YI BY JEREME LEUNG
The seasonal items here will change your mind about produce from China. For instance, the mugwort glutinous dumplings are one of the best dim sum picks — sticky, crunchy, and savoury with a water chestnut and mushroom filling — and tantalisingly dependent on the mugwort supply. People come here for the goose palm (stuffed with abalone, noodles and mullet roe), but don’t miss the bean curd skin roll with tuna, tofu and spring onions, which is marvellously crisp and clean-tasting. We also recommend the warming spinach soup with prawns, crabmeat, and Wensi tofu, as well as the wok-fried Hokkaido scallops with imperial vegetables. Don’t forget dessert: a herby basil ice cream or green tea pudding with purple sweet potato cream. yi-restaurant.com.sg
01 RESTAURANT JAG
هذه القصة مأخوذة من طبعة June 2022 من The PEAK Singapore.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة June 2022 من The PEAK Singapore.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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