MUST TASTE THE RECOGNISED FINE DINE FUSIONS CARRIED BY THE FORMER MICHELIN STAR RATED CHEF IN THE “YEE BAO BAO” @ MALACCA
“Fine Dining Fusion” is all the while among the premium kind of cuisines combination from countries around the world presented in touches been wanted and practised in better manner around the world in rated status restaurants totally differ from those local cuisine eating house commonly found everywhere. Here in the middle southern nation, we found and being successfully recognised among the best recommended Fine Dining Fusion Restaurant “Yee Bao Bao” running by a more than 15 years culinary experiences Chef Yee in the state of Malacca. Having great positive response from the market recently.
The Selangor originated Mr. Yee Yin Keong (born 1985), was the initial founder, together with his wife Ms. Kelly Pong Chai Yi (Negeri Sembilan, born 1991) both are the recent immediate owners of this best recommended Fine Dining Fusion eating house “Yee Bao Bao” along Melaka Raya, Malacca presenting all their chef’s signature home recipes on premium fusion cuisines to the locals and visitors all under a roof in manner. Too brought the latest century’s slow cooking ‘Sous Vide’ culinary method into the nation.
The owner Yee Yin Keong (or known Chef Yee), also the restaurant’s main chef who at his age of 34 years old currently, all the while having interest in eatery & culinary been grown up in a f&b career families whose his family members mostly in the industry made Yin Keong initially stepped into the career at his 19th of age in year 2004 reached Singapore began as a kitchen trainee in the world recognised Michelin Star rated restaurant “Lei Garden” stayed years. Then further his exposure into the “Hai Tian Lo” (Pan Pacific Hotel of Singapore), and finally been joined and stayed in the Singapore’s leading “Tung Lok Group” positioned as their Chief Chef at his twenties sharpen his profession in the field thoroughly for more than 15 years in Singapore.
Chef Yee who all the while specializes in fusing traditional cuisines with creative touches, with vision to have his very own fine dining eating house locally and recipes & experiences holding on hand. Added with foreseeing the market opportunity in the f&b industry allowed him (Chef Yee) in end-year 2017 successfully established (with his wife Kelly Pong) his very first owned restaurant at Taman Melaka Raya, Malacca officially named it the “Yee Bao Bao Restaurant” bringing the latest slow cooking method “Sous Vide” into the market and introducing towards his homemade fine dining fusion to the market. Finally being recognised among the best in town by the F&B E-Media for the year 2019 in the middle southern nation.
In this Yee Bao Bao Restaurant, the owner Chef Yee’s very first top recommended among signatures will be their famous slow cooking “Sous Vide Boiled Chicken” which most wanted by the visitors. Local fresh feeded free-range-chicken on weight of about 1.5kg commonly selected, cleaned and vacuum in particular Sous Vide Packing coated with slight salts, then slow cooked for about 12 hours in mineral water at 65 degrees and finally ready to serve with home-mixed soy sauce mixture sided on cucumber slices will keeps the unbelievable chicken’s smooth freshness & juicy bites texture of chicken meats itself into mouth that you must try when reached Malacca.
Secondly will be their “Signature Fresh Prawn Sang Mee”, which all the while favourite by locals from the beginning. Local fresh Sea Ming Prawn on about 40grams selected, prepared over seconds fried in hot boiling oil, then 2-minutes wok-fried with mixtures of black fungus, mushroom & broccoli in chef’s recipes, finally served with their crispy bites deep fried sang mee (flour noodles) will brings excellent prawn’s freshness sweet and texturing bites of eatery that you will never regret after tasted here.
Another will be the owner Chef Yee’s very special “Stewed Fish in Stone Pot”, which also among the restaurant’s top seller like by their regulars. Huge size deep sea fish such Grouper, Red Snapper etc (on customer’s preference & market seasoning) commonly selected, cleaned and salt-marinated to keep the fish freshness, followed by deep fried into golden yellow in colour mixed into ginger& garlic in home recipes, then stewed for a minutes and finally served in flaming hot stone pot sided with beancurd sheets & ginger slices, topped onto grilled garlics & sesame seeds will brings wonderful fish freshness & juicy bites into mouth that you will neither found the same nor better elsewhere in town.
Nonetheless, the founder cum owner Chef Yee also introduced their very fine dine “Sweet &Sour Pork” which almost wanted by all comers recently. Local fresh pork belly prepared in fine slices, floured-up in spices mixture coated with chicken egg yolk, followed by deep fried into cooked then wok-fried in seconds mixed into chef’s homemade sweet & sour sauce paste with pineapple, onion, cucumber & red chilli will brings exotic fruit’s freshness sweet of taste and the pork’s outer crispy & inner juicy bites of eatery that you really cannot missed when stepped into this best recognised Fine Dining Fusion eating house “Yee Bao Bao Restaurant” in the state of Malacca.
YEE BAO BAO RESTAURANT
Address: No. 61,
Jalan Merdeka,
Taman Melaka Raya,
75000 Melaka,
Melaka.
Business Hours: 12:00pm to 2:30pm
6:00pm to 9:30pm (Daily)
(Closed on Monday)