About Us
At the core of Jade Tourmaline's "New Chinese" cuisine, we reinterpret the flavors of the Orient at the contemporary table by combining the deep roots of traditional Chinese cuisine with contemporary cooking techniques and the aesthetic vocabulary of Western Fine Dining. Respecting the original appearance of the ingredients, we emphasize the local and seasonal rhythms, and create a well-defined, delicate and balanced taste experience through refined and restrained creations.
Cuisine is not just a demonstration of technique, but also a translation of culture - from flavors, to presentation, to the rhythm of the meal, every detail carries an understanding of the land, craftsmanship, and time, inviting guests to experience the contemporary possibilities of New Chinese Cuisine in a calm and elegant space.
Culinary Team
Our proud culinary team, composed ofExecutive Chef Chen Kuo-hua Leading the helm. Chef Chen boasts over three decades of culinary refinement, having held key positions in five-star hotels and high-end dining brands in Hong Kong and Macau, and has led teams to numerous Michelin Guide star accolades. With his rigorous star-level kitchen management standards, he precisely applies the mastery of cooking techniques and flavor layering honed through his extensive experience into every dish at Yu Tian Xi.
To pursue the pinnacle of Cantonese cuisine, Yu Tianxi has invited three international culinary masters to serve as consultants, challenging the highest peak of fine dining with an international perspective and profound cultural heritage.
Inheritance of the Soul | Li Youtian: As a direct disciple of the Cantonese culinary master, Mr. Li Cai, who served as the private chef for the esteemed Tai Chi family during the late Qing Dynasty, Master Lai has dedicated over six decades of his craftsmanship to preserving near-extinct traditional Cantonese culinary techniques. His addition imbues Yu Tian Xi with the most profound cultural foundation and authentic lineage.
The Aesthetic Eye | Wei Xizhi: As the first overseas Chinese chef ever to earn a Michelin star in Kyoto, Japan, for Chinese cuisine, Chef Wei brings an international-caliber fine dining vision and creative vocabulary to the team. He excels at blending local seasonal flavors with contemporary aesthetics, imbuing Chinese cuisine with an artistic quality that transcends borders.
- Samsung Mentor | Hideaki Matsuo: One of the most respected legendary masters in the contemporary Japanese culinary world. His restaurant, "Kashiwaya," in Osaka, Japan, has consecutively received the highest dual honors of Three Michelin Stars and a Green Star from "The Michelin Guide" for many years since 2011. Chef Matsuo imbues his team with a delicate perception of seasonal changes and a pursuit of details, while integrating Michelin's service aesthetics into every aspect of the dining experience.
At Yu Tian Xi, every dish is a testament to the team's shared commitment to detail.
This is not only a team with a solid foundation in Cantonese cuisine, but also a professional system dedicated to challenging the heights of international evaluation. We transform traditional techniques into cornerstones, combining contemporary creativity with precise science, all to present a top-tier feast that combines cultural depth and sensory surprise on the dining table.
Reserve time for a seat of flavor
Our menu is planned according to the season and the rhythm of the day's ingredients. Seats and time slots are limited and reservations are recommended to experience a contemporary interpretation of new Chinese cuisine.