I was delighted to be invited to dinner at 藝 yì by discerning friends who told us that this is their current favourite Chinese restaurant.
藝 yì, which stands for art in the Chinese language, alludes to the art of fine dining in Chinese cuisine.
Chef Jereme Leung
Incorporating artistic adaptations of provincial cuisine and ancient delicacies from all the different regions of China, Master Chef Jereme Leung, who helms the restaurant, uses single sourced and seasonal ingredients to produce refined innovative dishes with a contemporary approach.
Chef Jereme, considered one of the greats for Chinese fine dining in recent years, has had a stellar reputation helming various restaurants across Asia such as Puben by Jereme Leung in Shanghai, Ufaa by Jereme Leung in the Maldives, and Jia Yao on board cruise liner MSC Lirica.
The restaurant was elegant, spacious and bright, adorned with soft finishings in neutral tones, with a flair of contemporary chic.
Eminently suitable for business entertaining as it is for casual dining with friends and family.
On the occasion of our visit, we brought along some friends to soothe the journey.
The food at Yi can be best described as a stroke of intricate refinement, Chinese fine dining displaying a myriad of styles to reflect Chef Jereme’s vast culinary experience over different parts of mainland China.
At times fussy and artistic with a visual flair, I was glad to find that notwithstanding the occasional over-exuberant attempts to evoke the senses, the dishes were of a consistently high quality, executed with delivered refinement and encompassing intense flavours.
I was so glad that it was not fusion.
Fusion, even in the hands of great masters, can often times be strained, artificial and woefully misplaced.
Too many chefs out there think that being seen to serve fusion means that they appear to be innovative, cutting edge and being with the times.
Like trying to stuff buah keluak into gnocchi, tossing laksa sauce with la mian, and trying to smear Foie Gras onto my siew mai.
Trying desperately to fit a perfectly square peg into a hole.
Fusing when it refuses to fuse.
Quite tiresome really.
And, as you may very subtly perceive, gets me just so ever riled up.
Or blisteringly enraged.
Everything at 藝 yì was thankfully authentically Chinese.
Hundred Ring Cucumber with poached Sea Whelk with Soy Sauce Vinaigrette
PLUM PICKLED TOMATOES WITH CRUNCHY TURNIP AND SWEET VINEGAR
BARBECUED IBERICO PORK CHAR SIEW WITH ROASTED PINEAPPLES
GOLDEN ROASTED DUCK WITH ROSE & FERMENTED BEAN SAUCE AND PANCAKES
STEAMED PORK PATTY WITH 5 YEAR VINTAGE TURNIP (LAO CHAI PO)
STEAMED SPOTTED RED GAROUPA WITH HUNAN PICKLED PEPPERS
CLASSIC OVEN BAKED WHOLE CHICKEN WITH TRIO OF GINSENG
BEEF CHECKS, TENDONS & OXTAIL WITH SORGHUM GRAINS & WINE
POACHED RICE WITH ASSORTED SEAFOOD IN SAKURA SHRIMP BROTH
SWAN SHAPED DURIAN PASTRY
Lunch: 11:30am – 2:00pm
Dinner: 6:00pm – 9:30pm
藝 yì #03-02
Raffles Arcade, 328 North Bridge Rd