Skip to content
InnovatEats
Book a short call
A clear broth in a black bowl with flowers.
All work

Ying Ying

A full rebrand four months after opening: concept, menu, operations and creative direction.

Concept, identity and menu redevelopment. Norway.

Where it started.

Four months after opening, Ying Ying was drifting: a big investment, no identity, empty tables and poor reviews. It was losing money every day.

What we did.

  1. A roadmap aligned with the group's vision and positioning.

  2. A reworked concept with a clear, distinctive identity.

  3. A new menu built for both creativity and profit.

  4. Training for the operational team, so every member worked to the new standards.

From sketch to plate.

Concept sketch of the grilled duck jiaozi.
The sketch
The grilled duck jiaozi on a white plate.
The plate

What happened

  • Average ticket doubled, from about 500 NOK to about 1,100 NOK.
  • After 10 months of work, Bergensavisen raised its rating from 2 to 5.
  • Bergensavisen, January 2025: «Without doubt the best dim sum experience in Bergen» (translated).
  • Local influencers highlighted it as one of the city's top gastronomic revelations of the year.
  • Guests come back again and again, and the group is ready to grow.
“Thanks to Mateo's intervention, we achieved a comprehensive transformation that redefined our vision and elevated our restaurant's positioning. If your goal is to elevate your gastronomic experience to the next level, working with Mateo is the best decision you can make.”
Charlotte Hui, CEO, Ying Ying Restaurant & Lounge
Read the signed letter (PDF)
  • Grilled duck jiaozi.
    Grilled duck jiaozi
  • Conceptual map.
    Conceptual map
  • Five spices duck royale, smoked caviar, sunchoke.
    Five spices duck royale, smoked caviar, sunchoke
  • Siu mai, guanciale, crayfish.
    Siu mai, guanciale, crayfish
  • Lamb fen guo pi.
    Lamb fen guo pi
  • Chrysanthemum tofu, pickled vegetables.
    Chrysanthemum tofu, pickled vegetables
  • Concept A1.
    Concept A1
  • Concept A2.
    Concept A2
  • Concept A3.
    Concept A3
  • Noodle, chicken, marigold.
    Noodle, chicken, marigold
  • Doubanjiang halibut.
    Doubanjiang halibut
  • Grilled duck jiaozi.
    Grilled duck jiaozi
  • Spinach noodle, blomkarse, green curry.
    Spinach noodle, blomkarse, green curry
  • Dim sum concept A4.
    Dim sum concept A4
  • Grilled mochi, mango, Japanese cheesecake.
    Grilled mochi, mango, Japanese cheesecake
  • Char siu secreto, cherries.
    Char siu secreto, cherries
  • Har gau, fermented beans, ginger, lemon.
    Har gau, fermented beans, ginger, lemon
  • Doubanjiang sea bass on the grill.
    Doubanjiang sea bass on the grill
  • Monkfish cheeks, kumquat tangcu sauce.
    Monkfish cheeks, kumquat tangcu sauce
  • Rhubarb tang yuan, sesame.
    Rhubarb tang yuan, sesame
  • Chocolate baos.
    Chocolate baos
  • Wonton soup, edamame, truffle.
    Wonton soup, edamame, truffle
  • Snow mooncake, lychee, rose.
    Snow mooncake, lychee, rose
  • Black pepper king crab culurgione.
    Black pepper king crab culurgione

On the menu

  • Grilled duck jiaozi
  • Five spices duck royale, smoked caviar, sunchoke
  • Siu mai, guanciale, crayfish
  • Lamb fen guo pi
  • Chrysanthemum tofu, pickled vegetables
  • Noodle, chicken, marigold
  • Doubanjiang halibut
  • Spinach noodle, blomkarse, green curry
  • Grilled mochi, mango, Japanese cheesecake
  • Char siu secreto, cherries
  • Har gau, fermented beans, ginger, lemon
  • Doubanjiang sea bass on the grill
  • Monkfish cheeks, kumquat tangcu sauce
  • Rhubarb tang yuan, sesame
  • Chocolate baos
  • Wonton soup, edamame, truffle
  • Snow mooncake, lychee, rose
  • Black pepper king crab culurgione
Next projectMarg og Bein
Five stoneware tasting spoons on black basalt, the same reduction refined from rough first version to finished gloss.

Let's find what makes your guests come back.

Book a short callEmail us

Short call. We look at your numbers and tell you honestly if we can help. You choose the time.