卓越烹饪
藝 yì by Jereme Leung
![MasterChef_Jereme_Leung_(1)[1]](https://d2e5ushqwiltxm.cloudfront.net/wp-content/uploads/sites/197/2022/10/07102518/MasterChef_Jereme_Leung_11-1920x1130.jpg)
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“回到故土新加坡，在具有标志性的新加坡莱佛士酒店藝 YÌ 餐厅掌勺，对我而言是一个独一无二的机会。就像这家传承悠久的标志性酒店一样，我为能在此展示中国丰饶的地方传统美食感到兴奋，这些美食在中国域外很罕见。游历了世界十多年，向新加坡传达自己对中国美食的理解是当仁不让的事。”
/ 名人厨艺大师
在您家温馨的餐桌上，即可享用由名厨梁子庚奉上的中国各个地区的美食，它们均经过匠心的厨艺改良，是供您与您所爱的人一起进食的绝佳菜肴。餐厅现已推出招牌美食的外卖菜单，诸如精致点心拼盘和美味牛颊、牛筋、牛尾、高粱酒和红酒等。
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上午 11:30 - 下午 2:00
（最后入座时间：下午 1:30）
下午 6:00 - 晚上 9:30
（最后入座时间：晚上 8:30）
休闲时尚
男士尽可身着带领衬衫和长裤，搭配合适的鞋子，午餐时允许着短裤。女士可穿连衣裙、半身裙或长裤，搭配合适的鞋子。穿拖鞋和人字拖不可入内。
位置 建议提前预约。
如要询问，请致电
预约处 6412 1816
餐厅 6412 1331
或发送电子邮件至
yi@Raffles.com 联系我们
关于活动的咨询，请致电
6412 1255
或发送电子邮件至
restaurantevents@raffles.com 联系我们
立即预订
招牌菜
麻酱北海道玉带鲜虫草花菠菜卷
芥末贡菜脆皮火腩
栗子葱烧关东辽参
生虾蟹肉浓鱼汤米线
新加坡主厨梁子庚 13 岁在香港的厨房里由底层做起，开启了其烹饪生涯。在他的职业生涯中，他娴熟掌握了中国烹饪的四大基石，从点心、叉烧、炒菜以至刀工。随后，他在东南亚最著名的某些酒店继续磨练手艺，这逐渐引领他于 20 世纪 90 年代踏上了穿越中国的美食朝圣之旅，探索不同地区的风味、原料和烹饪技术。2002 年，他搬到中国上海，此后横跨世界开设了超过 9 家餐厅。梁子庚藝 YÌ 餐厅是他在新加坡的第一家餐厅，也是他梦寐已久的归乡之旅。
叶宝荣 (Yap Poh Weng) 于 18 岁时对中餐艺术的热情被激发，这开启了他的职业生涯。随后，他对自己的厨艺精益求精，在酒店里的不同老字号和知名中餐馆淬炼他的手艺。在他的职业生涯中，他一直与主厨梁子庚密切合作， 1998 标志他们牢固伙伴关系的开始。叶宝荣曾主理多家知名与获奖的经营有成的餐厅，包括广州中餐厅“宴遇”。叶宝荣手艺精湛，曾荣获多个著名奖项，与主厨梁子庚密切合作，构思了以中国不同地区的美食为特色的菜单。
With double-boiling, patience becomes flavour. This time-honoured technique, revered for its gentle precision, comes into its own as the months cool — coaxing every drop of nourishment from prized ingredients like Tibetan cordyceps.
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With the turn of the season comes a delicacy long-awaited. 藝 yì by Jereme Leung presents a menu dedicated to Hairy Crab, showcasing its prized golden roe in creations that capture the essence of autumn’s fleeting indulgence.
Exclusively available from 14 October to 17 November — reserve your place at our table through the link in bio.
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At 藝 yì by Jereme Leung, wine takes its rightful place at our table. Our curated cellar is designed with intention — to meet the richness, delicacy, and nuance of Chinese cooking with equal finesse. Each pairing reveals harmony where old rules saw contradiction, an integral part of the dining narrative we weave.
Experience a new dimension to an evening wine and dine — link in bio to book your seat.
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As the air turns crisp, the silver cod reaches its peak, its flesh turning rich and buttery. At 藝 yì by Jereme Leung, the Baked Cod with Wild Honey & Soy Sauce Reduction captures this moment — supple and tender flesh painted in a glistening lacquer, a delicate balance between savoury depth and gentle sweetness.
An embodiment of cold-weather comfort and one of our signature dishes for good reason — link in bio to reserve your seat.
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As autumn nears and waters cool, anticipation builds. Hairy Crab season is almost here, its brief and glorious return that brings with it golden roe, gentle sweetness, and the beginning of something new at 藝 yì by Jereme Leung. Exclusively available from 14 October to 17 November.
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Against frost and snow, the pine tree endures, an evergreen presence that endures winter’s weight gracefully. At 藝 yì by Jereme Leung, our mural of pine trees carries this meaning forward — a reminder that even as things shift with the seasons, your experience at ours stays rooted in care and dedication to craft.
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Mid-Autumn gathers us around the table, where our signature golden roasted duck lies as a centrepiece, crisp-skinned and gleaming. More than flavour, it carries our wishes for harmony and longevity, anchoring the occasion through commensality and intent.
Reserve your table for your next family gathering through the link in bio.
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The room holds its breath before the first guest arrives. Every setting tells a story: of care taken, of meticulousness in moments, of guests welcomed in spirit before they step through the door. At 藝 yì by Jereme Leung, detail is our first language.
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What begins as an ode to the humble “cheung fun” rice roll turns into art. Soft crimson rice roll ribbons cradle a delicate chorus of flavours: crisp rice crackers, tender radish, the earthiness of cauliflower fungus.
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In the serene space of 藝 yì by Jereme Leung, the weight of the work day feels lighter, and ideas flow forth as generously as the tea does. Business lunch at ours is a blend of refined flavours and understated elegance, where conversations naturally find its rhythm.
Good ideas start with good lunches. Join us and book your table through the link in bio.
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At 藝 yì by Jereme Leung, the four cornerstones of Chinese cuisine converge in cadence. The sear of the wok, the flames from barbeque, the precision of knife work and the artistry of dimsum. Each technique shaped and refined over centuries, culminating in an art form that depends on an intuitive understanding of temperature, touch, and timing.
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What does it mean to truly appreciate nature? This summer, MasterChef Jereme Leung and Executive Chef Yap journeyed to Yunnan, the Land of Eternal Spring, to hand-harvest its bounty of wild mushrooms. Foraged from mist-kissed mountains and lush forests, each mushroom tells a story of the land that nourished it, the season that shaped it, and the hands that chose it.
Savour these forest jewels in our seasonal menu, available until 30 September 2025. Link in bio to book your seat.
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梁子庚藝 YÌ 餐厅有111 个座位，该餐厅的设计灵感来自于根深叶茂的烹饪传统和神话故事的隐秘世界。在中文里，藝 (yì) 即艺术，餐厅的室内装潢便反映出这种艺术风韵。来到餐厅，最先映入眼帘的是 Moss & Lam 设计的构想奇特的入口，该艺术装置名为“Pale Garden”，长 90 英尺， 以1000 根手工制造的个别垂挂的花串，如瀑布般横布餐厅入口通道作为装饰。梁子庚藝 YÌ 餐厅以围绕中国盘古开天地的神话故事为灵感，采用中性泥土材料和诸如石头、木材的色调笼罩主餐厅，将其变为“地球”的倒影，而定制的天花板细节则参照“天空”元素。食客走进可坐超过60 人的餐厅主厅时，一切都相互辉映。
