Yohm's black-clad waiters glide between tables to refill glasses with Austrian wines as diners take in front-row views of Peterskirche while enjoying contemporary pan-Asian dishes such as lemongrass-marinated roast chicken with green-papaya compote, catfish with steamed bean curd and Szechuan sauce, and char siu pork neck with pickled cucumber and five-spice dip. It's the most central of three branches.