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Yaya’s is a neighborhood Pasta Bar that serves up fresh pasta dishes with pan-Asian accents in the sauces and prep methods. The Yaya’s team, lead by founders Andrew Moo (Le Daily, the Taste Collective), Dan Li (Bird) and Mike Liu (Lucky Mart), pride themselves on serving “not your nonna’s pasta” with sauces and noodles proudly made in house, bolstered by flavor and technique influences from both Western and Chinese cuisine. Menu highlights: Splashed Chili and Confit Egg Yolk (68rmb) which is fashioned off the classic Shannxi you po mian and Mapo Tofu Lasagna (88rmb) — traditional Sichuan spices and silken tofu are layered and intensified into a meaty meal. The environment is small and relaxed; great for casual meals or no-pressure date nights out.