Recipes from Yats Restaurant
Yats Restaurant is a firm advocate of sharing culinary research, ideas and discoveries with any and all who are interested. Although others may charge the public for access to these recipes, the culinary team of Yats Restaurant under the direction and management of Chef/GM Philip Golding and CEO Denny Wang beg to differ. Knowledge should be free and available and those who happen to be in a position to give should be proud and happy to do so. The recipes available here are actual recipes used in Yats Restaurant. They were not abridged or simplified for home cooking. Some ingredients may not be easy to find. If you have any difficulties, write Chef Philip at Restaurant@Yats-International.com.
For more information about Recipes click here
- Palace earmarks P3-B for Pampanga rivers dredging - March 5th, 2013
- Bouillabaisse terrine with rocket leaves and shallot vinaigrette - February 18th, 2012
- Braised Australian lamb shank with crystallized garlic risottand ratatouille vegetable - February 18th, 2012
- Caesar salad with crisp garlic croutons - February 18th, 2012
- Chinese duck breast served with cream spinach, capsicum risotto and asparagus spear - February 18th, 2012
- Chicken liver pate garnished with baby vegetables pickled in honey vinegar - February 18th, 2012
- Citrus crepes with homemade lime ice cream - February 18th, 2012
- Cream Cauliflower and wild mushroom soup - February 18th, 2012
- Cream of roasted pumpkin soup with bacon bits - February 18th, 2012
- Gratinee lyonnaise [French onion soup] - February 18th, 2012
