January 17 to February 15
Start the ball rolling with the Longevity Yu Sheng this reunion dinner and manifest your prosperous wishes with each joyful toss. This heavenly combination of premium seafood – Arctic shellfish and Japanese sweet shrimps – and fresh vegetables perfectly married with Chef Jereme Leung's signature Yunnan rose dressing seeks to please your palate with a bright and tangy expression.
For starters, the organic eggplant with Japanese sea urchin in vinegar dressing is a light appetizer that allows the eggplant to showcase its silky texture with a tinge of umami-ness from the sea urchin to provide depth. Well charred and caramelised, we consider it a cardinal sin to miss out on the decadent honey glazed Iberico pork char siew with its perfect fat–to–meat ratio that melts in your mouth on each bite.
If you could only have one main dish from the menu, we reckon it would have to be the steamed garoupa and fresh Japanese lily bulbs served with “Mao Er Duo” black fungus. This aromatic dish fills the room and is artfully presented. Creamy and velvety, the sliced garoupa meat is elegantly complemented by the savoury reduction while the nutty and starchy lily bulbs offer a contrasting texture against the pleasant crunch from the black fungus. This is a dish that sets out to great lengths to impress and it sure did.
BOOK HERE www.yi-restaurant.com.sg/