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Published August 10th 2019
Traditional Asian cuisine with a contemporary touch
Yu Kitchen masterpiece
I knew we were in for a bit of a treat because I'd already read some reviews of the Yu Kitchen and seen some photos of the stunning food and the impressive restaurant. The philosophy of Yu Kitchen is for guests to enjoy the finest sensory and culinary experience. The world-famous creations are by Michelin Starred Chef and Son of Iron Chef, Chen Kentaro.*
It's not surprising this restaurant is in the luxury precinct of Chadstone Shopping Centre. It is right near Prada Louis Vuitton and Chanel.
After making your way up the 'gone with the wind' style spiral staircase, you get a glimpse of the ceiling which is awesome. Yu Kitchen has a busy, vibrant atmosphere where you can watch the chefs busy in the kitchen and food as it's delivered to the tables. There are also private rooms available from minimum $800 spend and in the summer, you can dine outside in the outdoor seating area.
We were guests of Yu Kitchen and honoured to be sampling the new spring menu called 'Best of both worlds'. It's a seven-course meal, yes, that's not a typo, and the elaborate menu is just $78 per person. In addition, there is alcohol pairing for $30 per person, which includes a refreshing cocktail, a selection of red and white wine and dessert wine (De Bortoli Noble One).
Fresh Tasmanian oysters with passionfruit and Moutai granita
Every course was delicious and presented beautifully, although my partner and I had different favourites. To start we were welcomed with refresher towels and then immediately served fresh Tasmanian oysters with passionfruit and Moutai granita. Served with edible flowers on a bed of black rocks, the presentation was outstanding, setting a high standard for the evening.
Free range Chicken San Choi Bao on crisp Iceberg
Next, we were served with free-range Chicken San Choi Bao on crisp Iceberg. I'm glad we were invited to use our fingers. This was one of my partner's favourites.
The third dish was a ginger scented pumpkin soup with hand-picked spanner crab meat. I have not tasted a soup like this before. It was very hot in a large bowl and a bit different from the usual pumpkin soups. I should note they were very accommodating to food intolerances and served my partner's soup with chicken.
Ginger scented pumpkin soup with hand picked spanner crabmeat
Kentato Chen's signature Mapo Tofu was the standout for me. It was served with chilli bean paste, minced free-range pork, spring onion and with a delicious puffed rice cake that was sprinkled with gold dust no less. This is very spicy but I loved it.
Next came the ginger and spring onion and Hokkaido scallops served with broccoli spear and spring onion. These delicacies are as good as you would expect. The vegetables were cooked lightly and just the way I like them. This was a colourful dish perfect as a follow-up to the signature tofu dish.
Hokkaido scallops served with broccoli spear and spring onion
I must admit at this stage, we could not have hung in there for the next treat if it weren't for the very, very tempting mango pudding that was coming up as dessert. In the spring menu, you can choose either the pan-grilled black pepper lamb cutlets or the honey pepper beef tenderloin also with the barbecue fried rice. Both come served with barbecued pork fried rice.
We were lucky enough to sample both. My partner said that she would never normally order beef when dining out because she sticks to her usual safe dishes. However, this was the most delicious, 'melt in your mouth' beef she had ever eaten.
After all these delicious samples, it might seem strange that my partner said that the sweet pork buns sprinkled with gold dust were the best thing that she had ever eaten in her whole entire life. To quote: 'Oh my god I love these so much!'
It had been a big night! Now it was my turn to say this was an incredible, amazing and one of the best desserts I've ever seen. It was the mango and chai seed pudding with fresh mango, freeze-dried raspberries and mango meringue. I think it looks irresistible in the photos but it tasted even better. This was served on freeze-dried ice that looked like oozing fog. Now that's an impression!
My dessert is fogging!
Of course, you can order the banquet anytime you like or choose from an alternative menu including Yum Cha and A La Carte, but I think the spring menu would be an excellent special occasion night out.
Chen Kentaro – 2 Star Michelin Chef
A third-generation chef and restauranteur, Chen Kentaro is the owner and Executive Chef of Shisen Hanten Singapore and Japan. Under the guidance of Chen Kentaro, Shisen Hanten Singapore has been awarded 2 Michelin Stars to be the highest Michelin Starred Chinese restaurant in Singapore.
Chen Kentaro is the son of world-famous Iron Chef Chen Kenichi. Chen Kentaro followed in his father's footsteps and picked up the tools of the trade through observing his father in the kitchen and learning by experience.