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.

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• Horitiki salad - February 18th, 2012
• Mango and vanilla cheese cake with wild assorted berries and Belgium chocolate sauce. - February 18th, 2012
• Norwegian pink salmon venoise with parmesan risotto and grill Mediterranean vegetables - February 18th, 2012
• Pan seared Australian kangaroo loin with oregano and cashew nut crusted with garlic noisette potato and pepper corn sauce - February 18th, 2012
• Pan Seared tiger prawns with wilted cream spinach - February 18th, 2012
• Roasted Rack of Lamb with fresh herbs, Dauphinoise potato’s, egg plant gateaux and stuffed courgette - February 18th, 2012
• Sea bass en papillote - February 18th, 2012
• Steamed yellow fin tuna with Mexican spiced, butter courgette & riz pilaf - February 18th, 2012
• Stuffed organic chicken breast duxelle with parmesan polenta, baked cauliflower gratin - February 18th, 2012
• French duck liver forestierre w/ mixed leaves, sauté agaricus mushroom, sliced foccacio bread and blue berry vinaigrette - February 18th, 2012