At YÀO, our duck is marinated from within with spices, aromatics, and Tianjin rose wine, then slowly rested to deepen its flavour. Carefully scalded, glazed, air-dried, roasted, and gently smoked with cinnamon and star anise, it is served with homemade pancakes, scallion, cucumber, sweet bean sauce, and YAO’s signature purple lychee sauce. Guests may choose between our Hong Kong style, richer and deeper in flavour, or our Thai style, lighter and more delicate with an emphasis on thin, crisp skin. The remaining duck may then be prepared as stir-fried duck floss in lettuce cups, salt and pepper duck, or black pepper duck, with duck bone soup available as a final course.

*Signature Dishes

Roasted Duck, BBQ Pork and Crispy Pork M / L

Roasted Duck Toast with Caviar and Crab Meat Puff

Phuket Lobster in Creamy Pumpkin and Golden Broth with Crispy Jasmine Rice and Black Truffle

Traditional Steamed Sticky Rice in Lotus Leaf with Hokkaido Scallop and Chanthaburi Mud Crab

Chilled Bird’s Nest and Avocado in Young Coconut with Almond Crisp

Signature Dim-Sum Platter – “Har Gaw” Shrimp Dumpling and Crab Meat Puff

BBQ Platter – Roasted Duck and BBQ Pork and Crispy Pork

Flower-Shaped Tofu with Morel Mushroom Soup

Mango Sago with Coconut Milk and Cantaloupe Sherbet Served with Chinese Pastry Custard

Jellyfish Salad with Japanese Taraba Crab Leg and Crystal White Wine Jelly

“Shu-Mai” Hokkaido Scallop with Shrimp Dumpling

96-Hour Stewed Aged Fish Maw Soup with “Jing Chong Cao” Mushroom

Chilled Poached Pear in Chrysanthemum Tea with Bird’s Nest and Peach Gum

A refined Kyoto-inspired cocktail with a subtle Chinese touch, combining jasmine tea, lychee, and chrysanthemum with soft floral notes and a hint of sesame for a smooth, elegant finish. Ki No Bi Gin infused with jasmine tea and sesame oil, Lychee Liqueur, Elderflower Liqueur, Fresh Lime Juice, Honey Syrup, Lychee & Chrysanthemum Cordial, Saline Solution 1800 Tequilla Blanco, Allium cordial, Clarified Tomato, Cucumber Bitter

Inspired by Los Angeles Chinatown, a refreshing twist on the classic Mule, this cocktail blends Tito's Vodka with bright and tropical flavors. Lightly creamy, floral and irresistibly easy to sip Tito's Vodka, Lychee Liqueur, Fruit Drinking Yogurt, Lychee-Butterfly Jan, Fresh Lime

This lively drink mirrors the bold flavors and dynamic culture of San Franisco’s Chinatown, with the zest of mandarin and the richness of Jameson Black Barrel. Jameson Black Barrel, Mandarin Oleo Saccharin, Fresh lemon juice and orange bitter

Inspired by the world’s oldest Chinatown in Manila, This margarita blends tropical Filipino flavors like mango and coconut with a smoky twist, Evoking a taste of the Manila Breeze. Olmega Gold Wash Coconut Oil, Cointreau, Lemon Acid Solution and Silpin Mango Sticky-Rice Syrup.

Havana’s Chinatown inspires this cocktail, Combining tropical fruits with the smooth richness of rum to celebrate the vibrant Cuban-Chinese fusion. Bumbu Rum, Lychee Liqueur, Peach liqueur, Grape fruit, Plain Yogurt, Fresh Pineapple, Lemon and Milk

Bangkok's Chinatown is known for its street food, and this milk punch reflects the exciting flavors of Yaowarat with durian, jasmine sticky rice, and coconut. Phraya Element Rum, Malibu, Frangalico, Silpin Durain Syrup, Silpin Jasmin Sticky Rice Syrup, Almond Milk, Pai Thong coconut Sorbet, and lemon juice

London’s Chinatown meets the sophistication of SoHo with this floral martini, featuring subtle chrysanthemum and tart plum pickle. Beefeater 24 Gin, Lillet Blanc, Green Plum Sour Juice Pickle, Lemon bitter and Chrysanthemum

A Bold Negroni inspired by kolkat’s chinatown, Where Indian and Chinese cultures meet. The addition of Indian Masala give this Italian classic a twist delightful. Beefeater 24 Gin, Campari and Carpano Rosso