Yì By Jereme Leung

The retro style of the fusion of Chinese and Western styles, pure white and romantic, the whole beauty is beyond the sky The most attractive thing about his house must be the interior design Not only does it perfectly match the style of the hotel, but it is also ingenious The entrance corridor is surrounded by thousands of three-dimensional paper-cuts Layer upon layer, shadowing each other, light and shadow interweaving Looking closely, there are different shapes of flowers, plants, birds and animals, it is a "pure white natural forest Once very popular on the Internet, the concentration on social platforms is too high (So I have kept it for almost a year and finally I can write about it - I am not lazy) Just ask who else has not taken photos in this corridor The ceiling is decorated with oil-paper umbrellas, the wallpaper is dark champagne with forest patterns, lantern chandeliers, glass screens, and jade-colored tableware - every detail reflects Chinese elegance The food in his house is the most difficult to write about It is not so bad that I have to scold it, and there is no point that can be praised Considering the environment and the presentation, the premium is acceptable But after taking photos, it is difficult to be interested in watching it again Neither good nor bad How embarrassing... Let's start with the "Northern and Southern Dim Sum" part Black Gold Carbon Fragrant Lava Bun Fried Dumplings with Egg Yolk Lava (Glutinous Rice and Lava, How Can It Not Be Delicious) Sesame Sauce Chicken Rice Noodle Rolls (This is a pretty creative Sichuan-style sesame sauce love)

The restaurant interprets modern Chinese cuisine in a refined way. The dishes and environment are like works of art, so beautiful that people can't take their eyes off. It is one of the most photogenic restaurants of the year. It's just that you need to be careful when ordering dishes. If you are not careful, you will be a textbook interpretation of good-looking but not good-tasting. Fried Dumplings with Egg Yolk and Quick Sand It doesn't crack, shrink or become hollow. The quick sand feeling is just right. It melts in your mouth with a sandy and melting feeling. Chicken with Sesame Sauce and Fresh Rice Noodle Rolls The white-cut chicken is spread on the plain rice noodles. The yellow chicken skin is chewy. Sprinkle some crispy peanuts and fried chili peppers. The sesame sauce is spicy and spicy. Durian Swan Crisp The swan's hair has a clear texture and lifelike shape, but it sacrifices the taste and flavor. There are several thick layers of fried batter, which is oily, hard but not crispy. The durian mud inside is obviously the first, but the presence is too weak, and it is completely stolen by the drama actor. Black gold charcoal-scented lava buns Lotus seed paste longevity peach Will brushing edible gold on the bun skin or writing the word "longevity" make the buns more delicious? No, it just makes them look more expensive.

Pushing the door open, you will see a winding corridor. Thousands of three-dimensional paper-cuts of flowers, plants, birds and animals are either floating down or stacked up. Each piece and each flower is delicate and light within reach. The soft natural light passes through the carvings to form mottled light and shadow, as if you are in a fairyland, killing countless films in seconds. Oil-paper umbrella-shaped ceiling decoration, champagne-colored dark-patterned walls, crane and pine wallpaper, marble moon arches, branch-shaped and lantern chandeliers, and antique shelves and glass screens are arranged around. The most favorite is the customized bowls, plates and tea sets after the rain: on the gradient green color, a peach blossom lies obliquely, as if it has collected the shimmering beauty of a season of spring, which is really beautiful.

The restaurant is located on the third floor of the Raffles Hotel. When you push the door open, you will see a fairy-like white forest-style corridor. Under the dim light, it feels like being in a fairyland, beautiful and dreamy. It is very beautiful and is also a must-visit place for taking photos. The restaurant's dishes combine the characteristics of Chinese cuisine from different regions, and are innovative and exquisite. The signature dishes are [golden roast duck, rose noodle sauce, rainbow pancake]. Although it is not Beijing duck, the roasted duck meat is quite delicate, rosy and shiny. Each piece of duck meat is inlaid with a touch of gold, paired with pancakes of different colors and special rose jam. Every bite is refreshing, and there is a slight rose scent in the aftertaste. I love it. [Twice-fried Spicy Crispy Goose] is also one of the recommended dishes. It is rare to eat goose meat in Singapore, and Yi Restaurant is one of them. The goose meat is fried until crispy and has a firmer texture than duck meat. After being put back into the pot, it is stewed in a casserole. The sauce is rich and goes well with rice. [Sichuan Spicy and Spicy Chicken] is very delicious. The chicken is tender and tasty when served cold. There is also an extra layer of chili oil wrapped in sugar. After it is crushed, the chili oil seeps into it, making it spicy and numbing. As a Chengdu native, I can’t help but like it! [Stir-fried Dried Cauliflower with Yunnan Dry Mushrooms and Chives] and [Crispy Golden Sand Pumpkin] also taste great. The fried crispy pumpkin cakes also contain salted egg yolks, which are very delicious. The last dessert [Durian Swan Pastry] is very delicate, and the durian paste inside is still hot when you put it in your mouth. Friends who like durian must try it.

The restaurant's creative Cantonese cuisine is blessed with invincible deliciousness, and the dining mood is different. There are as many as six appetizers. A Cantonese restaurant can make Shanghai honey smoked fish so delicious, which is very much to my taste. I think Hongyun Fried Chicken is more appropriately called "crispy chicken". The skin is crispy, the chicken is tender and juicy, and it is not greasy when eaten hot. Sri Lankan crab is paired with Puben's special chili sauce. The crab meat is tender and tasty, and the thick sauce tastes really good when dipped in small steamed buns. The most memorable thing must be the cheese shrimp balls in flame soup. The chef cooked on a whole piece of cheese weighing more than 100 pounds. As the flame burned, the aroma of cheese gradually spread. The slightly melted cheese penetrated into the shrimp balls, and the taste was excellent. The last snack did not disappoint. The goldfish shrimp dumplings were very interesting, and the black gold carbon-flavored lava buns were even more fragrant and delicate.