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JEREME LEUNG. 新加坡主厨梁子庚 13 岁在香港的厨房里从底层做起，开启其烹饪生涯。. 在他的职业生涯中，他娴熟掌握了中国烹饪的四大基石，即点心、叉烧、炒菜和刀工。. 他继续在东南亚某些最著名的酒店磨练手艺，这引领他于 20 世纪 90 年代踏上了穿越中国的 ...
与其搭配一壶惯常的茶水，梁子庚更希望并建议食客在用餐时配以一瓶红酒或鸡尾酒，再配上他的特色下酒菜。. 他相信，这种搭配能激发出家常菜所蕴含的群体性活力，鼓励人们进行暖心的交谈。. Specially curated to present lost masterpieces to ancient Chinese provincial dishes ...
梁子庚藝 YÌ 餐厅以围绕中国盘古开天地的神话故事为灵感，采用中性泥土材料和诸如石头、木材的色调笼罩主餐厅，将其变为“地球”的倒影，而定制的天花板细节则参照“天空”元素。
The Hundred-ring Cucumber with Sea Whelk at 藝 yì by Jereme Leung is skillfully sliced and served with refreshing vinaigrette and sea whelk. Unlike a pot of customary tea, Jereme prefers and encourages guests to pair their meals with a bottle of wine or a cocktail, together with his signature drinking snacks.
The Hundred-ring Cucumber with Sea Whelk at 藝 yì by Jereme Leung is skillfully sliced and served with refreshing vinaigrette and sea whelk. Unlike a pot of customary tea, Jereme prefers and encourages guests to pair their meals with a bottle of wine or a cocktail, together with his signature drinking snacks.
Flambeed Salt-baked South African 10-head Abalone in Lotus Leaf with Japanese Kombu Sauce & Trio of Colourful Turnips
打包一系列梁子庚藝 YÌ 餐厅的教人沉醉的当代中式菜肴，将新加坡莱佛士体验带到自家桌上。 品尝诸如精致点心拼盘和美味牛颊、牛筋、牛尾、高粱酒和红酒等招牌美食。
&ck=34B8BD4806E2871A529EAAC509C0129E&idpp=rc&idpview=singleimage&form=rc2idp "會讀心術的那小子 楓林1")
&ck=E1C7676D8BFE48A85D35D1DECF1BF943&idpp=rc&idpview=singleimage&form=rc2idp "會讀心術的那小子 楓林2")
&ck=FA2478B701DA846B1395A5CCCCA7B136&idpp=rc&idpview=singleimage&form=rc2idp "會讀心術的那小子 楓林3")
&ck=BEC9A946B83F932792AE3A66ED3E018D&idpp=rc&idpview=singleimage&form=rc2idp "會讀心術的那小子 楓林4")
&ck=0133F9071F1E51D2018D23A5CF30B842&idpp=rc&idpview=singleimage&form=rc2idp "會讀心術的那小子 楓林5")
