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游历了世界十多年,向新加坡传达自己对中国美食的理解是当仁不让的事。. 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 ...
对梁子庚而言,这所有一切是为了利用现代烹饪技术提升健康时令农产品,捕捉地方民族美食的精髓。 设计 梁子庚藝 YÌ 餐厅栖身在翻新后的新加坡莱佛士历史画廊,是一个隐蔽着根深叶茂的烹饪传统的世界,同时也发扬了故事艺术与现代性,与梁子庚的烹饪风格完美相得益彰。
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.
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Yap 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 works closely with Chef Jereme Leung to conceptualise the menu that features provincial cuisine from different regions of China. March 2024.
Flambeed Salt-baked South African 10-head Abalone in Lotus Leaf with Japanese Kombu Sauce & Trio of Colourful Turnips
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