If you were to visit Yut Kee, the one thing you must try is this signature pork babi. The pan fried outer layer was made of bread and deep fried. It was oily but worth a try. Loaded in the bread was caramelised onions with pork shreds. Juicy (perhaps oily), sweetly savory it was. The pork was not consistently tender but rather a mixture of rough and tender pork shreds which could be intentional. The only thing I would complain is the lack of meat in the roti babi.

Being a salmon fan, what cheers me up more than having a raw salmon? Personally I am not a fan of sashimi, plainly because most places serve salmon sashimi which is usually not fresh and gamey. When I see salmon carpaccio which means thinly sliced raw salmon, I reckoned it would be somewhat better than raw salmon sashimi.

The thick layer of salmon slice plus the way of how it was prepared (slightly seared on the outside) revoked its qualification of being named as salmon carpaccio. That aside, the salmon was actually very fresh and almost crisp in terms of texture. The seared part supported the salmon "carpaccio" yet retained its flaky soft texture. Searing it actually made it smell more salmony. The salmon "carpaccio" was very juicy in fact and paired with the citrussy sauce, it was sweet and savory and brought the dish to a whole new level. I must say despite the wrong name, it was very very good. Bravo to the fantastic salmon!

Sitting on top of the pile of wheat soba was this raw quail egg, threatening to break apart upon danger. The soba portion was pretty decent but overpriced perhaps. The silken texture of the quail egg spread its generosity to the pile of soba, which made eating soba more delightful. Flavor wise, it was not really contributing to the whole dish. Dipping into the tsuyu which had been infused with slight wasabi, topped with some of the condiments, every bite of soba was refreshing. The soba texture was relatively smooth to begin with too!

Japanese sushi has evolved over time. Nowadays we have crispy dragon roll and etc which look good and also taste good. Made of deep fried crispy prawn, avocado wrapped in seaweed, fried egg, and sushi, it had contrasting texture was very enjoyable. Avocado moistened the sushi with its buttery cream, while the fried egg injected the egginess into it while retaining its semi dry texture. The fried prawn remained firmly in shape in its crispy batter. For fear that the sushi would be dull, tiny anchovies were added to incorporate more saltiness into the dish. The way to enjoy the sushi was to eat each slice in a bite, then you get to experiment the mixture of textures and flavors that you would just mmmm about.

If you ask me to cook, I would probably serve you cooked enoki and pan fried beef roll separately. That aside, the enoki contributed lots of juicy factor to the whole dish, while the pan fried beef was slightly overcooked (hence, the dryness). As usual, the enoki was slippery but it gave some resistance as you chew. It tasted mildly sweet which was good to go with a strong flavor like beef. The beef was sweetened by the sweet sauce yet retained the savory flavor. This dish was quite a delight but price wise, it was quite a pain.