Yue Bai (月白) @ Duxton Road - Refined Fujian Heritage Dishes Paired with Portuguese Wines

Yue Bai on Duxton Road has launched a new Summer Menu crafted by Singaporean Chef - Owner Lee Hong Wei for the summer season. Celebrating his Fujian heritage, Yue Bai's new seasonal menu offers a touch of modernity to Fujian dishes from various cities. In addition to the Summer Menu, Yue Bai also introduces its extensive selection of Portuguese wines for wine pairing, the largest collection in a Chinese restaurant in Singapore. These wines, known for their varied and lively notes, complement the refined flavours of Hokkien cuisine without overpowering them.

Appetisers 4.5/5

We began with some appetisers. Tinted in pink, the Roselle Flower-Infused Chinese Yam ($12) was a light and nourishing bite, crunchy with an elevated sweetness. Crisp-Fried Burdock with Sesame Seeds and Spice Powder ($14) was moreish, and the Crisp-Fried Beancurd Skin with Minced Chicken and Water Chestnut ($14), seasoned with Five Spice, boasted a juicy and mouthwatering texture. Made from organic purple rice, the Deep-Fried Organic Purple Rice Cake ($16) carried a nuttier flavour, enriched with XO Sauce, Rice Puff, and Spring Onions. The Lion Mane Mushroom Nuggets with Salted Egg, Curry Leaf, and Bird's Eye Chilli ($18) was a table favourite. The minced and pressed mushrooms created meat-free nuggets with a surprisingly juicy and non-greasy texture. The salted egg and milk powder formed a perfect powdery light coating.

Double-Boiled Night Blooming Cereus 4.5/5

Next, we enjoyed a nourishing Double-Boiled Night Blooming Cereus, Dried Fig, and Duck Breast Soup ($18). The clear broth, featuring Ba Wang Hua (dehydrated Night-Blooming Cereus flower), known for its detoxifying properties, offered a herbaceous taste and sweetness with a comforting deep flavour.

Tong Ann Braised Pork Belly 4/5

The mains showcased timeless Fujian classics, which are relatively labour-intensive and traditionally reserved for special occasions. The Tong Ann Braised Pork Belly ($38) featured a thick cut of pork belly slow-cooked with Dried Oyster, Dried Shrimp, and Chestnut. While the dark and umami sauce was delightful, some parts of the meat were somewhat dry, which was a pity.

Stir-Fried Sweet Potato Cake 4.8/5

One of the highlights was the Stir-Fried Sweet Potato Cake ($32) with Shiitake, Sakura Prawns, and XO Sauce. The dish's smoky and umami flavour made it a crowd-pleaser, and the chewy texture of the sweet potato cake was impressive. Apparently, it hasn't been easy for Chef Lee to create such a texture as the characteristics of our local flours differ from those of China. Chef Lee's effort paid off, making this a must-try!

Hokkien Braised Noodles 4/5

Hokkien Braised Noodles ($35), a native's favourite, is elevated with a Seafood Medley. Braised in an oyster-based stock, the noodles were served with scallops, prawns, and lettuce, topped with minced mushrooms, pork, and fried garlic. The noodles' texture was enjoyable, and their light flavour profile complemented the more robustly flavoured dishes.

Braised Yam, Alkaline Rice Cake 4.5/5

The Braised Yam, Alkaline Rice Cake ($18) is traditionally reserved for Chinese New Year. Chef Lee replaced rice with yam using his grandmother's recipe because of its higher collagen content. The rice cake was tender with a slight hint of alkaline taste, paired perfectly with the tender pieces of yam doused with a highly flavoured sauce.

Braised Chinese Mustard Green 4/5

Braised Chinese Mustard Green, Minced Pork, and Sun-Dried Chinese Mustard ($24) was a simple, homely dish. The lightly poached Chinese mustard was topped with an appetising mixture of minced pork and mei cai.

Jasmine Milk Pudding 5/5

Dessert was impeccable. The wobbly Jasmine Milk Pudding ($12) was aromatic with jasmine floral notes and finished with Xiang Pian Tea to balance the sweetness. We ended the evening with an amazing dessert wine from Portugal, adding a perfect finale to the meal.

Yue Bai is proud to unveil a special promotion in tribute to Chef's Fujian heritage and in the spirit of sharing Hokkien creations with a broader audience. Enjoy 50% off select weekly dishes from 20 May to 30 June 2024. Six dishes will be on promotion on rotation depending on the different weeks:

20 – 26 May 2024: Stir - Fried Sweet Potato Cake, Shiitake, Sakura Prawns, XO Sauce (UP $32)
27 May – 2 June 2024: Braised Chinese Mustard Green, Minced Pork, Sun-dried Chinese Mustard (UP $26)
3 – June 2024: Tong Ann Braised Pork Belly, Dried Oyster, Dried Shrimp, Chestnut (UP $38)
10 – 16 June 2024: Hokkien Braised Noodle with Seafood Medley (UP $35)
17 – 23 June 20 24: Chinese Mustard Green, Shiitake, Sakura Prawns, Pork Belly, Rice (UP $28)
24 - 30 June 2024: Red Vinasse Pork, Turnip Pearl (UP $28)

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.


Yue Bai (月白)
33 Duxton Road
Singapore 089497
Tel: +65 97218055
Facebook
Instagram
Website
Nearest MRT: Maxwell (TE Line)

Opening Hours:
Tue-Sun: 1145am - 3pm, 545pm - 10pm
(Closed on Mon except PH)

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk down Duxton Road. Walk to destination. Journey time about 3 minutes. [Map]

UYA @ Oasia Hotel Novena - Savour Outlet-exclusive Specialty Dishes and Signatures At UYA's Second Outlet

Uya, renowned for its top-notch unagi dishes, has opened its second outlet at Oasia Hotel Novena. This unagi restaurant offers a range of outlet-exclusive specialty dishes and signature creations that are sure to tantalize your taste buds. With a focus on quality, Uya sources live eels directly from fisheries on a weekly basis, ensuring the freshest ingredients for their dishes. These live eels are then prepared a la minute in various mouthwatering renditions by Uya's team of experienced Japanese chefs, led by the talented head chef.

Grilled Unagi Fin 4/5

Grilled Unagi Head 3.8/5

Diners can expect an array of new and irresistible bites crafted to complement Uya's selection of Japanese sakes, shochu, and beers. Among the highlights are three specialty skewers glazed in Uya's signature homemade sauce. The Grilled Unagi Fin ($6/Stick) and Grilled Unagi Head ($6/Stick) are perfect for those who appreciate the traditional Japanese way of enjoying different parts of the eel.

Yahata Maki 4/5

For a unique Kyoto specialty, try the Yahata Maki ($9/Stick), which combines crunchy and slightly bitter burdock root wrapped within tender unagi.

Smoky Unagi Ham 4/5

One standout dish is the Smoky Unagi Ham ($16). This tightly-rolled unagi is lightly seasoned with salt and grilled over sakura wood chips, imparting a distinct smoky ham-like flavor. The accompanying velvety cream cheese adds a rich mouthfeel, resulting in a delightful combination of flavors.

Crispy Unagi Bone 3.5/5

At Uya, you'll also encounter unique offerings like the Crispy Unagi Bone ($6), which provides a thin and crispy chip-like texture, a surprising treat for those unfamiliar with eating eel bones.

Liver Ponzu 2.5/5

Deep Fried Liver 2.5/5

Grilled Liver 3/5

Adventurous eaters can opt for the Eel's Liver prepared in three ways: Boiled ($9), Grilled ($9), and Deep-fried ($9). While the boiled version is served with ponzu sauce to balance the gaminess, the grilled and deep-fried variations help mask the intense flavors of the liver.

Oyster Tempura 3/5

Seafood lovers shouldn't miss the Oyster Tempura ($14), featuring plump and juicy Hiroshima oysters wrapped in shiso leaf and accompanied by a crispy coating. While the dish is served with salt, a tangy sauce could elevate the overall flavor profile.

Mullet Roe with Radish 3/5

Another a la carte dish at Uya is the Mullet Roe with Radish ($19). This dish showcases the savory and perfectly balanced flavors of mullet roe paired with white radish. The combination creates a delightful taste experience; however, it may be an acquired taste for those unfamiliar with enjoying mullet roe in its naked form.

Grilled Eel with Salt 4/5

One of Uya's expertly-executed offerings is the Grilled Eel with Salt ($23/$33/$46). This seemingly simple dish requires meticulous preparation, including filleting, deboning, butterflying, skewering, and grilling the eel with just the right amount of salt. This careful technique ensures that the natural flavors of the eel shine through, resulting in a delectable and satisfying culinary delight.

Healthy Unagi Rice Bowl 4/5

For those seeking a complete meal, Uya offers set meals that come with a side of refreshing and tangy salad, pickles, and miso soup with a hint of yuzu zest. The Healthy Unagi Rice Bowl ($29) features tender eel, natto (fermented soybeans), nagaimo (Japanese mountain yam), okra, sous vide egg, and garnishes like spring onions, seaweed, and Japanese ginger. However, the sticky mucilage from the ingredients may not be to everyone's liking.

Hitsumabushi Large 4.2/5

Hitsumabushi Medium 4.2/5

Undoubtedly, the highlight of Uya's menu is the Hitsumabushi ($35/$48). Served in two sizes, this bowl showcases glistening golden-brown unagi atop fluffy Niigata rice. Accompanied by a trio of condiments (spring onions, wasabi, and crispy nori), homemade umami dashi, pickled cucumbers, and miso soup with yuzu zest, the Hitsumabushi offers three ways to enjoy it. You can savor the original flavors of the grilled unagi and rice, enhance it with your choice of toppings, or pour the light dashi broth over the rice, reminiscent of an 'ocha-zuke' style. However, it's worth noting that the dashi broth at Uya leans towards the sweeter side compared to other unagi restaurants.

Sea Urchin and Wagyu Rice Bowl 4.2/5

For a luxurious and indulgent experience, try the Sea Urchin and Wagyu Rice Bowl ($55). This delectable dish combines thinly-sliced succulent rare beef, Hokkaido sea urchin, and briny ikura with freshly-grated wasabi, resulting in a harmonious blend of flavors.

Parfait 4/5

The Parfait ($12) is beautifully adorned with layers of sweetened azuki beans, creamy vanilla and matcha ice cream, chewy mochi balls, and velvety whipped cream. Each component contributes to a symphony of flavors and textures, creating a harmonious blend that will leave you wanting more.

With its outlet-exclusive dishes and commitment to serving quality unagi creations, Uya at Oasia Hotel Novena is a must-visit for unagi enthusiasts and Japanese cuisine lovers alike. Prepare to embark on a delightful culinary journey filled with the finest unagi delicacies that will leave you craving for more.

Note: This is an invited tasting.


UYA
Oasia Hotel Novena, Singapore by Far East Hospitality
8 Sinaran Drive
#01-05
Singapore 307470
Tel: +65 97880071
Facebook
Instagram
Website
Nearest MRT: Novena (NS Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 930pm

Direction:
1) Alight at Novena MRT station. Take Exit A. Turn right and walkdown Sinaran Drive. Walk towards Novena Specialist Centre. Walk to destination. Journey time about 5 minutes. [Map]

Yue Bai (月白) @ Duxton Road - A Contemporary Expression Of Shi Liao Gastronomy And Chinese Culture

Yue Bai (月白) is a modern Chinese restaurant helmed by Singaporean co-owner and Chef Lee Hongwei. The cuisine at Yue Bai is based on the principles of traditional Chinese dietary therapy (食疗 shi liao) through refreshing renditions of Chinese heritage dishes.

Australian Lamb Jelly 3.5/5

Crispy Burdock 4.2/5

We started dinner with a couple of appetisers. The Crispy Burdock ($14) coated with sesame and spice powder is an addictive and delicious snack. On the other hand, the Australian Lamb Jelly ($22) is a rendition of the traditional Teochew pork trotter jelly. The shredded lamb meat is combined with black bean and chicken stock and chilled for at least a day. It is paired with shredded passionfruit-infused pumpkin giving it a refreshing touch to cleanse the richness.

Roselle Flower-infused Winter Melon 3/5

Deep-fried Organic Purple Rice Cake 4.2/5

The Roselle Flower-infused Winter Melon ($12) is very appetising with its sweet and sour taste profile, perfect for whetting up the appetite. However, my favourite is the Deep-fried Organic Purple Rice Cake ($16), which is topped with housemade XO Sauce, rice puffs and spring onions.

Double-boiled Silkie Chicken Soup 4/5

The Double-boiled Silkie Chicken Soup ($22) is a delicious and nourishing bowl of goodness. The addition of dried longan and wolfberries provided the additional finishing sweetness.

Stir-fried Lotus Root, Fuji Apple, Corn Kernel, Pumpkin Seeds, Dried Shrimp 4.2/5

The Stir-fried Lotus Root, Fuji Apple, Corn Kernel, Pumpkin Seeds, Dried Shrimp ($24) is the Chef's vegetarian take on the Guangdong classic of sauteed minced duck served with lettuce leaf. The diced vegetables and apple offers delightful layers of texture.

Braised Napa Cabbage, Fried Garlic 4.5/5

It may look simple, but the Braised Napa Cabbage ($24) is soft and sweet. The whole baby Napa cabbage is braised in chicken stock until soft. It is served with fried garlic, adding body to the broth.

Crisp-fried Pork Cartilage, Xin Hui Orange Sauce, Crispy Tofu Ring 4/5

The Crisp-fried Port Cartilage ($38) is first braised with Xin Hui mandarin peel in superior chicken stock, then deep-fried and finished in mandarin peel sauce. It comes in a crispy tofu ring made with firm tofu and millet, somewhat like the classic yam ring. The citrus notes of the aged mandarin peel balance out the richness of the pork cartilage.

Braised Duck, Sea Cucumber, Hawthorn, Korean Snow Pear 4/5

The Braised Sea Cucumber with Duck ($58) is a traditional Hokkien speciality given a modern take. Chef Hongwei added Korean snow pear for sweetness and dried hawthorn berries for tartness. Not only is it delicious, but it also helps to improve digestion and blood circulation.

Crisp-fried Prawn with Granola and Dried Fruits 4.2/5

Having eaten cereal prawns, pairing them with granola and dried fruits is new to me. The Crisp-fried Prawn with Granola and Dried Fruits ($36) with its crispy coat is a delightful texture enjoyment.

Braised Hokkien Hu Tou Vermicelli 4/5

The Braised Hokkien Hu Tou Vermicelli ($35) is Chef Hongwei's childhood memories. Chef's grandmother would prepare a Henghwa version featuring a myriad of seafood. Chef's rendition braises the Hu Tu rice vermicelli from Anhui, Fujian, in superior chicken stock, served with abalone, sea cucumber, Chinese mushrooms, Chinese chives, and beansprouts. It is topped with dried sole fish crumble and crisp Henghwa first harvest black seaweed, imparting an umami and minerality finish.

Herbal Poached Rice, Atlantic Cod, Black Fungus 4.5/5

My favourite dish for dinner goes to the Herbal Poached Rice ($38) with Atlantic Cod and Black Fungus. It is an elevated rendition of the traditional Teochew fish porridge. It is served in a hot stone pot. The egg yolk fried rice, black fungus and cod fillet are finished tableside with fish broth and herbal Shaoxing wine.

Crispy Black Sesame Mochi, Osmanthus Sugar 4/5

We had the Crispy Black Sesame Mochi ($12) paired with Osmanthus Sugar for dessert. The delightful soft and chewy mochi's texture is coated with aromatic sesames, deep-fried to fragrant. It comes with osmanthus sugar on the side for an extra lift in flavour.

Housemade Beancurd with Hashima 4.5/5

A must-have is the Housemade Beancurd with Hashima ($38). You can have it as original or with the accompanying pi pa syrup for a refreshing and minty lift in taste profile.

Note: This is an invited tasting.


Yue Bai (月白)
33 Duxton Road
Singapore 089497
Tel: +65 97218055
Facebook
Instagram
Website
Nearest MRT: Maxwell (TE Line)

Opening Hours:
Tue-Sun: 1145am - 3pm, 545pm - 10pm
(Closed on Mon except PH)

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk down Duxton Road. Walk to destination. Journey time about 3 minutes. [Map]