A partnership that celebrates classic Chinese foundations while embracing contemporary expression.

The collaboration between YEN and Fifty Tales is less like a mere partnership and more like two kitchens talking to each other. YEN at W Kuala Lumpur and Fifty Tales, a local noodle expert, actually have a lot in common. They both respect Chinese food history and want to move it forward. The menu, which is based on Executive Chinese Chef Tan Kim Weng&rsquo;s approach to tradition and refinement, has a clear sense of direction from the beginning. The tasting preview progressed&nbsp;easily, bringing back old tastes in ways that are crisper&nbsp;and more engaging.

The Hakka Drunken Nobashi Prawns set the mood well. The poached prawns were fresh, plump and sweet, and their clean bite proved how delicious they were. The Hakka rice wine vinaigrette gave the dish a lovely tang and a light brightness, while the dragon chives oil gave it a mild herbal aroma that stayed for a while. It was a calm introduction, yet it had enough personality.

Then there was the Yen Golden Duck, which was a richer and more decadent dish. The fried bean curd had the same crunchy texture as the duck skin, which was very satisfying. Caviar gave the dish a light salty taste and a creamy texture, which made it more interesting without taking away from the duck. Each part added to a sense of balance that was pleasing.

The Wensi Tofu Smoked Fish Soup slowed things down in a lovely way. The shellfish sauce added depth and warmth to the smoked fish broth, and the thinly sliced tofu made the soup feel soft and silky. It was the kind of course that slowly draws you in.

For the mains, the Yen Oriental Abalone Wellington delivered the experience&rsquo;s most substantial moment. Rich, savoury and wrapped in flaky pastry, it felt generous. The Crab Hokkien Char with Shaved Foie Gras provided fullness and aroma, putting sweet crab meat, superior crab stock, Ren Li mian, foie gras, ginger and garlic all together in an expressive dish, before concluding with an interesting dessert which was milk pudding mixed with black truffle and bird&rsquo;s nest.

Available exclusively at YEN, W Kuala Lumpur from March 26 to 27.

For reservations, call +60 3-2786 8888 / +60 12-357 4788 or email bf.wkualalumpur@whotels.com.

YEN and Fifty Tales join forces for a limited-time dining experience

Tags

Related Articles

Issues

Cover Story: Achiraya Nitibhon is in her element feat. Chanel

Dining

12 best iftar buffet in Kuala Lumpur for Ramadan 2026

Dining

Imperial Lexis Kuala Lumpur presents Menjamu Selera di Dapur Imperial

Recommended posts for you

Arts, Culture & Lifestyle