2017 YEE SANG | CHINESE NEW YEAR MENU @ RUYI & LYN RESTAURANT
Being an inspiring leader
in this culinary field all this while, Ruyi& Lyn has again up the ante with its latest inception of novelty in its
coming Chines New Year menu to usher in the Rooster Year in style and prosperously.
Never failed to make
head turns twice whenever patroning here is definitely its swanky interior and
multi-faceted design that is simply fascinating- from posh VIPs rooms, Speakeasy
Cigar Lounge to sensuous Private Dining Rooms with panoramic huge screens. Not
forgetting its over 22,000 sq feet of versatile space that is ever kaleidoscopically
illuminated with beautiful neons for latest occasion.
 |
| Get ready to be awed by a larger than life window to the world……… |
Let’s get the festive
Lunar mood started, shall we? (=
 |
| So let's dive in the moment now.......................... |
QQ CHICKS YEE SANG (SMALL- MYR 88+ | XL- MYR 168+)
Ruyi’s unique take on traditional ‘yee
sang’ featuring baby chicks cutely crafted from quail eggs commemorating the
year of Rooster. Can’t be more aptly than this specialty dish to signify the prosperous
season right?
BIRD’S NEST TOFU FLOWER SOUP
Boiled with shark’s
fin and scallop
This is one dish that
not to be underestimated as the surprise slowly ensues as the dainty and
masterly julienned bean curd flourishes into graceful bloom soon after the soup
is being poured in to rejuvenate the earlier so-called hibernating floral tofu.
I was once told that
this way of slicing tofu is not an easy stuff nor something you could easily
meddle with, as to achieve such a high level of prowess ultimately requires real
dexterity and mastery garnered throughout the journey seasoned with various
invaluable experience. After all, variety
is the spice of life- and for that, pretty well explains the many accolades
and awards received by its residence chef, Chef James Ho, the main maestro who
helmed the kitchen and mobilize the team.
HAPA Regional Awards 2016-2018 Series
HAPA Asian Masterchef
HAPA Kings of Kitchens
HAPA Extraordinary Concept Dining
MIGF 2016 Golden Chef Award
 |
| New aspiration set! (= |
PAGODA OF DREAM
Twirling apex of smoked
duck served with dried oyster and fatt choy or better known as black moss.
This creation consists
of the main quintessential ingredients that are popular among the Chinese
community especially during Chinese New Year celebration as they are believed
to brings more health and good fortune as you ascend the success ladder (=
LION’S HEAD “SOON HOCK”
Minced seafood steamed
with homemade pickled chili and minced vegetables.
This way of molding
the dish makes it easier to enjoy the fish and it’s also more
children-friendly. Don’t be mistaken that this is just another ordinary fish
ball dishes as it’s constructed with the real meat of the fish itself, composed
of little fish cubes that are made into the best sphere shape possible with
decent hand pressure applied. The juicy and springy Soon Hock fish ball is made from scratch, hence not so perfectly
rounded on a smooth surface but yet captured your tastebuds amusingly with its
extra bounciness.
ETERNAL YOUTH SEA CUCUMBER
Oven-baked in a salt
mountain with chicken and cordyceps flowers.
Succulently baked
tender chicken meat infused with the nutrition of cordyceps flowers. This
Chinese herb also makes a pot of soup tastes nicer and much sweeter the natural
way.
ABALONE RICE
A fragrant
combination of glutinous and fried rice with button mushrooms and Australian
abalone.
Reminds me of the
toothsome Chicken Chop with Truffle Rice that previously sampled during Ruyi’s1st Anniversary Birthday Bash Celebration. That seemingly cameo rice
crisps actually hold a much more understated existence; its light and
fragrantly spiced bites got itself an equivalent limelight apart from the main
meat too. According to Chef James, the process of making the crispy, fragrant
rice crackers are not that straightforward and can be tad tedious at certain
steps. All in all, they came in humbly but tasted memorably stellar!
CRISPY 3 LAYERED “NIAN GAO”
A traditional Chinese
dessert prepared from glutinous rice and sweet potato
Seriously, they makes
scrumptious bites that are not too oily but fluffily light in a crispy coat.
Trio colours of sweet potato softly sandwiching the iconic glutinous rice,
accompanied by freshly grated coconut drizzled with smidgen of citrusy dressing-
what’s better way of wrapping up the oriental feast on a nostalgic note?
Ruyi’s Chinese New Year Menu starts from MYR 738+ (7-Course Set Menu of 4 pax) and 8-Course Set Menu starts
from MYR1,388+. For those who are
planning to come over in a smaller group, worry not as 6 course- individual
sets are also available from MYR 168++ onwards.
 |
| Cheers and toss for more happiness and health to come! |
Chinese New Year is
just around the corner, hence waits no more and makes your reservation today to
pamper your loved ones with spectacular, one-of-its-kinds of refinedly orchestrated
repast.
“RUYI & LYN are born out of differences- but yet we believe
that nothing brings us closer than good food and a good party. That’s the good
life…………”
Location: 4th
Floor Annexe, Bangsar Shopping Centre, Jalan Maarof, 59000 Kuala Lumpur
Contact: +603
2083-0288
Business Hours: Ruyi
(Restaurant) 12pm- 3pm & 6pm- 2am
(Daily)
Lyn(Lounge) 12pm- 2am (Daily)
✿*ﾟ¨ﾟ✎･ ✿.｡.:* *.:｡✿*ﾟ¨ﾟ✎･✿.｡✿*ﾟ¨ﾟ✎･ ✿.｡.:* *.:｡✿*ﾟ¨ﾟ✎･✿.｡✿*ﾟ¨ﾟ✎･ ✿.｡.:* *.:｡✿
To stay updated
You can also follow me on
Instagram (Instagram
(@lwinwenli)) and Twitter (Twitter
(@lwinlee) for more photos
sharing or just to say Hi.
✿*ﾟ¨ﾟ✎･ ✿.｡.:* *.:｡✿*ﾟ¨ﾟ✎･✿.｡✿*ﾟ¨ﾟ✎･ ✿.｡.:* *.:｡✿*ﾟ¨ﾟ✎･✿.｡✿*ﾟ¨ﾟ✎･ ✿.｡.:* *.:｡✿
Comments
Post a Comment