With seven stylish dining rooms and seating for up to 450 guests, Yangming has the perfect setting for every occasion – whether you’re planning a business lunch for six, a cocktail reception for sixty, or a buffet for 250 pampered guests.

Let us help you plan an event to remember. To arrange your special event at Yangming, please call us at 610-527-3200.

 

 

Our two acclaimed chefs, MuYang Shen and Vincent Viola, offer you a luxurious choice of menu options, from a classic Chinese banquet, to fine European cuisine, to a sublime harmony of East & West.

HORS D'OEUVRES
Yangming offers a wealth of popular choices. Continental favorites such as iced oysters on the half shell and fresh melon & prosciutto make a lively complement to Oriental favorites like sushi roll, Thai chicken and pan-fried dumplings. Our elegant caviar bar makes an unforgettable impression.

LUNCH
A perfect grilled Reuben. Gourmet chicken salad with grapes on a fresh croissant. Chef Viola’s homemade capellini alfredo. Simple pleasures like these make important midday meals at Yangming memorable. From hearty gourmet salads and sandwiches to our award-winning fusion cuisine, lunch buffets shine with the freshest ingredients and Yangming’s artful presentation. Yangming was also honored by Main Line Today Magazine as “Best Power Lunch.” To accommodate your busy schedule, our skilled servers can make your luncheon the most relaxed 60 minutes of your day.

DINNER
A sumptuous dinner or Sunday brunch starts with your choice of classic Chinese or Continental dishes. Enjoy impeccably prepared filet mignon, broiled flounder stuffed with fresh crab, or a perfectly roasted duck, ideally-matched with selections from our award-winning wine cellar. Yangming’s celebrated fusion of
pan-Asian and French cooking is a very popular choice for banquets.

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YANGMING HOSTS GOURMET SOCIETY
FOR A SIX-COURSE BANQUET.

On February 26, the world’s largest gourmet society – The Confrérie de la Chaîne des Rôtisseurs - held a six-course banquet at Yangming. Forty-four members of the Delaware Valley Chapter enjoyed a menu of innovative fusion cuisine:

Hors d’oeuvres
Sugar-cured Salmon Maki
Kimchi Chicken Dumplings
Kobe Beef Sliders, Tomato Jam, Spicy Aioli
Wok Grand Marnier Prawns

Pan-seared Day Boat Scallops with Shallot Sauce
& Coconut Jumbo Lump Crab Cake

Steamed Ginseng Black Bass with Chinese Go-Chi Berries,
Maitake Mushrooms and Shanghai Bok Choy

Shanghai Red Cooked Duck with Pea Shoots,
Dumplings, Star Anise and Pinot Noir Emulsion

Grilled Hoisin & Garlic Marinated Australian Lamb Chop
with Panko-crusted Yukon Gold Potato Cake,
Brussel Sprouts and Lemongrass Jus

Lychee & Mango Sorbet, Chinese New Year Cake

Each course was complemented by a fine wine selected by the group.

The feast was served in our Main Dining room, which has been the site of countless banquets, receptions, business meetings, and parties. With beautiful private rooms to accommodate from 6 to 250 guests, our expert party planners can help you create your perfect event.