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搜尋結果
认识我们的厨务顾问 新加坡主厨梁子庚 13 岁在香港的厨房里由底层做起，开启了其烹饪生涯。在他的职业生涯中，他娴熟掌握了中国烹饪的四大基石，从点心、叉烧、炒菜以至刀工。随后，他在东南亚最著名的某些酒店继续磨练手艺，这逐渐引领他于 20 世纪 90 年代踏上了穿越中国的美食朝圣之旅 ...
Specially curated to present lost masterpieces to ancient Chinese provincial dishes, 藝 yì by Jereme Leung does not look to present one specific style of Chinese cuisine. Instead, Jereme showcases an array of Chinese cuisines with a modern touch, such as the eye-catching Hundred-ring Cucumber with Sea Whelk – a classic dish found in China ...
美食 在烹饪之旅中，对中国不同地区的地方菜肴进行艺术改良是其续篇，如中国北方炎热夏日的必备美食——蓑衣黄瓜配水煮响螺佐油醋汁。这道菜将黄瓜巧妙地切成多个薄片，形成连环的螺旋，搭配水煮响螺，最后以醒人心脾的油醋汁收尾。
2021年9月17日 · JEREME LEUNG. Singaporean Chef Jereme Leung began his culinary career at the age of 13, starting from the ground up in kitchens of Hong Kong. Throughout his career, he has mastered all four cornerstones of Chinese cooking ranging from dim-sum, Chinese barbecue, wok-cooking to knife work.
梁子庚藝 YÌ 餐厅专注于精选出并呈献失传的中国古代地方绝顶菜肴，不拘泥于某一种特定风格的中国菜式。. 相反，梁子庚呈现一系列现代风味中国美食，如中国北方炎热夏日见到的经典菜——吸人眼球的蓑衣黄瓜配响螺。. 梁子庚藝 YÌ 餐厅的蓑衣黄瓜配响螺 ...
Contact Us For enquiries and bigger groups, please contact us at +65 6337 1886 or email us at yi@raffles.com
4 March to 31 May 2024. A medley of seasonal specialities spotlighting the freshly harvested greens of springtime awaits at 藝 yì by Jereme Leung. From 4 March to 31 May 2024, look forward to an exceptional menu featuring the finest ingredients the season has to offer, such as herbaceous wild vegetables, and mildly sweet, earthy flavours of ...
