Yen is an avant-garde dining concept in the W Hotel Kuala Lumpur that melds an accomplished Cantonese restaurant, art space with private dining rooms and a bar into a harmonious sociable space for enjoying creative food with insightful conversations. Dishes are inspired by age-old traditions with the aim being for the chefs to deliver a contemporary interpretation of Cantonese favourites. Meticulously selected seafood is prepared using ancient cooking and preparation traditions. Meals are accompanied by a selection of the finest teas. Executive Chinese Chef Tan Weng is an accomplished chef with a National Certificate of Advanced Diploma in Culinary Food Preparation and National Certified Cookery Teaching Certificate. Over the years, his style of cooking has matured, earning him several awards along the way including Most Promising Asian Cuisine Chef in the 2008 HAPA Awards. He especially enjoys preparing dishes dim, slow-cooked Wagyu beef ribs, durian, abalone and truffle milk pudding.
Chef Weng’s Yen for Cantonese Cuisine
