Li Yen 麗苑@ The Ritz-Carlton Kuala Lumpur
Non Halal
Selected by the Michelin Guide, Li Yen at The Ritz-Carlton Kuala Lumpur is renowned as one of the city’s finest Cantonese restaurants, celebrated for its elegant ambiance and exceptional culinary artistry.
Now until the end of September, experience a limited-time Chiu Chow cuisine showcase by Chef Alex, born in Hong Kong and shaped by his early passion for cooking. He trained under Master Chef Chan Tung, a legend in Chiu Chow cuisine, and has since perfected the techniques of this rich culinary tradition.
Of the nine dishes we tried this time, the Oyster omelette was a big hit with everyone. The oysters are fresh and fragrant, Every time you take a bite, the mellow flavor spreads. The fish maw, minced pork, and Chinese cabbage in broth was also very tasty, with a refreshing yet deep flavor. The fried chicken with Chinese spices was a new taste that went well with the crispy fried coriander.
My photos:
-潮州炸蝦蟹棗
CHIU CHOW DEEP-FRIED PRAWN
AND CRABMEAT BALLS
-鹵水拼盤（鸭，花肉，蛋，豆腐）
A COMBINATION OF SLOW-BRAISED DUCK, PORK FILLETS, EGG AND BEAN CURD
-碧綠川椒雞
STIR-FRIED CHICKEN WITH
CHINESE SPICES AND SPRING ONIONS
-汕頭香煎蠔烙
TRADITIONAL CHIU CHOW OYSTER OMELETTE
-津白肉碎煮魚鰾
DRIED FISH MAW COOKED WITH MINCED PORK AND CHINESE CABBAGE IN SUPERIOR STOCK
-方魚百合炒芥蘭
STIR-FRIED KAILAN WITH
FRESH LILY BULBS AND DRIED HALIBUT
-欖菜肉碎四季豆
STIR-FRIED SNAP BEANS WITH
MINCED PORK AND PRESERVED OLIVE LEAVES
-方魚肉碎粥
CHIU CHOW RICE PORRIDGE WITH MINCED PORK AND DRIED HALIBUT
-清甜糖水
DOUBLE-BOILED SWEETENED RED DATES,
SNOW FUNGUS, WATER CHESTNUTS AND GINKGO NUTS
Li Yen 麗苑 @ritzcarltonkualalumpur
Level 2, The Ritz-Carlton Kuala Lumpur
Opening hours:
Lunch: Mon-Sat 12pm-3pm/ Sun & PH 10:30am-3pm
Dinner: 6:30pm-10pm Daily
Reservation (Tel/ WhatsApp):
+ 60 18 623 0038
ミシュランセレクティッド2025にも選ばれた、クアラルンプール屈指の広東料理レストラン「Li Yen 麗苑」。リッツ・カールトンの中にあり、上質な空間と一流の味わいで、世界中の美食家たちを魅了しています。
現在、9月末までの期間限定で、香港出身のシェフAlex によるスペシャル潮州料理メニューを提供中。幼い頃から兄弟のために料理を作り、地元の厨房で経験を重ねたシェフ・アレックスは、潮州料理の巨匠・陳東（Chan Tung）氏のもとで伝統技法を学び、その技を極めました。
その彼が贈るのは、伝統と革新が融合した潮州料理の真髄。今回9品をいただきましたが、オイスターオムレツは誰もが大絶賛。香ばしく、ぎっしり入った新鮮な牡蠣。ひとくち噛み締める度に芳醇な旨みが広がります。フィッシュマウ(魚の浮袋)と豚ひき肉、白菜のスープ煮もさっぱりした中に深い味わいがありとても美味しかったです。鶏肉の中華スパイス揚げは、パリパリに揚げた香菜との相性がよく、新しい味わいでした。