Stepping into Yi by Jereme Leung at Raffles Singapore is a moment that lingers. The artful entrance—sculptural, dramatic, and bathed in quiet elegance—sets the tone for what is nothing short of a gastronomic journey through Southeast Asia. This latest menu, The Memoirs of Nanyang, marks a bold return for MasterChef Jereme Leung, offering a story told in flavour, rooted in heritage, and rich in emotional nuance.
“This menu is Chef Jereme’s way of celebrating our ancestral journey through food—each dish tells a story of transformation that's as meaningful as it is memorable.”
The experience begins with a glass of Billecart Salmon Brut, bottled exclusively for Raffles and elegantly adorned with the hotel's label. From the first pour to the last sip of a crisp Domaine Vacheron Sancerre Blanc, everything feels curated, elevated, and thoughtfully orchestrated.
Small Bites, Big Flavours
An amuse-bouche introduces the narrative: a kueh pie ti with prawns and chinchalok sauce that tastes like a childhood flashback, and a cracker topped with mini otah that condenses laksa into a single, thrilling bite. It’s nostalgic yet entirely new.
Then, the Asian appetiser trio. The Australian Wagyu beef satay, grilled over charcoal, is tender perfection, enhanced by Indonesian peanut sauce and Thai galangal. But it’s the roasted duck skin in kaduk leaf with Queen mango and rojak sauce that grabs the spotlight. With Russian sturgeon caviar, Sarawak Keni mango, and Melaka duck elevated by a Penang shrimp paste rojak sauce, the balance is audacious and flawless.
Lobster with Assam Laksa sauce follows, enriched with Sarawak turmeric and Malacca bird’s eye chilli—a sour and spicy hit that’s beautifully addictive.
The Soup That Steals the Show
Then, the showstopper: a consommé that feels like a marriage of Buddha Jumps Over the Wall and bak kut teh. This broth, bursting with umami, holds treasures—Fujian abalone, Vietnamese sea cucumber, scallops, and a tender slice of pork belly—all gently laced with Sarawak white pepper. It’s not just soup; it’s liquid gold that stirs the soul.
The Main Event
The steamed fish is deceptively simple but utterly refined. Cooked in glutinous rice wine and chicken fat, it’s paired with a sauce so velvety it seems unreal. Then comes the Bentong chicken—succulent, flavourful, and perfectly accompanied by fragrant butterfly pea flower rice and a trio of dipping sauces that add complexity with every bite.
A palate-cleansing guava sorbet offers a well-timed reset, bridging the meal’s bold arcs.
A Sweet Ending, Artfully Done
Dessert, in true Chef Jereme fashion, is art on a plate: Indonesian avocado cream topped with Sarawak Niah bird’s nest and grilled white corn. It’s a delicate balance of texture, temperature, and taste—a refreshing conclusion to an intricate journey.
A Menu That Speaks Volumes
The real magic lies not just in the premium ingredients or technical finesse, but in the storytelling. Chef Jereme doesn’t just cook; he composes. He honours tradition while daring to redefine it, presenting dishes that feel at once familiar and groundbreaking.
“Chef Jereme has created something magical; a menu that celebrates Southeast Asian heritage while offering a feast that resonates with both traditional palates and modern sensibilities.”
Dining at Yi within the legendary Raffles Hotel adds another layer of sophistication. The service is as polished as the hotel’s marble colonnades, and the overall experience leaves an impression that lingers long after the last course.
The Memoirs of Nanyang runs until early July, and it’s not one to miss. This isn’t just a meal—it’s a celebration of heritage, culture, and culinary craftsmanship.
About Raffles Singapore
Established in 1887, Raffles Singapore is an icon of timeless luxury and colonial charm. With its white marble colonnades, teak verandahs, and lush tropical gardens, it remains a haven of calm and elegance. Home to more than a hundred expansive suites, it continues to welcome the world’s most discerning travellers with world-class hospitality and a whisper of old-world grandeur.
About the Writer
Doug Peris has called Singapore home since 2000. Originally from Australia, he combines decades of experience in the region with an infectious passion for food, culture, and travel. As a trusted voice on Expat Choice Asia, Doug shares honest, insightful culinary journeys and destination reviews, grounded in personal experience and curiosity. Follow his latest discoveries at www.expatchoice.asia or reach out at doug@expatchoice.asia to have your establishment reviewed.
a. 328 N Bridge Rd, #03-02 Raffles Arcade, Singapore 188719
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Did You Know?
One of the most buzzed-about culinary experiences in Singapore this season isn't on land—but at sea. Oceania Cruises Elevates Red Ginger with Nikkei Cuisine Fusion offering a bold reimagining of Asian dining aboard its luxury fleet. The refreshed Red Ginger menu masterfully blends Japanese and Peruvian influences, creating a sensory voyage as impressive as the cruise itself. For Singaporean food lovers and expats seeking unique fine dining adventures, this exclusive at-sea culinary fusion is a must-discover extension of Asia’s gourmet evolution—just like Yi by Jereme Leung, it celebrates tradition while embracing global innovation.
