Wild Yeast

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.