Yum Sing House

Tucked into Melbourne’s ever-evolving dining scene, Yum Sing House has always walked the line between nostalgia and reinvention. Now, with a refreshed menu and the appointment of new head chef Ian Ho, the restaurant enters a compelling new chapter—one that feels both grounded in tradition and unmistakably contemporary.

Behind it all is proprietor Kiet Diep, whose vision has helped shape Yum Sing House into one of the hottest Asian dining destinations in the city. For Diep, the venue is more than just a restaurant—it’s a convergence of passions. His deep appreciation for Hong Kong culture, food, and music comes together to create an experience that goes beyond what’s on the plate. There’s a deliberate sense of energy here: a place where high-quality cooking and drinks meet a lively, social atmosphere, underscored by a soundtrack designed to heighten the entire sensory experience.

Ho brings with him more than 15 years of experience across some of Melbourne’s most respected kitchens, including Lamaro's, Taxi Kitchen and L'Hotel Gitan. His cooking is defined by intention and restraint, an approach that allows ingredients to speak clearly while still delivering layered, memorable flavours. Drawing on his Malaysian roots, Ho leans into balance—salty, sweet, umami, and spice—without ever overwhelming the plate.

The result is a menu that captures contemporary Asian cuisine expressed in a uniquely Melbourne way: an affair of familiar classics and modern flavours, designed to be shared and enjoyed.

Take the Roasted Scallops with XO butter and chives—a dish that sets the tone immediately. The scallops arrive perfectly caramelised, their natural sweetness heightened by the rich, umami-laden XO butter. It’s indulgent, yes, but precise; nothing feels excessive.

That same balance carries through to the Soy and Shiitake Wontons with Sichuan sesame sauce. Here, earthy mushrooms meet a silky, nutty dressing with just enough heat to linger. It’s comforting yet quietly complex, a dish that rewards slow appreciation.

Then there’s the Chicken and Crab Wontons in kombu and cordyceps shio broth—a standout that speaks to Ho’s restraint. The broth is delicate but deeply savoury, allowing the sweetness of crab and the subtle medicinal depth of cordyceps to shine. It’s the kind of dish that feels restorative, almost contemplative.

Of course, no visit to Yum Sing House would be complete without its signature centrepiece: the Roasted Dry Aged Aurum Duck Crown with caramelised orange and superior soy. A must-have classic, it remains untouchable on the menu—and for good reason. The duck is deeply flavoured, its dry-ageing lending intensity and texture, while the orange glaze cuts through with brightness. It’s theatrical, generous, and unmistakably Yum Sing.

Among the newer additions, the Fried Radish and Shiitake Cake has quickly become a crowd favourite. A reimagining of the yum cha staple lo bak go, this version is crisp on the outside, soft within, and layered with umami from marinated mushrooms. Finished with delicate egg floss, it feels both nostalgic and entirely new.

Desserts continue the theme of playful refinement. A Vanilla Pannacotta with rosella jelly and chocolate crumble offers a clean, gently tart finish—light enough to reset the palate. Meanwhile, the Ma Lai Gao is a clever nod to the classic Cantonese sponge cake, here paired with Hong Kong milk tea anglaise, praline, and boba. It’s nostalgic, textural, and just a little indulgent.

What ties it all together is a clear sense of identity—one shaped as much by Diep’s vision as it is by Ho’s cooking. This isn’t fusion for the sake of it, nor is it rigidly traditional. Instead, Yum Sing House embraces the spirit of Melbourne dining—diverse, thoughtful, and quietly confident—while celebrating the joy of eating, drinking, and gathering in a space that hums with life.

Under Ian Ho’s direction, and with Kiet Diep’s guiding ethos, the restaurant feels focused, expressive, and full of intent. It’s a new chapter—but one that amplifies everything that has made Yum Sing House worth returning to in the first place.

Location: 22 Sutherland Street, Melbourne

Phone: (03) 8638 9070

Link: www.yumsinghouse.com