We believe that the essence of life is joy and at Citylake our goal is to decipher and transform the routine of eating to the most joyful experience for our guests. In this manner our professional team and chefs create a unique experience that in combination with our unforgettable location “an oasis of calm “ in the middle of the city distract you from daily life
Vegan bowl + 3 spring rolls or a soup of the day
Lachs bowl +3 spring rolls or a soup of the day
Bulgogi bowl + 3 spring rolls or a soup of the day
Jiazen Tofu + 3 spring rolls or a soup of the day+ jasmine rice
Knusprige Hühnerbrust + 3 spring rolls or a soup of the day + jasmine rice
Black Pepper Beef + 3 spring rolls or a soup of the day + jasmine rice
Mango Curry Duck + 3 spring rolls or a soup of the day + jasmine rice
MENU 5€ 8.90
Chicken Roll + 3 spring rolls or a soup of the day
Menu 6€ 9.40
Bonsai Roll + 3 spring rolls or a soup of the day
Feiyu Zhan, our Chef who is passionate about offering fresh and seasonal Asian dishes to our guests at Citylake. He grew up in Shenhu, Xinjiang and started his career at a very young age. His passion for food and cooking has never stopped and after he moved to Vienna and gained some experience, he decided to join the Citylake family in 2010. He always cooks with great dedication and his bite-size hand-pressed rolls of vinegared rice fascinate our guests. His deliciouly-cooked rolls are topped with seafood or stuffed with fish, vegetables, fruit, eggs or seaweed. Feiyu shares the joy of eating Asian food with our guests by ensuring the use of fresh ingredients.
He developed a great interest in cooking as a child. After completing his school examination in Mongolia, he wanted to work in a professional kitchen and started working as a kitchen helper in the catering industry. At the same time, he completed his apprenticeship as a chef in October 2012 and was thus able to start working as a chef in Austria. He discovered his passion for sushi preparation in 2016 in Ebis Gastronomie and has been working as a sushi master ever since. We should highlight the fact that he always considers the traditional Japanese Sushi-making standard whenever he is preparing the dish.