The Morpheus hotel represents a combination of luxury, contemporary and innovation, a concept that also runs through its fine-dining Chinese restaurant Yi that doesn’t have a fixed menu, instead relying on its two chefs in their thirties to decide every day after visiting the local market what to cook for the evening.
“We’ve never done this before,” Yi’s Executive Chef Wilson Fam Kean Wah and Chef de Cuisine Angelo Wong Tsan-ki told MPD Weekender earlier this week at the restaurant.
Every day at 9 a.m., the two chefs head to the local wet markets to get the freshest ingredients then return to the restaurant at around noon to discuss with their team what to cook for that evening, work with their in-house tea and wine sommeliers on dish pairing, then brief waiting staff about the dishes so that they can explain to customers when they serve them.
Yi’s Executive Chef Wilson Fam Kean Wah (right) and Chef de Cuisine Angelo Wong Tsan-ki pose at Yi restaurant in Morpheus during a media tasting event recently. Photo: Monica Leong
Roasted Lemongrass Pigeon Photo: Melco
