Yun House never disappoint me with their delicious delicacies. And here we are again in Yn House, sampling the awesome delights here.These are the hallmarks of Chef Jimmy Wong’s culinary vision at Yun House, where he and his talented team have infused classic Cantonese dishes with bold, modern twists. Every plate tells a story, not just of tradition, but of creativity—where beloved flavors meet unexpected innovation, resulting in dishes that are both visually stunning and delightfully indulgent
Crispy Rice Vermicelli with Foie Gras and Oyster
Presented on sleek, contemporary tableware, we began our journey with the Crispy Rice Vermicelli with Foie Gras and Oyster. This dish was a revelation—a perfect harmony of textures. The shatteringly crisp vermicelli provided a delicate contrast to the velvety richness of the foie gras and the plump, succulent oyster. It was an artful balance of crunch and smoothness, indulgence and refinement, and an unforgettable start to our meal.
Prawn Toast
The Prawn Toast was given a delightful makeover. Instead of the usual square toast, Chef Wong introduced us to Prawn Toast with Caviar, a delicate ball-shaped version that was lightly breaded and served with pearls of briny caviar. Each bite was an explosion of flavors—the springiness of the prawn filling paired beautifully with the crispy exterior, and the salty pops of caviar elevated the dish to new heights.
Fish Maw Dumpling with Cordycep Flower and Black Garlic
The Fish Maw Dumpling with Cordycep Flower and Black Garlic was another standout. Encased in a delicate bamboo charcoal skin, the dumpling was filled with the spongy softness of fish maw. The umami notes of cordycep flowers and the earthy complexity of black garlic developed on the palate, making each bite a deeper exploration of flavors.
Deep-Fried Yam Puff with Roasted Barbecued Duck
In a surprising twist, the Deep-Fried Yam Puff with Roasted Barbecued Duck was filled with tiny cubes of barbecued duck. The puff’s airy, crispy exterior paired effortlessly with the slightly sweet, savory flavor of nam yue (fermented red bean curd) within, adding an unexpected layer of complexity to this dish.
Mini Beef Steak
We continued to be impressed with the Mini Beef Steak, served with a mellow black vinegar sauce that tempered the richness of the beef. The sauce was the perfect foil to the tender steak, its slight tang adding depth and sophistication to the dish.
Alaskan Crab Meat Wonton
We were primed for the next course, which featured a beautifully golden Alaskan Crab Meat Wonton floating in a comforting bowl of Hot and Sour Soup with Sea Scallops and Tofu. The wonton, fried to perfection, paired well with the stimulating broth, while the scallops added an elegant touch to this satisfying and flavorful classic.
Chef Wong’s Steamed Black Cod with Chopped Chilli was a symphony of clean, natural flavors. The cod’s delicate sweetness and silky smooth texture were enhanced by a light superior soy sauce dressing, while the chopped chilli brought just enough heat to make each bite a dynamic experience.
By the time the Braised Hong Kong Ee-Fu Noodles with Wild Mushrooms and Truffle Paste arrived, we were nearing the limits of our appetites. Yet, the musky richness of the truffle paste and the earthy flavor of wild mushrooms were impossible to resist. Every strand of noodle was packed with savory, umami goodness, leaving us thoroughly satisfied.
Despite our full bellies, we couldn’t resist dessert—Yin Yang Black Sesame Ice Cream with Chilled Almond Milk. The deep nuttiness of the black sesame paired with the cool, subtle sweetness of the almond milk created a perfect balance, making this dessert a refreshing yet indulgent finale.
Chef Jimmy Wong’s new specialties at Yun House are a testament to his skill and creativity. Each dish is a playful yet masterful reinterpretation of traditional Hong Kong-style cuisine, deserving of its Michelin recognition.
To reserve a table and experience the exquisite offerings at Yun House, call 03 2382 8602 or email [email protected].