After a meal at Yue Bai, I say this is one of the best Chinese restaurants I had been to. The experience here reminds me of Summer Palace, a Michelin Star restaurant that I sussed out way before the Michelin inspectors 😉 The type of dishes and the tastes are different, but both feature light yet very flavourful cuisines that have complexity in the taste profiles.

The service is so thoughtful, meticulous, friendly and professional. The staffs are also very knowledgeable on the food and the philosophy behind the restaurant. They go the extra mile to make sure patrons are well-attended to. I'm impressed. Part of the reason that I said Yue Bai reminds me of Summer Palace is because of the service.

Herbal Poached Rice, Atlantic Cod, Black Fungus is a must-try, for both the taste and the experience of seeing the collagen-rich soup sizzles in the hot stone pot as the staff pours it in. The egg fried rice is very fragrant and retains its grain shape despite soaked in the super flavourful soup imbued with herbs and shao xing wine, thus yielding a very good bite. The cod fish is smooth, full of omega oil and succulent, going very well with the rice. And the fish is very well prepared in which all bones were totally removed.
Crispy Tofu, Yuzu sauce is another must-try of Yue Bai. I'm not sure how the chef did it, but each cube of silky smooth tofu is perfectly coated with an even layer of seasoned batter. Each cube is packed with flavours, so good that I can eat it on its own. When dipped with yuzu sauce, the extra zest makes the taste even more exciting. And the texture is wow: just imagine biting into each cube and the crispy smooth exterior gently breaks up to reveal the hot smooth, soft interior of tofu.

Bamboo Clam is very interestingly served in black garlic sauce, unlike the usual light soya sauce. And it works. The sauce is actually pretty light despite the appearance, with hints of sweetness, and it goes very well with the delicate briny flavour of the clam. The friendly service staff told me that the black garlic sauce is specially concocted for the winter season since black colour food is great for health during this season. For coming spring, the sauce will be based on green colour. By the way, the bamboo clam is perfectly cooked: being springy in texture yet easy to bite.

Deep-fried Granola Prawn, Beetroots is a must-try for fans of cereal prawns or wasabi prawn balls. Yes, another must-try. The Deep-fried Granola Prawn here is the perfect marriage of the best aspects of cereal prawns and wasabi prawn balls. The homemade granola is rich in flavour and even more wholesome than the cereal, highlighting the umami of the super large, plump, succulent, fresh prawn balls. By the way, it's one whole large prawn being rolled into a ball 👍 The beetroot strands inject a refreshing element to the taste, making it even better. A very well-executed dish.

Crispy Black Sesame Mochi, Osmanthus-infused Sugar has this crispy shell that actually showcases how soft the slightly chewy mochi, aka glutinous rice dough, is. Due to the earthy aroma of sesame, the sugarless mochi actually tastes good on it own. For us who cave in to sugar cravings, just dip the mochi into brown sugar with osmanthus. The caramel taste of brown sugar and the floral aroma of osmanthus make this dessert such a delight to enjoy.
I love this place not only for the awesome food, but also for the modern, classy Chinese interior with zen influences that reflects the philosophy behind the creation of the food: modern, clean, classy and inherently Chinese.

In fact, the cuisine here fuses together elements of Cantonese, Hokkien and Teochew cuisines to create dishes that are familiar yet unique at the same time.

I'm so happy to find a new gem in Yue Bai. I definitely look forward to going back, and this is one place I can bring my family to since the food here will cater to their tastes too and the great service will make the outing even more enjoyable.