2 weeks Ago
SYMBOLISM and tradition take centre stage during Chinese New Year, where food becomes more than just sustenance for diners. An added layer of meaning transforms certain dishes into auspicious delicacies that welcome prosperity, happiness and unity in the Year of the Snake. At Li Yen in The Ritz-Carlton, Kuala Lumpur, the Lunar New Year brings a specially curated menu.
The restaurant, selected by the prestigious Michelin Guide, is helmed by executive Chinese chef Alex Au and his team, known for their dedication to traditional flavours. Available until Feb 12, the menu features eight signature dishes that blend time-honoured techniques with premium ingredients. The festive feast begins with the Deep-fried Soft-Shell Crab Yee Sang.
Ancient-style Steamed Dragon Tiger Grouper brings tradition to the table. A vibrant toss of flavours and textures, the soft-shell crab adds a crispy, savoury bite to this dish of prosperity and abundance. The Double-boiled Chicken Soup with Himematsutake Mushrooms and Dried Scallop offers a clear and nourishing broth.
Infused with the earthy essence of the mushrooms and the richness of scallops, it sets the tone for the meal. A showstopper of the menu is the Prosperity Barbecued Suckling Pig, featuring perfectly crisp skin and tender, flavourful meat that is served with plum sauce and fresh spring onions. The Ancient-style Steamed Dragon Tiger Grouper brings tradition to the table with its tender flesh and light soy sauce with a hint of wine.
Accompanied by shredded pork, mushrooms and cloud ear fungus, the dish balances textures and flavours while symbolising abundance. Another highlight is the Braised Whole Australian 8-Head Abalone with Chinese Mushrooms and Fresh Soy Knots. The abalone offers tender richness bursting with umami, paired beautifully with the earthy depth of mushrooms and the silky texture of the soy knots.
For a modern twist, the Stir-fried Prawns and Scallops are served with sweet peas, macadamia nuts and truffle sauce. Stir-fried Prawns and Scallops with Sweet Peas, Macadamia Nuts and Truffle Sauce. The prawns and scallops offer a succulent bite, complemented by the distinct richness of the truffle.
A comforting favourite is the Hong Kong-style Waxed Meat Claypot Rice prepared with Chinese sausages, waxed duck and fragrant rice. Slowly cooked to develop its rich, layered flavours, the dish reflects a classic approach to comfort and tradition. For dessert, the House-crafted Almond Cream with Sesame Ball and Pan-fried Nian Gao offer a sweet conclusion.
The almond cream is smooth and lightly sweetened, while the nian gao, with its crispy exterior and chewy centre, pays homage to the season. The lunch set menus are priced from RM488++ for two persons. For a table of 10, the lunch and dinner set menus are priced from RM3,288++.
Hong Kong-style Waxed Meat Claypot Rice. The restaurant offers an intimate dining experience with Chinoiserie-inspired decor and seven private dining rooms. Advance reservations are required.
The hotel’s seasonal Lunar New Year Dim Sum, a la carte and yee sang menus are available until Feb 12. LI YEN RESTAURANT, Level 2, The Ritz-Carlton, Kuala Lumpur, 168, Jalan Imbi, Bukit Bintang, Kuala Lumpur (WhatsApp 018-623 0038) Business hours: Weekdays (noon to 2.30pm), Sundays and public holidays (10.
30am to 2.30pm) and 6.30pm to 10pm daily.
This is the writer’s personal observation and is not an endorsement by StarMetro..
