Chinese cuisine can tell many different stories, shaped by heritage, memories and the places people call home. This August, YEN at W Kuala Lumpur brings two distinct perspectives together for a special two-night collaboration with Shu KL.
The collaboration sees YEN’s Executive Chinese Chef Weng join Chef Chin Wong of Shu KL, winner of the MICHELIN Guide Kuala Lumpur & Penang 2026 Young Chef Award. Together, they present a seven-course menu that brings Cantonese tradition and Chef Chin’s personal interpretation of the Chinese diaspora to the table.
Chef Weng approaches Cantonese cuisine with precision and restraint, placing technique and tradition at the centre of his cooking. Chef Chin, meanwhile, draws from childhood memories, migration and the evolution of Chinese food across different cultures. The result is a menu that brings two very different perspectives into the same dining experience.
The seven-course journey begins with BEGINNING, a braised peanut tartlet that sets the tone for the evening. This follows with LIQUID, a fish maw broth layered with matsutake mushrooms and Hokkaido scallop. The dish highlights the clarity and depth of Cantonese broth-making while keeping the flavours delicate.
Among the highlights is Chef Chin’s YELLOW WINE, which pairs shellfish with Huā Diāo butter and ikura. The combination brings familiar Chinese flavours into a more contemporary setting. MEMORY follows with jasmine rice bread and Gān Lán Cài butter, turning everyday flavours into a more nostalgic experience.
The meal concludes with SWEET TEMPTATIONS, featuring Chef Weng’s Signature Milk Pudding with dragon fruit and bird’s nest. The dessert offers a lighter finish while retaining a touch of indulgence.
To complement the menu, guests can also add a selection of rare Bordeaux vintages from Château Pavie. Master Sommelier João Pires MS, Vice President, Asia Pacific for Château Pavie and Perse Latitudes, will also guide guests through the estate’s history and winemaking heritage.
Taking place from 22 to 23 August 2026, the collaboration offers more than a meeting between two kitchens. It brings together different interpretations of Chinese cuisine, connecting heritage with memory and tradition with a more contemporary approach.
YEN X SHU KL takes place at YEN, Level 11, W Kuala Lumpur, from 6pm to 10pm. The seven-course menu is priced at RM398+ per person, with Château Pavie wine pairings available from RM288+ per person. Exclusive Château Pavie rare vintages will also be available during both evenings.
For reservations, contact W Kuala Lumpur at +60 3 2786 8888 or +60 12 357 4788, email bf.wkualalumpur@whotels.com, or book through SevenRooms.
