Tuesday, January 14, 2020

DECADENT CHINESE NEW YEAR DINING AT YUN HOUSE


Get the Lunar New Year celebration off to a decadent, impactful start with super-fresh Salmon Belly Yee Sang at Yun House this coming Year of the Rat.
Chef Jimmy Wong keeps his salad creation simple and fresh. The platter features 18 ingredients such as fresh magnolia petals, pomelo sacs, finely shredded carrot and radish. For colour, flavour and textural interest, dried yam strips, pickled radish, pickled onion, pickled ginger, walnuts, fried flour crisps and fried Norwegian salmon skin are included.
Topping the platter off with a distinctive flourish is a portion of crunchy deep-fried sang meen (wheat noodles). We like the novelty of breaking the crunchy noodles into smaller chunks during the lou hei (tossing) ritual as the gesture represents auspicious breakthrough for brand-new beginnings. To tantalise the palate further, Chef Jimmy proffers a tangy-sweet dressing concocted from plum sauce, white vinegar, apple jam and salt for the yee sang.
 
Thoughtfully curated, the festive menu integrates light and substantial fare, with a precursor of the Chef’s Special Dim Sum Platter. Delicately handcrafted, we enjoy every bite of the delicious Mushroom & Truffle Oil Dumpling. A dainty piece of Steamed Radish Cake with Dried Scallop whets the appetite before the delectable Spring Roll with Foie Gras & Seafood suffuses our tastebuds with its richer flavours.
 
Lush with hearty umami taste and differing textures, we feel richly rewarded when savouring the Braised Money Bag filled with Abalone. A befitting speciality to relish for the CNY celebration as both the dried oyster and abalone symbolise good things, abundant fortune and prosperity. 
 
The on-point selection continues with Braised Vermicelli with Fresh Crabmeat and Caviar. Pin-drop silence reigns around the table as we focus on slurping up the slippery smooth noodles imbued with the natural sweetness of hand-extracted crabmeat, interspersed with briny bursts of caviar.
 
My penchant for almond milk is fulfilled when the Dessert Duo of Doubled Boiled Superior Bird’s Nest with Almond Cream and Chef’s Special Fried Rice Cake is served. Every spoonful leaves me in gastronomic heaven, the creamy nuttiness melding nicely with generous amount of bird’s nest.
Even the simple nin koh or New Year rice cake comes up trumps, lightly sheathed in a crisp batter concocted from tempura flour, olive oil and water.
Chef Jimmy Wong’s specially curated Chinese New Year Set Menus (RM388-
688 per head) are available now until February 8. The repertoire of choice dishes is the chef’s personal favourites to pamper his loved ones; culled from his treasure trove of family recipes exclusively for this celebration.
Priced from RM148 nett onwards, Yee Sang variants at Yun House include Salmon Belly, Toro and Australian Lobster. Dim Sum is also served for lunch at RM10-45 nett per portion.
For reservations at Yun House, call Four Seasons Hotel Kuala Lumpur, tel: 03-2382 8888. Address: Four Seasons Hotel Kuala Lumpur, Jalan Ampang, KL. Visit: https://www.fourseasons.com/kualalumpur/dining/restaurants/yun-house/

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