How time flies – I can’t believe that it has been a year when I first stepped into Ruyi & Lyn and was blown away by Chef James Ho’s iconic miniature nasi lemak and Hainanese chicken rice. Read about my review of that first meal I had in Ruyi & Lyn here. Those miniature sushi of nasi lemak, chicken rice and mango sticky rice have since become social media stars. So did their subsequent dim sum items, which caused another ravenous furore in the media – check those out here.
Fast forward one year and we were recently invited to join the 1st Anniversary celebration at Ruyi & Lyn. At the celebratory dinner, Chef James Ho & Team introduced some of his new culinary creations. Here’s a peek at those new dishes, which by now would be available on their menu.
Pan-seared Foie Gras with Japanese Miso & Radish
A touch of Japanese indulgence with miso sauce and a nicely braised piece of daikon!
Hotate Steak – Pan-seared Scallop with Lemon Citrus Sauce
The velvety smooth texture of this Hokkaido scallop was given a refreshing boost with the trangy citrus sauce. A clear favourite always!
Bambi – minced lamb served with mantou
The strong flavours of the lamb with a creamy sauce went well with the sesame-studded fried mantou
Soft Shell Crab with Green Mangoes & Bonito Flakes
Crunchy soft shell crab given a touch of Thai and Japanese
Chicken Chop with Truffle Mushroom Rice
A whole new way of eating chicken chop – with crispy rice puffs scented with truffle!
Lemongrass Jelly with Yuzu Sorbet
A perfect end to any meal – fragrant jelly and tantalizing yuzu, always irresistible with me!
The above are just some of the new dishes from Chef James Ho. With his penchant for injecting daring new ideas into traditional recipes, it’s exciting to see the rest of the repertoire from this talented chef.
RUYI & LYN
4th Floor Annexe
Bangsar Shopping Centre
59000 Kuala Lumpur
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