Yun House — a Chinese New Year feast to revel in

It’s Chinese New Year feasting with a flourish at Yun House. It begins with the Mantis Prawn and Lily Bulb Yee Sang, presented with a cloud of deepfried glass noodles atop the myriad vegetables, pickles, crispy fish skin and sesame walnuts. Chef Jimmy Wong shaves black truffle over the ensemble, the deepfried mantis prawn meat goes in, as do other ingredients and the sauce to complete it.

It’s Yee Sang with the wow factor, with different textures colliding on the palate, the sweetness of mantis prawn and fresh lily bulbs, all brought together with the light, fruity sauce. All these at our preview of the Chinese New Year menu at Yun House, Four Seasons Kuala Lumpur, in the stellar company of the chef and Dato Rosemarie Wee.

But first a starter plate of marinated cloud ear fungus, fresh and crunchy, warming with a little mala (Sichuan) sauce. Then came the Imperial Fish Maw Broth with Royal Orchid and Sundried Scallop. It was a flavourful broth, leaving a gummy feel on the lips. I was happy with the generous piece of fish maw and bamboo pith, and intrigued by the small yellow edible orchids. Truly a soup to relish.

Steamed Giant Soon Hock with Chopped Chillies and Garlic delivered a meaty and sweet fish, steamed with a saltish chilli garlic topping. It was excellent, with the sauce perfectly balanced with a slice of beancurd served with the fish. I wanted more of the fish – it was so good.

Wok Fried Glutinous Rice with Pan Seared Scallop, served in lotus basket, reflected how skilfully it had been done, the rice sticky but the grains separate. A fat scallop sat stop it, with roasted peanuts and strands of dried scallop embedded in the rice. It was delicious.

Bird’s Nest with Coral Seaweed Jelly, Pear and Ginseng, paired with Yun House Deepfried Rice Cake with Yam and Sweet Potato were the right, sweet ending. The first was a chilled, feelgood dessert. The deepfried nin ko with yam and a knob of sweet potato that looked like egg yolk was lovely.

There are three signature set menus for Chinese New Year at Yun House, tanging from RM468+ to RM888+ per person.

For reservations, contact 03 2382 8602 or email diningreservations.kualalumpur@fourseasons.com

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