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“Returning to home to Singapore to helm 藝 at the iconic Raffles Singapore is an opportunity like no other. Much like this iconic hotel steeped in heritage, I’m excited to present the rich heritage of regional Chinese cuisines that are rarely seen outside of China. After travelling the world for more than a decade, it is only befitting that I present my own expression of Chinese cuisine to Singapore.”
/ Celebrity MasterChef
Enjoy artistic adaptations of provincial cuisine from different regions of China presented by Masterchef Jereme Leung right at your home table, perfect for dining with your loved ones. Takeaway menus are now available for signature dishes like the exquisite dimsum selection and delectable Beef Cheeks, Tendon, Ox Tail, Sorghum Grains & Wine.
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11:30am - 2:00pm
(LAST SEATING: 1:30pm )
6:00pm - 9:30pm
(LAST SEATING: 8:30pm)
Casual Chic
Gentlemen are encouraged to wear collared shirts and trousers with appropriate footwear and dress shorts will be allowed during lunch. Ladies may be dressed in dresses, skirts or trousers with appropriate footwear. Slip-ons and flip-flops are not permitted.
Locate Us Reservations are recommended.
For enquiries, please contact us at
Reservations 6412 1816
Restaurant 6412 1331
Or email
yi@Raffles.com
For event enquiries, please contact us at
6412 1258
Or email
restaurantevents@raffles.com
Book Now
Signature Dishes
Chilled Tiger Prawns in Chinese Wine Brine with Sea Urchin
Lotus Flower Baby Cabbage with Tomato & Seaonal Vegetables in Premium Chicken Broth
Fried Beetroot Rice with Crab Meat, Conpoy, Asparagus & Egg White
Selection of Dim Sum Creations
Singaporean Chef Jereme Leung began his culinary career at the age of 13, starting from the ground up in kitchens of Hong Kong. Throughout his career, he has mastered all four cornerstones of Chinese cooking ranging from dim-sum, Chinese barbecue, wok-cooking to knife work. He continued to hone his craft at some of the most prestigious hotels in Southeast Asia which gradually led him to embark on a food pilgrimage across China in the 1990s to explore the flavours of different regions, their ingredients and cooking techniques. He moved to Shanghai, China in 2002, and since then has opened over 9 restaurants across the world. 藝by Jereme Leung is his first restaurant in Singapore and his long-awaited homecoming.
Yap Poh Weng began his career at the age of 18, when his passion for the art of Chinese cuisine was sparked. Subsequently, he pursued excellence of his artistry and honed his craft at various established and reputable Chinese restaurants in hotels. Throughout his career, he has worked closely with Chef Jereme Leung, marking the start of their strong working partnership in 1998. Yap has been at the helm of well-known and award-winning establishments including Chinese restaurant Yan Yu in Guangzhou. An accomplished chef with multiple prestigious awards under his belt, Yap works closely with Chef Jereme Leung to conceptualise the menu that features provincial cuisine from different regions of China.
At 藝 yì by Jereme Leung, tradition is never static. Chef Jereme Leung breathes new life into provincial Chinese dishes, restoring flavours once overlooked while imbibing them with modern flair. Every plate is a bridge between history and today, honouring the past while inviting the contemporary palate.
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A plaque may bear the name, but the story belongs to many, to the hands that craft, the hearts that serve, and the moments shared around the table.
This Michelin Recommended 2025 recognition is our quiet honour, a celebration of harmony, devotion, and the timeless beauty of the culinary art.
Experience it, with us, at 藝 yì.
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#MichelinRecommended
Embark on a journey that transcends the table. One that flows through flavour, form, and history at 藝 yì by Jereme Leung. Step into a world where the richness of Chinese cuisine is rediscovered through modern artistry and timeless creation.
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#yibyJeremeLeung
#yirestaurant
#RafflesSingapore
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To savour Hairy Crab is to step into a ritual of patience and reward. With delicate picks in hand, each fragment of meat and fleck of golden roe reveals itself slowly, deliberately.
At 藝 yì by Jereme Leung, this sensory journey is honoured through a seasonal menu where the prized roe is reimagined across courses, paired with tea to honour its depth and complexity of flavour.
Exclusively available from 14 October to 17 November, this menu is not to be missed. Book your table through the link in bio
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With double-boiling, patience becomes flavour. This time-honoured technique, revered for its gentle precision, comes into its own as the months cool — coaxing every drop of nourishment from prized ingredients like Tibetan cordyceps.
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With the turn of the season comes a delicacy long-awaited. 藝 yì by Jereme Leung presents a menu dedicated to Hairy Crab, showcasing its prized golden roe in creations that capture the essence of autumn’s fleeting indulgence.
Exclusively available from 14 October to 17 November — reserve your place at our table through the link in bio.
#CulinaryAficionados
#yibyJeremeLeung
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#RafflesSingapore
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At 藝 yì by Jereme Leung, wine takes its rightful place at our table. Our curated cellar is designed with intention — to meet the richness, delicacy, and nuance of Chinese cooking with equal finesse. Each pairing reveals harmony where old rules saw contradiction, an integral part of the dining narrative we weave.
Experience a new dimension to an evening wine and dine — link in bio to book your seat.
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As the air turns crisp, the silver cod reaches its peak, its flesh turning rich and buttery. At 藝 yì by Jereme Leung, the Baked Cod with Wild Honey & Soy Sauce Reduction captures this moment — supple and tender flesh painted in a glistening lacquer, a delicate balance between savoury depth and gentle sweetness.
An embodiment of cold-weather comfort and one of our signature dishes for good reason — link in bio to reserve your seat.
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As autumn nears and waters cool, anticipation builds. Hairy Crab season is almost here, its brief and glorious return that brings with it golden roe, gentle sweetness, and the beginning of something new at 藝 yì by Jereme Leung. Exclusively available from 14 October to 17 November.
#CulinaryAficionados
#yibyJeremeLeung
#yirestaurant
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Against frost and snow, the pine tree endures, an evergreen presence that endures winter’s weight gracefully. At 藝 yì by Jereme Leung, our mural of pine trees carries this meaning forward — a reminder that even as things shift with the seasons, your experience at ours stays rooted in care and dedication to craft.
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Mid-Autumn gathers us around the table, where our signature golden roasted duck lies as a centrepiece, crisp-skinned and gleaming. More than flavour, it carries our wishes for harmony and longevity, anchoring the occasion through commensality and intent.
Reserve your table for your next family gathering through the link in bio.
#CulinaryAficionados
#yibyJeremeLeung
#yirestaurant
#RafflesSingapore
#RafflesHotels
The room holds its breath before the first guest arrives. Every setting tells a story: of care taken, of meticulousness in moments, of guests welcomed in spirit before they step through the door. At 藝 yì by Jereme Leung, detail is our first language.
#CulinaryAficionados
#yibyJeremeLeung
#yirestaurant
#RafflesSingapore
#RafflesHotels
藝 yì by Jereme Leung is a 111-seat restaurant whose design is inspired by the hidden world of deep-rooted culinary traditions and story-telling. 藝 (yì) means art in the Chinese language and the restaurant’s interior décor reflects this artistic flair Be greeted by a whimsical entrance created by Moss & Lam, an art installation entitled ‘Pale Garden’ which is 90 feet long and cascades across the restaurant’s entryway, decorated with 1,000 handcrafted and individually strung floral strands. Inspired by the Chinese myth surrounding the god, Pangu which depicts the creation of Heaven and Earth, 藝 by Jereme Leung uses neutral earthy materials and tones like stone and timber to embrace the main dining hall as a reflection of ‘Earth’ while the custom ceiling details references the elements of the ‘sky’. This is reflected as diners step into the main dining hall of the restaurant which seats over 60 persons.
