mylifestylenews

2024-12-20

TASTE YEN - W Kuala Lumpur @ All-You-Can-Eat Dim Sum Lunch

The hip and trendy W Hotels often include a signature Chinese restaurant especially in Asia, featuring some of their house specialties and YEN at W Kuala Lumpur Sunday’s All-You-Can-Eat Dim Sum is one of the most sought after get-together hang outs for the locals and Dim Sum fanatics. myliffestylenews writes.

The word YEN can be defined as vibrant, dazzling, charismatic, opulent, sumptuous and even awe-inspiring and so forth. As for YEN at W Kuala Lumpur, the mentioned characteristics fit all in from its interior to its culinary. Nestled on level 11, YEN has an elevated location overlooking the busy Jalan Ampang in front of the hotel. The accomplished Cantonese Restaurant has taken an approach of creating some eye-catching interior design elements which make the space quite attractive: bright digital artwork; honeycomb panels on the ceiling; and dark wooden flooring to allow the artwork and other touches to add that pop of colour.

The other two sides of the restaurant’s floor to ceiling windows allows some natural light to radiate off the internal special elements. A total Chinese classic redefined. We were told that a new face-lift will take place in early 2025 to offer a brand new exquisite dining experience with the inclusion of modern oriental elements and delicate Chinese details are in the making.

When it comes to dim sum liking, everyone has their own preference, be it the authentic old school Cantonese trolley pushing service style or the nouvelle East-meets-West contemporary culinary features, after all, the words “Dim Sum” literary named and meant to “touch your heart” with the delicate mouthful size delicacies. Of course it is always about food but with one caveat – a Halal menu is served here, allowing more food tolerant diners to explore Chinese cuisine with an alternative twist. So, pork free signature Dim Sum can be a fallback and will never taste the same as expected. Such a challenge is now left up to the culinary team to elevate the flavours to tantalize your demanding palette.

YEN features All-You-Can-Eat Dim Sum lunch every third Sunday of the month from its carefully selected menu as well as some of their signature must-have items to indulge yourself and satisfy your Dim Sum craving in one go. With over 30 items to choose from the Steam, Fried and Baked Dim Sum to Soups and Congee, Rice and Noodles dishes, and Vegetables and Beans selection, There is a selection of dessert also quite appealing for a sweet temptation.

Limited yet premium teas selections are also available for a perfect palate cleanser in between meals. It is a three-hour appetizing dining sojourn from 11:30am to 2:30pm to tickle your fancy for this eating extravaganza feast and here is some of our picks.

<Prawn & Chicken Siu Mai, Hokkaido Dried Scallop>
The colour and size looks right despite the texture was a little bit on the rubbery side from the combination of prawn and chicken with Hokkaido dried scallop, so it could do with some tweaking being one of YEN’s signature dishes.

<Crystal Prawn Dumpling, Morel Mushrooms>
Crystal Not! Yet the delicious fillings of prawn and morel mushroom does offer a pleasant aroma to the taste. Well done!

This was the first “WOW” element with the bun made in the shape of a mushroom which looked quite instagrammable and had a very tasty savoury honey barbeque chicken and mushroom filling. A must order!

As delicious as it looks and came to the table steamy hot and fresh. A great homage to the taste or its origin.

Classic clear broth that is so rich in flavour. Simply fabulous and a great palate cleanser to start and finish!

This rendition came with snow crab meat and aged vinegar. It was a very harmonious flavour that had authenticity and a very generous portion of condiments. Very tasty and enjoyable and simply understated and the kitchen had done it right.

Steamed fish ball, aged mandarin peel, garlic and coriander. An absolute winner of a dish and being an old recipe, very nostalgic in taste. Not to be missed!

Braised Chicken feet and peanuts in abalone gravy sauce to perfection. A delicious dish with a very rich gravy and generous in portion. So moreish!

Sticky and moist - A mini abalone hidden in between the rice and topped with a generous piece of chicken meat and mushroom that is cooked to a delicious flavour! A century old traditional recipe done well!

The steamed crystal prawn rice roll was accompanied with home-made Sambal paste on the side and neatly presented on a stoneware, garnished with a blanched broccoli that didn’t quite make the cut, as the roll casing was falling apart when attempting to pick up with the given utensils which shouldn’t be the case for this dish.

Beancurd, lobster, seafood, water chestnut and mayo sauce. A safe dish that is pleasant enough to eat, but a little too oily and not crispy enough for our liking.

<Wok-Fried Radish Cake>

Radish, bean sprouts, Sakura shrimps and supreme chilli sauce. A very successful dish, exuding all the right characteristics and an absolute winner on the taste front!

This did not hit the heights expected. The roll was too tough, lacking lightness, and not a joy to eat and the cheese did not contribute much flavour to compliment this creation. Passed!

These chicken dumplings served with edamame were so crispy, flaky and light on the outside and just the right balance of the glutinous yam on the inside. Just simply perfect and another must order from the menu!

<Wok-Fried Rice>

Rice, diced chicken and supreme chilli sauce. A textbook execution with the most fluffy and tasty rice grain with just the right combination of condiments used and done well on this classic fried-rice dish. An absolute must order!

<Wok-fried Cameron Highland Organic Vegetables>

Fresh and lightly wok-fried combinations of organic vegetables from the neighbouring hillside town of Cameron Highlands are simply flavoursome. The provenance was evident and yummy!

Minced prawns, mushrooms and dried ground flounder. The noodle has a lovely consistency and flavour and is very much to be enjoyed!

This was a pleasant surprise and became our favourite dessert. The truffle and milk was the perfect combination and all other ingredients were complimentary to the overall taste sensation!

The jelly came with natural peach resin and Yuzu pearl. This is a light citrusy dessert that will please all especially the ladies with it’s refreshing taste.

Most enjoyable and with a hint of spicy ginger which was the perfect foil for the rich, glutinous dumpling.

Collette, the Restaurant Manager, was looking after us with such a bright and bubbly personality. Her great customer service skills and sense of humour to round off her approach made our lunch extremely enjoyable. The rest of the team were also quite hospitable and keeping their eagle eyes glued to each table to ensure the delivery order was in accordance to the guests’ desires. The kitchen hit a lot of highs with their culinary skill, in particularly a few “WOW” dishes, as we all know that a pork free Dim Sum is always missing that classic taste combinations, but they made up for this gap to prepare a Dim Sum feast in so many other ways in the most part that provides the upper echelon.

Tried & Tested:

Location: 5/5
Design & Decor: 4/5
Food & Beverage: 4/5
Service: 4/5
Value For Money: 4/5
Experience: 4/5

YEN W Kuala Lumpur

121, Jalan Ampang,

Wilayah Persekutuan,

Kuala Lumpur, Malaysia

Tel: +60 12 3479088

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.

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2024-12-17

PHRA NAKHON - Generations of Refined True Thai Flavours

Thai food is one of the world’s great cuisines and if any chef allows the food to have a voice, it is always the traditional dishes that resonate when the kitchen has not tampered with the raw ingredients and let the food speak for itself. Phra Nakhon in Capella Bangkok not only found it’s niche to delight your fussy taste buds, the culinary elevation by bringing the genuine generations of refined true Thai flavour is second to none. mylifestylenews writes.

Two years ago, we were fortunate to stay at the Capella Bangkok to discover this beauty of the Thai Orient and were incredibly impressed with everything that we experienced, from its historical and scenic locale to the hotel facilities and room amenities, not forgetting its award winning restaurants - the understated luxury and sophistication of the hotel is now named #1 in a worlds top 50 hotels list. While such acclamations tend not to go into too much detail, we can vouch for the fact that their Food and Beverage is worth more than just a visit to find your own very way to be coddled and cosseted. After a two year hiatus we were once again more than excited to be able to make a return visit to savour and immerse ourselves in Phra Nakhon that has its hallmarks of a genuine true Thai taste.

Named after what was once the capital of the Kingdom of Siam of Phra Nakhon si Ayutthaya province of Thailand, Phra Nakhon not only evokes the memories of old Siam but also pays homage to rustic recipes handed down through generations suitably delighted with their humble tribute to the profusion of indigenous ingredients procured from passionate farmers and fishermen.

Phra Nakhon has a prime Chao Phraya riverfront location, which many restaurants cannot lay claim to. Set in almost a “glass house” extension of the adjacent main building in a modern and contemporary setting, the day and night ambience is entirely two different atmospheres to enjoy. The day time allows you to embrace the entire restaurant setting with contemporary rattan cushioned arm chairs and the white marble table top inside out of the restaurant to the shaded and charming courtyard looking out directly to the Chao Phraya river that brings a sense of quiet luxury and elegant touches to the entire ambience.

The graceful and tasteful large flower arrangement set in the back foyer leading to the back entrance of the restaurant towards to the riverfront courtyard is always a delightful touch to brighten up the whole area through the floor to the ceiling high glass windows that illuminates the entire dining area blissfully.

The evening mood is more intimate with the dimmed lighting inside out adorned with hanging tree lights that adds a sense of romanticism to the whole area with the soft gentle breeze wafting from the riverfront for a more restful dining experience.

The open kitchen is set and allocated on the main entrance hallway, with lots of fresh and colorful produce, ingredients and condiments neatly displayed on the white kitchen bench which is rather inviting and already tempting your craving on what’s to be ordered before being ushered to the table. Expect to see the wok flame in action in a not chaotic way and witness the mise-en-place preparation on the spot as well as the final touch on the food presentation before it goes out to service. The kitchen clearly had not fallen prey to fancy menus and presentations and just let the food be ‘au natural’, which we always love to see.

Since its opening, Phra Nakhon has been helmed by Chef de Cuisine Kannika Jitsangworn who is never tired to explore the bounty of the Thai Kingdom in pursuit of the freshest ingredients through her long-standing relationships with farmers and fisherfolk. Her passion for cooking was developed in her childhood home in Ratchaburi province and her meticulous eye for detail comes from over two decades of cooking Thai Cuisine at renowned hotel kitchens around the world with authentic recipes and traditional flavours from the south of Thailand.

With her elevation of the already exotic Thai taste, the exquisite vast crafted menu has everyone's favorites to explore and to savour the mouth-watering Thai taste as well as some of the almost forgotten flavours that has been brought back to life. By exploring the digital menu from the given tablet, the navigation is easy but the decision to have your final order is not. As much as we love all the favourite menu items, there are a lot to choose from, so the decision making was still hard, but needs must……

<Yum Soon O Pla Fu>
(Pomelo Salad)
With a combination of crispy fried oiliness white snapper fish floss topped with seasonal and juicy pomelo, the kaffir lime leaf and cashew nuts served with betel leaves and Phra Nakhon citrusy dressing with a hint of sweetness is utterly refreshing, crunchy and flavoursome and piques the palate for what is to come…..a must order to set the taste buds alive!

<Yum Nuea Yang>
(Beef Salad)
Grilled marinated free-range beef striploin salad with cucumber, tomatoes, spring onion, celery, onion and chilli. The free-range beef is the key ingredient, as it is so tender and perfectly char-grilled. It is on the spicy side, but so authentic and generous in portion and fully embodies what a Thai beef salad should be. You may choose the heat level to your liking, and we suggest a medium to high spicy level would elevate the complexity of the entire fresh ingredients used and the savory from the grilled beef with a good mouth full. A totally moreish dish!

<Tom Yum Goong Nam Sao Kao>
(Hot and Sour Soup)
After two refreshing and detectable salad dishes, a classic Thai Tom Yum Goong to follow is an absolute no brainer. This traditional hot and sour soup of jasmine rice stock base cooked with a giant size halved river prawn and home-made chili paste that exhibits the classic Tom Yum soup criteria: clear flavours, unapologetic sourness, bold spiciness and distinct saltiness. Superior quality ingredients are used here to complement such a harmonious dish with just the right spice level. Aroi Mak!

<Pla Ghao Rad Prik>
(Deep-Fried Grouper)
An entire whole Grouper fish deep-fried and cooked with a great combination of sweet and spicy chilies, shallots, garlic, coriander and crispy hot basil. This is what you call the dancing fish presentation and delivers on all fronts – a superb fish expertly deep-fried to the desired crispiness and drenched with the perfect seasoned sweet and spicy sauce with just the right balance of unforgettable flavours as well as its presentation.

<Muk Khai Tod Gra Tiem>
(Deep-Fried Squid)
Seafood dishes are another all time favorite on Thai menus. A huge chunk of squid being deep-fried to its light crispiness and wok-fried with garlic, chilli and lime sauce to give that extra aroma added onto the squid is simply one of the best snackers and can also be served as a main dish on its own. The squid was crispy on the outside, tender and juicy inside. Another added bonus to this dish is the thoughtful topping of the squid roe with a squeeze of the fresh lime gently washing over the intense palate. The crispy garlic and chili is the key to the whole flavour spectrum and texture. Simply sensational!

<Gaeng Phed Ped Yong>
(Duck Curry)
Grilled marinated free-range duck breast in red curry with cherry tomatoes, pea eggplants, Thai basil and seasonal fruits (pineapple was used for our order). Another triumphant execution with the most delectable tender flesh, light crisp on the skin, curry that has a spice coating, creating such unctuous flavours on the palate. It is the tastiest curry ever, which amounts to a combination of perfection. The colour and presentation of this dish will have your taste buds salivating with delight. What a winning dish!

<Gaeng Tepo Moo Grob>
(Crispy Pork Curry)
Crispy! Crispy and CRISPY! Premium quality Kurobuta pork belly was chosen to elevate this light and delicious yellow curry with kaffir lime fruit and tamarind paste that sits on a bed of stir-fried morning glory that is to die for. If you love crispy crackling pork, this is not to be missed, as this is the crispiest and most tender pork you will ever taste. While it may appears simple on its presentation, so much expertise goes on behind the scenes in the kitchen to bring out such a delightful flavour. Unmissable!

<Phad Thai Goong Mae Nam>
(Fried Noodles with River Prawns)
Everyone knows Phad Thai and everyone loves Phad Thai and everyone has their own preference of Phad Thai. This is a premium version of Phad Thai that has your moneys worth for its quality produce, which is bold and delivers the most loveable flavour of Phra Nakhon which is second to none. This quintessential Phad Thai Goong Mae Nam with the freshest and springy river prawns not being overly grilled and delivered with the smoky, firm yet juicy flesh of the giant prawns which are the ‘cherry on the top’. Many chefs overdo this dish, but this is spot on with the noodles being stir-fried and caramalised to their al dente texture while absorbing the accompanying tamarind sauce entirely. No other accompaniment of condiments need to be added to this already star-dusted dish. Every mouthful is an honour! Hats off to the Chef Kannika and her culinary team.

<Kanam Krok>
(Coconut Milk Pancakes)
While the French offer you their crepes, Phra Nakhon’s Pancake is made from coconut milk and sprinkled with 70% Chiang Mai dark chocolate, topped with shredded coconut and crispy taro, served with house-made taro ice-cream. As desserts go, you cannot get more decadent than this. The balance of the yin and yang palate with sweet and savoury is simply so delicious and moreish. This dessert creation is new on the menu and we were loving it. No matter how full you are, you need to make room for it as it is so delectable!

Simple,authentic and beautifully presented creations together with a deep sense of history from the city’s original lifeline, Chareonkrung Road, Phra Nakhon restaurant presents feel-good-taste-good Thai flavours from every corner of the country to your table. The presentation of every dish was simply impeccable and being thought through and carefully crafted with supreme ingredients to elevate the already superb and authentic Thai taste. The menu is quite wide ranging, but every dish was well executed to the highest level and did not disappoint.

Not forgetting their beverage list is fantastic (cocktails and mocktails to suit those that fancy the social interaction and cultural significance) and with an exemplary wine list. We chose to have a glass or two of their fabulous namesake Capella Champagne from France for our appetizers, followed by a lovely bottle of 2020 Les Creisses French Languedoc red wine, as this pairs superbly with so many of the dishes we enjoyed. Khun Bell, our experienced server on the evening was quite on point and she ensured that the flow of food was in a perfectly timely manner for us to enjoy and embrace those phenomenal creations. While in Thailand, be bold and eat like a local and don’t be afraid to go beyond your taste boundaries, as that is what real Thai food is challenging about. Phra Nakhon is a restaurant to be reckoned with and leads the fray in Thai cuisine in the city of angels and we were absolute blown away with our experience even more than on our last visit.

Tried & Tested: