Highlights of the ala carte menu include the quadruple of appetizers that include the addictive Crispy Burdock ($14) which are deep fried and tossed with sesame seeds and 7-spice powder, which comes with nourishing aspects of lowering blood sugar and increasing satiety from its high fibre content. Double-boiled soups such as the Silkie Chicken Soup ($22) brings a comforting slurp with a touch of sweetness from the longan and wolfberry, and a calming effect and aroma from the fresh jasmine flowers.

Other meat and seafood dishes in the menu that are unique to Yue Bai include the Crisp-fried Pork Cartilage ($38) that is coated with a mandarin peel sauce and served with a crisp ring made with firm tofu and millet and a crowd favourite, the Deep-fried Granola Prawn ($36) that is coated with house-made granola of rolled oats, pecans and wolfberries. If you are feeling hungry, the Herbal Poached Rice ($38) will warm the heart and soul with the fish broth poured over the egg yolk fried rice and cod fillet or the Braised Hokkien Hutou Vermicelli ($35) that is prepared as a Henghwa version.