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cityweekend

With a name derived from the paradise of Chinese folklore, where the Jade Emperor threw imperial banquets, we found exquisite Cantonese cuisine and an inviting dim sum menu at Yao Chi. One of the few open Chinese kitchens, diners can watch the chefs behind a glass wall in the restaurant’s imperial-chic interiors with booth seats and private rooms. We started with cold dishes to whet the appetite, Crispy-Fried Vegetable Julienne in Beancurd Skin Rolls (RMB48) - a tasty blend of mushroom stuffings in bean curd skin and Black Fungus Marinated in Sesame Oil (RMB48) done perfectly, before having the chef’s special of succulent ‘Yao Chi Crispy-Fried Chicken’ (RMB98) with the crispest skin. We highly recommend the Crispy-Fried Prawns with Wasabi Mayonnaise and Mango Salsa (RMB188), which was the highlight of our meal. For dim sum lovers, try the delectable Baked Barbecued Pork Puff Pastries (RMB28), a fantastic blend of sweet and savory and the smooth, delicate Baked Egg Custard in Puff Pastries (RMB22). Albeit a little pricey, Yao Chi is definitely worth your while.

 

rictownsend

Yao Chi
presents authentic Cantonese dishes and seasonal herbal cuisine. The main restaurant area is beautifully decorated and they also have eight luxurious private dining rooms. The highlight for me is the “crispy fried prawns with wasabe mayonnaise and mango salsa”.

Well it is not often that you sit down to what you believe will be just another quality ‘me to’ Cantonese meal and instead be presented with a truly wonderful taste treat. The last time I was this impressed with a meal it was in a French restaurant in Taipei, which was prepared by a Michelin three star chef, who featured wasabe in his fusion appetizer.

There was just two of us for dinner so all dishes we ordered were listed as small, however the servings where generous and actually enough for three.

The complementary appetizer was delicious (duck and jellyfish with finely sliced peppers and cucumber - I think) and it set the tone for what was to come. We commenced with a chef’s “signature dish” of roast suckling pig (RMB 98), which was beautifully prepared, hot, succulent and delicious. This was followed by braised baby cabbage sautéed in XO sauce (RMB 88) and clay pot, braised, de-boned chicken with shallots and spices (RMB 88) both of which were tasty and cooked to perfection.

That brings me to the crispy fried prawns with wasabe mayonnaise and mango salsa. This was a truly wonderful dish, the prawns were fresh and perfect and the taste was sensational, probably the best RMB 188 I’ve spent on a dish in a very long time. Superb!

 

2 months, 1 week ago

chenjiawei

hi

2 weeks, 2 days ago