Wild Yeast

Every table in the softly lit room commands a view of the open kitchen. The head chef hailing from Taizhou designed the set and à la carte menus to highlight the natural flavours of the best seafood shipped from his hometown. Besides the famous yellow croaker braised in fish stock, also try the fried crab in curry sa cha sauce over pan-fried rice cake in autumn. The extensive wine list covers thousands of labels, mostly from Burgundy in France.

Distinctive details

• Tai-French as a method, not a gimmick: local Taizhou ingredients stay in the foreground, techniques shift to suit the product.
• Seafood as the spine: the menu is built around fish, crab, and shellfish shipped from the chef’s home region.
• A kitchen you can watch: every table faces the open pass, the meal reads like a live rehearsal.

Signature ingredients

• Yellow croaker: braised in fish stock, a defining reference point for the kitchen.
• Crab and sa cha: fried crab dressed in curry sa cha sauce, set over pan-fried rice cake.
• Jinhua pork: used for a clear, deep consommé with streaky pork.
• Taizhou red shrimp: paired with caviar and parsley oil for a clean, sweet marine bite.
• Sea urchin: worked into a rice dish with squid and tonguefish for brine and richness.

What to expect

• One-star modern Chinese cooking built around Taizhou seafood, using French technique when it helps clarity and texture.
• Set menus and a la carte options, served in a softly lit room with an open kitchen.

Dishes that show the house style (examples)

• Yellow croaker braised in fish stock.
• Fried crab with curry sa cha sauce over pan-fried rice cake, seasonal.
• Jinhua pork consommé with streaky pork.
• Tonguefish, squid, sea urchin rice.
• Taizhou red shrimp with caviar, parsley oil, almond puree.