Mothers
are always the finickiest of eaters. Especially if they love food. I was
relieved when we had lunch at YU this Mother’s Day; my Mum had a gala time
savouring the dim sum specialities. Despite the restaurant being full, the
attentive service met and exceeded her expectations.
Next
time, I shall bring Mum back to sample YU’s Dim Sum Hi Tea (RM98++ for 2
persons). Available on weekdays (excluding Public Holidays) from 2pm-4pm, the
leisurely yum cha session includes two
drinks: a choice of soft drink, juice, coffee or tea. For those with deep
pockets, luxe it up with a chilled bottle of Perrier-Jouet Grand Brut Champagne
(RM350++).
Taking
a leaf from the English afternoon tea concept, YU proffers a carefully curated
range of dim sum comprising a basket of dainty steamed morsels, followed by a
two-tier stand laden with baked, pan-fried and deep-fried savoury and sweet
temptations.
The
overall ensemble forms a marvellously satisfying and substantial meal; nice to
look at and even more delicious on the palate. Painstakingly handcrafted, we
find each of the delicate creations on-point; generously stuffed with chunky
prawns and chicken to form Siew Mai with Abalone, Sakura Prawn Dumpling, Truffle
Seafood Dumpling, Unagi Dumpling, a goldfish-like Prawn Dumpling and Beancurd
Promegranate.
If
possible, refrain from dunking the scrumptious dim sum in the sweet bean and
chilli dips provided. Savour each morsel on its own first, to appreciate the
pure, unadulterated flavours at first bite. Then subsequent mouthfuls may be
enliven with YU’s housemade dips: yellow pepper, chilli oil, Chinese ginger
sauce (a blend of basil, coriander and ginger), Mongolian sauce (chilli &
garlic) and Thai chilli sauce.
Interestingly,
the deep-fried/baked retinue piques our interest with inventive specialities
such as Sweet Chilli Crab in Toasted Bao, Golden Foie Gras Puff and Crispy Taro
Spring Roll. The culinary team deserves plaudits for their ingenuity in intepreting
familiar fare like chilli crab and foie gras into new gastronomic delights.
 |
| Pickled radish rosette...one of the pretty amuse bouche creations from YU |
More
sensuous offerings to tickle the tastebuds include feather-light and delectable
Wagyu Puff, whimsical and flaky puffs of Crispy Swans with smoked duck filling,
crispy Kataifi Mango Prawn Roll, Fried Prawn Dumpling and BBQ Chicken Bun.
Even
simple yet clever touches can be game-chaging. YU’s signature White Lotus
Salted Egg Yolk Hedgehog Bun is a fine example — the cute little ‘hedgehog’
shaped bun has become a ‘must have’ item and you won’t be surprised. Cuteness
factor aside, the bun itself is a bona fide sumptuous treat; texturally and
taste-wise. Ditton for the slightly chewy Playboy Lava Carrot with its yummy, molten
peanut filling.
Personally,
I’m partial to the bewitchingly dark Gula Melaka Honeycomb Cake and
cottony-soft HK Thousand Layer Cake. Charcoal Custard Flowy Bun, Portuguese Egg
Tart and Bird’s Nest Lemongrass Infusion with Basil Seeds & Mixed Fruits
complete the Dim Sum Hi-Tea Set. We
reckon the Dim Sum Hi-Tea Set is a fabulous introduction to YU’s extensive a la
carte Dim Sum selection (priced from RM8 upwards per serving).
Delving
into the restaurant’s main menu, Corporate Executive Chef James Ho from Ruyi
(sister restaurant of YU) proves he has several culinary aces in store at this
mdoern, pork-free Chinese resto.
Top
of the eats list at YU is Steamin’ Crabilicious (RM108++ per portion). The
impressive dish of steamed whole crab with roe perched on salted fish and
chicken paté, and glutinous rice tastes as good as it looks. Take your time to
sample this house speciality...let the faint, pleasing aroma of Chinese wine
stimulate your senses before you dig in.
Every
mouthful is divinely pleasurable, from the fresh, clear sweetness of crabmeat
to the slick, fine texture of the chicken paté (it’s akin to a chicken patty subtly
imbued with the savoury brininess of salted fish) and richly flavoured
glutinous rice.
Another
show-stopper here is Crackling Wagyu Hor Fun — deep-fried crispy noodles topped
with sautéed wagyu beef, ginger and spring onion (RM68/portion). What sets this
noodles dish apart is the full-bodied, lustrous and golden yellow sauce that
complements it.
Blended from chicken stock, carrot and pumpkin juice, sesame
oil & fried shallot oil, the chef reveals some Shao Xing wine is added last
to give the sauce appetising aroma and deeper nuance.
Crispy
conpoy and puffed rice crispies bestow the Imperial Lobak (RM28), pan fried
radish cake, with layers of varying textures. Scrambled duck egg enriched the
offering further, giving the smoky dish, an enticingly scrumptious finish.
For
a luxuriously regal treat, you won’t go remiss with The Prince & The Pauper
(RM48++, minimum order 2 pcs) — Seared Foie Gras with Caramelised Watermelon. A
fabulous go-to house special when you’re out to impress or indulge.
Chef
Ho is also bold enough to reintepret bak-kut-teh by deconstructing the
traditional dish into Chick-U-Tei (RM38++ per person). The results are
surprisingly agreeable even to a purist like moi; the resultant taste profile
boasts subtler dimensions with multiple textural interplay.
His
imaginative albeit more upmarket presentation is highly laudable: the herbal
broth with a whole chicken thigh and drumstick is served in a bowl while an
elogated platter showcases a whole abalone with crispy mushroom, a pair of
petite rice rolls with shiitake, a quail egg and garlic, and pieces of deep-fried
cruller and beancurd puffs.
To
fulfill your green quota, we’d recommend Empress Tien Chi (RM48 per portion). Known
as tien chi in Mandarin or teen chut in Cantonese, the waxy, mildly bitter
green leaves of panax notoginseng are poached with barley, fish maw, conpoy and
wolfberries. A nice, comforting way of relishing this nutritious greens. In TCM,
the leaves are prized for their efficacy in lowering blood sugar level,
replenishing blood vessels and expediting wound-healing.
For
reservations, call YU, tel: 03-2202 2602. Address: G-243, Riverview Entrance,
Ground Floor, The Gardens Mall, Mid Valley City, KL. Business hours: Daily 11am
– 4pm for lunch and dim sum, 6pm - 1030pm dinner.
