Yum Sing House

Yum Sing House First we YUM🥢, then we SING 🎤
► Modern Canto cuisine in the heart of Melbourne
►Private karaoke rooms til very late
https://linktr.ee/yumsinghouse
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08/07/2026

You asked, we answered. 📞

The secret is finally out. Yum Sing House is officially opening for LUNCH, starting Thursday, September 3rd! 🎉

We’re bringing our evening experience into the day time. We’re keeping the finer details under wraps for now, but get ready for a serious upgrade to your midday ritual.

Whether it’s corporate or casual, we’re ready for you.

📅 Launching Thu 3rd Sept
🔗 Bookings are officially OPEN via the link in our bio. Secure your table now!

06/07/2026

At Yum Sing House, exceptional dishes start with exceptional ingredients. That’s why we’re proud to introduce Duncan Parry from Otway Pork Otway Pork as part of our ‘Friends of YSH’ series. 🤝

Since 2023, their premium, paddock-raised pork has been a staple on our menu. Thanks to their ethical, slow-farming practices and rapid farm-to-restaurant delivery, we are able to source the highest quality produce for our kitchen.

Featured here is our Otway Pork Cutlet, finished over the hibachi grill and served with Blood Plum Sauce, Pickled Green Chilli & Daikon for the perfect balance of richness and acidity. 🪵🔥

Experience the quality of Otway Pork at YSH

02/07/2026

This Dry July, Yum Sing House & LKF Bar are proud to support the Dry July Foundation and Cancer Council Australia with two refreshing zero-proof cocktails.

We’ve given our signature classics a sober twist: the Kungfu Pandan, bursting with vibrant Southeast Asian flavours, and the Suzy Wong, our take on a crisp, refreshing zero lychee martini.

Drink well, do good, and raise a glass to a great cause. 🍸✨

30/06/2026

A look inside the kitchen at our new winter additions. 🍳✨
From our comforting Pan-Seared Eggplant Dumplings to the rich, aromatic flavors of our Spiced Winter Duck infused with cinnamon & star anise, we’ve got everything you need to beat the winter chill.

Book your table via the link in our bio.

24/06/2026

A new season calls for something sweet.🍮

This winter, we’ve added two new desserts to the menu. The Chocolate Crémeux pairs smooth chocolate with torched hibiscus, meringue, cashew and sesame crumble, creating a dessert that’s both rich and creamy. For something lighter, our Jasmine Tea Crème Caramel highlights the original fragrance of jasmine tea with a smooth, velvety finish.

Thoughtfully crafted for the cooler months and the perfect way to end your meal at Yum Sing House

Winter at Yum Sing House has arrived.❄️🥟🍲Our new seasonal menu is here, bringing together the kind of dishes made for co...
22/06/2026

Winter at Yum Sing House has arrived.❄️🥟🍲

Our new seasonal menu is here, bringing together the kind of dishes made for cooler nights. Pan-Asiqn flavours from Head Chef Ian and Sous Chef Calvin heats things up.

We’re also giving one of our signature dishes a winter twist: our much-loved duck, now served with five-spice rhubarb on the side to bring out its richness, balance the flavours, and add a little brightness to every bite. And to finish, we have two new desserts.

Come in, warm up, and taste what’s new this winter.

Five years on, and the prawn toast still reigns as our number one dish. 🦐✨ When was the last time you had these? They’re...
10/06/2026

Five years on, and the prawn toast still reigns as our number one dish. 🦐✨ When was the last time you had these? They’re a crowd favourite for a reason.

Delicate chicken and crab wontons served in a clear shio broth, bringing remarkable depth of flavour. Deeply comforting,...
03/06/2026

Delicate chicken and crab wontons served in a clear shio broth, bringing remarkable depth of flavour. Deeply comforting, it’s the sort of dish that feels especially fitting on a cold winter evening. 🥟

Alongside, Canadian scallops finished with XO butter and chives. Rich and plump, with an intensity of seafood flavour that highlights their natural sweetness.

Sourced through D&K Seafood and freshly shucked to order, our oysters are selected for their pristine quality, delicate ...
27/05/2026

Sourced through D&K Seafood and freshly shucked to order, our oysters are selected for their pristine quality, delicate creaminess, natural sweetness, and clean ocean finish. 🦪

At Yum Sing House, we pair this delicacy with our Nam Jim sauce with smoked salmon roe. You can also enjoy it natural or steamed with shao xing wine, ginger and spring onion. Whether accompanied by sake, wine, or a glass of Chablis, each oyster is made to be savoured slowly. 🍷 🥂

With winter marking the peak of oyster season, there’s no better time to experience oysters at their absolute finest.

24/05/2026

It's National Duck Day today 🦆

Next up in our Friends of YSH 🤝 series is Kenneth from Aurum Poultry Co, the people behind our roast duck that so many of you know and love.

When we first started working on the dish, we knew we wanted a duck that could really stand on its own. Something with proper flavour, beautiful texture and consistency every single service. That’s exactly what Kenneth and the team at Aurum deliver.

We put it on the menu about three years ago thinking it’d simply be another dish for guests to enjoy… but quickly became one of the most talked about items we serve. Since then, we haven't change.

The ducks are dry aged for a minimum of 5 days, giving the intense flavour. It's cooked blush pink to ensure the breast is juicy & tender - that's what makes people come back. It’s simple, honest cooking, but it only works when the produce is this good.

A huge thank you to Kenneth and everyone at Aurum Poultry Co for the care, consistency and passion they put into what they do. One of the best in the business. 🙏🔥

23/05/2026

It's National Duck Day today 🦆

Next up in our Friends of YSH 🤝 series is Kenneth from Aurum Poultry Co, the people behind our roast duck that so many of you know and love.

When we first started working on the dish, we knew we wanted a duck that could really stand on its own. Something with proper flavour, beautiful texture and consistency every single service. That’s exactly what Kenneth and the team at Aurum deliver.

Wr put it on the menu about three years ago thinking it’d simply be another dish for guests to enjoy… but quickly became one of the most talked about items we serve. Since then, we haven't change.

The ducks are dry aged for a minimum of 5 days, giving the intense flavour. It's cooked blush pink to ensure the breast is juicy & tender - that's what makes people come back. It’s simple, honest cooking, but it only works when the produce is this good.

A huge thank you to Kenneth and everyone at Aurum Poultry Co for the care, consistency and passion they put into what they do. One of the best in the business. 🙏🔥

Address

22 Sutherland Street
Melbourne, VIC
3000

Opening Hours

Wednesday 6pm - 10pm
Thursday 6pm - 10pm
Friday 6pm - 5am
Saturday 6pm - 5am

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