Yezi 椰子 at The Roof, First Avenue proudly announces its participation for the second time in Malaysia International Gastronomy Festival 2016 ( MIGF) , one of the world’s foremost gourmet annual festival. In line with the High Octane Chef’s theme this year, Yezi celebrates the diversity of steamboat experience with not only premium ingredients, but also outstanding soup creation that will certainly surprise your palate.
Malacca-inspired Fried Chicken Rice Ball, Saffron Coated Salted Egg Batter
This festival menu is available from 1st October till 31st October 2016 at Bandar Utama and Mont Kiara KL outlet, priced at RM299nett for 2 pax without wine. A satisfying meal in an opulent oriental theme, putting together Golden Ball – Malacca inspired Fried Chicken Rice Ball with Saffron Coated Salted Egg Batter; Palate Cleanser – Pickled Vegetable; Broth – Ginseng Herbal Soup with Black Chicken and steamboat ingredients; Dessert – Japanese water drop cake on the table.
Portion For 2 Pax
Ginseng Herbal Soup with Black Chicken
Ginseng Herbal Soup with Black Chicken – star of the steamboat. We took a few sips at the very beginning of the meal, and was please with the nourishing, comforting soup with subtle hints of herbs, bitterness of ginseng.
Diners will be served with a hearty pot of soup, which considered sufficient to last for few rounds of boiling. So we suggest diners try not to constantly add in more soup, but keep the original pot towards the end of the meal. By that time, your soup will be rich and flavourful, intense with sweetness from meat, seafood and vegetables. The black chicken can be eaten too. Summerkid tried it out, saying that the meat wasn’t dry and bland at all but remains its flavours and texture, but softer.
For steamboat items, black sesame squid balls, coriander squid balls, lobster balls, black pepper with cheese chicken ball, coconut dumpling, shao xing dumpling, tiger prawns, white clams, razor clams, prawn paste, sliced beef, Spanish black pig, mixed vegetables and mushroom, handmade fu chok rolls and noodles are beautifully lined up.
We can’t find a reason for not recommending handmade meatballs in Yezi. Cheese chicken ball can easily earns the crowd liking, especially small kids as it is really enjoyable eating bouncy meatball burst with melting cheese. Lobster ball is our favourite, lightly deep fried, with tiny bites of lobster meat blended into gooey mayo-base filling, oozing out once biting through. So delicious. But be careful to let it cold down for a while before tucking it. Else, you might ended up getting burnt tongue like us, because we were too excited to indulge in.
Speciality Dumpling is worth a notice too. Yezi MIGF menu features two of them, namely Coconut Dumpling and Shao Xing Dumpling. The latter is really good, laced with pronounced aroma of Shao Xing wine, making it stand out from a normal dumpling.
For seafood, Yezi promises the freshest supply possible. Homemade prawn paste is beyond our expectation, one of the best in town. We really like all the handmade seafood balls, paste and meat balls in Yezi, as we can really see their effort in putting real, raw ingredients. Coarsely chopped prawns for example, are added into the prawn paste to deliver a texture contrast within bouncy chews.
Followed up is meat galore for shabu-shabu, cooking the meat according to the doneness you prefer. Remember to dip it with the chilli sauce made using chef secret recipe and soy sauce base dipping concocted with squeezing in two to three halved lime juices, chopped chilli and ginger.
Waterdrop Coconut Dessert
End the meal with one of the hottest Japanese dessert – rain drop water cake. Chef added it with local twist, flavoured up this jelly-like sweet treat with sago, crushed peanuts, coconut milk and gula Melaka.
Yezi Steamboat Restaurant
The Roof, 1 First Avenue,
Bandar Utama, No.3 Lebuh Bandar Utama,
Bandar Utama, Petaling Jaya, Malaysia
Opening Hours: 5PM – 1AM daily
Contact number: 03-8605 3388