Within Yu Lei’s iconic flower-themed dining rooms, traditional Shanghainese and Chinese cuisine is transformed into intricate modern-day culinary marvels.
Whether braised or soup, the chef’s signature dishes attest to his supreme devotion to serving only the finest meals. And that’s only for starters. Diners can enjoy an enticing multi-course menu amid a distinctively sophisticated setting. With flavor-led cooking that brings to life the best of Chinese cuisine, Yu Lei provides a world-class contemporary dining experience.
Mikiya Imagawa
Chef Mikiya Imagawa, the son of a Chinese restaurant owner, has devoted himself to Chinese cuisine for 35 years. Following his highly regarded stints in famous Chinese restaurants and luxury hotels all over Japan, he joined the KO Dining Group in Hong Kong as the head chef of Yu Lei, a high-end Chinese restaurant, in 2011.
Just a year after holding the said position at Yu Lei, the restaurant received the much-sought-after Michelin star.
Moreover, his achievements include not only getting a Michelin star for Yu Lei, but also having the restaurant included in Hong Kong Tatler’s Best Restaurants and 100 Top Tables, which are among the few select publications that enjoy a loyal following among gourmands in Hong Kong.
While keeping the tradition of Shanghai’s cuisine at its base, Chef Mikiya Imagawa’s masterpiece, Yu Lei, eventually opened in Okada Manila to give this side of the world a taste of the finest aspects of Chinese cuisine.
The chef’s exceptional culinary offerings are never an accident, as attested by his strict devotion to using only the finest ingredients, cooking method, arrangement, and other aspects. He creates dishes using unique techniques and talent, constantly striving to achieve culinary perfection.
Chef Imagawa specializes in creating delicate, subtle flavors that delight the palate, served in meticulous, elegant plating. Guests are assured of a memorable experience each time they visit the restaurant.
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