Yee Sang is the star of the show at Yun House, building up layer by layer, till Chef Jimmy Wong steps up to shave black truffle atop the “mountain” of ingredients. Then the auspicious wishes flow as the Yee Sang is tossed for a lively and joyful gallop for Chinese New Year..
Smoked salmon roses for the Yee Sang
Chinese Executive Chef Jimmy shaving black truffle atop the Yee Sang
Tossing Yee Sang for a wonderful year
The Smoked Salmon with Black Truffle Yee Sang tastes as good as it looks, crunchy and crispy – with deepfried noodles, crackling fish skin, pistachio, walnuts, lily buds, julienned vegetables, black truffle, smoked salmon and other ingredients, brought together with a light, balanced fruity sauce. The smoked salmon stands out for the thick lush slices shaped into roses.
Crispy Roasted London Duck with herbal essence, Crispy Beancurd Roll with shrimp paste in spicy scallop sauce
We move on ro a Combination Platter of Crispy Roasted London Duck with Herbal Essence paired with Crispy Beancurd Roll with Shrimp Paste in Spicy Scallop Sauce. The roasted duck is simply delicious, with skin that shatters at the bite and the rich aroma of duck fat. Crispiness follows with the flaky wrap of the beancurd roll that’s deepfried.
Premium Abalone Soup with Matsutake Mushroom in Fish Broth
Premium Abalone Soup with Matsutake Mushroom in Fish Broth delivers awesome flavours, subtly herbal with dong quai and wolfberries, and sweetness from fish broth with abalone slices, dried scallops, and fish maw to relish.
Steamed Grouper Fillet with preserved vegetables, dried shrimps and luffa melon
Steamed Grouper Fillet with preserved vegetables, dried shrimp and luffa melon offers a meaty fillet topped with deepfried preserved radish (choy poh) and crispy dried dried shrimps, These add shots of flavour to the sweet and smooth Eastern star grouper..
Braised rice vermicelli with crabmeat and ginger onion
Braised Rice Vermicelli with Crabmeat, ginger onion were steeped in a tasty broth. While I enjoyed the vermicelli, I did wrestle a bit with a portion of crab in its shell.
Butternut Pumpkin Puree with nostoc pearls, Deepfried Rice Cake with sweet potato and yam
I liked very much the smooth and creamy Butternut Pumpkin Puree with Nostoc Pearls (jelly balls) has a touch of santan in it. Deepfried Rice Cake with Sweet Potato and Yam with the melted ninko in between is my favourite dessert come Chinese New Year.
The Michelin select Yun House offers three set menus for lunch and dinner from now till March 3.
The Majestic menu is RM588 per person, the Auspicious is RM888 per person, and Fortuity at RM1388 per person. All three menus are for a minimum of three guests.
There is a Vegetarian menu at RM338 per person.
Contact 03 2382 8602 or email yunhouse.kualalumpur@fourseasons.com for reservations.
There is a Chinese New Year Buffet Lunch at Curate from now till February 15 at RM190 per adult and RM95 (child). Dinner is RM240 (adult) and RM120 (child).
Brunch and dinner are available at Curate on CNY Eve, and from Feb 17 to 18 .
You can also indulge in a Chinese New Year Afternoon Tea at The Lounge from now till Feb 28, at RM242 per person.