Guests can choose two cooking styles among skin roll, deep-fried with garlic and chili, stir-fried minced duck meat roll with lettuce, duck soup, stir-fried duck meat with yellow noodle, or shredded duck fried rice for one duck.

From August 14 to 24, the restaurant also runs the “Sustainable Seafood Week” program in collaboration with World Wide Fund for Nature in Viet Nam (WWF Viet Nam) with an aim to raise awareness of consumers and participating businesses on using sustainable certified seafood products and encourage smart consumption. The staff at Yu Chu will offer diners an array of seafood dishes created for both lunch and dinner during the week. Dishes will include fried sustainable shrimp coated with curry and milk sauce, wok fried sustainable shrimp with broccoli and XO sauce, Chinese fried rice with shrimp and dried scallops, braised sustainable shrimp with vermicelli and green pumpkin and stir fried sustainable shrimp with cashew nuts, along with a complimentary glass of beer.