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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• Boston Lobsters
• Cassolette of escargot and scallop
• New York Clam Chowder
• Chateuax briand with home made fries, seasonal gourmet vegetables, portabello mushroom and b?naise sauce
• Braised beef U.S brisket aux vin with baby pearl onion, button mushroom and riz pilaf
• Bouillabaisse terrine with rocket leaves and shallot vinaigrette
• Braised Australian lamb shank with crystallized garlic risottand ratatouille vegetable
• Caesar salad with crisp garlic croutons
• Chicken liver pate garnished with baby vegetables pickled in honey vinegar
• Chinese duck breast served with cream spinach, capsicum risotto and asparagus spear
• Citrus crepes with homemade lime ice cream
• Cream Cauliflower and wild mushroom soup
• Cream of roasted pumpkin soup with bacon bits
• Gratinee lyonnaise [French onion soup]
• Horitiki salad
• Mango and vanilla cheese cake with wild assorted berries and Belgium chocolate sauce.
• Norwegian pink salmon venoise with parmesan risotto and grill Mediterranean vegetables
• Pan seared Australian kangaroo loin with oregano and cashew nut crusted with garlic noisette potato and pepper corn sauce
• Pan Seared tiger prawns with wilted cream spinach
• Roasted Rack of Lamb with fresh herbs, Dauphinoise potato�s, egg plant gateaux and stuffed courgette
• Sea bass en papillote
• Steamed yellow fin tuna with Mexican spiced, butter courgette & riz pilaf
• Stuffed organic chicken breast duxelle with parmesan polenta, baked cauliflower gratin
• French duck liver forestierre w/ mixed leaves, saut?garicus mushroom, sliced foccacio bread and blue berry vinaigrette
• Quiche of gourmet cheese with organic mixed leaves and tomato chutney
• Saumon fume d�decosse smoked salmon, mixed green leave lettuce and walnut apricot bread