YENNEY is set to debut Singapore’s first Vietnamese Omakase experience, bringing diners an intimate, chef-curated journey through the refined flavours of Hanoi. Starting 3 November 2025, the multi-course tasting menu highlights Northern Vietnamese classics, seasonal ingredients, and French-inspired techniques, offering a dining experience that combines tradition, creativity, and culinary mastery.
Conveniently located in Basement Two of Marina One East Tower, the 100-seat restaurant features a modern, inviting interior decked with landscaped greenery, creating a serene retreat amidst the bustling skyscrapers of Singapore’s Central Business District.
While southern Vietnamese cuisine dominates the local culinary scene, YENNEY shines a spotlight on Northern Vietnamese culinary traditions, inspired by Hanoi’s 80-year French colonial history. Guests can enjoy familiar favourites such as Pho, and fresh spring rolls, alongside unique creations not so commonly found in Singapore, like Banh Mi, Bun Cha and the French-Vietnamese Steak “Rue de Hà Nội”.
“Rooted in Hanoi’s refined culinary heritage, our Omakase offers a curated chef’s tasting menu where each course embodies flavours from the north of Vietnam, showcases cherished family recipes, and highlights our team’s meticulous craft — an intimate experience entrusted entirely to our culinary team,” quipped Ms Nguyen, YENNEY’s Founder & Restaurant Owner.
Vietnamese Omakase Experience (Priced at $39 per person, Minimum 2 to dine)
The 3-in-1 Prelude
A graceful opening to the omakase, this trio of handcrafted appetisers celebrates the freshness, texture, and delicate harmony of Hanoi’s timeless cuisine.
Hanoi Fried Spring Roll – Crisp and golden, wrapped in incredibly thin, handcrafted rice paper, each bite reveals a balanced medley of minced pork, glass noodles, and fragrant herbs. Lightly fried to achieve a shattering crunch, it delivers layered textures and a nostalgic yet elevated start to the meal.
YY Fresh Avocado Spring Roll – Ultra-springy rice skin imported from Hanoi envelopes creamy avocado, crisp lettuce, and aromatic herbs. Served chilled, this roll highlights purity and clarity — a refreshing interlude of natural sweetness from the avocado and vegetables.
Papaya Salad with Shrimp and Chicken – The perfect combination of shredded green papaya, succulent shrimp, and tender chicken, tossed in a subtly tangy dressing with delicate hints of chili and fresh herbs.
Entrees
Where the spirit of Hanoi meets contemporary finesse — each course reinterprets tradition with sophisticated presentation.
YY A5 Wagyu Beef Phở – Slow-simmered for hours, the beef broth is rich, yet clear. Served with premium A5 Wagyu slices and handmade flat rice noodles specially customised and imported from Vietnam, each spoonful delivers a symphony of umami, sweetness, and nuanced spices. A masterful rendition of Vietnam’s most iconic dish.
Bún Chả ‘Obama’ – A tribute to the famed 2016 meeting between President Barack Obama and Chef Anthony Bourdain at Hanoi’s Bún Chả Hương Liên. This reimagined creation presents Northern Vietnam’s beloved classic with chargrilled pork belly and tender pork shoulder, paired with delicate rice noodles, fresh herbs, and a fragrant fish sauce vinaigrette. Served in an elegant, deconstructed format — it’s a nod to Hanoi’s culinary heritage.
French-Vietnamese Steak “Rue de Hà Nội” – Succulent New Zealand ribeye cubes, perfectly seared and finished with red wine reduction and pepper jus. Garnished with fresh herbs, this course pays homage to Hanoi’s French colonial-era bistros.
Grilled Pork Bánh Mì – A contemporary ode to Vietnam’s beloved baguette. The crisp, golden loaf is layered with smoky BBQ pork belly, velvety pork pâté, and house-pickled vegetables, finished with fragrant herbs for an interplay of crisp textures and harmonious flavours.
Avocado Smoothie – Fresh avocado is blended with silky coconut mousse and crowned with lightly toasted coconut flakes for textural contrast. Luxurious yet refreshing, it leaves a lingering note of ripe fruit and coconut — a soothing finale to the meal’s savoury crescendo.
Chè Hanoi – A refined take on a well-loved Hanoi dessert. Tropical fruits bathed in coconut milk and a touch of palm sugar come together in a subtly sweet composition that captures the warmth and grace of Vietnamese hospitality.
Signature Beverages
At YENNEY, coffee is more than a drink — it’s a journey of culture and passion. Vietnam, the world’s second-largest coffee exporter, is celebrated for its bold flavours and rich brewing traditions. YENNEY’s team travels to Vietnam’s Café Capital, exploring the lush highlands where fertile red soil and cool mountain air nurture the finest Arabica and Robusta beans. Each batch is handpicked from natural, sustainably grown sources and roasted in partnership with local artisans who uphold the authentic Vietnamese deep-roast style — aromatic, full-bodied, and distinctive. Bringing this heritage to Singapore, YENNEY offers diners the true taste of Vietnamese coffee — crafted with care and rooted in the land where it all began.
YY Salt Coffee with Coconut Milk – Robust, deep-roasted coffee balanced with creamy coconut milk and a subtle touch of sea salt, creating a smooth interplay of sweet, savoury, and nutty notes.
Cà Phê Trứng (Egg Coffee) – Silky egg foam layered over dark-roasted Hanoi coffee; rich, fragrant, and luxuriously creamy.
Apricot Coffee – A vibrant fusion of robust Vietnamese coffee and tangy apricot, resulting in a bright, refreshing cup with a striking profile.
Homemade Lemongrass Tea with Cheese Agar, Iced Mango or Strawberry Lemonade Tea, and Viet Jasmine Tea complete the curated beverage experience.
(The Omakase menu includes up to two coffee and two tea selections per diner.)
Omakase menu is subject to 10% service charge and 9% GST.
