I think steamboat is a very Chinese thing. Well, at least here in the Klang Valley, it is. Most of the flourishing steamboat restaurants are filled to capacity, with mainly Chinese diners. We Chinese seem to love cooking our food in boiling broth and then slurping up the soup later. I love steamboat for that very reason, the soup-slurping, I mean. Being a Cantonese, I do love my soups, a love that’s inculcated since childhood. That’s one of the very first things my mother taught me – how to boil a good pot of soup.
Steamboat lovers here are spoilt for choices, when it comes to the variety of soups available. Every respectable steamboat restaurant worth its soup now offers several options for that. It used to be just 2 types, ie clear soup and tomyum, many years ago before the competition intensified. So, to be relevant, steamboat restaurants now have to come up with unique soups for the increasingly discerning diners with more sophisticated palates.
One of the latest players in the steamboat scene is YeZi. Located at the hip and happening The Roof, YeZi spots an opulent oriental theme. Circular arches frame the glass walls on one side while custom-made exclusive light fittings decorate the ceiling and walls. To further stamp in the oriental theme, Chinese paintings line one side of the restaurant wall.
Private room is complete with karaoke system
That’s the pinyin version of “coconut” in Mandarin. So, yes, YeZi means “Coconut” and the inspiration for this comes from its unique signature broth. It’s a clear broth where coconut water, bamboo pith and water chestnuts are boiled together. Its clear fresh natural sweetness is totally refreshing. This concept was imported from Shenzhen, China, where the owners first tasted this amazing broth.
Broth made from coconut water, bamboo pith and water chestnuts
It’s good to order a plate of organic chicken (RM20 for half chicken, RM38 for whole chicken) and dunk them into the boiling broth, before anything else. Once you’ve eaten the chicken, then drink the soup. It’s one of the most delicious soups I’ve ever had. The YeZi Signature Broth is RM38 per pot (refillable).
There are 4 more broths available in YeZi: Imperial Canton Broth (RM88) – its fragrant hearty goodness comes from cabbage and bacon. For a bit of kick, there’s the Aromatic Taiwanese Beef Spicy Broth (RM58) – the flavours are more robust, thanks to the mixed spices in it. The Fragrant Shao Xing Wine Seafood Broth (RM58) will work for seafood lovers. Vegans, take heed – the Wild Forest Truffle Mushroom Broth (RM78) is specially concocted for vegetarians.
Besides the broth, the dipping sauce for steamboat is an important component to the whole experience. At YeZi, their signature dip is rather unique. It’s a combination of 4 ingredients: superior soya sauce, chopped sand ginger, chilli padi and lime. That’s it – just mix all 4 together and you get this very delectable sauce that goes well with everything! However, if you are the typical Malaysian that can’t do without the usual chilli sauce, YeZi also has a very kickass house-made chilli sauce.
Cold Jellyfish to get the appetite going
While waiting for the broth to boil, have some hot appetisers…
Fried Chicken Cartillage (RM8)
Szechuan Fried Century Eggs (RM15)
For a good steamboat experience, “balls” are a must. This of course refers to house-made minced meat or seafood shaped into balls, flavoured with a host of ingredients. At YeZi, these are made fresh from scratch every day. As no preservative is added, the balls are never kept for more than a day.
From top left, clockwise: Black Truffle Balls (RM24), Chicken Balls with Mushroom (RM12), Squid Balls, Mui Choy Pork Balls (RM12)
Black Pepper Cheese Balls (RM16), Tung Choy Pork Balls (RM12), Mui Choy Pork Balls (RM12)
Besides the balls, YeZi also offers its signature house-made dumplings. I absolutely love the Coconut Dumplings (RM12) and Imperial Seafood Dumplings (RM28) with their sweet tasty fillings.
Fresh thinly-sliced meats are also available on the menu. Remember not to overcook these in the hot boiling broth – they are so thinly-sliced that they cook in just 1-2 minutes.
Just like the meats, fresh seafood are also available, at seasonal prices. Several types of fish, tiger prawns, squids and shellfish are all listed in the menu.
In keeping with the eat healthy trend, YeZi’s vegetables and mushrooms are all from organic farms. Prices start from RM8-10 per portion. If you can’t do without carbs, there is a good selection of noodles to dunk into that super-tasty soup.
To round off the meal, I had their Homemade Coconut Ice Cream (RM10) – rich, creamy and so decadently coconutty!
For inquiries and reservation, contact YeZi hotline 012-3235841.
And now, because you have been so supportive of this blog, I’d like to give you some dining vouchers to YeZi, graciously sponsored by YeZi, of course. All you have to do is:
(1) Like my Facebook Page here (if you haven’t already)
(2) Tell me, in the Comments section here why you would like to dine in YeZi
Yes, it’s just as simple as that! The best “reason” will win YeZi dining vouchers for 4 pax worth RM300.
You have until 1 April 2015 to do (1) and (2) above for a chance to win the vouchers 🙂