YeZi

The Roof, 1 First Avenue (6012–323 5841 / 603–8605 3388)
1 Mont Kiara, Kuala Lumpur (6012-331 3261 / 603–6243 1166)
FB : YeZi

Business Hours :
Mon – Sun 5 p.m. – 1 a.m.

*****

Thanks for the wonderful invitation, I recently went to YeZi for their Festival Menu in conjunction with the 16th Malaysia International Gastronomy Festival.

Participating in MIGF for the second year in a row, YeZi has decided to take a different approach by debuting some exciting new creations all thanks to YeZi’s Head Chef – Chef Chong Fook Choy. The MIGF festival menu boosts a list of the finest offerings at Yezi including the freshest ingredients from the wonders of the sea, handmade dumplings and savoury balls to top class imported meat slices.

Combining different trademark of Chinese delicacies, I was truly impressed with Chef Choy’s Malacca-inspired Golden Ball that puts an exciting twist on the familiar. The chicken rice ball was coated with saffron and salted egg batter first before deep fried till golden brown crisp, creating a unique texture and addictive flavor when you have a bite on it.

Beautifully presented, we had the Pickled Vegetables to cleanse our palette before continue our gastronomy journey to the mouth-watering steamboat course.

The brand new soul-satisfying broth, Ginseng Herbal Soup with black chicken and coral seaweed jelly, which specially created by Chef Choy for this year MIGF’s festival menu, whose forte lies in diversity coupled with a traditional touch.

The Four Jewels – black sesame balls (squid), coriander balls (squid), lobster balls (lobster) and my personal favorite, black pepper with cheese ball (chicken).

The steamboat connoisseurs will be thrilled to savour these specialty Coconut Dumpling and Shao Xing Dumpling, another classic that underwent YeZi’s unique interpretation.

Next, the bubbling Ginseng Herbal soup was loaded with Chef Choy’s signature seafood delights such as tiger prawns, razor clams, white clams and prawn paste.

Last but not least, the sides which include mixed vegetables, mushroom, noodles and handmade fu chok rolls.

To end the steamy steamboat dinner, we had one of the most trending desserts right now with a twist, Water Drop Coconut with gula Melaka, sago and crushed peanuts, which was also a hit at this year’s edition of Taste MIGF.

“We had a great time and some moments of triumph at MIGF last year. The exposure we’ve gained for our brand was priceless and this has definitely helped us in elevating our positioning in the F&B industry as a premium steamboat restaurant. MIGF has grown exponentially since its humble beginnings and now is a prestigious platform for the finest chefs and restaurants to get together to collectively showcase their best and have a common goal – to promote, innovate and diversify the overall F&B and dining experience in the country,” said Carolyn Teh, General Manager of The Roof.

Priced at RM299 nett for 2 pax (without wine), the MIGF festival menu will be available throughout the month of October and is also made available at YeZi’s second outlet which located in 1 Mont Kiara.

Gourmands everywhere can make a date with YeZi now to enjoy this once-in-a-year MIGF festival menu. For reservations, please call 6012–323 5841 / 603–8605 3388 (The Roof) or 6012-331 3261 / 603–6243 1166 (1 Mont Kiara).

*****

More photos at FOOD Malaysia facebook page, a Malaysian food blogger since 2010