Tucked along Duxton Road, Yue Bai presents a different side of Chinese cuisine—one where nourishment and taste are not opposing ideas but intertwined principles. Its name, 月白, evokes the quiet elegance of moonlight. That poetic vision is more than aesthetic; it reflects how the restaurant approaches food, space, and tradition.
Chef Lee Hongwei leads the kitchen with a clear philosophy rooted in “shí liáo” (食疗), the ancient Chinese understanding that food has therapeutic potential. Rather than chasing trends, Yue Bai applies this principle across its seasonal menus, producing dishes designed to comfort the body while satisfying the palate.
A Dining Space That Breathes Calm
The interior mirrors the food’s intention. Think clean lines, raw textures, and deliberate simplicity. Natural wood blends with calligraphy and soft lighting to create a space that calms rather than impresses. It’s not a spectacle. It’s a teahouse-inspired retreat from the noise of urban dining.
Guests are not herded through a formulaic experience. Instead, each visit feels personal—like being let in on something lasting rather than fleeting.
Roots That Go Deep—But Never Static
Chef Lee’s grounding lies in the diverse traditions of Chinese Singaporeans, from Hokkien and Teochew to Cantonese cuisines. But what ends up on the plate is not a museum exhibit. The dishes rethink and rebuild those traditions using a modern, ingredient-forward approach.
The culinary direction leans toward Southern Chinese flavors, but the interpretation evolves seasonally. There’s a consistent respect for the history of each dish, without being bound by it.
Highlights from the Menu
The menu speaks in layers—textural, aromatic, and emotional. Here are some standout offerings:
Appetizers
- Crispy Burdock with Sesame and Spice Powder
A study in contrasts: root vegetable crunch meets gentle heat and nutty aromatics. Addictive in the best way. - Roselle Flower-Infused Winter Melon
Fragrant, tart, and cooling, the roselle introduces acidity into the winter melon’s mild sweetness. - Deep-fried Organic Purple Rice Cake with XO Sauce
A twist on the familiar: crispy exterior, chewy interior, all tied together by the umami punch of XO.
Soups
- Double-boiled Silkie Chicken Soup with Jasmine Flower, Dried Longan, and Wolfberries
Balanced for both taste and bodily harmony. Longan and wolfberries enrich the stock, jasmine lends it a floral finish.
Main Dishes
- Braised Hokkien Hutou Vermicelli
This dish carries nostalgia in every bite. Moist, aromatic, and cooked to the edge of comfort. - Crisp-fried Pork Cartilage with Xin Hui Orange Sauce
Texture-driven with tender crunch. The orange sauce adds bittersweet citrus complexity. - Herbal Poached Rice with Atlantic Cod and Black Fungus
Light yet satisfying. The cod flakes gently, the rice soaks in herbal broth, and the fungus adds quiet chew.
Desserts
- House-made Beancurd
Delicate. Silken. Subtle sweetness that doesn’t try too hard. - Crispy Black Sesame Mochi
Crisp outside, yielding to a warm, nutty center. Rich without overwhelming.
Summer 2024: Seasonal Menu with a Story
Yue Bai’s summer 2024 offerings draw even more deeply from Chef Lee’s Fujian heritage. Dishes are crafted not only with nutritional principles but regional storytelling. This menu phase isn’t an add-on; it reflects an ongoing thread of reconnecting with roots and translating them for modern diners.
A Wine List That Surprises
Yue Bai houses Singapore’s largest Portuguese wine collection within a Chinese restaurant setting. The decision feels intentional rather than flashy. Portuguese wines offer broad pairing potential—from bright whites that complement herbal soups to deeper reds that support meat-forward entrées. This pairing program challenges the assumption that only Chinese wines or standard international bottles can serve these flavors well.
The wines don’t steal the spotlight. They partner. The harmony between the Hokkien-influenced cuisine and the carefully chosen vintages reflects Yue Bai’s broader commitment to thoughtful dining.
Why Yue Bai Matters
Many Chinese restaurants in Singapore lean toward either heritage preservation or high-end reinvention. Yue Bai does both—and neither. It doesn’t cling to nostalgia or chase avant-garde flourishes. Instead, it translates cultural wisdom into meals that feel both grounded and alive.
Food isn’t pushed through a spectacle. It’s delivered with intent. Wellness isn’t reduced to buzzwords. It’s lived out in broths, herbs, and quiet decisions.
Quick Facts
- Address: 33 Duxton Road, Singapore 089497
- Contact: +65 9721 8055 | [email protected]
- Opening Hours:
- Lunch: 11:45 am – 3:00 pm (Tuesday to Sunday)
- Dinner: 5:45 pm – 10:00 pm (Tuesday to Sunday)
- Closed on Mondays
Final Word
Yue Bai doesn’t advertise itself loudly. Its message is in the details: in a pot of double-boiled soup, a splash of orange sauce, a pairing of rice and fish made for quiet evenings. It brings an old way of thinking forward—one dish at a time.
