Fusing Myth and Gastronomy at yì by Jereme Leung

Celebrated chef Jereme Leung’s new restaurant at Raffles Singapore was designed by Aedas Interiors to reflect the Chinese creation myth of Pangu, a fitting reference for Leung’s innovative takes on classic Chinese cuisine

The Chinese fine-dining restaurant is a hard trope to reinvent — veer too much toward chinoiserie and you get kitsch, devoid of any heritage, it can feel pretentious. But yì by Jereme Leung seems to have found the right balance. Located on the third storey of the newly renovated Raffles Singapore and designed by Aedas Interiors, the sophisticated space is undeniably modern but layered with subtext in the details.

Celebrated chef Jereme Leung is known for his individualistic interpretation of classic Chinese dishes — think swan-shaped durian dessert and chilli crab xiao long bao with vinegar pearl toppings that burst upon bite — and this approach demands equally unique spatial encounters. The design is rooted in the Chinese creation myth of Pangu, who is said to have created heaven and Earth after emerging from an egg as the first living being.

Motifs of nature quietly dominate the space, and an installation titled Pale Garden by Toronto-based art studio Moss & Lam — made up of 1,000 handcrafted floral pieces — heralds a trajectory of artful spatial tableaus. Like a billowy curtain, the abstracted garden steers patrons inside, softens edges and sets a relaxed mood. ‘It’s important in today’s era, where social media plays a huge part in our lives, to both create a memorable dining experience and tell a story that guests can take away with them,’ says Aedas Interiors’ associate director Ji An of the picture-perfect setting.

The alabaster artwork is a delicate foil for the lacquered burgundy bar, embedded with pressed flowers, at the entrance. In the main dining room, a palette of natural materials represents the earth, while floral wallpaper and patterned glass screens echo the botanical theme. Underfoot, engineered white oak parquet flooring meets areas of light-hued Calcatta marble stone inlaid with large circles reminiscent of the moon gates found in traditional Chinese gardens. Eschewing heavy, ornate furniture, the interiors are elegantly outfitted with wire-brushed oak veneer dining chairs and cream marble dining tables.

‘The contrasts between matt and glossy, and smooth and rough — like the laser-cut lines on the marble walls versus the cobblestoned marble floors in the entrance foyer — keep things interesting,’ says An. This strategy is mirrored overhead with thoughtful focal points reinforcing the narrative. White lily frond-like ‘clouds’ swirl above the main dining room and lantern-like lights mix with tubular crackled ceramic pendants to reference Pangu’s egg. In the Experience Room, an immersive space where guests can experiences dishes designed to evoke all the senses, a chandelier of egg-shaped orbs cascades from a champagne-gold domed ceiling that is as tantalising and sensorial as the cuisine served below.

Text / Luo Jingmei
Images / Owen Raggett