• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to secondary sidebar
  • Skip to footer
  • Home
  • About
    • About Us
    • Featured
    • SPONSORS
  • Privacy Policy
  • Disclaimer
  • Sitemap
    • EAT.DRINK
      • Food Review
      • Food Promotion
      • Food News
      • Event
    • STAY
      • Hotel Review
      • Hotel News
    • EXPLORE
      • Singapore
      • Taiwan
      • Thailand
  • More
    • Malaysia Food Blogger List

Malaysian Foodie

Food • Hotel • Travel • Event

  • EAT.DRINK
    • Food Review
    • Restaurant Promotion
    • Editor Picks
    • Dining In The Mall (Klang Valley)
    • What’s New!
    • Restaurant List
    • LiquorTalk
  • Hotel
    • Room Reviews
    • Hotel News
  • TRAVEL
    • Hong Kong
    • Indonesia
    • Japan
      • Kyoto
      • Osaka
    • Macau
    • Malaysia
      • Kuala Lumpur
      • Malacca
      • Penang
      • Perak
      • Selangor
      • Sabah
    • Taiwan
    • Thailand
    • Singapore
  • TECH
  • Lifestyle
    • Apparel
    • Books
    • Beauty
    • Craft
    • Gadget
    • Electrical & Household Appliances
    • Food Product
    • Online Shopping
    • Parenting/Kids
    • Property
    • Renovation/ Furniture
  • RECIPES
    • Cakes
    • Cookies
    • Desserts
    • Drinks / Smoothies
    • Mains
    • Pasta
    • Steamed Food
    • Cooking With Gadgets
  • Mall Dining
  • Motherhood
  • Event
Home / Food Review / Rediscover Tradition with Chef Jimmy Wong’s Bold Creations at Yun House

Rediscover Tradition with Chef Jimmy Wong’s Bold Creations at Yun House

September 21, 2024 by StrawberrY Gal

 Yun House never disappoint me with their delicious delicacies. And here we are again in Yn House, sampling the awesome delights here.These are the hallmarks of Chef Jimmy Wong’s culinary vision at Yun House, where he and his talented team have infused classic Cantonese dishes with bold, modern twists. Every plate tells a story, not just of tradition, but of creativity—where beloved flavors meet unexpected innovation, resulting in dishes that are both visually stunning and delightfully indulgent

Crispy Rice Vermicelli with Foie Gras and Oyster 

Presented on sleek, contemporary tableware, we began our journey with the Crispy Rice Vermicelli with Foie Gras and Oyster. This dish was a revelation—a perfect harmony of textures. The shatteringly crisp vermicelli provided a delicate contrast to the velvety richness of the foie gras and the plump, succulent oyster. It was an artful balance of crunch and smoothness, indulgence and refinement, and an unforgettable start to our meal.

Prawn Toast 

The Prawn Toast was given a delightful makeover. Instead of the usual square toast, Chef Wong introduced us to Prawn Toast with Caviar, a delicate ball-shaped version that was lightly breaded and served with pearls of briny caviar. Each bite was an explosion of flavors—the springiness of the prawn filling paired beautifully with the crispy exterior, and the salty pops of caviar elevated the dish to new heights.

Fish Maw Dumpling with Cordycep Flower and Black Garlic

The Fish Maw Dumpling with Cordycep Flower and Black Garlic was another standout. Encased in a delicate bamboo charcoal skin, the dumpling was filled with the spongy softness of fish maw. The umami notes of cordycep flowers and the earthy complexity of black garlic developed on the palate, making each bite a deeper exploration of flavors.

 Deep-Fried Yam Puff with Roasted Barbecued Duck

In a surprising twist, the Deep-Fried Yam Puff with Roasted Barbecued Duck was filled with tiny cubes of barbecued duck. The puff’s airy, crispy exterior paired effortlessly with the slightly sweet, savory flavor of nam yue (fermented red bean curd) within, adding an unexpected layer of complexity to this dish.

Mini Beef Steak 

We continued to be impressed with the Mini Beef Steak, served with a mellow black vinegar sauce that tempered the richness of the beef. The sauce was the perfect foil to the tender steak, its slight tang adding depth and sophistication to the dish.

Alaskan Crab Meat Wonton

We were primed for the next course, which featured a beautifully golden Alaskan Crab Meat Wonton floating in a comforting bowl of Hot and Sour Soup with Sea Scallops and Tofu. The wonton, fried to perfection, paired well with the stimulating broth, while the scallops added an elegant touch to this satisfying and flavorful classic.

Chef Wong’s Steamed Black Cod with Chopped Chilli was a symphony of clean, natural flavors. The cod’s delicate sweetness and silky smooth texture were enhanced by a light superior soy sauce dressing, while the chopped chilli brought just enough heat to make each bite a dynamic experience.

By the time the Braised Hong Kong Ee-Fu Noodles with Wild Mushrooms and Truffle Paste arrived, we were nearing the limits of our appetites. Yet, the musky richness of the truffle paste and the earthy flavor of wild mushrooms were impossible to resist. Every strand of noodle was packed with savory, umami goodness, leaving us thoroughly satisfied.

Despite our full bellies, we couldn’t resist dessert—Yin Yang Black Sesame Ice Cream with Chilled Almond Milk. The deep nuttiness of the black sesame paired with the cool, subtle sweetness of the almond milk created a perfect balance, making this dessert a refreshing yet indulgent finale.

Chef Jimmy Wong’s new specialties at Yun House are a testament to his skill and creativity. Each dish is a playful yet masterful reinterpretation of traditional Hong Kong-style cuisine, deserving of its Michelin recognition.

To reserve a table and experience the exquisite offerings at Yun House, call 03 2382 8602 or email [email protected].

Filed Under: Food Review, Invited Review

Primary Sidebar

Malaysian Foodie
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Latest

  • HEINEKEN® MALAYSIA TURNS EVERY SIP INTO AN “AHHH” MOMENT September 17, 2025
  • Glenfiddich Unveils Limited Edition 16-Year-Old Whisky In Celebration Of Partnership With Aston Martin Formula One™ Team September 17, 2025
  • Shangri-La Kuala Lumpur Kicks Off Pink October with Charity Walk and Afternoon Tea in Support of Breast Cancer Awareness September 17, 2025
  • Don’t You Wish You Had a Friend in Your Phone? September 17, 2025
  • Thai Tai at The Starling Mall: Spotlight on Thai Favorites September 17, 2025
  • Samsung Expands Mobile Cloud Gaming Platform to Europe, Unlocking New Opportunities for Players and Partners September 17, 2025
  • Celebrate Organic Month the Authentic Way with Alce Nero! September 17, 2025
  • Le Méridien Petaling Jaya Introduces Elevated Weekend High Tea Buffet – Chef Edition September 17, 2025
  • Ayam Brand Brings Abundance With Peraduan Menang Lain Macam September 17, 2025
  • Lighting Up the Night with Samsung Galaxy S25 FE September 16, 2025
  • Samsung Galaxy S25 FE: Flagship Features, Mid-Range Price, Zero Compromise September 16, 2025
  • Naj & Belle: Where Local Traditions Meet Modern Indulgence September 16, 2025
  • Secret Recipe Teams Up with ZUS COFFEE for a Match Made in Malaysi September 16, 2025
  • How Book Covers Influence Reading Choices September 15, 2025
  • AhMa PanMee Brings Authentic Hakka Flavors to SS2 September 15, 2025
  • Malaysia’s New Dining Trend: Fei Fei Crab Marks 17th Anniversary with First-Ever “No-Shell Crab” and a Limited-Time Menu with a Century-Old Brand September 15, 2025
  • Malaysians Enjoyed RM500 Million Savings & 14X Faster Delivery On Shopee 9.9 Super Shopping Day September 12, 2025
  • Meet Samsung Galaxy Tab S11 Series, Packing Everything You Expect from a Premium Tablet September 12, 2025
  • Grand Prix™ Season Singapore 2025 ushers in race festivities with 16 new programme partners September 12, 2025
  • Enjoy Essential and Secure AI-powered Features with the Samsung Galaxy A17 and Galaxy A07 September 12, 2025

Secondary Sidebar

Explore

travel in japan

travel in hong kong

travel in macau

travel in taiwan

travel in thailand

Footer

Copyright © 2008–2025 Malaysian Foodie