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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- Quiche of gourmet cheese with organic mixed leaves and tomato chutney - February 18th, 2012
- Saumon fume d’decosse smoked salmon, mixed green leave lettuce and walnut apricot bread - February 18th, 2012
- Braised beef U.S brisket aux vin with baby pearl onion, button mushroom and riz pilaf - February 18th, 2012
- New York Clam Chowder - February 18th, 2012
- Chateuax briand with home made fries, seasonal gourmet vegetables, portabello mushroom and béarnaise sauce - February 18th, 2012
- Cassolette of escargot and scallop - February 18th, 2012
- Boston Lobsters available in Philippines served only at YATS Restaurant & Wine Bar - February 18th, 2012
