The name Yue Bai is a classic Chinese phrase that describes the colour of moonlight, and sure enough, the graceful interiors of this modern Chinese restaurant mirrors the moon. On its textured walls are soft lustrous palettes accented by pale wood finishings, intricate latticework and beautiful ceramics. In the kitchen is chef and co-owner, Lee Hong Wei, and he presents refined Chinese heritage dishes that seamlessly weave in the nourishing benefits of traditional Chinese dietary therapy (shi liao).
Plucking inspiration from Chinese regions all over, the food sees heavy influences from coastal South China, particularly the migration hotbeds of Fujian and Guangdong. Starters whet the appetite with tart pops of roselle-infused winter melon ($12, pictured in the bottom left), soft organic purple rice cake with XO sauce ($16, pictured in the bottom right), and a modern twist to a Teochew classic of braised lamb jelly with passionfruit-pickled pumpkin ($22, pictured in the top right). Double-boiled soups (from $22) feature the use of mature hens and chicken feet to flavour the stock. We enjoyed the silkie chicken, sweet longan and wolfberry combination for its sweetness, and fresh jasmine flowers in the soup for its subtle perfume.
The meat and poultry dishes soon follow. Said to nourish the spleen and lungs, the mandarin peel is used in a sticky sauce that coats the collagen-rich flash-fried pork cartilage ($38). The glistening meats are then stacked atop a nutty umami tofu ring inspired by the utilitarian Chinese prawn fritter. The vegetable dishes are definitely not an afterthought at Yue Bai. There’s a vegetable-forward riff on the Guangdong classic of sauteed minced duck ($24) which is a tasty kaleidoscope of flavours and textures. Think crunch from diced lotus root and fuji apples, juicy corn kernels, nutty pumpkin seeds, and a savoury explosion of dried shrimp – all in one bite.
Another familiar favourite is chef Lee’s take on Chinese spinach with three eggs ($18) – a nostalgic dish Singaporeans are all familiar with – except he uses yellow millet cooked with superior chicken stock and egg white. It’d be remiss of you to skip the herbal poached rice ($38, pictured above). In the hot stone pot, milky cod swims in a viscous fish bone broth along with aromatic slivers of fried ginger, black fungus, and egg yolk fried rice. At the tableside, a liberal splash of herb-infused Shaoxing wine helps pull the dish together, giving each slurp the echo of a warm embrace.
A meal here is nothing short of an ethereal experience. The atmosphere tunes out the buzz of the city, offering a slice of much needed serenity. There are split moments where you’ll feel as if you’re dining in a teahouse within a Chinese garden. And the cooking? Let’s just say it is as tasty as it’s good for your body.
