Yum Sing House launches Suburb to City series and guest chef event
Melbourne CBD venue Yum Sing House has unveiled a new autumn line-up running from April to June, bringing together a series of collaborations, a guest chef event, and a seasonal menu led by newly appointed Head Chef Ian Ho. The schedule includes monthly partnerships with suburban food operators alongside a one-day dining experience set for Saturday, 16th May 2026.
The Suburb to City collaboration series begins in April with Caroline Springs-based dessert brand Bakt. The pop-up will introduce two exclusive cheesecake flavours alongside its existing Biscoff offering. These include Szechuan Chilli Chocolate and Black Sesame Yuzu, both developed specifically for the venue’s menu during the activation period.
Bakt cheesecakes will be available for $10 when paired with any banquet menu or $14 as a standalone order. In May, the series will shift to feature a Filipino ube dessert from doughnut producer Pecks Road. A third collaboration partner for June has not yet been disclosed.
Guest chef Geoff Marett to host Dai Pai Dong event
On Saturday, 16th May 2026, Yum Sing House will host chef Geoff Marett for a one-day dining event centred on the Dai Pai Dong concept. Marett is the co-founder of Nama Please and previously worked at Hong Kong’s Michelin-starred Yardbird. The event will recreate the style of Hong Kong’s open-air food stalls within the Sutherland Street venue.
The offering will include six dishes served with either a glass of sake from Mùa or a Tsingtao beer, priced at $88 per person. The event will also feature DJ sets playing 1990s and early 2000s R&B and hip-hop throughout the afternoon.
Yum Sing House Director Kiet Diep said, “We’re thrilled to bring Melbourne diners a season full of new flavours, collaborations, and experiences. We love to celebrate the creativity of both our team and our community partners, offering guests different ways to discover contemporary Asian cuisine, all in the heart of the city.”
Alongside the event series, Head Chef Ian Ho has introduced a new autumn menu. The dishes focus on seasonal ingredients and include roasted scallops with XO butter, silken tofu with smoked almond chilli oil, and chicken and crab wontons in shio broth. Additional items include crispy typhoon shelter barramundi, fried radish and shiitake cake, and an Otway pork cutlet with blood plum sauce.
Ho brings over 15 years of experience across Melbourne kitchens. His approach reflects both his Malaysian heritage and his background in the local dining scene. The new menu will run concurrently with the event program.
Yum Sing House operates from 22 Sutherland Street, Melbourne. The venue includes a 90-seat restaurant at ground level and an upstairs bar with private karaoke rooms. The kitchen operates until 3am.
Event details
