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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
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.
Centuries of culinary mastery are intricately woven into the Chinese cuisine presented in the restaurant. Check out our special events and experiences, new menus and takeaway service.
A culinary journey
Jereme showcases an array of Chinese provincial cuisines and lost masterpieces with a modern touch. "It is about capturing the essence of provincial ethnic Chinese cuisines. With careful focus placed on healthy and seasonal food produce, we create authentic flavours that are enhanced by modern culinary techniques.”
Begin the gastronomic journey with a glass of wine or champagne at 藝 yì's intimate cocktail bar, designed to mimic a living room, and enjoy Chef Jereme’s signature snacks – Sichuan Spicy Chicken & Luncheon Meat and Deep Fried Marinated Pork Belly with Black Garlic. Continue your culinary trip with artistic adaptations 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, in which the cucumber is skilfully sliced with a hundred cuts forming a continuous spiral. Dessert is taken to new levels with uniquely artistic creations such as Basil Ice Cream with Fresh Mango, Sago Cream and Pomelo, infusing citrus and sweet flavours for a tantalising aftertaste. Instead of the customary pot of tea, Jereme encourages guests to pair their food with wine or a cocktail, to invigorate the sense of community that comes with a home-cooked meal and encourage heart-warming conversations.