The new Yara restaurant at Evans Road serves a modern take on comforting Asian flavours

Yara is the latest concept by Eleven Seventeen Capital — the team behind beloved popular steakhouses such as Meadesmoore and Fat Belly.

Where its sister restaurants have long championed beef, Yara offers something broader.

In the same way Meadesmoore recently broadened its offerings by incorporating seafood into a steak-centric menu, Yara embraces a wider palate — spotlighting Asian comfort dishes that don’t always revolve around red meat.

Tucked away

It opened its doors on September 25 within The Initial Sama, a serviced residence. Designed in tune with its surrounding location, it embodies a sense of calm, with a retreat vibe.

While it provides dining options for The Initial Sama, Yara also stands alone as a restaurant destination.

Sunlight streams through wide windows into its pared-back interiors, casting a warm glow that amplifies its restorative and serene atmosphere.

Yara’s menu mirrors this philosophy. Everything is made in-house, rooted in familiar Asian flavours, yet uplifted with modern touches. These are dishes created to nourish both body and soul.

Inclusivity is also at the heart of Yara’s approach, with vegetarian and vegan-friendly options thoughtfully woven throughout the menu.

Plates to start and share

Yara’s menu brings a modern touch to Asian comfort food, and offers a wide variety. 

There are appetisers such as fresh kinilaw of the day (S$20) — market fish brightened with avocado and coconut aguachile. 

And for mains, the nourishing Yu-Tang Clam bowl (S$24) pairs wild-caught threadfin and clams in a delicate fish bone broth, while the koshihikari rice porridge (S$14) reimagines a homely staple with garlic, ginger, scallion, onsen egg, and a crunchy granola topping.

We began with the breaded Muah otah (S$18) — easily one of our favourites, and a dish we’d gladly return for. It comes with refreshingly crisp pickled cucumber and a lush coconut mayo dip that is to die for.

The otah arrives in a crispy, golden shell and delivers a good kick of spice. Dip it into the silky coconut mayo and you get a bite of heat, creaminess, and savoury depth.

It’s a dish that disappears quickly at the table — an instant crowd-pleaser.

Next came the haricot vert kerabu (S$18), a colourful spicy Asian salad with haricot beans, Asian herbs, crushed cashews, and fermented mushrooms. The fermented chilli and ginger flower dressing ties it all together, adding the tang and heat that lingers.

It’s a dish that feels comfortingly familiar, almost something you’d crave with rice, yet elevated with layers of flavour and texture that make it stand out.

From the charcoal grill

The 900g grilled fish of the day (market price) was snapper, served whole and topped with two house-made sambals: Sambal ijo and sambal matah.

The snapper is expertly grilled — its flesh soft and tender underneath charred skin.

The sambal ijo delivers a gentle green chilli heat with earthy smokiness, while the sambal matah is a punchy blend of fresh chilli belacan. In the sambals are pickled shallots and lemongrass, which cut through with brightness and bring an aromatic lift.

The combination anchors the dish. You’ll want a little of each sambal with every bite. It’s another dish that is unmistakably homely.

Of course, we had to try a red-meat dish — something this culinary group has long mastered — and had the Altair grass-fed wagyu picanha (from S$45 for 220g).

Grilled to a perfect medium-rare, the wagyu picanha arrived juicy and tender with a good amount of fat for that buttery depth.

It arrived with an Asian chimichurri that has been blended with laksa leaf, and I haven’t stopped thinking about that sauce since. It was herbaceous and spiced, and paired so beautifully with the meat, without overpowering it.

We found ourselves dipping each slice back into it again and again.

Pudding worth the mention

To round off our meal, we had the chilled “kueh talam” pudding (S$10) — a modern twist on the traditional steamed coconut pandan treat.

A cloud of coconut foam rests on a delicate pudding base, finished with a sprinkling of fleur de sel. The contrast is great: Light, fluffy sweetness lifted by just the right touch of sea salt. 

Each spoonful drew an involuntary hum of delight — light, yet so indulgent. It’s a dessert we’d happily swing back for.

Honestly, the restaurant itself feels perfect for families. It’s comforting and rooted in familiar flavours, yet refined enough for any occasion — a place you’ll want to bring loved ones to share a hearty and homely meal.

This was a hosted tasting.

For more ideas on what to eat, read on the familiar flavours of Po Restaurant’s refreshed menu and the new openings of September 2025.