Prosperous Nanyang Vegetarian Yee Sang.
SUSTAINABILITY is the present buzzword and a dining establishment is incorporating the practice into its cooking and recipes.
Yen, a Chinese restaurant at W Kuala Lumpur, has been using homegrown vegetables and sustainably-farmed livestock as ingredients.
Its executive Chinese chef Tan Kim Weng said this was part of the hotel’s push in supporting ethical agricultural practices and harvesting.
“Some of the vegetables we use in our recipes, such as the mushrooms in the yee sang, are grown in our own garden.
“As for seafood, they are sourced from suppliers that use responsible farming methods,” he said.
Those planning to celebrate Chinese New Year with family and friends can check out the restaurant’s set menu.
The Prosperous Nanyang Vegetarian Yee Sang offers a medley of crisp vegetables with crunchy crackers, making each bite a refreshing delight.
This vegetarian take on the traditional dish is a great option for people celebrating with plant-based choices.
Steamed Cod Fish with Preserved Leek Sauce.
Crispy and golden on the outside, the Deep Fried Homegrown Abalone Mushroom surprises with its tender and juicy interior.
The umami-packed flavour of the mushrooms is perfectly balanced with the light, crunchy batter, making it a standout dish.
Steamed Cod Fish with Preserved Leek Sauce features flaky cod that melts in the mouth, enhanced by the savoury leek sauce.
The sauce complements the natural sweetness of the fish, lending this dish its deep flavour profile.
For those who crave more textures, the Crispy Duck Crackling is a must-try.
The skin is fried to perfection, creating an irresistible crunch that masks the otherwise juicy, tender duck meat.
The Crispy Oyster with Golden Garlic delivers a delightful contrast of textures, with a golden, crispy exterior and a soft, briny oyster centre.
The addition of golden garlic provides a fragrant finish that enhances the dish’s luxurious feel.
For a more refined flavour, the Wok Fried King Prawn Ball & Chicken, served with black truffle and maitake mushrooms, offers a perfect balance of succulent prawn balls and tender chicken.
Wok Fried King Prawn Ball & Chicken served with black truffle and maitake mushrooms. — Photos: YAP CHEE HONG/The Star
The rich aroma of black truffle infuses the dish with earthiness, while maitake mushrooms provide a soft, pleasant texture.
Served with diced prawns and crab meat, the Wok Fried Beetroot Rice combines an earthy sweetness from the beetroot with savoury seafood.
The rice, wok-fried to achieve a light char, offers a lovely balance of flavours and textures.
The menu ends with the Traditional Ninko and Rice Dumpling as dessert, served in egg white in sweetened yam cream and melaka palm sugar sauce.
It brings together chewy ninko and soft rice dumplings in a comforting finish.
This dining experience is available until Feb 12.
Traditional Ninko and Rice Dumpling.
For five people, the price is RM1,488+ for Lucky 8 Reunion set menu, RM1,888+ (LoHei Feast) and RM2,288+ (Firecracker Feast).
For 10 people, the price is RM2,888+ (Lucky 8 Reunion), RM3,688+ (LoHei Feast) and RM4,488+ (Firecracker Feast).
For details, WhatsApp 012-357 4788 or email w.kulwh.yen@whotels.com
YEN, W Kuala Lumpur, Jalan Ampang, Kuala Lumpur. (Tel: 012-357 4788.)
Business hours: 11am to 2.30pm, 6pm to 10pm (closed on Mondays).
This is the writer’s personal observation and is not an endorsement by StarMetro.
