Ruyi & Lyn Bangsar KL Creative Chinese New Year Dishes

Ruyi and Lyn at Bangsar Shopping Mall (BSC) KL, our favourite Chinese restaurant which never fails to surprise us with their creative modern Chinese cuisine, is welcoming the year of Rooster in 2017 with a series of sumptuous Chinese New Year course menu. Get ready for a awesome feast that put together classic CNY dishes with a touch of unexpected creativity, all specially crafted by talented Chef James Ho!

QQ Chicks Yee Sang 凤凰QQ版金鸡捞鱼生 (RM88+/small, RM168+/large)


Our ‘wow” started from the first course- Yee Sang. Colourful and texture loaded aside, the idea of Ruyi & Lyn’s Yee Sang is clearly, the winner when comparing to most Yee Sang we had this year. Look at these adorable, mini size chicken, they fit in just nice to commemorate the Rooster year!

Other Yee Sang options to choose from including Dom Perignon Champagne Yee Sang, Moet & Chandon Champagne Yee Sang, Boston Lobster Yee Sang and Fortune Vegetarian Yee Sang, price from RM48+ onwards for small, and RM88+ for large.

For Chinese New Year set menu, Ruyi & Lyn has course dishes suitable for table of 4pax, 6pax and 10pax. There’s also individual set at the price of RM168++, RM238++, RM568++ and RM 898++ per person.

Bird’s Nest Tofu Flower Soup 財神跟著你 (管燕帶子魚翅豆腐花撞湯)

A bowl of lovely soup that is subtle and clean in taste but packed with goodness of premium ingredients including shark fin, bird nest and scallop. What’s better is the chef’s effort in turning a piece of normal tofu into the shape of flower, beautifully bloomed amidst the bowl once soup is poured in.

Lion’s Head “Soon Hock” 金獅送福來 (雪梨紅跺椒蒸獅子頭魚)

Soon Hock fish formed into the shape akin to Hong Shao Shi Zi Tou 紅燒獅子頭, but with a twist of flavour in terms of texture and sauce. Ruyi & Lyn’s version is sealed with sweetness of minced seafood, placed over a bed of golden pumpkin sauce, finished with spicy sweet homemade chilli sauce that spice up the overall flavours. Meaty, filling, superb sauce.

Pagoda of Dreams 健康如意春 (如意寶塔熏鴨)

This is the first time we see smoked duck being served this way. A presentation that has again, proving the strong innovation of Chinese restaurant while keeping the core essence of Chinese dish. This dish takes on the idea of braised meat, with replacement of smoked duck. So chef towered up the sliced smoked duck to make it looks like square-cut meat, with a bed of preserved vegetables at the bottom. Dried oyster and fatt choy at the side to showcase CNY festive mood. OMG we really love this dish!

Eternal Youth Sea Cucumber 鳳凰賀新春 (海參蟲草花烤雞排)

Giant wood-fired crispy biscuit? Haha. No. Is chicken, cordyceps flowers, sea cucumber, herbs and spices wrapped in paper, covered in salt mountain, send to bake and crack open the “salt biscuit” to reveal chicken-filled packets. End result doesn’t disappoint, as flavours of herbs are infused into the fork tender chicken and brown sauce, best if could go with a bowl of rice.

Abalone Rice with Button Mushroom & Crispy Dried Scallop 爆竹傳吉語 (鮑魚白菌菇蛋白撈飯)

As rice was served, we knew that this would be the last course before dessert. Feeling a little sad though, as “dishes surprise” was almost coming to an end. LOL. But we stayed happy with the Abalone Rice nestled in a charming mini bamboo dim sum basket. Right portion, not too greasy, just nice to spare a little space for sweet treat later.

Crispy 3 Layered Nian Gao (三色年糕餅)
Dessert goes back to the basic, having traditional Chinese nian gao sandwiched within yam sweet potato and tapioca, battered and deep fried to golden brown for crispy outer layer, chewy sticky filling.

Photographer: Summerkid
Write-up: Summergirl

Ruyi & Lyn

Address:
4th Floor, Bangsar Shopping Center,
No. 285, Jalan Maarof,
59000 Kuala Lumpur, Malaysia.
Contact No. +603-2083 0288
Email: ruyi@orientalrestaurants.com.my
Opening Hours: 12PM – 3PM, 5PM – 12 midnight
Facebook: https://www.facebook.com/ruyilyn