Earlier this year, Yen, the signature Chinese dining destination at W Kuala Lumpur, unveiled a bold new chapter in its culinary journey. Long celebrated for its sophistication, the restaurant now transcends style into artistry—its interiors reimagined with intricate woodwork, symbolic motifs, and a design language that marries cultural reverence with contemporary elegance.

In harmony with its transformed space, Yen introduces a redefined menu that elevates time-honoured Chinese flavours through refined techniques and modern sensibilities. Each dish is crafted as an ode to tradition, yet reinterpreted with finesse, delivering a dining experience that aspires to Michelin distinction—where heritage meets innovation in every exquisite detail.

At the helm is Executive Chinese Chef Tan Kim Weng, who isn’t afraid of experimenting with audacious innovations. With Cantonese cuisine forming the essence of Yen, dim sum is a must-have among its offerings. Here, classics such as crystal prawn dumplings are crafted into goldfish swimming in a pool of pumpkin sauce; the steamed rice rolls are served with Sabah lobster tail and water chestnut; and the iconic honey barbecue chicken buns are shaped to resemble mushrooms.

Seafood is another hallmark of Cantonese cuisine, in which most dishes are gently steamed to highlight their freshness and preserve their natural flavours. At Yen, diners can savour Canadian lobsters with a silky egg custard infused with Shaoxing wine, succulent scallops steeped in aged Chinese wine and chicken oil, or Eastern grouper fish accented with a pickled leek chilli sauce for a light kick.

Over the years, Cantonese dining has also adopted dishes from other regions of China. Chef Tan takes popular favourites such as Peking duck to be reinterpreted with crispy crackling skin served with an equally crispy bean curd sheet, topped with caviar. The remaining meat is then wok-fried with black truffle for added depth. Even the widely adored xiao long bao is given a seafood spin, featuring a Shanghainese Tiger Grouper filling with rich seafood broth. 

In the Cantonese tradition, tea is an essential pairing to every meal. From the robust intensity of Niurou Gui to the floral sweetness of White Peony, there is something for everyone from Yen’s wide selection of premium teas. Diners who prefer a different route may enjoy the restaurant’s signature cocktails, or they could uphold Cantonese customs with a nourishing, double-boiled bird’s nest to end the meal. 

For reservations or enquiries, book online, contact +6012 357 4188 or email [email protected].