I have been to Yu several times before but this time, it would be different because they have brought in a new award winning worthy chef.
Yu is like no other Chinese restaurant in Perth . When you walk into Yu, its opulence will welcome you making you feel special. I felt like Gong Li in Curse of the Golden Flower as I walked into the private room. Its decor really is as up to standard to the restaurants in Hong Kong.
I cannot be a good judge of the service because we had been given a personal waiter from the Pearl room. He was obviously very attentive to us. When Aunt Julie noticed the same waiter from the Pearl Suite to the restaurant – I joked that Burswood had a lack of staff.
I love the gold…so elegant.
|Pickled cabbage, fried tofu in some yum sauce and braised peanuts.|
|Good looks run in the family|
|Cabernet Sauvignon by Mosswood. Delightful|
The sea salt prawns were deep fried in a light batter. I liked that it was not oily.
|Sea Salt Prawns|
The peking style ribs also had a perfect texture – the inside being juicy and tender.
|Peking style ribs|
|Black Pepper beef|
This is a first for me at Yu, the Sambal scallops were really tasty.
|Sambal scallops with asparagus|
My favourite would be the steamed barramundi. Its flesh was firm yet moist. Nothing stuck to the bones – a show of freshness of the fish. There was no fishy taste to it. It was done perfectly. Another good fish I like is the sea bass… fat fish taste so good when its steamed.
Since they only had two small snow crabs available, we went with a few lobsters with noodles. Lovely but I was very disappointed since I was looking forward to snow crab ALL day.
I would recommend the coconut pudding – a cooling and refreshing sweet end to the meal.
|Excellent coconut pudding|
I give Yu 7/10 overall.