Singapore — Yun Nans opens its first store in ten years out of China at Jewel Changi Airport. The restaurant’s specialty is gao yuan liao li, or highland cuisine.
In Yunnan district, there are seven tropical belts and the highest measures 6,000 metres above sea level. Kept untouched and free from pollution, the natural terrain teems with wild porcini, wild black truffle, wheat pumpkin (green pumpkin) and edible flowers such as jasmine flowers, rose and chrysanthemum. To create job opportunities, Yun Nans (or云海肴 pronounced as “Yunhaiyao”) works closely with local farmers in Yunnan to harvest the wild mushrooms and ingredients.
Some of the restaurant’s signature dishes include the Steam Pot Chicken Soup (S$23.90) that is brewed with a special breed of black feet chickens; Stir Fried Wild Porcini Mushroom with Dried Chillies (S$24.90), which pairs wild porcini with special Yunnan chillies and Beef Stew in Copper Pot (S$24.90), where tender chunks of beef shin, beef tendon and baby cabbage, potato, turnip, dried pepper, garlic sprout, scallion are simmered for more than four hours.
Here are some peeks of the Singapore exclusive dishes available on Yun Nans’ menu.