Saturday, March 28, 2015


Coconut water broth and fresh ingredients are the headliners at Ye Zi, a new premium steamboat restaurant that's inspired by a famous Chinese restaurant in Shenzhen.
Dax Lee, CEO of The Group F&B and director of The Roof in Bandar Utama says that Ye Zi advocates clean and healthy eating hence the signature coconut water broth is supplemented by a wide repertoire of organic and semi organic dishes, fresh from the farm
to your table.
You can also add in organic chicken (RM20-1/2, RM30-whole) to boost the soup's sweetness further. Bamboo pith and waterchestnuts are the other ingredients found in the base.
"The Original Ye Zi broth (RM38) using coconut water emphasises the quality of the food. All base stocks are prepared daily. Key ingredients are brought in daily to ensure freshness while vegetables used are mostly organic or washed thoroughly," Lee explains.
Situated on the Sky Level of The Roof, Ye Zi boasts panoramic view of Bandar Utama from its ceiling-to-floor picture windows. The opulent Oriental themed decor features rows of amber-hued swirly shaped pendant lanterns as the key focal point here. There's also a section with semi-partitioned banquette seats along a feature wall adorned with Chinese ink paintings.
It was the most civilised steamboat affair I had encountered as the waitstaff on duty took great pains to explain each ingredient to us before dunking the item into the bubbling broth. Everything was cooked in an orderly manner, enabling us to savour and enjoy every morsel.
A tent card taught us how to concoct two special sauces - Ye Zi's Original Homemade Dip and A Local Alternative Dip. We really like the kick-ass homemade chilli dip which helps to ramp up the heat quotient. The other broth choices available sound equally intriguing: Imperial Canton Broth (RM88) with cabbage and bacon, Aromatic Taiwanese Beef Spice Broth (RM58), Fragrant Shao Xing Wine Seafood Broth (RM58) and Wild Forest Truffle Mushroom Broth (RM78).
Can't wait for the broth to boil? You can nibble on hot appetisers like Fried Chicken Cartilage (RM8) and Szechuan Fried Century Egg (RM15) - two tempting offerings that should keep hunger pangs at bay temporarily.
The noticeable difference between premium and normal steamboat is the quality of the ingredients served. The latter usually consists of mass produced, factory-made fish balls but the latter takes pride in housemade meat or fish balls. At Ye Zi, you get Black Truffle Balls (RM24),  Pepper Cheese Balls (RM16), Wagyu Beef Tendon Balls (RM18), Tung Choy Pork Balls (RM12), Mui Choy Pork Balls (RM12), Chicken Balls with Mushroom (RM12) and Squid Balls (RM16). Each variety is cooked separately so the distinct flavour stands out.
Homemade paste on the menu includes Fish & Tobiko Paste Noodle (RM18) which comes in a giant syringe to squeeze strands of the paste into the hot broth. Other options range from Prawn Paste (RM20) or Fish Paste (RM18) to Seaweed Fish Noodles (RM12).
We recommend the delectable Coconut Chicken Dumplings (RM12) and Imperial Seafood Dumplings (RM28) for their generous fillings. For that super-luxe dining experience, Ye Zi has live seafood available; a veritable treasure trove that covers deep-sea garoupa to clams and tiger prawns.
You'd have to dunk the finely sliced Pork Neck Meat (RM16) and Special Beef Slices (RM25) to avoid overcooking them. These paper-thin strips of meat cook easily so keep a close watch on them. Mindful of today's health-conscious clientele, Ye Zi has a whole line-up of organic and root vegetables (RM6-RM10) to ensure your steamboat turns out well-balanced.
 Those who crave for carbs can opt for imported Taiwanese Ramen (RM9) or Vermicelli (RM7) in addition to side orders of assorted Mushroom (RM8-RM12), Quail Eggs (RM4) and Beancurd Skin (Fu Chuk, RM8).

The languid pace makes the meal worthwhile as we get to discern the different nuances and delicate accents of each ingredient. For dessert, the Homemade Fragrant Coconut Ice Cream (RM10) is worth sampling.

For reservations, please call Ye Zi hotline: 012-3235841. Address: Sky Level, The Roof, 1 First Avenue, Bandar Utama, Petaling Jaya, Selangor.

MS IVY - Congratulations! You have won 1 dining voucher worth RM300 from Ye Zi. Please email: with your full name, email address and contact number.


KY said...

Really looks good, and prices aren't overly crazy for this type of ingredients I believe.

Alice JomMakanLife said...

@KY - thanks for dropping by! If you want to try, I have a 20% discount dining voucher available ;)

Roy thean said...

My answer should me coconut borth ...never try using coconut borth for any steamboat before !

Lj ROY scissor ; Where Style is Created said...

Coconut broth is my choice because it is sweet ans clear enought for me to tast all the ingredients!! And I never try coconut borth before for steamboat!!

Roy thean.

XtremeniC said...

I would try the coconut broth because I believe this broth would bring simplicity in taste to the ingredients boiled in it.

choypengism said...

Coconut water broth would be my choice to try because I think it's a unique soup base true to its taste which is not offered anywhere else but at Ye Zi! I simply must try this!

ivy said...

Fragrant Shao Xing Wine Seafood Broth would be my choice to compliment with the ingredients. This combination will taste sweet and brings out the best flavour of each ingredients, especially the wine. Can't wait to try!

Alice JomMakanLife said...

@Ivy - you have won yourself a steamboat dinner voucher from Ye Zi. Please provide me your full name, email address and contact number asap. Congratulations!

Unknown said...

I wan. Still have?

Unknown said...

Hi may I know still have any discount for birthday?

Alice JomMakanLife said...

@Kwan Liying - please call the restaurant to ask. Thank you.

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