Modern take on Cantonese fare

(Clockwise, from top left) Wok-fried Organic Orzo with Braised Sabah King Prawn, Crispy Hokkaido Shelled Scallop with Japanese Barbecue Sauce and Steamed Pineapple Enzyme-fed Chicken, Matsutake and Maitake Mushrooms. — Photos courtesy of W Kuala Lumpur

LOOKING out for the latest in-season ingredients, being creative and including healthy options are chef Tan Kim Weng’s philosophy in drawing up ideas for new dishes.

“Working at Yen allows me to play with modern approaches while maintaining the essence of Cantonese cuisine,” said the W Kuala Lumpur executive Chinese chef who visits food expos and explores new ingredients to keep up with trends.

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