PROFILED BY DE GROOTS MEDIAPerth’s selection of Cantonese restaurants is impressive to say the least but when one particular restaurant opened its doors a few years ago, it sent lovers of Cantonese food into a feeding frenzy. Chef de cuisine Pat Cheong uses only premium produce to create his dishes, that each present like individual works of art. Not only is the food at Yu impeccable, the decor is equally stunning. Old-world charm meets modern opulence in the form of rare silks, rich wood carvings and fine dining service to create a complete and rounded experience. Pat Cheong’s contemporary interpretation of traditional Cantonese cuisine is evident throughout the menu with favourites such as Peking duck and sea salt prawns being two of his signature dishes. Sang choy bow, a Cantonese specialty usually made with pork or chicken, is redefined by Pat with lobster as the main ingredient – and that’s just an appetiser.
The traditional style soups such as won ton or sweet corn soup sit side by side on the menu with delicacies like double boiled superior shark’s fin soup. At just under $150 for 100 grams, you know there’s not a hint of “marinara mix” in this bowl. If you’re having difficulty deciding what to order from the extensive menu, perhaps the best way to experience the cuisine at Yu is via one of the banquet menus. Ranging from $68 to $110 per person, each menu features an exquisite selection of dishes such as Peking duck, deep fried Patagonian toothfish and sauteed fresh scallops with vegetables. The banquet menus also include delectable desserts and tea or coffee. Although some may need to wait until they’ve had a win at the neighbouring casino to eat here, I promise it’s worth every single penny.
Karen Bilsby-Butler, December 2007
