Relish the wonders of China’s spring harvest through a delectable spread of traditional and innovative creations at 藝 yì by Jereme Leung, Raffles Hotel Singapore. The seasonal menu is presented by MasterChef, Jereme Leung, conceptualised together with resident Executive Chinese Chef Yap Poh Weng, and features the best of nature’s freshly harvested greens including spring onion, spinach, edamame, imperial vegetables and mugwort, in a range of dishes. This exquisitely curated spring menu is available until 19 June 2022.
Inspired by the significance of new beginnings and renewed strength, begin the culinary journey on a refreshing note with a selection of cold dishes to whet your appetite including Beancurd Skin Roll stuffed with Tuna, Tofu & Spring Onions, or Poached Sea Whelk with Chilli & Sichuan Peppercorn Dressing.
Known for its artistic adaptation of provincial classics, the menu features dishes traditionally enjoyed in China including Chef Jereme’s hearty bowl of Double-boiled Chicken Soup with House-made Sichuan Style Spinach Tofu & Stuffed Bamboo Fungus, an elevated combination of goodness and comfort topped with tender bamboo fungus, as well as the Spinach Soup with “Wensi Tofu”, Tiger Prawn & Crab Meat, a time-honoured dish to savour.
Continue the spring indulgence with unique and delicate main courses including, Wok-fried Hokkaido Scallops & Imperial Vegetables with Grilled Green Pepper Sauce or the inventive Pan-fried Sea Cucumber stuffed with Minced Shrimps & Edamame Puree with Scallion Oil, as well as the umami-packed Hand-made Noodles with Braised 8-head Abalone, Goose Palm & Mullet Roe Shavings in Scallion Oil.
The seasonal menu comes with two exceptional adaptations of exquisitely handcrafted dim-sum dishes that accents the beginning of spring. Indulge in Steamed Mugwort Glutinous Dumplings stuffed with Water Chestnuts & Mixed Mushrooms, a precious treat due to the limited seasonal availability of the mugwort or Steamed Watercress Dumplings with Prawn & Mullet Roe, which imparts a striking balance of peppery, vibrant, and luscious flavours. Finish off the medley of springtime delicacies with the refreshing and velvety Basil Ice Cream & Green Tea Pudding with Purple Sweet Potato Cream, a perfect amalgamation of spring produce.
Selected dishes are available for delivery or takeaway on Raffles Grab & Go, offering the option to enjoy the menu in the comfort of home. To view the Spring Seasonal Specialities Menu at 藝 yì by Jereme Leung,
| When: | 1 April – 19 June 2022 Open daily Lunch: 11.30am to 2:00 pm Dinner: 6.00pm to 9.30pm |
| Where: | Raffles Hotel Singapore, 1 Beach Road, Singapore 189673 (Located at the Main Building, accessible via the main hotel entrance) |
| Dress Code: | Casual Chic (No shorts and slippers) |
| Website: | https://www.yi-restaurant.com.sg/ |
For all enquiries and reservations for dining experiences at Raffles Hotel Singapore, please call +65 6412 1816 or email at singapore@raffles.com.
Enhanced safety and hygiene measures
As we navigate through the ongoing pandemic, Raffles Hotel Singapore continues to embody the philosophy that guides our service excellence, whilst maintaining the highest hygiene standards to safeguard the health and wellbeing of all our guests and staff. Guests can be reassured that all public spaces and restaurants have been reconfigured to facilitate safe distancing and there is a strict adherence policy in place to HACCP principles for food preparation and hygiene. Specific to dining, guests are invited to discover our digitalised menus made available for all restaurants featuring a la carte and made-to-order options.
