On a side note, Yum’s Bistro is not the same anymore. The original chef owner sold the business and retired thus his food and the preorder dishes he was known for, no longer exists, and the current owners of Yum’s Bistro don’t put their heart into the food anymore…the owner is nice, but the food has gone downhill (and high priced), so you can walk in very easily, and as the regulars no longer go there since the original chef retired.
I had dinner very recently with someone in the F&B press who actually took the Benu team to Yum’s Bistro about 4 ish years ago (they were at the table directly behind me at the time as well) and I told him about seeing them there. The interesting thing is that within a year or so later after that Yum’s dinner, Corey did a squab dish at Benu that had a very similar flavor profile to the one at Yum’s, although done completely in a different way and much higher level. So what you say is true about his ability to iterate on Cantonese/Chinese related inspirations and incorporate them into the tasting menu is amazing. I remember a crab based dish that had such a wonderful Canto/Chinese profile that it screamed for a pairing with aged shaoxing wine…but Yoon Ha couldn’t source that and instead located a Madeira to achieve a remotely similar effect (and it worked).