藝 yì by Jereme Leung at Raffles Hotel Singapore has recently launched a refreshed menu. Put together by MasterChef Jereme Leung and Executive Chef Yap Poh Weng, 藝 yì continues to bring to you Chinese provincial dishes with a touch of modern artistic flair whilst retaining traditional flavours and classic styles.
Deep-fried Marinated Pork Belly with Black Garlic 3.5/5
The evening started with a couple of Chef Jereme's drinking snacks. First was a bowl of moreish Deep-fried Marinated Pork Belly with Black Garlic. These golden morsels had a thin, puffed-up crisp exterior that remained crunchy even after sitting out for a while. The pork belly still retained that expected tenderness despite being thinly sliced.
Pan-fried Cuttlefish Cake on Quinoa 3.5/5
Pan-fried Cuttlefish Cake on Quinoa had an enjoyable bouncy texture. I love the accompanying Spicy Tangy Salsa had all the zest of a green Nam Jim.
Hokkaido Scallops 4.5/5, Deep-fried Shrimp Balls 4.5/5
Sliced South African Abalone & Vegetarian Abalone 4/5, Crispy Pork Belly 4/5
We had an appetiser sampler platter. Hokkaido Scallops on Cordyceps Flower & Spinach Rolls in spicy sesame sauce epitomise the chef's artistic approach to the cuisine. A cold dish from the Zhejiang coastal province, the Hokkaido scallop sits on a 'ying-yang' handmade rolls of cordyceps flowers and spinach. The same goes for the Sliced South African Abalone & Vegetarian Abalone. A combination of freshly sliced South African and vegetarian abalone presented elegantly in a cocktail glass, Chef's Sichuan green pepper dressing laced the dish with a fragrant and citrusy note.
Deep-fried Shrimp Balls
The Deep-fried Shrimp Ball surprised me with its lightness- its crisped exterior had an airy-like texture, with a delightfully juicy and well-seasoned shrimp mixture that paired well with cheddar cheese. The Crispy Pork Belly didn't disappoint with crackling skin and tender meat.
Iberico Pork Roll wrapped with Crispy Seaweed 4.5/5
Iberico Pork Roll wrapped with Crispy Seaweed with Pickled Sliced Green Mango & Homemade Specialty Sauce is prepared with a 10-hours of careful slow-cooking of the pork in Chef's homemade brine. Next, it is wrapped with a layer of seaweed and then fried. The savoury, crispy seaweed gave the juicy, tender meat a nice contrasting crunch, while the sweet Specialty Sauce that carried a bit of sourness cut the meat's richness.
Double Boiled Chicken Soup 4.5/5
The Double Boiled Chicken Soup was nourishing with Fish Maw, Bamboo Fungus and Matsutake Mushroom, and the warmed coconut elevated the soup with a comforting coconut aroma. The softened coconut made this light soup pretty hearty too.
Poached Rice 4.8/5
The Poached Rice with Assorted Seafood in Shrimp Broth was wholesome and delicious with succulent seafood, singing with umami-ness from flavours imparted by the rich shrimp broth.
Double-boiled Hokkaido Milk and Ginger Pudding 5/5
Steamed Red Dates & Coconut Cake 5/5
The desserts are the highlights for me, especially the Double-boiled Hokkaido Milk and Ginger Pudding with Butterfly Pea Bird's Nest. It was mellow sweet, soft and soul comforting. The Steamed Red Dates & Coconut Cake was just as marvellous with its chewy texture and well-balanced sweetness.
Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.
藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
Website
Nearest MRT: City Hall (EW Line, NS Line)
Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm
Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]
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