Wagyu mousse (pictured) is the signature dessert at an upmarket new Pan-Asian restaurant in Chinatown. YiQi has taken over the former site of Hong Kong Buffet in Lisle Street.

The kitchen is headed by Malaysian-born former Hakkasan and Yauatcha chef Lum Wah Cheok, whose menu features a number of Malay seafood dishes along with rice roasted in bamboo tubes, a typically southeast Asian method.

Cooking techniques include Western-style sous-vide as well Japanese-style grilling over binchotan white charcoal or teppanyaki iron plate.