Yangming Re-opens

Chefs Patrick and Terence Feury host a special Sunday Supper party to celebrate the restaurant’s long-overdue renovation.

On Sunday, Jan. 31, at 4:30 p.m., the Feury brothers, Patrick (of Berwyn’s Nectar) and Terence (formerly of Striped Bass and Fork), will celebrate the full-scale renovation of Yangming with a multi-course Sunday Supper.

Their seasonal menu will draw inspiration from the culinary traditions of Scandinavia, Alsace and Indonesia and feature local artisanal cheeses from Yellow Springs Farm, chocolates from Christopher Curtin of Éclat Chocolate and custom cocktails made with locally crafted small-batch spirits from John Cooper and Herman Mihalich of Dad’s Hat Rye Whiskey.The main course, whole grilled black bass, was recently featured in an article in the December issue of Men’s Health, “Five Meals That Could Change Your Life.”

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The renovation comes as a result of last summer’s code violations, which included multiple structural and sanitary code violations. Yangming was ultimately shut down as a result, and left the much-loved eatery shrouded in controversy. At the moment, it seems they’re coming out of the debacle rather strong.

“I heard about the major renovations that Michael Wei, my long-time friend and partner at Nectar, had done at Yangming. I thought a collaboration dinner with my brother Terence would be a fun way to celebrate the reopening,” explains Nectar chef/partner Patrick Feury. “We decided to invite some of our friends from the food and spirits community. It’s going to be a fun party and a great way to bring all of these wonderful artisans together.”


Potato pancake with smoked trout roe

BBQ eel with foie gras terrine

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Potato vol-au-vent, spicy lobster


Grilled quail, quail Scotch egg, mustard and radish greens, Klassisk Senap vinaigrette

Course Two: Family Style

Lamb belly, Indonesian lamb sausage

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Meyer lemon and lemon thyme vialone nano rice with crispy scallop ceviche

Black truffles and crispy brussels sprouts

Main Course

Whole grilled black bass, lemon, orange, thyme, grilled fennel, black bean, eggplant, saffron basmati rice


Cheese from Yellow Springs Farm: Black Diamond, Pepito, Cloud Nine, Quince

Éclat Chocolate

The cost is $75 per person (plus tax and gratuity) and includes cocktails. A portion of the proceeds will benefit Kicks 4 Chris in honor of the Feurys’ nephew, Chris Stern, who passed away from Ewing’s Sarcoma. For more information, visit www.YangmingRestaurant.com and call 610-527-3200 for reservations.

1051 Conestoga Road, Bryn Mawr.

Chef Patrick Feury//Photo by Steve Legato.

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