YAUMAY

A bite into the smooth, white rice noodle roll reveals a light, airy crunch followed by the plump snap of shrimp. Served on the 2nd floor of Nijubashi Square, YAUMAY's crispy bean curd and prawn cheung fun is widely celebrated for good reason. The contrast between tender, slippery steamed rice roll and crisp, golden-fried tofu skin makes it an enduring signature.

The kitchen's reach extends well beyond the bamboo steamer. Flaky venison puffs combine sweet, delicate pastry with seasoned Yezo deer, balancing warm spices with a gentle glaze. The dumpling craft is just as deliberate elsewhere: thin-skinned steamed prawn dumplings packed generously, scallop siu mai with deep sweetness, and fragrant prawn sesame toast. Crispy aromatic duck, carved with taut, bronzed skin, frequently anchors tables looking for a centerpiece to share.

The dining room feels open yet composed. Counter seats face an open kitchen billowing steam, putting the meticulous folding and frying within arm's reach. Covered terrace seating and spacious tables offer room to settle in over a bottle of wine or pots of Chinese tea. Reserving ahead is recommended for both lunch and dinner.