MIGF @ YeZi, The Roof
For the second year running, YeZi is participating in Malaysia International Gastronomy Festival (MIGF). Winning a whole boatload of awards from MIGF, this round YeZi decided to take a different approach by debuting some exciting new creations all thanks to YeZi’s Head Chef – Chef Chong Fook Choy. Check out their MIGF menu below.
|Malaysia International Gastronomy Festival (MIGF) Menu @ YeZi, The Roof|
The Roof, 1 First Avenue (6012–323 5841 / 603–8605 3388)
1 Mont Kiara, Kuala Lumpur (6012-331 3261 / 603–6243 1166)
Facebook : https://www.facebook.com/yezi.TheRoof
The MIGF festival menu boasts a list of the finest offerings at Yezi including the freshest ingredients from the wonders of the sea, handmade dumplings and savoury balls to top class imported meat slices.
|YeZi MIGF Offering: RM299 nett for 2pax without wine|
Luxury steamboat at a really good pricing, Chef Choy prepared a host of new ingredients starting with the very interesting yet delectable Malacca-inspired Golden Ball. Chicken Rice Ball, high-end style, coated with saffron and salted egg batter before being deep fried to a crispy layer outside. Love it!
|The broth, Ginseng Herbal Soup with Black Chicken|
The broth used for the steamboat is made up of herbs, ginseng and coral seaweed jelly with Black Chicken inside. The coral seaweed jelly made up a nice texture and flavour to the very tasty soup, even before the prawns, seafood, and meat were thrown in. Chinese delicacies at its best.
Pickled Vegetables and Meat, Meat, Meat
|Start with the pickled vegetables to cleanse your palette before all the meat|
|Meat Galore, along with the Four Jewels (balls)|
|Black Pepper with Cheese Ball (Chicken)|
|Sliced Beef & Spanish Black Pig for your indulgence|
I do love my meat, so I shall start with the meaty side of things first. Seafood shall come later. Included in the MIGF package are these Four Jewels, black sesame balls (squid), coriander balls (squid), lobster balls (lobster) and my personal favorite, black pepper with cheese ball (chicken). I for one love the Sliced Beef & Spanish Black Pig, going very well with the steamboat soup and dips at the side.
|Coconut Dumpling and Shao Xing Dumpling|
A huge platter of seafood, all ready for your picking when you dine at YeZi. Their MIGF festive menu includes Chef Choy’s signature seafood delights such as tiger prawns, razor clams, white clams and prawn paste. With that amount of noms thrown in, I would feel its totally worth the price stated.
|Tiger Prawns - uncooked|
|Dunk it into the boiling broth|
|Voila! Seafood delicacy at its best|
“We had a great time and some moments of triumph at MIGF last year. The exposure we’ve gained for our brand was priceless and this has definitely helped us in elevating our positioning in the F&B industry as a premium steamboat restaurant,” said Carolyn Teh, General Manager of The Roof.
|Water Drop Coconut with gula Melaka, sago and crushed peanuts|
Sweet dessert to end our steamboat meal, this time it's a unique one. We were offered with the Water Drop Coconut with gula Melaka, sago and crushed peanuts, which was everyone's favourite. Priced at RM299 nett for 2 pax (without wine), the MIGF festival menu will be available throughout the month of October and is also made available at YeZi’s second outlet which located in 1 Mont Kiara.
Gourmands everywhere can make a date with YeZi now to enjoy this once-in-a-year MIGF festival menu. For reservations, do contact 6012–323 5841 / 603–8605 3388 (The Roof) or 6012-331 3261 / 603–6243 1166 (1 Mont Kiara).