藝 Yi By Jereme Leung @ Raffles Singapore - A Sumptuous Tribute to The Hairy Crab Season

In conjunction with the hairy crab season, 藝 Yì by Jereme Leung at Raffles Singapore presents a refined and artistic line-up of exquisite Hairy Crab Creations from 16 October to 17 November 2023.

Amuse Bouche 3.5/5

Our amuse-bouche offers a myriad of sour, sweet, and spicy flavors using the technique of pickling, which is an integral part of China’s culinary history. The Pickled Genting Highlands Mini Tomato with Dried Sweet Plum whetted my appetite with its salty-sweet juice, while the rest awakened the senses with their heat, acidity and crunchy texture.

Appetizers 3.5/5

For appetiser, we got to try 2 items from their exclusive Memoirs of Nanyang Menu - Foie Gras Terrine with Calamansi & Organic Perilla Plum and Deep-fried Crab Roll with Malacca Shrimp Paste and Ipoh Guava Salsa. These 2 items highlight the versatility of ingredients native to Southeast Asia, such as the use of the tart Calamasi, the funky yet alluring Malacca shrimp paste and the zesty Ipoh's Guava. In addition, we were also served with a juicy Poached Oyster with Japanese Sea urchin & Kristal Caviar.

Hot & Sour Basil Chicken Consommé 4/5

Before the mains, we were served a soul-warming Hot & Sour Basil Chicken Consommé with Geoduck & Cameron Highlands Stem Lettuce. One could easily be fooled by its clear appearance. The heat level is quite intense, thanks to Sichuan pepper, but it also has a sweet depth to it. The slices of geoduck provided an enjoyable texture, contrasting with the crunchy Cameron Highlands' Stem Lettuce.

Steamed Hairy Crab 4/5

From the Hairy Crab Creations' menu, we sampled the most popular dish: Traditional Steamed Hairy Crab with Taiwanese Mullet Roe & Perilla Leaves, served with Osmanthus & Wolfberry Ginger Tea. The freshly sourced furry-clawed crustaceans from Taihu boasted rich and creamy roe, while every nook and corner of the shell was filled with firm and sweet crab meat. I love the warm and fragrant ginger tea at the side, lending a hint of sweet floral note to the overall taste of the dish.

Deep fried Spotted Groupa with Spicy Hairy Crab Roe 3/5

Another item on the menu we tried was Deep Fried Spotted Groupa with Spicy Hairy Crab Roe, crispy brown rice and Edamame. I found the exterior of the fish too dry and tough.

Hainanese Steamed Bentong Sakura Chicken 4.2/5

On the other hand, the Hainanese Steamed Bentong Sakura Chicken with Fragrant Pandan Rice & Yunnan Wild Fungus received rave reviews at our table. It's a pity that the Memoirs of Nanyang menu ends in just 2 days. The premium Sakura Chicken was exceptionally succulent and tender, and the accompanying rice was a star of its own. Fluffy and aromatic with pandan, the shreds of fungus mixed within further added texture to the rice.

Shao Xing Wine Ice Cream with Yam Paste & Gingko Nuts 4/5

Our sweet ending was Shao Xing Wine Ice Cream with Yam Paste & Gingko Nuts ($18) from the Hairy Crab Creations. The warm yam was velvety with just the right sweetness, complemented by the refreshing ice cream.

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
Facebook
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]

Ya Ge (雅阁) @ Orchid Hotel - New Modern Chinese Restaurant Serving Fine Traditional Chinese Cuisine With A Modern Taste

Newly opened at Orchid Hotel is Ya Ge (雅阁), led by Executive Chef Tse Chi Leung, who has 25 years of professional culinary experience. He has worked in kitchens of top hotels and restaurants across Hong Kong, Singapore and Jakarta, including Imperial Treasure at Marina Bay Sands and Yan Restaurant at Park Hotel Group.

The restaurant recently launched a new eight-course 'Taste of Ya Ge' menu ($268++, U.P $360++) that features a selection of the restaurant's signature dishes. The menu is suitable for four to five persons, available from 11 July to 30 September 2022.

Chilled Hua Diao Chicken Roll 4/5

We had the Chilled Hua Diao Chicken Roll kickstarting our eight-course meal. Unlike many places that chopped the chicken into pieces, the culinary team painstakingly rolled the chicken into a roulade. Fifteen years old Hua Diao has been used to give the succulent chicken an aromatic finish.

Carrot Cake with Dried Shrimp Paste 4.2/5

The eight-course menu includes two dim sum items in the Carrot Cake with Dried Shrimp Paste and Crispy Mini Pumpkin Pastry with Minced Chicken, Mushroom & Thyme. The Carrot Cake with Dried Shrimp Paste is crispy on the exterior and soft on the inside, fragrant by fried eggs and dried shrimp paste.

Crispy Mini Pumpkin Pastry with Minced Chicken, Mushroom & Thyme 4.5/5

The Crispy Mini Pumpkin Pastry with Minced Chicken, Mushroom & Thyme has a delightfully chewy texture stuffed with savoury filling consisting of minced chicken and mushroom. Adding thyme to the filling gives it a touch of minty earthiness, lifting the taste profile.

Fish Maw with Crab Meat in Superior broth 4.2/5

Unlike most Chinese soup that uses pork or chicken as a stock base, the Fish Maw with Crab Meat Soup uses duck and chicken instead. It is a delicious change from the usual, bringing out the sweetness of the chunky crab meat.

Deep-fried Marble Goby with Supreme Soya Sauce 4/5

For the fish dish, diners have a choice of having it deep-fried or steamed. We went for the Deep-fried Marble Goby with Supreme Soya Sauce. Of course, the star has to be the supreme soya sauce, complementing the crispy and moist fish.

Sauteed Diced Beef with Black Garlic 4.5/5

At first glance, the Sauteed Diced Beef seemed to be cooked in black pepper sauce, but it is cooked with black garlic, giving it a coat of sweetness on top of its tender texture.

Roasted Floral Tea Infused Chicken 4.5/5

One of my favourite dishes is the Roasted Floral Tea Infused Chicken. The tender chicken with its crispy skin is perfumed with the floral tea aroma, fire-roasted to perfection and garnished with fried tea leaves for a satisfying crunch.

XO Egg White Seafood Fried Rice 4/5

We had the XO Egg White Seafood Fried Rice for the carbo dish packed with 'wok-hei' smokiness. I enjoyed the firm texture for its delightful bite.

On top of the new eight-course menu, business professionals looking for a lighter meal may appreciate Ye Ge's ongoing lunch and dinner sets priced from $48.80++ per pax for two or more persons daily.

Note: This is an invited tasting


Ya Ge (雅阁)
Orchid Hotel
1 Tras Link
Level 3
Singapore 078867
Tel: +65 68186831
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight towards Orchid Hotel. Journey time about 3 minutes. [Map]