YEN W KUALA LUMPUR - Alluring Imperial DIM SUM & Champagne Brunch

There isn’t many good quality weekend bubbly champagne Dim Sum brunch in Kuala Lumpur, even so, they may have just earned your merit once and then never fancy your return. YEN, the accomplished Cantonese Restaurant at W Kuala Lumpur can sate the appetite of even the pickiest of palates, together with unlimited serving of French champagne. mylifestylenews writes.

Cantonese food is one of our favourite cuisines and with so much to enjoy, you can be extremely choosy when it comes to deciding where you want to book in order not ruining your craving quota for a real good quality meal, not to mention by indulging yourself in an inspiring vivacious arty ambience with prompt and focused service. As The W hotel brand is renowned for its vibrant and creative dining experience, the recently refurbished YEN Chinese restaurant at W Kuala Lumpur has put in a lot of effort in elevating their already then popular Cantonese cuisine which redefines Cantonese dining by blending rich Chinese culinary heritage with modern sophistication, and this was our second and much anticipated visit since a major interior refresh and grand relaunch in mid-2025. 

 When you are on a good thing you definitely don’t mess with it, but to improve the experience is certainly the way to go and this is just what YEN at W Kuala Lumpur has done in our estimation. YEN means vibrant and sexy and this seems to have been the playbook with the new interior. This upscale restaurant reopened with reimagined, refreshed interiors featuring intricate dark marble flooring and woodwork with contemporary lighting that features an enticing Oriental charm of antique elements.

Red leather banquettes, designer wall sconce lights and two large paper box lantern lighting structures hanging from the ceiling, a low-rise marble bar with dark marble counter dining seats and velvet upholstered walls, to name a few of the major changes, the new alluring interior adding to that sassy mood for an intimate dining experience.

All of this has created a modern sophisticated vibe that befits the W brand and we were enthralled with the new interior. Spot-lit chic black marble dining tables set with a jazzy red and white branded show plate along with a set of red and black chopsticks, colourful lively Koi fish prints on lazy Susan, all of which with the inclusion of modern oriental elements. There are also four spacious private dining rooms tastefully decorated with royal elements and combining modern furnishing with delicate Chinese details.

With the Executive Chinese Chef Tan Kim Weng helming this refreshed restaurant, he fuses time-honoured flavours, innovative techniques and locally sourced ingredients to elevate classic Cantonese food with modern twists. Just bear in mind that it is halal which is always a big challenge when it comes to Chinese cuisine. Chef Weng had our worries free as his pork free halal menu not only delighted our palate but keeping the authentic Cantonese flavours no less. With the recent launch of the new Imperial Champagne Brunch, they are featuring a weekend and public holiday all-you-can-eat Yum-Cha experience from its delightful crafted menu paired including a hand full of signature dishes with a two hours free-flow of Moët & Chandon French champagne.

This 120-minute bubbly feast delivers value on all fronts and you may also elevate your dining bliss to the next level, an upgrade to Veuve Clicquot is truly a further indulgence while an enjoying the leisurely brunch at your own pace with quality Dim Sum dishes one at a time and it worked a gem. Let the bubbles flow in bliss as the crafted Dim Sum menu is quite extensive and would have been impossible to try one of everything without running out of room. Pace your cravings diligently by savoring some signature and must-have dishes and there was so much to enjoy.

We started with the Daily Chef’s Choice signature Double Boiled Chicken Soup and a Braised Sichuan Hot & Sour Soup, Shredded Chicken, Aged Vinegar and both equally had distinctive flavours to please your palate and consistency in line with expectations, we were instantly relaxed knowing that the start to our brunch was to be enjoyable.

This was followed with a few classic Yum-Cha dishes must-have, from the Steamed Dim Sum Section, we opted for Prawn & Dried Scallop Siu Mai served with Organic Quinoa where the scallop did its justice but not much from the quinoa on the palate which worked more like a garnish instead. Har Gau - the Crystal Prawn Dumpling, Morel Mushrooms is a stand out, with sizable juicy meaty prawns folded and wrapped in light and see-through paste to enjoy in the right bite size and worth the encore.

Mushroom Shape Honey Barbeque Chicken Bun that came in the form and shape of a large Shitake mushroom, but in red veins instead of earthy black tones. Mind the presentation, focus on the taste and the honey glazed chicken works more than just fine with the airy bun. Steam Rice Roll, Barbeque Chicken, Homemade Sambal Paste is another comfort Dim Sum dish for Yum-Cha. The satisfying palate always comes from the savory homemade sauce as every chef has their very own version to make it special to delight your senses.

It can’t go wrong by ordering Braised Phoenix Claws, Peanuts, Abalone Sauce aka Braised Chicken Feet. It is more than just a ritual when you come for a Yum-Cha experience to savour this flavoursome delicacy that is packed with flavours that enlivens your palate. Despite the chicken feet were smaller in size than usual but still won us over with a piquant sauce, lots of collagen and a definite brunch highlight. Absolutely delectable!

Traditional Glutinous Rice with Chicken & Abalone was packed with flavour, sticky and firm rice texture went well with the moist chicken and abalone added that premium flavour. Simply filling and satisfying!

The Steamed Fish Ball, Dried Tangerine Peel, Garlic, Coriander’s presentation may not catch your attention but the firm and springy fish ball texture with a lovely zesty hint of tangerine on the palate will win your heart for its authenticity flavour and another must-order.

We jumped to the Fried & Baked Dim Sum Section and started off with the signature Pan-Fried Bean Curd Roll, Prawn & Water Chestnut that was utterly delicious with chunky prawn meat wrapped and deep-fried with light and flaky bean curd to golden brown. Once you start having the first bite, second is certainly to follow and then you have to remind yourself to pause in order to savour a lot of orders to come. Don’t miss out!

The Crispy Vegetarian Spring Roll abounding in aromatic chive was spot on. With the light and crispy outer shell, moist and fragrant filling that had us craving for more. Sometimes the simple things in life resonate with you the most!

The Crispy Cod Fillet Roll with Cheese has definitely earned the signature dish status. It was perfectly light and crispy and the hand crafted “Dragon Beard Roll” was in a coating of fine wheat vermicelli, shredded spring roll wrappers that was deep-fried to light and fluffy golden brown texture wrapped in moist and juicy cod and cheese inside that really hit more than a spot. Even though the Crispy Yam Dumplings, Cream Mushroom Chicken was not listed as their signature dish, it should be. It was so good and so well executed and sinfully tasty.

Wok Fried Radish Cake, Bean Sprouts, Supreme Chili Sauce, Sakura Shrimps is another delightful craving that sat on a deep-fried edible vermicelli net and topped with the pungent aromatic Sakura shrimp. The colourful fresh ingredients used to made this delectable dish were quite pleasurable.

From the Staple Section, we had the signature Braised Silver Needle Noodle, Kuantan Salted Fish & Minced Chicken Sauce that is one of the local’s all time favorites. It is also known as silver pin noodles or rat tail noodles for its 5cm-ish length and shape as the name suggests that is made from rice flour, soft yet springy and absorbs the entire rich minced chicken sauce and enhanced the palate with the infamous Kuantan salted fish which was simply irresistible. This should not be missed as it was so delicious on every level, and topped with the sinful duck fat crunchy croutons. Simply divine!

The high heat smoky Wok Fried Rice, Diced Chicken, Supreme Chili Sauce is another signature dish that was absolutely on point, so tasty and a delight with every mouthful. Nothing beats a good heart-felt fried rice that is done well.

Every dessert was consistent, extremely tasty and nothing missed a beat in the culinary creation stakes.The Sweet Temptation was offered to end the bubbly feast with Chilled Osmanthus Jelly & Wolf Berries that was soothing and sweet; the flaky custard Baked Portuguese Egg Tart; Milk Pudding, Truffles, Honeycomb & Chilled Aloe Vera giving that creme brulee texture with a touch of truffle; Lemongrass Infused Ai-Yu Jelly, Natural Peach Resin & Yuzu Pearl boasts a unique and somewhat polarizing flavour profile and last but not least the smooth and thick soupy Aged Tangerine Peel Red Bean Soup with Black Sesame Dumpling which is the classic Cantonese dessert retention round up of our sumptuous feast with immense bliss. You certainly need a big appetite to enjoy everything and indulge every moment.

This was an absolute quality and a happy Champagne Dim Sum brunch to remember. Chef Weng created a lot of delicate dishes with delicious flavours and textures that you would expect but nothing is a given and as they say “the proof is in the pudding”. You may be sceptical for halal Dim Sum served in Kuala Lumpur hotels as it is quite common these days to cater for a wider audience and we were not disappointed based on the cross section of menu items we savoured.

Service was very switched on thanks in part to the Assistant Restaurant Manager Andy who looked after us very well. Table clearance was prompt as they attended to every table cautiously to ensure the experience was seamless.The champagne was perfectly chilled and Andy ensured that our glasses did not dry out as well as the cleansing aged Pu-er tea that we required it to be served strong and was delivered orderly. We were not left wanting at just the right moments. Don’t think Dim Sum brunch, but think more like a mini feast with authenticity, this alluring all-you-can-eat Imperial Champagne Brunch is a steal given the quality and the kitchen does not cut corners. YEN at W Kuala Lumpur delivers a delicious array of genuine flavours and great service that will have you booking again.

Tried & Tested:

Location: 5/5
Design & Decor: 4.5/5
Food & Beverage: 5/5
Service: 4.5/5
Value For Money: 5/5
Experience: 5/5

 

YEN W Kuala Lumpur

 121, Jalan Ampang,

Kuala Lumpur,

Wilayah Persekutuan, Malaysia

Tel: +6 03 2786 8888

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.

TAO CHINESE CUISINE InterContinental Kuala Lumpur - Star Dusted Cantonese Cuisine

While many luxury hotel’s signature Chinese restaurants in Malaysia are now serving halal cooking in order to capture a wider audience that admire the legacy of such a well-liked ancient years old cuisine, but it doesn’t mean that it has to curtail the quality measure of its authenticity and TAO Chinese Cuisine in InterContinental Kuala Lumpur retains the taste of its legacy by serving star quality Cantonese cuisine to satisfy your cravings. mylifestylenews writes.

Malaysia is a melting pot of so many delectable and mouthwatering foods from different heritage and cultural backgrounds. While Chinese cuisine may not be considered the country’s national delights, no doubt it still plays an essential role in the local dining culture of its ancient years old recipes and legacy among the best of Malay, Indian, Peranakan and many other adaptations of foreign cuisines. As there is something for everyone and the InterContinental Hotel in Kuala Lumpur ensures that if elevated Chinese cuisine is your craving, then TAO Chinese Cuisine can sate your appetite with plentiful delicious options with authentic flavours from its Cantonese culinary tradition.

Tucked away on level one of the InterContinental Kuala Lumpur hotel, TAO Chinese Cuisine is not your typical predicted Chinese restaurant fit-out. The illuminated restaurant sign in pink can be easily identified against the dark black wall and at the other end stands a solo gigantic Terracotta warrior that is presumably to signify as a power and protection or a “guarding angel” which fails to harmonize nor fit with the surrounding atmosphere.

But, the artisanal glossy dark tone wooden panels are strategically aligned at the entrance of the restaurant alongside with black pepper stone to create that exclusive hallway arrival experience. Dim mood lighting may seem a little too dark but the devil is in the detail, the illuminated peach blossom wallpaper at the back panels are clearly seen and creates that line tree effect with an awe-inspiring visual and only can be seen from the opposite direction. Simply mesmerizing!

You are then met with imposing wooden doors that are very striking in a hobnail design that remain open, and once you pass through these doors, the impressive multiple modular shelving creates an entrance walkway which extends into the restaurant proper, revealing the more elegant and intimate atmosphere.

The low ceiling and the setting did not create that claustrophobic intent even with the signature star lighting modern pendular chandelier and limited free seating to create a even more cosy atmosphere.

Tao means peach in Chinese and it symbolizes longevity, immortality, health and good fortune in Chinese culture and the restaurant is gracefully decorated with beautiful floral peach blossom wallpapers in numerous spring colour moods within the dining room to reflect the aesthetic of Chinese heritage. Visually stunning!

The peach blossom “jardine secret” interior design is accentuated by more shelving units which are decorated with many Oriental touches in the way of decorative objects such as ginger jars, teapots and a mix of modern and traditional styles which creates a harmony rather than an impersonal space.

The ambience is very inviting and feels wonderfully residential in a way that encourages conversations and the joy in sharing food. There are also six private rooms to enjoy if you wish to sequester yourselves away in a larger group, and all are aesthetically stunning and sophisticated.

Reinventing traditional recipes is all the go in the dining scene these days, as what is not to like about tradition that is then given a refresh using seasonal flavours to create a blend of traditional techniques with modern presentation, because this is the approach that Senior Executive Chinese Chef Wong takes to reinvigorate classic cuisine.

We needed some time to peruse the menu as there were so many tempting choices that we marvelled at. We wanted to savour some signature and classic Cantonese dishes and well supervised by Emily, who looked after us together with her dedicated and attentive team. We consciously also decided that we would only have Chinese tea to accompany our meal and chose the classic Pu-er tea and then the food started to arrive. We were not fussed about the appetizers and soups and went straight to the mains.

<Stir-Fried Premium Australian Angus Beef with Green Chilli>
With the generous amount of premium Australian Angus beef and capsicums stir-fried in high heat to remain the juiciness of the meat that is utterly tender and flavoursome, every mouthful was a joy. The capsicums well complimented the beef that gave a refined balance of richness of texture and palate. A delectable start for the evening!
 

<Claypot Giant Grouper “Long Dan” Fillet with Ginger & Spring Onion Sauce>
This tender deep sea grouper fillet that was slow simmered with fragrant ginger and spring onion sauce which preserved its natural sweetness and delicate texture and was pleasantly enjoyable. The fish fillet was soft and tender and so fresh that you could taste the sea. The aromatic ginger and spring onion was deliciously pungent on the palate and served on a claypot to get the light sizzling crust effect and texture garnished with cilantro.

<Sweet & Sour Chicken>
This alternate version of the traditional Sweet & Sour Pork reinvented with the choice of chicken for its halal consumption. The  crispy golden chicken had been first deep-fried and then glazed in a tangy hawthorn and pineapple sauce, offering a refreshing balance of sweet and sourish flavours. This chicken version was just as good and so unctuous on the palate, it was crispy on the outside, tender on the inside and the sticky sauce was not watery and each bite was full of flavour and textural pleasure. Simply satisfying!

<Stir-Fried Celtuce, Fresh Lilly Bulbs, Celery, Carrot & Black Fungus with Macadamia Nut>
This four treasures of vegetarian dish falls under the menu’s healthy cuisine section that delivered a wonderful melange of al dente cooked vegetables with crunchy textures and delicious at the same time. This harmonious dish is imply sensational and is a light palate change in between the meat dishes.

<Sliced Venison with Sichuan Pepper and Bell Peppers>
 The presentation was neat and intact, garnished with a deep-fried edible vermicelli net on a white chinaware highlighting the colour combinations of this sensational dish. Venison meat may seem exotic to some but its is commonly served in many local Chinese restaurants for its light gamey taste and tender texture. There are many cooking methods to bring out the best flavour of this high protein lean meat and stir-fried with different condiments and ingredients is one of the most highly recommended cooking styles and we opted for the Sichuan pepper for its distinctive flavour brilliantly executed and we were craving more before we had even finished.

<TAO’s Seafood Fried Rice with Crispy Dried Scallop & Fish Roe>
When it comes to Chinese fried-rice, everyone has their own favorite version and liking. For TAO’s version of “Millionaires Fried Rice” on the menu in Chinese translation, it is a total hands down. This has become one of the best fried rice dishes that we have ever had the pleasure of enjoying as the rice was superbly cooked with shiny grains and was not bland or sticky with every grain individual, stir-fried in extreme high heat for its smokey flavour with crispy premium dried scallop and shrimps; over-turned and presented on a round curved plate, topped with slices of bright yellow omelet, spring onions and lastly garnished with a huge bed of fish roe descending from the mountain full of delicious fried-rice not only its vibrant colour but the vividness texture with all ingredients combined. We felt so rich after enjoying this premium dish and could not fault the cooking method nor the quality of the premium ingredients used.

<Salted Egg Lava Swan Pastry>
&
<House-made Ice Cream with 20-year Aged Xinhui Tangerine Peel>
Another sensation and pampering treat to round up the evening dining experience. This was truly fine dining in presentation and execution that piqued our taste buds at the highest level. The swan-shaped deep-fried taro pastry was an exquisite, highly detailed dim sum masterpiece featuring delicate, thousand-layer flaky “feathers” piped and shaped into an elegant swan, with a final touch on its black feather head which exuded the meticulous culinary skill. The pastry was made of taro and salted egg and the texture was extremely light, airy and shatteringly-crisp on the outside for a rich, savory running lava filling on the inside. The house-made ice cream was crafted with 20-year aged Xinhui tangerine peel from China and locally sourced Bentong ginger that is renown for its aromatic pungent flavour, delivering a rich citrus aroma and silky texture with a delicately lingering sweetness. Such a refreshing and delicious dessert that was absolutely divine!

Admittedly it was a quiet night for the restaurant during our visit on a school night, but the service from Emily and her team members was genuinely warm and friendly. We could not fault one dish as the food delivery was uniformly excellent and each dish spoke to us with its individuality and sinfully flavoursome taste. Very satisfying!

We felt like we were in foodie heaven and Chef Wong introduced himself and enquired about our experience. With a deep homage for his established menu and a commitment to innovation surely has crafted a new chapter in its enduring heritage for this star dusted Cantonese cuisine and we did not hesitate to proffer our congratulations. The restaurant ambience and intimacy was the ‘icing on the cake’ and TAO Chinese Cuisine will now be a restaurant that we judge all other Cantonese cuisine by, as this restaurant aspires to be the best Chinese-Cantonese restaurant in town in all regards and in our eyes it was.

Tried & Tested:
Location: 5/5
Design & Decor: 5/5
Food & Beverage: 5/5
Service: 5/5
Value For Money: 5/5
Experience: 5/5
 
TAO CHINESE CUISINE InterContinental Kuala Lumpur
 165, Jalan Ampang,
Wilayah Persekutuan,
Kuala Lumpur, Malaysia
Tel: +6 03 2782 6128

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. 

THE DINING ROOM Smokehouse Hotel Cameron Highlands - Finest Traditional English Restaurant

As part of the old English theme, to this day The Dining Room at the Smokehouse Hotel Cameron Highlands continues to be a beacon of nostalgia and only serves traditional English-Malaya food in a colonial-era Tudor-style setting, delivering timeless recipes that have captivated many visitors and locals alike and has contrinued to delight palates over generations. mylifestylenews writes.

If you are looking for an authentic colonial influenced English meal while visiting Cameron Highlands, you will definitely not want to miss out by paying a visit to the one and only Smokehouse Hotel, which references the essence of everything that the highlands are known for: mock-Tudor architecture, old style English countryside gardens, English high tea and The Dining Room that serves the finest traditional English food in the highlands.

Beef Wellington, roasts, steaks & grills, stews & pies, fish & chips, rustic home-made soups, puddings, Smokehouse sundaes are among the shared history and old flavours, not forgetting the eponymous English scones and classic locally grown English Breakfast and Ceylon home brand tea and then some, serving the old and all time colonial Malaya favorites for a memorable nostalgia dining experience.

The Dining Room off the main living room and lounge area in the Smokehouse Hotel has remained a nostalgic time capsule for anyone seeking a taste of early 20th-century Colonial Malaya.

The black and white chequered floors sets the mood of the nostalgic ambience evoking the charm that is surrounded by the reminders of the vivid past. exposed dark wood beam ceilings, red candle lamp chandelier and hurricane lamp lighting are well decorated with some chosen landscape paintings, plus the black wood and white stucco walls, a large display of copper cooking pots and kettles on a wall sconce shelf with the centrepiece being the fireplace.

With all the wall decorations and ornamental elements that creates that olde English countryside inn vibe and warm homestead residential mood, it is rare these days for restaurants to use real wax candles that have to be lit upon being seated and we loved the old-school way of protocol especially dining in such a nostalgic thematic restaurant to feel a part of the history.

The dining tables and chairs are in a solid rustic wood style manner and well spaced out into different sections to cater for different group sizes and family get-togethers. The tabletops are adorned with actual candles in a brass candlestick holder with red chequered placemats and well aligned with folded Bishop’s hat white linen napkins that also create a sense of semi-formal yet relaxed dining experience.

The Conservatory - an inner section further inside can be opened up to take in more diners which is also where breakfast is served. Another elevated section which is closer to the kitchen offers a more private and intimate dining experience that can be reserved upon request.

While the menu is quite extensive and staying true to the English classic allure and reflecting the vintage charm, we marvelled at all our favourites and were hard pressed to narrow down the choices of the menu that is enriching the cultural and intellectual resonance of the past. Without us even noticing, large warm fluffy dinner rolls served from a basket and scrolls of butter in a dish was brought to our table even before we began to order our drinks.

<Chicken Liver Pate on Melba Toast>
This was rich, dense and very pungent in flavour. It was served with triangles of toast, a large chunky cornichon, garnished with parsley and reeked of home-made farm-style quality and generous in portion of chicken liver pate on a rectangle white plate. Very well done!

<French Onion Soup>
A very rustic English version of French Onion Soup that was a little on the salty side with chunky caramelized onion and two large slices of melted cheese baguette bread, but missing the intensity of aromatic cheese (if gruyere is used) crust and palette, but still quite tasty nonetheless and needed no seasoning.

<Cream of Mushroom Soup>
 A classic thick, smooth and creamy texture retention that left you wanting more. It was all about the mushrooms that created that aromatic flavour and texture that was served with two golden brown croutons and a drizzle of cream. Simply enjoyable and rustically delicious!

<Beef Wellington>
The finest tenderloin of beef wrapped in the signature mushroom pate, folded into a large size on a thick freshly rolled puff pastry and baked into golden brown in fluffy texture served alongside with large halved roasted potatoes, small portions of blanched white cabbage and string beans. The Beef Wellington portion was beyond our expectations and was simply scrumptious, with decorated flaky pastry, perfectly tender and juicy beef tenderloin inside and just the right amount of layered pate in the pastry to satisfy your craving. This was textbook copy execution and not be bettered. Superb!

<Roast Sirloin of Beef with Yorkshire Pudding>
Another hearty English fare of substantial proportions that was served with lashings of gravy and horseradish. The two huge slices of roast sirloin were equally tender, juicy and easily sliced off, the crispy top outer layer of the Yorkshire Pudding went well with the tasty gravy. The portion challenged our appetite, but we did it proud and hats off to the culinary brigade.

<Creme Brulee>
Beautifully presented with a bed of fresh flowers on the side and a perfectly burnt sugar top on the crème brulee but unfortunately not a dessert to rave about. It was bland and too firm in texture and did not please the palate in our opinion.

<Chocolate Mousse with Strawberry Sauce>
This was a very rich, unctuous and not overly sweet chocolate mousse that really hit the spot. The strawberry sauce was enjoyable but the slice orange garnish was unnecessary. It was delightful with every mouthful and a good sweet ending to a delectable dinner.
 

The dinner was enhanced with a well chosen bottle of 2023 North Canterbury New Zealand Mount Brown Estates Pinot Noir for its bouquet of freshness and ripeness scents of raspberry, red cherry and savories spices that touched the palate with a dry silky mouthfeel and light tannins and acidity level in.

The Kitchen team had certainly carried on the legacy of a British-Malaya culinary classic gastronomy by offering sentimental memories of old time classics and repast. The old-school traditions never get too old and so was the service. Our server, Nanang was very attentive and asked for feedback so was the Restaurant Manager, Alan checked in with us after we started our mains which was well timed. We appreciated the warm service with genuine passion and they knew when to step in and when to let us enjoy our food. If their eagle eyes were to focus on refilling by topping up the water and wine glasses, it would be flawless in additional to the already sumptuous classic meal.
 

Tried & Tested:

Location: 5/5
Design & Decor: 4.5/5

Food & Beverage: 4.5/5
Service: 4/5
Value For Money: 4,5/5
Experience: 4.5/5

 

The Dining Room Smokehouse Hotel Cameron Highlands

By the Golfcourse, Tanah Rata, 

Pahang, Malaysia

Tel: +6 05 4911 215

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.