Dim Sum Hi Tea and Feasting at Yu by Ruyi, Oriental Group

YU BY RUYI (Pork Free)

It's always a treat to be asked to attend food reviews by Makan Fairy Godmother, Marian Eu Hooi Khaw, and it's even more a treat when it's at a familiar(ish) establishment, where you know for a fact that they are consistent and of high quality.

The Oriental group of restaurants is no stranger to my family and me, as Ming Room is the go to place for my family, and Oriental Treasures in Bangsar South the go to for my inlaws, so well, I daresay the both combined families have indeed contributed to the large coffers of the group, albeit in a small way.

This particular invite was to sample the Dim Sum Hi Tea set, but before that, let me clarify the next picture is NOT part of that Hi Tea Set.  I have placed it as the first picture, defying chronological order, because of the sheer beauty of the dish.  Crab with glorious roe, aptly named Steamin Crabilicious.

Priced at RM108 per portion, this plate of decadence is a must have.  Marine drippings over a layer of chicken pate with salted fish, (replacing the usual pork) glutinous rice, this alone would have filled us up.

By the way, Yu is the modern cuisine sister of the mainstream Oriental restaurants, places like Ming and Han Room etc are supposedly more traditional, whereas Yu and Ruyi are contemporary.  Yu (derived from some Mandarin word referring to an Imperial Palace Kitchen, don't ask the banana what) is also PORK FREE.  Over the years the gasps of horror at the idea of pork free dim sum or any Chinese food diminishes as Chefs find new ways to innovate so much so the placid pig is hardly missed.

Such pretty condiments, it almost wants to make you do shots. Chilli oil, ginger, Chilli Sauce, Yellow Pepper and a Mongolian Dip.

The Hi Tea Set which costs RM98 for two, is available from 2-4 pm daily except weekends.  All items are also available from the ala carte dim sum menu.  The set features two baskets of the steamed stuff, comprising Siu Mai with abalone, charcoal custard flowy bun, har gao, some fish thing that is shaped like a goldfish somewhere in the Darwinian process of evolution, ...this basket alone would be a substantial meal in itself since each diner gets one.

The fried and dessert dim sums are served in a two tier cake stand, like a western high tea, and has a rather interesting array of stuff.   On the top layer, A golden foie gras puff, (next to Odette), Playboy Love Carrot, Egg Tart, Horny Wagyu Puff, Deep Fried Spring Roll, Crispy Swan (who I named Odette).  I particularly liked the Playboy Love Carrot, which is actually a sweet.  It has the skin similar to that of a ham soi kok, and a lovely peanutty filling.  The foie gras puff was also something different.

On the lower tray, the star must be Henry the Hedgehog, a white lotus salted egg bun.  The birds nest lemon grass infusion is a perfect way to end the meal.  Which for us wasn't quite the end.

ALA CARTE ITEMS

I can't say I am a fan of fried radish cake, but this Imperial Version of the lobak gou is in a different league.  Using duck eggs and konpoi,

I first heard the term Chick Kut Teh from Mungo Jerry, a lifetime ago.  It seems the name has stuck,
and doesn't take a genius to figure that it is the kosher version of the Bak Kut Teh.  That familiar herbal broth, abalone, petite jasmine rice and mushroom.  It's fairly authentic flavour, and a good introduction to those who do not take pork, be it for religious or secular reasons.

I have to unashamedly say this was my FAVOURITE dish of the day....
The Prince and the Pauper it's called.  Actually, if the Chef used papaya, they could name it the Prince and the Pawpaw...
Pan Seared Foie Gras on Caramelised Watermelon, (presumably the watermelon is the "pauper") priced at RM48 per portion BUT you have to order at least 2 portions.  A pretty generous slice I have to say.

All Chinese meals must have the token greens.  This is the Empress Tien Qi, (Teen Chut in Canto), a rather slimy vegetable that is touted to have many health giving benefits.  Fish maw and barley embellish the dish.

Easily my 2nd Favourite of the day, this unique Crackling Wagyu Crispy Hor Fun is a pillow of goodness.  Braised tender chunks of beef, on a bed of cripsy noodles which is apparently hor fun, but looked more like mee hoon to me, though it did taste like hor fun, and then a lovely sauce is poured over the assembly to finish it.
RM68 per portion (I think the plate above is one portion, with four pillows)

And in case you missed it the first time around, the Steamin Crabilicious....  Damn I'm hungry just looking at this again.

Yu by Ruyi is located where the old Han Room used to be in the Gardens, is right next to the main entrance to the mall.

Address: G-243 Riverview Entrance The Gardens Mall, Mid Valley City, 59200 Kuala Lumpur
Hours: 11AM -4PM, 5.30PM-10PM
Phone: 03-2202 2602