Bolstered by a respected Malaysian chef whose professional pedigree spans decades, Yui strives to serve polished fare that weaves together French and Japanese inflections. Foie gras is prized here, sandwiched with unagi, splashed with sansho pepper and honey sudachi, or served with hotate scallop, avocado, goma and wakame. Mains include turbot confit with white shell prawn and nori butter sauce.
Yui
24, Lorong Datuk Sulaiman 1, Taman Tun Dr Ismail, 60000 Kuala Lumpur.
