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Dining @ YiR
Chef William
Born in neighbouring Penang and trained in French culinary techniques, Chef William is here to share the best of his 10 plus years of experience working the kitchen from Spago and BlackTap of Marina Bay Sands to the private kitchens of Raffles Hotel and 35A Scotts.
While the menu is seasonal, you will not be disappointed with what he’s put together this Festive Season. Oh, and remind him to tell you more about his collection of 98 knives !
Highlight of this season includes Lobster Pasta, chargrilled Boston lobster doused with laksa veloute with dry shrimp floss.
Miso glazed Black Cod Fish, sea urchin, crispy duck, carrot purée, yuzu & leek jus.
And the Wagyu Beef Short Rib with Foie gras potato, char-grilled roquefort cheese endive and red wine jus.
