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[SG EATS] Yì by Jereme Leung at Raffles Hotel Singapore Presents a Feast for the Year of the Dragon

By Hazeldiary January 10, 2024

As we usher in the Year of the Dragon, 藝 Yì by Jereme Leung at Raffles Hotel Singapore beckons guests to revel in a season of reunions and new beginnings. Renowned Chef Jereme Leung has meticulously crafted an exquisite array of festive delicacies and auspicious gifts. It is available from 22 January to 24 February 2024, including enticing Lunar New Year Dine-in Set Menus.

We had the chance to savor the Abundance Set Menu priced at S$228 per person during the Chinese New Year tasting dinner.
The festive feast comes with a choice of four Yu Sheng selections, including a Vegetarian Option featuring crispy lotus roots and organic vegetables. Noteworthy is the Longevity Yu Sheng priced at S$216/S$152, adorned with Octopus Sashimi & Sakura Shrimp.

The appetizer platter showcases Deep-fried Crab Meat Roll with Wasabi Mayonnaise & Yuzu Salsa, Baked Eggplant with Scallop in roasted pepper sauce, and Barbecued Iberico Pork Char Siew with Lime Caviar. The succulent char siew could benefit from more caramelization, and the yuzu salsa erred on the side of sweetness.
The soup course features Double-boiled Fish Maw, Sarcadion Aspratus Dried Mushroom & Sea Conch Soup. Its light consistency and rich mushroom flavor provided a delightful balance to the opulence of fish maw.

A premium highlight was the Braised 10-head South African Abalone, where the sauce and accompanying ingredients harmonized perfectly with the abalone.

The Pan-seared Cod Fish with Green Pepper Sauce & crispy Pork Lard impressed with its buttery flesh and aptly crisped exterior. The savory sauce and fragrant lard bits enhanced the fish’s natural sweetness. Loving it!

The Sweet & Sour Crispy Prawn with soybean cake, featuring the addition of tempeh, provided a nostalgic Sweet and Sour Pork flavor.

A standout dish was the Steamed Jasmine Rice & Millet with Tribute Vegetables & Preserved Meats. Executed to perfection, the rice absorbed the intense umami from the preserved meats. Lastly, complemented by a drizzle of sweet sauce that bound all the flavors together.

For dessert, we had a bowl of Chilled Highland Lotus Seeds, Snow Fungus, Apricot Kernel, and Nostoc Pearl Sweet Soup, accompanied by Homemade “Yuan Bao” Water Chestnut Cake and Salted Egg Yolk Custard Glutinous Rice Balls. The sweet soup provided a balanced conclusion and sweet ending.