 11am to 3pm, starting earlier at 10am on Sundays and public holidays; dinner is served daily from 6.30pm to 10pm. Because the restaurant sits inside the country club, a dress code applies — singlets, sleeveless t-shirts for men, jogging or running shorts, towels, bare feet and swimwear are all out.
That mix of clubhouse calm and banquet-room ambition makes the Warren branch a practical pick for multi-generation birthdays, family reunions and quiet two-person dinners alike. Reservations and enquiries go through 6760 6616 or 6760 0237.