SINGAPORE, SERVED AGAIN
THE YAM SERIES
Some things are worth bringing back.
Yam was once the quiet backbone of the Singaporean table — braised into festive centerpieces, layered with pork,
tucked into clay pots that fed whole families. It carried the warmth of grandmothers’ kitchens and the patience of a
slower, more deliberate way of cooking. Somewhere along the way, it faded into the background.
This National Day, Mimi Restaurant brings it back.
Only available from 1 to 31 August.
Limited Time Menu
We return to the ingredient that shaped us, not as a relic, but as a revelation. Through the lens of modern culinary craft,
our chefs have reimagined three heritage expressions of yam, each one a homecoming in its own right.
佛砵飘香 – $36
(Wok-Fried Prawns with Crispy Yam in Fragrant Bowl)
A crown of golden, cloud-light yam encasing a fragrant braised filling. Festive by tradition, refined by hand.
This is the dish that once anchored celebratory tables across generations — and it earns its place again.
五香芋头扣肉 – $28
(Five-Spice Braised Pork Belly with Yam)
Layers of soft yam and melt-tender pork belly, steamed low and slow until the two become inseparable.
A dish of unhurried devotion, rich, yielding, and tasting exactly like it always should have.
芋头鸡砂煲饭 – Small: $26, Large: $46
(Traditional Claypot Rice with Yam, Chicken & Chinese Sausage)
Fragrant rice, yam, and chicken come together in a sand pot, sealed with heat until every grain is
kissed with smokiness and savor. The kind of comfort that only a clay pot can hold.