Yun House

Hong Kong Style Crispy Roasted Duck, Trigona Honey Glazed Char Siew Chicken, Smoked Suckling Lamb Belly

Toasted Fragrant Cereal with Chili, Curry Leaf and Chicken Floss

Salted Egg Yolk with Aromatic Curry Leaf and Ikura Caviar

Smacked Cucumbers with Szechuan Oil, Radish and Coriander Sprouts

Caramelized Shallots with Goji Berries and Black Vinegar Gelee

With Superior Bird's Nest and Crab Roe

With Sea Whelks and Morel Mushrooms

With Ten Head Abalone and Free Range Chicken

Alaskan Crab with Mushrooms, Bamboo Shoots and Quail Egg

Braised Wawa Cabbage with Shaved Black Truffles and Bamboo Pith served in Young Coconut

Local Grown, Seared Scallop and Fried Quail Egg

Served with Condiments (Two Ways). Duck Meat Preparation: Wok Fried Duck Breast Fillet with Spring Onion and Ginger, Deep Fried Duck Tossed in Salt and Pepper, Finely Chopped Duck Meat served in Lettuce Cups, Fried Rice with Minced Duck Meat, Braised Shredded Duck with Hong Kong E Fu Noodles

with Osmanthus Flower and Plum Sauce

with Crispy Garlic

Torched Kelulut Honey and Pickled Mustard Seed Cabbage

Torched Kelulut Honey and Pickled Mustard Seed Cabbage

Fish Cooking Method: Steamed with Superior Soy Sauce, Deep Fried with Soy Sauce, Braised with Beancurd in Rich Sauce, Poached with Hot Chili Oil, Steamed with Black Bean Sauce

Fish Cooking Method: Steamed with Superior Soy Sauce, Deep Fried with Soy Sauce, Braised with Beancurd in Rich Sauce, Poached with Hot Chili Oil, Steamed with Black Bean Sauce

Fish Cooking Method: Steamed with Superior Soy Sauce, Deep Fried with Soy Sauce, Braised with Beancurd in Rich Sauce, Poached with Hot Chili Oil, Steamed with Black Bean Sauce

Fish Cooking Method: Steamed with Superior Soy Sauce, Deep Fried with Soy Sauce, Braised with Beancurd in Rich Sauce, Poached with Hot Chili Oil, Steamed with Black Bean Sauce

Fish Cooking Method: Steamed with Superior Soy Sauce, Deep Fried with Soy Sauce, Braised with Beancurd in Rich Sauce, Poached with Hot Chili Oil, Steamed with Black Bean Sauce

Fish Cooking Method: Steamed with Superior Soy Sauce, Deep Fried with Soy Sauce, Braised with Beancurd in Rich Sauce, Poached with Hot Chili Oil, Steamed with Black Bean Sauce

Cooking Method: Poached, Steamed with Garlic, Wok Fried with Spicy Scallop Sauce, Simmered with Glass Noodles, Singapore Style Chili Sauce

Cooking Method: Poached, Steamed with Garlic, Wok Fried with Spicy Scallop Sauce, Simmered with Glass Noodles, Singapore Style Chili Sauce

Cooking Method: Poached, Steamed with Garlic, Wok Fried with Spicy Scallop Sauce, Simmered with Glass Noodles, Singapore Style Chili Sauce

Cooking Method: Poached, Steamed with Garlic, Wok Fried with Spicy Scallop Sauce, Simmered with Glass Noodles, Singapore Style Chili Sauce

Infused with Essence of Black Truffle

With Spicy Wasabi Aioli and Spiced Seeds

On Sweet and Sour Gastrique with Pineapple and Tempura of Vegetables (25 minutes for preparation)

in Fermented Black Bean Sauce with Onions and Bell Peppers

with Sun Dried Chili and Ground Peppercorns

with Preserved Lemon Sauce and Toasted Sesame Seeds

with Chestnut and Mushrooms

Kampung Chicken and Black Mushrooms

with Assorted Seafood in Fragrant Sauce

with Dried Shrimps and Assorted Mushrooms

with Beancurd, Ginger and Scallions

Dusted with Fragrant Truffle Salt

with Spicy Mustard and Fried Garlic

With Fried Dough Fritters and Sliced Truffles

with Sliced Garlic, Charred Shallots and Szechuan Black Pepper Sauce

With Radish in "Chu Hou Sauce", Rock Sugar and Fried Tendons

with Foraged Wild Peppers

in Rich Natural Broth with Fried Tendons

Lily Bulbs, Pumpkin, Macadamia Nuts, Asparagus

Olive Leaves and Minced Chicken

with Shredded Abalone

With X.O Sauce, Crispy Fried Garlic

Boston Lobster in Signature Spicy Scallop Sauce

with Fragrant Spring Onions and Free Range Chicken

with Prawns and Rich Egg Sauce

with Sliced Beef and Fermented Black Bean Sauce

Vermicelli, Mushrooms, Bell Pepper Vegetarian Beancurd Skin Roll

with Steeped Red Dates and Osmanthus

with Morel Mushroom and Black Truffle

with Crab Roe, Spring Onion and Ginger

with Crab Roe

with Water Chestnut and Chinese Celery

with Mushroom, Celery, Carrot and Truffle Fragrance

with Abalone Sauce

with Salted Egg Custard

with Kelulut Honey Barbequed Chicken

with Prawn, Fish Fillet, Scallops

with Foie Gras, Spring Onion, Ginger and Chicken

with Shrimp and Hot Chinese Mustard

Dried Shrimp, Dried Scallop, Eggs, Diced Mushrooms, Dough Fritters in Spicy Scallop Sauce

with Light Soy Sauce

with Steeped Red Dates and Osmanthus

Type: Oolong Tea and Osmanthus Flower. Rich yet mellow Oolong flavour, with pronounced Osmanthus flower aroma

Type: Oolong Tea. White peach flavour with a delicate bitter sweet finish

Type: Oolong Tea. Elegant tea aroma, fine tannins and a finish that lingers

Type: Oolong Tea. Orchid and glutinous rice aroma with chocolaty mouth-feel

Type: Oolong Tea. Beautiful cinnamon character with a hint of caramel

Type: White Tea. Light, yet round mouth-feel with a hint of orchid and Osmanthus floral note

Type: Ripe Puer Tea. Robust woody scent with fine bitter sweet finish

Type: Green Tea. Light, refreshing flavour with delicate tannin finish

Type: Herbs Tea. Sweet floral note, with tangy feel on the palate

Type: Flower Scented Tea. Jasmine aroma with mellow yet refreshing finish

Hong Kong Style Crispy Roasted Duck, Trigona Honey Glazed Char Siew Chicken, Smoked Suckling Lamb Belly

Toasted Fragrant Cereal with Chili, Curry Leaf and Chicken Floss

Salted Egg Yolk with Aromatic Curry Leaf and Ikura Caviar

Smacked Cucumbers with Szechuan Oil, Radish and Coriander Sprouts

Caramelized Shallots with Goji Berries and Black Vinegar Gelee

With Superior Bird's Nest and Crab Roe

With Sea Whelks and Morel Mushrooms

With Ten Head Abalone and Free Range Chicken

Alaskan Crab with Mushrooms, Bamboo Shoots and Quail Egg

Braised Wawa Cabbage with Shaved Black Truffles and Bamboo Pith served in Young Coconut

Local Grown, Seared Scallop and Fried Quail Egg

Served with Condiments (Two Ways). Duck Meat Preparation: Wok Fried Duck Breast Fillet with Spring Onion and Ginger, Deep Fried Duck Tossed in Salt and Pepper, Finely Chopped Duck Meat served in Lettuce Cups, Fried Rice with Minced Duck Meat, Braised Shredded Duck with Hong Kong E Fu Noodles

with Osmanthus Flower and Plum Sauce

with Crispy Garlic

Torched Kelulut Honey and Pickled Mustard Seed Cabbage

Torched Kelulut Honey and Pickled Mustard Seed Cabbage

Fish Cooking Method: Steamed with Superior Soy Sauce, Deep Fried with Soy Sauce, Braised with Beancurd in Rich Sauce, Poached with Hot Chili Oil, Steamed with Black Bean Sauce

Fish Cooking Method: Steamed with Superior Soy Sauce, Deep Fried with Soy Sauce, Braised with Beancurd in Rich Sauce, Poached with Hot Chili Oil, Steamed with Black Bean Sauce

Fish Cooking Method: Steamed with Superior Soy Sauce, Deep Fried with Soy Sauce, Braised with Beancurd in Rich Sauce, Poached with Hot Chili Oil, Steamed with Black Bean Sauce

Fish Cooking Method: Steamed with Superior Soy Sauce, Deep Fried with Soy Sauce, Braised with Beancurd in Rich Sauce, Poached with Hot Chili Oil, Steamed with Black Bean Sauce

Fish Cooking Method: Steamed with Superior Soy Sauce, Deep Fried with Soy Sauce, Braised with Beancurd in Rich Sauce, Poached with Hot Chili Oil, Steamed with Black Bean Sauce

Fish Cooking Method: Steamed with Superior Soy Sauce, Deep Fried with Soy Sauce, Braised with Beancurd in Rich Sauce, Poached with Hot Chili Oil, Steamed with Black Bean Sauce

Cooking Method: Poached, Steamed with Garlic, Wok Fried with Spicy Scallop Sauce, Simmered with Glass Noodles, Singapore Style Chili Sauce

Cooking Method: Poached, Steamed with Garlic, Wok Fried with Spicy Scallop Sauce, Simmered with Glass Noodles, Singapore Style Chili Sauce

Cooking Method: Poached, Steamed with Garlic, Wok Fried with Spicy Scallop Sauce, Simmered with Glass Noodles, Singapore Style Chili Sauce

Cooking Method: Poached, Steamed with Garlic, Wok Fried with Spicy Scallop Sauce, Simmered with Glass Noodles, Singapore Style Chili Sauce

Infused with Essence of Black Truffle

With Spicy Wasabi Aioli and Spiced Seeds

On Sweet and Sour Gastrique with Pineapple and Tempura of Vegetables (25 minutes for preparation)

in Fermented Black Bean Sauce with Onions and Bell Peppers

with Sun Dried Chili and Ground Peppercorns

with Preserved Lemon Sauce and Toasted Sesame Seeds

with Chestnut and Mushrooms

Kampung Chicken and Black Mushrooms

with Assorted Seafood in Fragrant Sauce

with Dried Shrimps and Assorted Mushrooms

with Beancurd, Ginger and Scallions

Dusted with Fragrant Truffle Salt

with Spicy Mustard and Fried Garlic

With Fried Dough Fritters and Sliced Truffles

with Sliced Garlic, Charred Shallots and Szechuan Black Pepper Sauce

With Radish in "Chu Hou Sauce", Rock Sugar and Fried Tendons

with Foraged Wild Peppers

in Rich Natural Broth with Fried Tendons

Lily Bulbs, Pumpkin, Macadamia Nuts, Asparagus

Olive Leaves and Minced Chicken

with Shredded Abalone

With X.O Sauce, Crispy Fried Garlic

Boston Lobster in Signature Spicy Scallop Sauce

with Fragrant Spring Onions and Free Range Chicken

with Prawns and Rich Egg Sauce

with Sliced Beef and Fermented Black Bean Sauce

Vermicelli, Mushrooms, Bell Pepper Vegetarian Beancurd Skin Roll

with Steeped Red Dates and Osmanthus

with Morel Mushroom and Black Truffle

with Crab Roe, Spring Onion and Ginger

with Crab Roe

with Water Chestnut and Chinese Celery

with Mushroom, Celery, Carrot and Truffle Fragrance

with Abalone Sauce

with Salted Egg Custard

with Kelulut Honey Barbequed Chicken

with Prawn, Fish Fillet, Scallops

with Foie Gras, Spring Onion, Ginger and Chicken

with Shrimp and Hot Chinese Mustard

Dried Shrimp, Dried Scallop, Eggs, Diced Mushrooms, Dough Fritters in Spicy Scallop Sauce

with Light Soy Sauce

with Steeped Red Dates and Osmanthus

Hong Kong Style Crispy Roasted Duck, Trigona Honey Glazed Char Siew Chicken, Smoked Suckling Lamb Belly

Toasted Fragrant Cereal with Chili, Curry Leaf and Chicken Floss

Salted Egg Yolk with Aromatic Curry Leaf and Ikura Caviar

Smacked Cucumbers with Szechuan Oil, Radish and Coriander Sprouts

Caramelized Shallots with Goji Berries and Black Vinegar Gelee

With Superior Bird's Nest and Crab Roe

With Sea Whelks and Morel Mushrooms

With Ten Head Abalone and Free Range Chicken

Alaskan Crab with Mushrooms, Bamboo Shoots and Quail Egg

Braised Wawa Cabbage with Shaved Black Truffles and Bamboo Pith served in Young Coconut

Local Grown, Seared Scallop and Fried Quail Egg

Served with Condiments (Two Ways). Duck Meat Preparation: Wok Fried Duck Breast Fillet with Spring Onion and Ginger, Deep Fried Duck Tossed in Salt and Pepper, Finely Chopped Duck Meat served in Lettuce Cups, Fried Rice with Minced Duck Meat, Braised Shredded Duck with Hong Kong E Fu Noodles

with Osmanthus Flower and Plum Sauce

with Crispy Garlic

Torched Kelulut Honey and Pickled Mustard Seed Cabbage

Torched Kelulut Honey and Pickled Mustard Seed Cabbage

Fish Cooking Method: Steamed with Superior Soy Sauce, Deep Fried with Soy Sauce, Braised with Beancurd in Rich Sauce, Poached with Hot Chili Oil, Steamed with Black Bean Sauce

Fish Cooking Method: Steamed with Superior Soy Sauce, Deep Fried with Soy Sauce, Braised with Beancurd in Rich Sauce, Poached with Hot Chili Oil, Steamed with Black Bean Sauce

Fish Cooking Method: Steamed with Superior Soy Sauce, Deep Fried with Soy Sauce, Braised with Beancurd in Rich Sauce, Poached with Hot Chili Oil, Steamed with Black Bean Sauce

Fish Cooking Method: Steamed with Superior Soy Sauce, Deep Fried with Soy Sauce, Braised with Beancurd in Rich Sauce, Poached with Hot Chili Oil, Steamed with Black Bean Sauce

Fish Cooking Method: Steamed with Superior Soy Sauce, Deep Fried with Soy Sauce, Braised with Beancurd in Rich Sauce, Poached with Hot Chili Oil, Steamed with Black Bean Sauce

Fish Cooking Method: Steamed with Superior Soy Sauce, Deep Fried with Soy Sauce, Braised with Beancurd in Rich Sauce, Poached with Hot Chili Oil, Steamed with Black Bean Sauce

Cooking Method: Poached, Steamed with Garlic, Wok Fried with Spicy Scallop Sauce, Simmered with Glass Noodles, Singapore Style Chili Sauce

Cooking Method: Poached, Steamed with Garlic, Wok Fried with Spicy Scallop Sauce, Simmered with Glass Noodles, Singapore Style Chili Sauce

Cooking Method: Poached, Steamed with Garlic, Wok Fried with Spicy Scallop Sauce, Simmered with Glass Noodles, Singapore Style Chili Sauce

Cooking Method: Poached, Steamed with Garlic, Wok Fried with Spicy Scallop Sauce, Simmered with Glass Noodles, Singapore Style Chili Sauce

Infused with Essence of Black Truffle

With Spicy Wasabi Aioli and Spiced Seeds

On Sweet and Sour Gastrique with Pineapple and Tempura of Vegetables (25 minutes for preparation)

in Fermented Black Bean Sauce with Onions and Bell Peppers

with Sun Dried Chili and Ground Peppercorns

with Preserved Lemon Sauce and Toasted Sesame Seeds

with Chestnut and Mushrooms

Kampung Chicken and Black Mushrooms

with Assorted Seafood in Fragrant Sauce

with Dried Shrimps and Assorted Mushrooms

with Beancurd, Ginger and Scallions

Dusted with Fragrant Truffle Salt

with Spicy Mustard and Fried Garlic

With Fried Dough Fritters and Sliced Truffles

with Sliced Garlic, Charred Shallots and Szechuan Black Pepper Sauce

With Radish in "Chu Hou Sauce", Rock Sugar and Fried Tendons

with Foraged Wild Peppers

in Rich Natural Broth with Fried Tendons

Lily Bulbs, Pumpkin, Macadamia Nuts, Asparagus

Olive Leaves and Minced Chicken

with Shredded Abalone

With X.O Sauce, Crispy Fried Garlic

Boston Lobster in Signature Spicy Scallop Sauce

with Fragrant Spring Onions and Free Range Chicken

with Prawns and Rich Egg Sauce

with Sliced Beef and Fermented Black Bean Sauce

Vermicelli, Mushrooms, Bell Pepper Vegetarian Beancurd Skin Roll

with Steeped Red Dates and Osmanthus