One of the central tenets of Chinese restaurant Yen across the many W Hotels around the world is to focus on innovation when recreating traditional Chinese dishes. It’s a different story in W Kuala Lumpur’s Yen. Here, practicality takes pride of place in each dish. Take for instance the Peking Duck, which stays away from the theatrics of having the whole bird broken down in front of you, and the remaining carcass is sent to the kitchen to be cooked in congee or something else. Instead, the duck comes ready wrapped in rice paper, served with the usual sides of cucumber, scallions and plum sauce with chunks of duck meat with crispy skin served on the side.
It’s the same story with the dim sum. Each basket offers wholesome flavours using fresh ingredients; a far cry from other restaurant that try too hard with bizarre combinations. Here, Executive Chinese Chef Tan Kim Weng leaves you with a comforting feeling of home-style cooking.
Social Media Reviews
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