A contemporary Asian culinary destination in Melbourne’s CBD comes with a 1960’s Hong Kong inspired karaoke side shuffle when you done dining. Enter Yum Sing House – it’s where Head Chef Aiven Lee (ex Longrain, Mamasita and Becco] dishes up modern Cantonese that provides the perfect soundtrack for a fun night out.
Aiven Lee spoke to The Write Drop for our At The Bar series.
MY CITY
I was born and raised in Malaysia, however Melbourne has been my permanent home for the last two decades.
FAVOURITE FOOD MEMORY
My favourite food memory, which inspired me to become a chef, is from the festivals my mum would cook up a feast for, especially Chinese New Year. She would prepare an array of dishes, including various seafood, whole chicken, and BBQ pork. These meals were not just about the delicious food, but about bringing the family together and creating cherished moments with loved ones.
FAVOURITE BAR
Manchuria Cocktail Bar, around the corner from Chinatown, I’ve had many good nights out there. It’s where we usually hang out for after work drinks. They have a wide range of drinks on offer, it’s cosy with a great interior fit-out. The staff there are always friendly and great at what they do.
DRINK THAT DESCRIBES YOU
Negroni. It has a balanced combination of sweetness, bitterness and complexity.
BEST HANGOVER CURE
KFC, specifically the Zinger Burger or when it’s available “the zinger double”.
BEST INTERSTATE BAR
Maybe Sammy, Sydney. Really fun vibe.
FAVOURITE WINE
Paringa Estate 2012 Estate Pinot Noir. Definitely high on the list as one of the best wines I have enjoyed with my family.
FAVOURITE WINERY
Paringa Estate in Mornington.
NEXT DESTINATION
Taiwan – it’s always been on my list to visit. I am a big fan of street food and Taiwan seems to have a great variety.
Tell us about role as Head Chef at Yum Sing House
As Head Chef I am about making sure we always serve great food, keeping consistent standards and adjusting the menu according to the seasons and availability of produce. The food I loved eating during my childhood has been the main influence on our menu. It evokes a sense of familiarity and reminds others of my mother’s cooking.
What has your time working in Melbourne taught you about food
Throughout my career, I’ve found that Melbourne boasts a diverse culinary culture. Restaurants and chefs often blend ingredients, flavours, and techniques from various cuisines to enhance and innovate their offerings. This fusion can lead to exciting new combinations and elevate traditional dishes to new heights. One of Yum Sing House’s signature dishes is a caramelized fig and grilled lap cheong, served with a generous dollop of smoked crème fraîche. This dish was inspired by the Italian classic, fig and prosciutto.
