Burst of flavours to welcome new year

Norwegian Salmon Fish Yee Sang, Air-dried Szechuan Fish Chips and Crispy Salted Fish Skin. — Photos: ART CHEN/The Star

MANY of us walked into 2021 looking forward to ushering in the lunar new year, which is just around the corner.

Typically celebrated in January or February, the air of festivity is hard to miss with bright red lanterns, decorative gold ingots and good-luck bamboo plants prominent in malls, restaurants, commercial districts and residential areas.

The Year of the Ox, for the folk at W Kuala Lumpur, presents a chance to take the year by the horns and charge into the limitless possibilities that wait up ahead.

The focus at W is on going forward with optimism to welcome the Year of the Ox.

Despite the recent announcement on another round of movement control order, the food and beverage team at W is bent on putting its best foot forward in making Chinese New Year special for diners.

The kitchen team at the contemporary Chinese restaurant Yen is ensuring the National Security Council’s standard operating procedures are observed as care and attention to detail are necessitated when readying meals to meet customers’ orders.

The restaurant’s takeaway fare presents a little something for every palate as there are dim sum favourites and a la carte options that families can partake in at home.

Of course, a lunar new year celebration is incomplete without yee sang and four platters — Premium Jelly Fish Yee Sang, Korean Snow Pear, Avocado Oil (RM118 half portion, RM228+ full portion); Norwegian Salmon Yee Sang, Air-dried Szechuan Fish Chips, Crispy Fish Skin (RM118 half portion, RM228+ full portion); Qiandao Lake Angel Beads, Crispy Lobster Meat and Soft Shell Crab Yee Sang (RM188 half portion, RM338 full portion); and Caviar, Gold Flakes, Truffles Oil, Abalone Yee Sang (RM248 half portion, RM488+ full portion) — that have been designed to herald in this auspicious occasion.

The first order of the day in any Chinese New Year gathering is to toss yee sang.

Air-dried Szechuan fish chips, crispy salted fish skin and a colourful combination of ingredients in the Norwegian Salmon Fish Yee Sang together with sweet plum sauce is all one needs to bring a smile to the face.

Crunchy, tangy, earthy, sweet and aromatic with a combination of pickles, vegetables, seeds, nuts and seafood, the yee sang mix is a lovely burst of flavour and texture in each mouthful.

Known for its appetising dumpling selection, Yen is presenting unique parcels of goodness with the Deep-fried Golden Fuo Guo, Prawn Meat with Superior Chive Soup; Steamed Prosperity Mandarin Orange Dumpling and Bird’s Nest; Flavourful Oven-baked Fatt Choi Abalone Pie with Chicken Onion Filling; and Steamed Shanghai Fortune Dumplings with Herbs Broth and Gold Flake.

Warm and savoury soup is always included on a Chinese New Year menu and the Braised “Monk Jump Over The Wall” Superior Chicken Soup with seafood treasures is a real treat.

The soup, served per portion, comes with whole abalone, fish maw, sea cucumber, whole sun-dried scallop and mushroom.

Soothing to the palate, the soup is the result of many hours of toiling over the fire, to create simplicity in a bowl with so much richness, taste-wise.

Those who find comfort in vegetables paired with seafood will delight in the Wok-fried Lobster Meat, Arrowhead, Asparagus plus Truffles in Lettuce Cup and Braised Hong Kong Pak Choy Vegetable with Duet Fish Maw and Fish Broth.

Since the lunar new year is associated with all things auspicious, the chefs at Yen are making cute Stewed Money Bag, Sea Cucumber, Sun-dried Oyster, Sea Moss and Abalone Sauce to help draw in good chi.

These flavour-rich bags are not to be missed.

The focus on drawing in abundance continues with dishes such as Oil Poached Debone Whole Tiger Grouper Fish, Szechuan Pepper, Premium Soy Sauce and Braised Ningbo Handmade Rice Cake, Pickled Vegetables, Freshwater King Prawn.

A light dessert of Sweetened Mandarin Orange Soup, Lotus Seed, Water Chestnut, Green Tea Dumpling is recommended after a hearty indulgence.

Another sweet offering is the sticky glutinous rice cake, which is given a modern twist in the Steamed Layer Traditional Ninko, Osmanthus and Gold Ingot.

Unlike the traditional brown ninko, the elegant version at Yen gives that unmistakable chewy appeal which is expected of this dessert.

The takeaway menu takes into account customers’ dietary requirements, food allergies and intolerance. Just let the team know your dietary needs and restrictions when placing orders.

YEN, W Kuala Lumpur, 121, Jalan Ampang, Kuala Lumpur. (Tel: 03-2786 8888; email: b&f.wkualalumpur@whotels.com) Business hours: Noon to 9.30pm (MCO operating hours)

This is the writer’s personal observation and not an endorsement by StarMetro.

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