Modern Chinese restaurant Yue Bai, which is located on Duxton Road, puts simplicity, elegance, and fine Chinese flavors front and center.
The restaurant’s interiors, reminiscent of a traditional teahouse, is also more than just a space for eating – it’s a celebration of Chinese art, literature, philosophy, and the personal ethos of co-owner and chef Lee Hongwei. At Yue Bai, ‘shí liáo’ (or dietary therapy) is the pillar of Chef Hongwei’s culinary approach, where food is used to counteract or prevent disease, while enhancing wellbeing.
The menu, then, presents balanced dishes and familiar flavors, with the aim of delivering holistic wellness for mind and body. Highlights of the a la carte menu include the Crispy Burdock, a root vegetable that helps lower blood sugar, finished with Sesame and Spice Powder.
Other must-order starters include the Australian Lamb Jelly, Black Bean, Passionfruit-infused Pumpkin, and the Deep-fried Organic Purple Rice Cake, XO Sauce, Rice Puff, and Spring Onions. Soothing and nourishing double- boiled soups are expertly executed here, such as the Double-boiled Silkie Chicken Soup, Jasmine Flower, Dried Longan, and Wolfberries, where the gentle, savory essence of chicken is complemented by the heady aroma of Jasmine flowers.
Meat and seafood offerings are also done well at Yue Bai, with personal favorites being the Crisp-fried Pork Cartilage finished with a piquant mandarin peel sauce and served atop a crispy ring made from tofu and millet.