Yue Bai

Cod fish fillet, black fungus, and egg yolk fried rice served with fish broth

Location: Yue Bai, 33 Duxton Road, Singapore 089497

Feature :
💕 Braised Hokkien Hu Tou Vermicelli.
Braised Hutou rice vermicelli with abalone, sea cucumber, Chinese mushrooms, Chinese chives, and beansprouts. Garnished with Henghwa first harvest black seaweed and sole fish
💰$35
💕 Crisp-fried Prawn with Granola and Dried Fruits
Deep-fried tiger prawn with granola and beetroot
💰$36
💕 Braised Baby Sharp Spinach, Yellow Millet, Wolfberries
Baby sharp spinach with yellow millet and wolfberry in superior chicken stock
💰$18

📍Yue Bai.
33 Duxton Road.
Singapore 089497.

Highlights of the ala carte menu include the quadruple of appetizers that include the addictive Crispy Burdock ($14) which are deep fried and tossed with sesame seeds and 7-spice powder, which comes with nourishing aspects of lowering blood sugar and increasing satiety from its high fibre content. Double-boiled soups such as the Silkie Chicken Soup ($22) brings a comforting slurp with a touch of sweetness from the longan and wolfberry, and a calming effect and aroma from the fresh jasmine flowers.

Other meat and seafood dishes in the menu that are unique to Yue Bai include the Crisp-fried Pork Cartilage ($38) that is coated with a mandarin peel sauce and served with a crisp ring made with firm tofu and millet and a crowd favourite, the Deep-fried Granola Prawn ($36) that is coated with house-made granola of rolled oats, pecans and wolfberries. If you are feeling hungry, the Herbal Poached Rice ($38) will warm the heart and soul with the fish broth poured over the egg yolk fried rice and cod fillet or the Braised Hokkien Hutou Vermicelli ($35) that is prepared as a Henghwa version.

Feature :
💕my fav, Herbal Poached Rice, Atlantic Cod, Black Fungus.
Comforting and flavourful fish broth served with
Cod fish fillet, black fungus, and egg yolk fried rice and added herbal wine before serving for
evaluate the flavour.
💰$38
💕 Braised Duck, Sea Cucumber, Hawthorn, Korean Snow Pear.
Marinated duck then flash-fried before it is braised with superior chicken stock for hours, layer with Mock fat and Japanese sea cucumber
$58
💕 Double-boiled Silkie Chicken Soup, Jasmine Flower, Dried Longan, Wolfberries.
Superior chicken stock, silkie chicken, and dried longan are double-boiled for an hour, and added Wolfberries and fresh jasmine flowers
💰$22.
💕my fav appetiser , Deep-fried Organic Purple Rice Cake, XO Sauce, Rice Puff, Spring Onion.
Deep fried Purple rice cake, with homemade XO sauce, rice puff and spring onion.
💰$16
💕 Crisp-fried Pork Cartilage, Xin Hui Orange Sauce, Crispy Tofu Ring.
Pork cartilage with Xin Hui aged mandarin peel sauce, served with tofu and yellow millet ring. Garnished with frisee leaves and micro purple shiso.
💰$38
📍Yue Bai.
33 Duxton Road.
Singapore 089497.

Silkie chicken is double-boiled with dried longan and wolfberries in a superior chicken stock brewed with mature hen and chicken feet.

After a meal at Yue Bai, I say this is one of the best Chinese restaurants I had been to. The experience here reminds me of Summer Palace, a Michelin Star restaurant that I sussed out way before the Michelin inspectors 😉 The type of dishes and the tastes are different, but both feature light yet very flavourful cuisines that have complexity in the taste profiles.

The service is so thoughtful, meticulous, friendly and professional. The staffs are also very knowledgeable on the food and the philosophy behind the restaurant. They go the extra mile to make sure patrons are well-attended to. I'm impressed. Part of the reason that I said Yue Bai reminds me of Summer Palace is because of the service.

Herbal Poached Rice, Atlantic Cod, Black Fungus is a must-try, for both the taste and the experience of seeing the collagen-rich soup sizzles in the hot stone pot as the staff pours it in. The egg fried rice is very fragrant and retains its grain shape despite soaked in the super flavourful soup imbued with herbs and shao xing wine, thus yielding a very good bite. The cod fish is smooth, full of omega oil and succulent, going very well with the rice. And the fish is very well prepared in which all bones were totally removed.
Crispy Tofu, Yuzu sauce is another must-try of Yue Bai. I'm not sure how the chef did it, but each cube of silky smooth tofu is perfectly coated with an even layer of seasoned batter. Each cube is packed with flavours, so good that I can eat it on its own. When dipped with yuzu sauce, the extra zest makes the taste even more exciting. And the texture is wow: just imagine biting into each cube and the crispy smooth exterior gently breaks up to reveal the hot smooth, soft interior of tofu.

Bamboo Clam is very interestingly served in black garlic sauce, unlike the usual light soya sauce. And it works. The sauce is actually pretty light despite the appearance, with hints of sweetness, and it goes very well with the delicate briny flavour of the clam. The friendly service staff told me that the black garlic sauce is specially concocted for the winter season since black colour food is great for health during this season. For coming spring, the sauce will be based on green colour. By the way, the bamboo clam is perfectly cooked: being springy in texture yet easy to bite.

Deep-fried Granola Prawn, Beetroots is a must-try for fans of cereal prawns or wasabi prawn balls. Yes, another must-try. The Deep-fried Granola Prawn here is the perfect marriage of the best aspects of cereal prawns and wasabi prawn balls. The homemade granola is rich in flavour and even more wholesome than the cereal, highlighting the umami of the super large, plump, succulent, fresh prawn balls. By the way, it's one whole large prawn being rolled into a ball 👍 The beetroot strands inject a refreshing element to the taste, making it even better. A very well-executed dish.

Crispy Black Sesame Mochi, Osmanthus-infused Sugar has this crispy shell that actually showcases how soft the slightly chewy mochi, aka glutinous rice dough, is. Due to the earthy aroma of sesame, the sugarless mochi actually tastes good on it own. For us who cave in to sugar cravings, just dip the mochi into brown sugar with osmanthus. The caramel taste of brown sugar and the floral aroma of osmanthus make this dessert such a delight to enjoy.
I love this place not only for the awesome food, but also for the modern, classy Chinese interior with zen influences that reflects the philosophy behind the creation of the food: modern, clean, classy and inherently Chinese.

In fact, the cuisine here fuses together elements of Cantonese, Hokkien and Teochew cuisines to create dishes that are familiar yet unique at the same time.

I'm so happy to find a new gem in Yue Bai. I definitely look forward to going back, and this is one place I can bring my family to since the food here will cater to their tastes too and the great service will make the outing even more enjoyable.