In the ever-evolving landscape of Kuala Lumpur’s fine dining scene, YEN stands as a polished expression of Cantonese cuisine—one that pays homage to centuries-old epicurean traditions – and at the same time, welcomes modernised innovative creations.
The restaurant in turn reveals itself as a visual and cultural tapestry, fundamental in its woodwork landscape, symbolic Chinese motifs, and artisanal textures that speak of heritage, ambient lighting, and contemporary elegance, offering a cosmopolitan edge. The atmosphere nonetheless offers a striking perfection of balance: reflective nostalgia woven seamlessly into urbane sophistication—setting the stage for the artistry of Executive Chinese Chef Tan Kim Weng.
Tradition, Reimagined
Chef Weng anchors his culinary philosophy in respecting legacy while boldly embracing transformation His newly crafted menu is a masterclass of authenticity and creativity with each dish composing meticulous precision, utilising premium, yet sustainably sourced ingredients that allow purity of flavour to take centre stage.
Gastronomic Decadence
YEN Golden Duck.
Among the standout creations is the YEN Golden Duck, a two-course indulgence beginning with caviar-topped, crispy golden skin served with a delicate bean curd sheet, followed by wok-fried duck meat enriched with black truffle—a true statement of culinary luxury.
The Steamed Canadian Lobster with Egg White offers an elegant interplay of textures, pairing the sweetness of lobster with silky egg custard and the teasing accents of Shaoxing wine. The Shanghainese Tiger Grouper Fish Xiao Long Bao on the other hand, reimagines the classic dumpling with a seafood twist, filled with minced tiger grouper and aromatic broth. For a playful yet refined dim sum, the Mushroom-Shaped Honey Barbecue Chicken Bun delights with its whimsical form and sweet-savoury char siu filling.
An Elevated Sip
YEN’s dining journey extends to its bespoke cocktail program, curated by resident mixologist Lim Jia Jun. The Inferno is a clarified vodka blend enlivened with pickled tomato and olive brine; Fifth Taste explores smoky, umami-rich layers with nori tequila, mezcal, shiitake honey, Kikkoman, and yuzu; while Coastel refreshes with Wu Liang Ye, cucumber liqueur, lacto-fermented cucumber, and salted coconut seltzer. Each drink channels exceptional significance of the kitchen’s balance of precision, craft, and originality.
A Destination for Discerning Palates
Open daily for lunch and dinner, this is an exclusive beckoning to embark on a gastronomic journey that bridges past and present. YEN is not merely a restaurant but a destination where heritage knows no bounds, innovation thrives, and each serving weaves itself into the larger narrative of Cantonese cuisine in its most refined form.
Reservations: +6012 357 4188 | bf.wkualalumpur@whotels.com
(Images from YEN)
