TWO chefs come together to create an intimate, two-night collaboration at a restaurant in a Kuala Lumpur hotel.
Shu KL chef Wong Chin Hua joins W Kuala Lumpur’s executive Chinese chef Tan Kim Weng to create an exclusive seven- course Chinese menu at Yen in W Kuala Lumpur.
Wong is a recipient of the Michelin Guide Kuala Lumpur and Penang 2026 Young Chef Award.
The gastronomic journey starts with Beginning – a braised peanut tartlet, followed by Liquid – a deeply layered fish maw broth with matsutake mushrooms and Hokkaido scallop.
Delicate yet resonant, the course reflects the clarity and discipline of Cantonese broth-making while setting the tone for the evening ahead.
Among the highlights are Wong’s Yellow Wine, an elegant composition of shellfish, Hua Diao butter and ikura.
Fragrant, savoury and beautifully balanced, the dish reveals how familiar Chinese flavours can be reframed with contemporary finesse.
Next, Memory follows, pairing jasmine rice bread with gan lan cai butter to transform the comfort of everyday flavours into something evocative and refined.
The journey closes with Sweet Temptations, highlighting Tan’s Signature Milk Pudding, delicately complemented with dragon fruit and bird’s nest for a refreshing yet decadent taste.
A selection of Chateau Pavie’s Bordeaux rare vintages will be available throughout both evenings.
Guiding guests through the estate’s storied history and celebrated winemaking legacy is master sommelier Joao Pires MS, who is also Chateau Pavie and Perse Latitudes Asia Pacific vice-president.
The collaborative menu is available on Aug 22 and 23, from 6pm to 10pm.
The dinner is priced at RM398+ per person, with add on Chateau Pavie wine pairings from RM288+ per person.
For reservations, call 03-2786 8888/ 012-357 4788 or e-mail bf.wkualalumpur@whotels.com
