Arrtistic adaptations of provincial cuisine from different regions of China
Jereme Leung's first restaurant in Singapore
Contemporary adaptations of China's provincial cuisine
Handcrafted white floral petals adorn entrance
Dining hall design inspired by Chinese myths
The culinary trip continues with artistic adaptions of provincial cuisine from different regions of China such as the Hundred-ring Cucumber & Poached Sea Whelk with Soy Sauce Vinaigrette, a classic dish found in China's Northern region during warm summer months. The dish is skilfully sliced with a hundred cuts forming a continuous spiral.
Jereme's creations delight guests all over the world and challenge them to reappraise their concept of Chinese cuisine with restaurants in multiple cities in China, the Maldives, the Philippines and even aboard two cruise ships.
In his first full-service dining concept in Raffles Hotel Singapore, Jereme will bring guests on a unique journey across China through artful adaptations of heritage masterpieces and ancient delicacies. His dishes celebrate culinary tradition and craftsmanship using single-sourced and seasonal ingredients. To Jereme, it is all about capturing the essence of provincial ethnic cuisines using healthy, seasonal produce enhanced by modern cooking techniques.
Contemporary Chinese cuisine bringing you on a provincial journey of China
Chef Consultant Jereme Leung
Singaporean Chef Jereme Leung began his culinary career at the age of 13, starting from the kitchens of Hong Kong. Since then, he has mastered all cornerstones of Chinese cooking and has continued to hone his craft at some of the most prestigious hotels in Southeast Asia before embarking a food pilgrimage across China in the 1990s to explore the flavours of different regions, their ingredients and cooking techniques, opening more than 9 restaurants around the wo9rld. 藝 by Jereme Leung is his first restaurant in Singapore and a long-awaited homecoming.
Deep rooted culinary traditions while celebrating modernity
Nestled in the restored Raffles Arcade, 藝yi by Jereme Leung is a hidden world of deep rooted culinary traditions while celebrating the art of storytelling and modernity, perfectly complementing Jereme's culinary style.
5 étoiles sur 5il y a 1 jour
My family and i truly enjoyed the food here. The soup dishes were really well executed with it being flavorful and not too heavy! we especially love the soup dishes here. If i’ve to nitpick a little it’ll be the soup dish was not hot enough to my liking coz it came a tad lukewarm, but nonetheless i still like it. will definitely be back here again :)
5 étoiles sur 5il y a 3 jours
Excelente Food y Well-prepared dishes.
I'm leave my experience of dishes. I recommend it
- Crispy Pork Belly with Tribute Vegetables & Yellow Mustard GF P
- Sichuan-style "B Bố" Shredded Black Chicken & Jellyfish in Peanut & Sesame Chilli Dressing N
- Hokkaido Scallop on Cordycep Flower & Spinach Rolls in Spicy Sesame Sauce N
-Doubled-boiled Black Garlic Soup with Abalone & Asian Moon Scallops
- Crispy Prawns with Passion Fruit Mayonnaise Dressing,
Ebiko & Crispy Red Rice
- Iberico Pork Roll wrapped with Crispy Seaweed served with Pickled Sliced Green Mango & Homemade Specialty Sauce
- Stir-fried Baby Chinese Cabbage
with Dried Turnip & Dried Shrimp Sauce
- Wok-fried Mee Sua with Assorted Seafood ^
- Steamed Red Date & Coconut Cake
- Basil Ice Cream with Fresh Mango, Sago Cream & Pomelo
5 étoiles sur 5il y a 1 semaine
(Translated by Google) A perfect restaurant inside Raffles Hotel where you can enjoy delicious dim sum.
Each item is beautiful, the interior is stylish, and the service is very good, so it's a great place to visit when traveling or celebrating an anniversary.
3 étoiles sur 5il y a 2 semaines
A bit disappointed because I used to love Yi and have been missing it when I was gone. This time though several dishes were not satisfactory. The durian avocado appetizer used not ripe avocado which impacted the taste. They took it off the bill.
I got the wagyu beef cube with mushrooms. There were probably just 6-8 cubes and the sauce was overpowering and sticky. Turns out the dish was $150 and I was shocked when I got the bill.
The black pepper taro duck was great. The beef tendon noodles was something I missed a lot after leaving singapore but it because a bit too salty.
Sigh. Would still want to come for dim sum to re-test but the dinner was not up to the previous standard.
Localisation du restaurant
Carte de crédit
Autres moyens de paiement
Accès pour fauteuils roulants
Internet sans fil gratuit (WIFI)
Repas à emporter
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(*) Prix moyen du repas calculé sur la base d’une entrée et d’un plat ou d’un plat et d’un dessert, hors boissons, menu et offres promotionnelles. Le prix moyen n’est qu’une estimation, calculé en fonction des prix fournis par le restaurant. Selon les pays, le prix moyen peut inclure ou non toutes les taxes. ↩