y'east

In a nod to the property’s name, an appellation that invites varied interpretations, Y’east is home to expressions of unlimited culinary possibilities. Chef Cho Young-dong, its chef de cuisine, delights diners with familiar dishes reimagined via his singular aesthetics. The chef channels his passion into creating novel flavors by artfully blending ingredients that are hard to come by in Korea. From the signature amuse bouche inspired by kaya toast to Galbi Stone, braised short ribs that come in several variations, each dish embodies the novel within the familiar, presenting out-of-the-box gastronomic ecstasy that evokes fresh new tastes while still retaining the very essence of the original flavor.

Familiar Flavours, Strange Shapes

• The dishes start from recognisable references, then arrive in a new form, playful, but still legible.

East Asian Roots, Contemporary Finish

• The food has a strong East Asian backbone, but borrows technique and ingredients from elsewhere when it improves the dish.

A Solo-Dining Friendly Counterpoint

• The room is built to work for solo diners as well as couples and small groups.

Signature Ingredients

• Kaya (coconut jam) and toast: Reimagined as an amuse bouche, a familiar flavour rebuilt into fine-dining form.
• Galbi-style beef: Referenced through the “galbi stone”, a Korean comfort flavour translated into a tighter, modern plate.
• Hard-to-source ingredients: The menu is built around items that are less common in Korea, used for contrast rather than showmanship.

Style

• Contemporary tasting menu built around familiar flavours, reworked with playful form and precise plating.

A few dish motifs

• Kaya toast-inspired amuse bouche
• Galbi stone