Celebrating Chinese Lunar New Year at Yì by Jereme Leung at Raffles Hotel in Singapore, one of the most influential master chefs in the modern Chinese culinary movement and offering the very best in contemporary Chinese fine-dining, we were delighted to celebrate the New Year with a curated festive menu crafted to welcome a prosperous Year of the Horse, created around the idea of reunion, abundance and welcoming a fresh new year together. Indulging in luxurious seasonal highlights such as Double-boiled Spiky Sea Cucumber Soup with Wild Termite Fungus, Sea Whelk and Hokkaido Conpoy, alongside exquisitely prepared seafood including Steamed Spotted Garoupa with Bamboo Shoot and Matsutake Mushroom, as part of the 'Prestige Menu' that we selected, we embarked on chef Leung's culinary exploration that awakened the appetite and the senses, bringing a refined, contemporary approach on single-source and seasonal ingredients. Upon entering Yi, diners are greeted by an otherworldly floral tunnel entitled 'Titled Pale Garden', a modern interpretation of a Chinese secret garden, inspired by the Chinese creation mythology of Pangu, the first living being and maker of heaven and earth, which also represents chef Lueng's cuisine and alludes to how Raffles Hotel, is the quintessential heritage building in Singapore, and world-renowned luxury institution.
Entrance to Yi by Jereme Leung at Raffles Hotel
Our Lunar New Year Prosperous Set Menu at Yi
Bottle of Billecart-Salmon Signature Raffles Champagne
The first course of the Prosperous Menu - Fortune Yu Sheng with Salmon Sashimi
and Crispy Fish Skin
in fact the higher the toss, the more auspicious the New Year
A bottle of Katsuyama Junmai Daiginjo DEN was special treat tonight,
celebrated as the pinnacle of traditional sake brewing
served in a lovely bowl over an open flame to keep the soup hot
Peach Gum and Dried Longan
Deep-Fried "Nian Gao" with Purple Sweet Potato and Yam
from our Lunar New Year dinner
was such a heartfelt gift from Raffles Hotel
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