The art of Chinese fine dining

藝 yì, which means 'art' in Chinese Mandarin, is the creation of Jereme Leung, one of the most influential master chefs in the modern Chinese culinary movement. Artistically adapting provincial cuisine from the diverse cultural regions of China, Jereme takes guests on a culinary exploration to awaken the appetite and the senses, bringing a refined, contemporary approach and a keen focus on single-source and seasonal ingredients.

Singaporean Chef Jereme Leung began his culinary career at the age of 13, starting from the ground up in kitchens of Hong Kong and later honing his craft at some of the most prestigious hotels in Southeast Asia. Throughout his career, he has mastered all four cornerstones of Chinese cooking, from dim sum and Chinese barbecue to wok-cooking and knife work. In the 1990s he made a food pilgrimage across China to explore the flavours of different regions, their ingredients and cooking techniques. He moved to Shanghai in 2002, since when he has opened restaurants in various global destinations, delighting guests and challenging them to reappraise their ideas about Chinese cuisine. 藝 yì by Jereme Leung represents his long-awaited homecoming to Singapore.

Yap Poh Weng began his career at the age of 18, when his passion for the art of Chinese cuisine was first sparked. He honed his craft at various established and reputable Chinese restaurants in hotels, and has been at the helm of well-known and award-winning establishments including Chinese restaurant Yan Yu in Guangzhou. An accomplished chef with multiple prestigious awards under his belt, Yap has had a close working partnership with Chef Jereme Leung since 1998, and today conceptualises and brings to life the menus at Yi that feature provincial cuisine from different regions of China.