Yí: restaurant review
- Seasonal ingredients are integrated into chef-arranged menus at Yí, inspired by the 24 solar terms of the traditional Chinese calendar
Sitting like a crown jewel on the 21/F of the prestigious Morpheus Hotel, Yí integrates seasonal ingredients into chef-arranged menus inspired by the 24 solar terms of the traditional Chinese calendar, and adhering to this cycle, chefs Angelo Wong and Wong Weng U update the menu monthly.
Oven-roasted lemongrass pigeon, hot and sour fish maw soup with crab claw, fried tile fish with egg whites and crab coral, and crispy suckling pig rolls with braised rock rice and truffle are some of the mesmerising highlights here.
The 12 tables, each embraced by a stylised dragon, seat 80 diners at most, creating the feel of a private dining space. But for the utmost intimate experience, two VIP rooms are available for those paramount occasions.
Signature dishes
Oven-roasted lemongrass baby pigeon
Hot and sour crab claw with steamed chicken egg whites
Wok-fried langoustine with pumpkin
Contact details
Level 21, Morpheus, City of Dreams,
