Our recent lunch at Yun House, graciously hosted by Director of Community Relations Dato’ Rosemarie Wee, was much anticipated as the elegant restaurant is KL’s most sought-after Chinese cuisine outpost — the place to see and be seen at.
Anchored by the richness of local pewter craftsmanship and the thought-provoking spaces of the contemporary art world, Yun House's interior proffers a visual feast; teaming an eclectic mix of classic Chinese decorative elements with edgy Chinoiserie furnishings that push modern design boundary.
Just the main show-stopping feature wall alone will stop you in your tracks: a huge, painstakingly hand-assembled art piece that took the artist six months to assemble — a breath-taking masterpiece of 22,000 ceramic pieces. When viewed from different angles, the stupendously fluid, bespoke creation has been interpreted as a hidden dragon, a rising phoenix, foliage swirling in the wind or swathes of eddying clouds.
Helmed by award-winning Hong Kong Executive Chinese Chef Jimmy Wong, the restaurant has also garnered favourable reviews for its remix of traditional ingredients and age-old recipes, impeccably prepared and presented in a re-imagined contemporary setting. Our "jaat dhai" (sweet-spicy vegan roll of compressed beancurd sheets) amuse bouche and Deep-fried Fish Skin with Salted Egg Sauce appetiser underscore that 'something old, something new' approach.
Riding on the current crispy fish skin snack craze, Chef Jimmy proved his mean version can 'slay' the mass produced ones without batting an eyelid. Not only are the fish skin ‘crackers’ much bigger but also crunchier; each piece thoroughly coated in savoury salted egg sauce minus artificial additives and preservatives.
For lunch, there’s a choice of a la carte Dim Sum or Set Lunches featuring Chef Jimmy’s signature specialities. We had the best of both worlds, starting with a Dim Sum Platter from one of Yun House's Set Lunch menus.
The day's show-stealer was Chef Jimmy’s signature Eggplant with Cereal, Dried Chilli and Curry Leaves. Eggplant is tricky to cook but under the chef’s skillful expertise, the eggplant came sliced and sheathed in an impossibly light batter crisped up with crushed cereal. Enlivened with fried bird's eye chillies and curry leaves for punchy heat and aromatic fragrance, the texture was tender enough to pass off as fish.