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  1. Meet our Chef Consultant. 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.

  2. Flambeed Salt-baked South African 10-head Abalone in Lotus Leaf with Japanese Kombu Sauce & Trio of Colourful Turnips

  3. Your menu is deliberately simple dishes. Modern cuisine, accessible and informal in an environment where you will forget about the time. 藝 yì means art. Discover how Chef Jereme Leung brings art and chinese delicacies together at 藝 yì - a chinese restaurant in Raffles Singapore.

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