Reinventing Cantonese dishes with local flavours

The Star

23-04-2025

WITH Cantonese culinary artistry, Malaysian flavours and ingredients are being celebrated in a new dining experience.
At Michelin-selected Yun House, located within Four Seasons Hotel Kuala Lumpur, its Secret Sauce culinary campaign features exceptional flavours of Malaysia, reimagined through the lens of Cantonese cooking.
Available until May 31, this exclusive menu features locally sourced ingredients, offering a fusion of traditional Malaysian ingredients from jungles, farms and coastal waters with refined Cantonese techniques.
Steamed Dragon Grouper with asam sauce is a refreshing take on asam pedas.
'We are thrilled to connect our guests with the traditions of farmers and fishermen across the country, from Cameron Highlands (in Pahang) to Sabah.
'Our team has taken great care to procure several sustainable and seasonal ingredients, so guests can experience the authentic flavours of Malaysia,' said executive Chinese chef Jimmy Wong, who hails from Hong Kong.
Shrimp Fried Rice with prawn paste and sambal belacan.
While Wok-Fried Sweet Potato Leaves in Malaysian Sambal Belacan is not featured on the restaurant's menu, the team deci­ded to showcase the beloved Malay­sian staple in the culinary campaign.
Wong said he was inspired to experiment with the bold, authentic flavours of sambal belacan.
The belacan, a fragrant blend rich with garlic, dried shrimp and red chillies, gives a subtle kick of spice.
The sweet potato leaves, sourced from cool-climate Cameron Highlands, are notably smoother and more delicate than those grown at lower altitudes.
When stir-fried and combined with the heat of the house-made sambal and the umami of sun-dried shrimp, the result is a beautifully balanced and deeply satisfying vegetable dish.
Another Malaysian favourite, Shrimp with Salted Egg Yolk, is served with crispy shredded vegetables.
Tiger prawns, also referred to as king prawns, are lightly battered and fried until golden and crisp, then coated in a savoury salted egg yolk sauce.
The Borneo Crab Claw Soup is served in a young coconut.
The richness of the sauce complements the sweetness of the prawns, while a crunch from vegetables and curry leaves add a refreshing contrast.
The prawn's naturally sweet flavour and firm texture make an excellent base for this dish.
The Steamed Dragon Grouper with asam sauce is my favourite as it showca­ses Wong's expertise.
The fish is lightly steamed to retain the sweetness and enhance its texture.
The dish is served with pineapple slices and ladies' fingers all brought together in a well-blended sauce that allows the flavours to shine through in every bite.
A touch of shredded ginger cuts through the slight sweetness, adding balance and depth.
The broth is thicker than the typical asam pedas we are used to, leaning more towards a tangy, sour profile, making it a bright, refreshing interpretation of a classic.
Chilled Lemongrass Jelly with Aloe Vera (right) and Bird's Nest Egg Tart.
According to the hotel's kitchen team, the grouper is sourced from aquaculture farms in Sabah, where low-density, open-sea net cages provide a more natural, spacious environment for the groupers to grow.
This method helps reduce water pollution and supports the well-being of the fish, resulting in a cleaner, more naturally flavoured product.
The farms also focus on natural feeding practices, using small fish and marine algae instead of artificial feed, which helps preserve the grouper's delicate taste.
The Borneo Crab Claw Soup is presented with a playful twist – it is served in a young coconut.
The crabs, known for their impressively large and meaty claws, are sourced from the mudflats and mangroves of Sabah and Sarawak.
Yun House sources from local fishermen who practise low-impact, sustainable methods and adhere to a seasonal fishing calendar, helping to protect the coastal ecosystem and support the crab population.
The broth is gently infused with warming ginger that delivers the first aroma­tic hit.
Fish maw and straw mushrooms add richness and texture, while goji berries provide a subtle sweetness.
The flavour of the soup is delicately ba­lanced; not overly fishy, with the ginger helping to temper the depth of the seafood.
A touch of lemongrass offers a light, ci­trusy lift, enhancing the natural sweetness of the crab and the young coconut.
For dessert, we had a duo of sweet and savoury.
A refreshing bowl of Chilled Lemon­grass Jelly with Aloe Vera pairs citrus ice cream with delicate lemongrass jelly.
The contrast between the soft, creamy ice cream and the light crunch of the jelly creates a delightful texture while the bright, zesty flavours offer a clean and uplifting finish to the meal.
Served slightly warm, the Bird's Nest Egg Tart features a flaky, buttery pastry that melts in the mouth.
The richness of the tart is balanced by its crisp layers, making it a comforting and elegant end to the dining experience.
For this Secret Sauce dining experience, guests can choose from a menu or four-course set menu.
YUN HOUSE, 145, Jalan Ampang, Kuala Lumpur. (Tel: [phone]) Business hours: Noon to 3pm (Sundays 11am to 4pm); 6pm to 10pm (Mondays to Saturdays).
This is the writer's personal observation and is not an endorsement by StarMetro.