Crafted by Singaporean Chef-Owner Lee Hong Wei as an homage to his Fujian heritage, Yue Bai’s new seasonal Summer Menu showcases Chef Lee’s modern take on Fujian heritage dishes from various cities, blending traditional favourites with contemporary creations.
Contemporized to bridge the East and West, the flavours here are perfectly paired with Yue Bai’s extensive selection of Portuguese wines, which offers a unique opportunity to explore the best of Portugal’s terroir and the finest of Fujian flavours under one roof.
Begin with appetizers like Roselle Flower-Infused Chinese Yam ($12), where cold slices of Chinese yam are tinged a pretty shade of pink thanks to marinating in roselle flower water or for a crunchy option, enjoy the addictive Crisp-Fried Burdock, Sesame Seeds, Spice Powder ($14) that is good for aiding digestion.
The Crisp-Fried Beancurd Skin, Minced Chicken, Water Chestnut, Five Spice ($14), colloquially known as ‘Hei Zhor’, offers a perfect balance of texture and taste while the Deep-Fried Organic Purple Rice Cake, XO Sauce, Rice Puff, Spring Onions ($16) is a combination of explosive flavours and a treat for both the eyes and palate.
Other highlights include the Lion Mane Mushroom Nuggets, Salted Egg, Curry Leaf, Birds Eye Chili ($18) that delivers a spicy punch while the Double-Boiled Night Blooming Cereus, Dried Fig, Duck Breast ($18) is a clear double-boiled soup featuring ba wang hua (dehydrated Night-Blooming Cereus flower) known for its detoxifying properties.
Mains entice with dishes like Red Vinasse Pork, Turnip Pearl ($24), a traditional Fujian serving of sweet and sour pork caramelized with a Chinese rice wine fermented with red yeast and Tong Ann Braised Pork Belly, Dried Oyster, Dried Shrimp, Chestnut ($38), a traditional classic that slow-cooks thick cuts of pork belly to melting tenderness.
For a taste of heritage, the Braised Yam, Alkaline Rice Cake ($18) is a traditional rice cake dish that is doused in a dark, flavourful sauce that goes great with Braised Chinese Mustard Green, Minced Pork, Sun-Dried Chinese Mustard ($24) that is crunchy and sweet.
More seafood goodness is served with the Stir-Fried Sweet Potato Cake, Shiitake, Sakura Prawns, XO Sauce ($32), where sweet potato cakes are stir-fried to smoky goodness or opt for a treasure bowl of seafood with the Hokkien Braised Noodles, Seafood Medley ($35), a popular noodle dish among any native Hokkien.
For dessert, delight in the delicate sweetness of the Jasmine Milk Pudding ($12), a creamy milk pudding laced with a veil of jasmine florals, served with a light sugar syrup to add a mild touch of sweetness.
Unveiling a special promotion at Yue Bai, enjoy 50% off select weekly dishes from 20 May to 30 June 2024. Six dishes will be on promotion on rotation:
- 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 2024: Chinese Mustard Green, Shiitake, Sakura Prawns, Pork Belly, Rice (UP $28)
- 24- 30 June 2024: Red Vinasse Pork, Turnip Pearl (UP $28)
For more information, visit
Address: 33 Duxton Rd, Singapore 089497
Opening Hours: Tue to Sun (11.45am – 3pm; 5.45pm – 10pm) | Closed on Mondays
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