Chinese New Year dining at 藝 Yì by Jereme Leung is conceived as a refined culinary journey celebrating reunion, abundance, and auspicious beginnings. Rooted in time-honoured provincial Chinese cuisines, the festive offerings reflect Chef Jereme Leung’s thoughtful approach to heritage cooking, where premium ingredients, precise techniques, and restrained elegance come together with symbolic meaning befitting the Lunar New Year. We experienced the Lunar New Year 2026 Opulent Set Menu ($258 per pax), a luxurious progression that balances tradition with finesse.
Prosperity Yu Sheng with Abalone, Hokkaido Scallop & Asian Pear 4.5/5
As with every Chinese New Year celebration, the feast begins with Lo Hei, a toss for prosperity and abundance in the Year of the Horse. The Prosperity Yu Sheng with Abalone, Hokkaido Scallop & Asian Pear is a refreshing and fruity interpretation, featuring plump, juicy Hokkaido scallops and tender slices of abalone. Asian pear adds a crisp sweetness, keeping the flavours light and well-balanced while allowing the premium seafood to shine.
Double-boiled Fish Maw Soup with Wild Dried Red Mushroom & Conpoy 5/5
A standout of the meal, the Double-boiled Fish Maw Soup with Wild Dried Red Mushroom & Conpoy is a comforting yet refined expression of patience and tradition. The slow-simmered broth is clear but deeply layered, carrying the natural sweetness and lingering umami of premium conpoy. The fish maw is supple and gelatinous, having absorbed the essence of the soup without losing its delicate bite, while wild dried red mushrooms contribute an earthy fragrance and gentle sweetness. Nourishing, elegant, and impeccably balanced, it is quiet luxury in a bowl.
Braised Pork Knuckle with Beancurd Skin stuffed with Minced Chicken 4.2/5
The Braised Pork Knuckle is indulgence done right. Slowly braised until fork-tender, the meat yields effortlessly beneath its glossy, collagen-rich skin, coated in a deeply savoury sauce with gentle soy-driven sweetness. Complementing it is the Beancurd Skin Stuffed with Minced Chicken, a pleasing play on textures comprising silky tofu skin enveloping a juicy, delicately seasoned filling that absorbs the braising sauce beautifully.
Steamed Spotted Garoupa, Bamboo Shoot & Matsutake Mushroom with Premium Soy Sauce 4.5/5
A study in restraint and elegance, the Steamed Spotted Garoupa is gently cooked to preserve its natural sweetness and moist, flaky texture. Crisp bamboo shoots provide freshness and crunch, while prized matsutake mushrooms lend a distinctive earthy aroma. Finished with a drizzle of premium soy sauce, the dish is clean, balanced, and refined, celebrating the beauty of simplicity done well.
Stir-fried Green Asian Lobster with Garlic & Shallot Crisps 4.5/5
The Stir-fried Green Asian Lobster is a bold yet refined showcase of premium seafood. Succulent lobster meat is perfectly stir-fried to retain its natural sweetness, lightly coated in fragrant garlic oil. Generous sprinklings of golden garlic and shallot crisps add irresistible crunch and aromatic depth, creating a rich, savoury dish that remains impeccably balanced and immensely satisfying.
Steamed Jasmine Rice & Millet with Preserved Meats & Japanese Pickled Yellow Radish 4/5
The Steamed Jasmine Rice & Millet with Preserved Meats & Japanese Pickled Yellow Radish is a comforting staple elevated with thoughtful details. The fragrant jasmine rice, blended with nutty millet, cooks up light and fluffy, while savoury preserved meats provide bursts of umami. Japanese pickled yellow radish offers refreshing sweetness and acidity, making each mouthful harmonious and quietly satisfying.
Double-boiled Bird’s Nest with Almond Cream & Lotus Seeds 4.2/5
An elegant and soothing finale, the Double-boiled Bird’s Nest with Almond Cream & Lotus Seeds features a soft, silky texture suspended in smooth almond cream, fragrant yet restrained in sweetness. Lotus seeds add a tender bite and subtle nuttiness, bringing balance and depth. Light on the palate and nourishing, it ends the meal on a refined, comforting note.
Steamed Japanese Kabocha Pumpkin “Nian Gao” with shredded Coconut, Crispy Pandan Milk Curd 4.2/5
The Japanese Kabocha Pumpkin Nian Gao offers a delightful twist on a festive classic. Naturally sweet kabocha pumpkin lends an earthy sweetness and vibrant hue, resulting in a soft, chewy texture that feels both nostalgic and indulgent. Freshly shredded coconut adds fragrance and gentle crunch. Alongside it, the Crispy Pandan Milk Curd delivers a playful contrast, a light, golden crust giving way to a soft, creamy centre infused with fragrant pandan. Crisp, aromatic, and indulgent in just the right measure, it rounds off the celebration beautifully.
Overall, dining at 藝 Yì by Jereme Leung for Chinese New Year 2026 is more than a meal — it is a thoughtfully curated celebration of reunion, prosperity, and tradition. Each dish balances elegance, flavour, and symbolism, from the auspicious Prosperity Yu Sheng to the comforting, indulgent desserts. The menu showcases Chef Jereme Leung’s ability to honour heritage ingredients and techniques while modernising them, making it a memorable feast that resonates long after the last bite.
Note: This is an invited tasting.
藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
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Nearest MRT: City Hall (EW Line, NS Line)
Opening Hours:
Daily: 1130am – 2pm, 6pm – 930pm
Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to the junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]