If you love “Suan Cai Yu”, good news.
One of China’s top 10 pickled fish brands, YAO YAO Sauerkraut Fish 姚姚酸菜鱼, has opened its first Singapore outpost at VivoCity.
The Sichuan dish of Suan Cai Yu 酸菜鱼 (sometimes called as “Sauerkraut Fish” or “Sour Cabbage Fish”) renowned for its bold, complex, and spicy flavours, has become quite popular in Singapore these recent years.
What I like is the combination of fresh, tender fish paired with intensely flavourful broth. So shiok to have.
What makes YAO YAO Sauerkraut Fish different is its dual concept of offering combination of two flavours in a single bowl. Great for those who love to try a variety of stuff.
The restaurant does not serve only Suan Cai Yu, but Sichuan Poached Fish, Tomato Fish, Typhoon Shelter Shrimp with Fries, and even Peking Duck as well.
Upon entering, you are greeted by a tastefully decorated interior, which exudes a modern vibe with its turquoise green and white colour scheme.
Here’s what you can expect from the acclaimed YAO YAO Sauerkraut Fish 姚姚酸菜鱼 in Singapore:
Signature YAO YAO Sauerkraut Fish ($48 for 2 pax, $68 for 3-4 pax, $88 for 5-6 pax).
The signature features sliced California White Seabass cooked alongside sauerkraut (pickled mustard greens) specially fermented for 24 days with a distinctive tanginess.
Customers can also choose to add on extra ingredients such as enoki mushroom, luncheon meat, celtuce, mug bean vermicelli, and QQ Tofu (additional $3 – $4).
The fish was noticeably fresh and tender, added later during the cooking process so that it did not disintegrate easily and maintained that bite.
As for the broth, it was simmered for eight hours, with spices specially sourced from Sichuan.
I liked that while there was a tongue-numbing sensation, it wasn’t so overpowering such that it would distract the nuanced flavours.
Also, I found the broth carried a more zesty, sour note than the usual; plus it wasn’t too oily. (If you find this too rich, you can always a order a bowl of fluffy rice cooked with Nongfu Mountain Spring Water.)
Of course, what caught my attention was Yao Yao’s unique offering of two flavours in a bowl. It allows diners to experience more variety, which is a point in their favour.
Choices include the Tomato Fish for a blend of tangy and sweet; and Sichuan Poached Fish for a more potent hot-sour note.
For an alternative dish, the Hong Kong “避风塘” style of Typhoon Shelter Shrimp with Fries was a promising East-meets-West creation.
The shrimps and fries were deep-fried to a golden-brown, creating an addictive crunch with every bite. I did wish that the garlic and chilli component could have been more pronounced and aromatic.
Yao Yao Peking Duck ($45 for half, $90 for whole)
Beyond its signature Sauerkraut Fish, the restaurant serves a succulent Peking Duck.
Crisp on the outside, meaty on the inside, the duck is paired with wraps, condiments and sauces including Hoisin and a special house-made sesame-mustard sauce.
The Hoisin offered a sweet and salty richness, while the sesame-mustard sauce lent a nutty depth of flavour that accentuated the richness of the duck.
In addition, there is a selection of starters, vegetables, cold dishes, dessert and drinks available to accompany the mains.
XXL Crispy You Tiao ($5)
A surprising delight. Spanning as long as an arm, this light and airy dough fritter was a canvas for the tangy sauerkraut fish broth.
Use it to soak up the flavours while maintaining its signature crunch.
Yao Yao Chicken Mid Wing ($12)
Another not-bad starter, but it didn’t particularly stand out as the other dishes did.
Still, it was well-marinated and could be a safe choice for those less adventurous. I would try going for the Sichuan Crispy Pork ($13) or Kung Pao Shrimp with Macadamia Nuts ($18) next.
Sour and Spicy Organic White Fungus ($9)
A surprise awaited with their cold dishes, including Sichuan Spicy Poached Chicken ($12), Chilled Lettuce with Sesame Sauce ($10), Sweet & Sour Pickles Radish ($7), Sichuan Spicy Mug Bean Jelly ($8), to Cold Noodle with Shredded Chicken ($8).
Go for the Sour and Spicy Organic White Fungus ($8) which is not commonly seen in Singapore.
Made from Yunnan organic white fungus, the dish was drizzled with fragrant chilli oil.
The slight crunch of the white fungus complemented the fiery chili oil and tangy dressing, providing a refreshing contrast.
Rainbow Cold Jelly ($8)
To wrap up the dining journey, Yao Yao’s desserts proved to be a delightful palate cleanser.
The Rainbow Cold Jelly was a feast for the eyes and the palate.
The house-made oolong jelly was garnished with raisins, red beans, hawthorn, and barley, presenting a medley of textures and mild sweetness that balanced out the preceding savoury dishes well.
For drinks, the Handmade Ice Lemon Tea ($5) was pleasantly refreshing, while the Sour Plum Juice with Jelly $5) was an amalgamation of sweet, sour, and a unique salty twist.
YAO YAO Sauerkraut Fish 姚姚酸菜鱼
VivoCity #02-145/146, 1 HarbourFront Walk, Singapore 098585
Opening Hours: 11:30am – 2:30pm, 5pm – 9:30pm (Mon – Fri), 11:30am – 3:30pm, 5pm – 9:30pm (Sat – Sun)
* This entry is brought to you in partnership with YAO YAO Sauerkraut Fish.
