YUN NANS Opens 3rd Outlet at NEX with Opening Promotion - 50% off total bill from 28 to 30 September!

The outlet will offer over 10 new and exclusive dishes

Grand opening special promotion: 50% off total bill from 28 September to 30 September 2020

YUN NANS is proud to announce the launch of its third outlet at NEX! Hailing from and known in China as 云海肴 (pronounced as “Yunhaiyao”), YUN NANS is the largest Yunnan F&B chain in the world, with over 200 outlets in China. On Dazhong Dianping, the restaurant is rated as one of the must-visit places in Kunming, southern Yunnan.

Crispy Duck with Dried Chillies

Since the opening of its flagship outlet at Jewel Changi Airport, the restaurant has been winning over the hearts of local gourmands with its repertoire of highland cuisine (gao yuan liao li). The NEX outlet will offer a variety of new and exclusive dishes. The Crispy Duck with Dried Chillies 香酥鸭 (S$15.90) is made using fresh duck, which is deboned by hand in the kitchen. This ensures that the flesh remains tender and is convenient to eat. The meat is cut into strips, then deep-fried until crispy before it is stir-fried with chillies from Yunnan’s Qiubei county and crispy broad beans. Broad beans are a speciality produce from Yunnan. This dish is fragrant, spicy and extremely appetising, and marks the first time YUNNANS is offering a duck mainstay.

Poached Seabass in Spicy Pickled Vegetable Broth

The Poached Seabass in Spicy Pickled Vegetable Broth 老坛酸菜鱼(S$28.90) showcases Yunnan’s mustard greens. A duo of pickled vegetables is used to achieve a winning combination of flavours. The pickled vegetables are fried with pickled chillies and freshly ground fresh chillies for a piquant soup base, then cooked with ingredients such as seabass, vermicelli and tofu. This is a very moreish dish that goes well with rice.

Beancurd skin is a speciality of Yunnan, and there it is made with Shiping County’s well water without any additives. Enjoy the beancurd skin in its most natural state with the Stir Fried Dragon Chives with Yunnan Beancurd Skin 云南豆皮炒青龙菜 (S$12.90). The delicateness of the beancurd sheet is enlivened by the natural sweetness of the dragon chives. Next is the Charcoal Grilled Wheat Pumpkin 烤云南小麦瓜 ($7.90) – wheat pumpkin is endemic to Yunnan, and it has a texture that is a cross between pumpkin’s and gourd’s. The wheat pumpkin is specially air-flown to Singapore. Grilling brings out its natural sweetness, and the fruit is served with a sprinkling of special Yunnan spice mix.

Its fragrance wafting through the air when served, the Stir Fried Yunnan Rice Noodles with Assorted Seafood 海鲜虾汤炒米线 (S$12.90) is made with YUN NANS’ signature prawn broth. Yunnan’s famous rice noodles are stir-fried with an assortment of fresh seafood such as squid and prawns. This dish is full of umami flavour. Nourishing and delicious, the Steam Pot Chicken Soup with Yunnan Red Mushrooms (Single Portion)大红菌汽锅鸡 (S$13.90) is brewed using a unique technique that does not require any drop of water. The chicken feet, along with wild red mushrooms from Yunnan, are pressure-steamed for three hours. Clear with no hint of greasiness, the soup has a slightly red hue, and boasts the added fragrance of mushrooms.

Pork lovers will certainly enjoy the next two dishes. A popular appetiser, the Deep Fried Pork Fillet with Homemade Spicy Dip 香炸小酥肉 (S$9.90) features marinated pork that is deep-fried till golden and crunchy. Each piece of meat pairs impeccably with a green dip that is widely enjoyed in Yunnan, which has a sour-spicy note. Another lip-smacking dish is the Stir Fried Pork Collar with Scallions 三葱猪颈肉 (S$16.90). Shallots, spring onions and leeks are flash fried under high heat to bring out their fragrance, before they are stir-fried with pork collar. All it needs is an accompaniment of hot, fluffy rice.

High in nutritional value and rich in collagen, the Sautéed Asparagus with Golden Fungus and Mushroom 金耳花菇炒芦笋 (S$14.90) pleases with the crunchiness of asparagus and silky chewiness of the mushrooms. Golden fungus is a wild fungus that is found in Yunnan highlands. This dish is good for complexion and helps to strengthen immunity.

Cap off the session with the Brown Sugar Jelly Served with Rose Puree 玫瑰红糖冰粉 (S$6.90). This local street snack in Yunnan is a must-have every summer. The jelly is made in-house, and paired with YUN NANS’s house-made rose petal puree and hand-fried brown sugar. The hand-fried brown sugar comes from Yunnan and is fried together with local gula melaka to give it a full-bodied caramelised flavour, then boiled down to make the brown sugar syrup that coats the jelly.

Other than the new dishes, the menu will feature YUN NANS’s signature offerings. The Poached Seafood Rice in Prawn Broth 海鲜虾汤泡饭 (S$18.80) is a returning favourite that was first introduced during Chinese New Year. Poached rice, along with fresh seafood such as clams and prawns, are cooked with YUN NANS’ signature prawn broth. The dish is then topped with crispy rice pops. This exquisite dish promises an interplay of flavours and texture with every bite, from the sweetness and freshness of the seafood to the savoury punch and crunchiness of the rice pops.