4/5 Vera C. 1 year ago on Google
“First
we
yum,
then
we
sing!”
—
Who
jumped
to
conclusions
when
they
saw
this
cheesy
slogan?
I
confess
that
I
did
😅
Biases
were
quickly
set
aside
however,
when
the
first
bite
of
the
ginger-beetroot
cured
salmon
revealed
some
serious
culinary
skills
from
the
kitchen.
Yum
Sing
House
is
modern
Asian.
There
is
the
usual
refined
plating,
smaller
à
la
fine
dining
portions,
occasional
deconstruction
of
the
well-known
into
its
elements,
and
rebirth
in
a
different
form
(take
bubble
tea
as
cake
for
example).
But
Yum
Sing’s
take
on
fusion
from
ex-Longrain
and
-Mamasita
Chef
Aiven
Lee
and
team
is
more
thoughtful
than
that.
Consider
the
Teochew-style
mussels.
The
use
of
preserved
vegetables
to
add
tang
to
seafood
is
the
oldest
trick
in
Teochew
cooking,
but
here
the
concept
is
turned
on
its
head.
Pickled
mussels
are
dished
with
a
variety
of
fresh
tomatoes.
Youtiao,
usually
eaten
whole
or
cut
into
medallions,
are
sliced
laterally
here
to
be
used
like
crostini.
Then
there
is
the
classic
Italian
figs
and
prosciutto,
made
Asian
by
switching
prosciutto
up
for
lap
cheong,
balsamic
vinegar
for
Chinese
black
sweet
vinegar,
and
walnuts
and
pine
nuts
for
deep
fried
chickpeas
and
furikake.
What
I
really
appreciate
is
the
team’s
take
on
reframing
the
norms,
of
making
swaps
in
ingredients
so
brilliant
yet
simple,
that
you
cannot
help
but
marvel
at
the
harmony
of
the
marriage
between
East
and
West.
If
it
wasn’t
already
clear
from
its
branding
as
a
restaurant
and
karaoke
bar,
Yum
Sing
prides
itself
on
food
as
much
as
cocktails.
This
was
keenly
felt
from
our
first
hand
experience,
and
reminded
us
that
thoughtfully
crafted
dishes
can
be
had
anywhere…
as
true
foodies
we
should
always
keep
an
open
mind.
Head
to
our
Story
Highlights
on
Instagram
(IG
handle:
chufoodieadventures)
if
you
want
detailed
descriptions
of
each
dish.
📍CBD,
Melbourne
😋
Will
return
💸
$$
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