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Now entering their third year for MIGF, Ruyi & Lyn is certainly no stranger to the art of fine dining. Celebrated for its trendy atmosphere and uniquely Pan-Asian cuisine, the restaurant has made plenty of fans among KL’s elite crowd who can’t stop returning for more of MIGF 2016 Golden Chef James Ho’s tasty creations.

For this year’s gastronomy festival dining series, Ruyi & Lyn created a special menu that uses premium ingredients like foie gras, truffles, wagyu beef and lobster, to great effect. Although at its core the food is Chinese, elements of Western and Japanese cooking can be found in the style and presentation of each dish.

As usual, guests were welcomed with drinks and canapes in the restaurant’s main foyer area, which were filled with plenty of plush sofas for lounging.

Ruyi's one-of-a-kind canapes 

YAM Tunku Dara Tunku Tan Sri Naquiah Ibni Tuanku Ja'afar, YAM Tunku Naquiyuddin ibni Tuanku Ja'afar, Datin Winnie Sophia Low, Tunku Dato' Johanez bin Tunku Annuar and Puan Sri Datin Molly Low were among the first guests to show up and enjoy a specially-made platter of Ruyi’s top light bites like the Nasi Lemak sushi, Lyn’s lychee balls and smoked little duck cones.

Lyn Siew, Datin Mazliah Zainal Abidin, Datin Siew Ka Mun, Dato' Nik Gee, YAM Tunku Dara Tunku Tan Sri Naquiah Ibni Tuanku Ja'afar, Datin Su Wai Fun and Puan Sri Datin Molly Low

YM Tunku Dato' Johanez Bin Tunku Annuar, YM Tunku Kecil Besar Tunku Datuk Mudzaffar bin Tunku Mustapha, Dato' Sri Dr. Dato Farah Khan, Dato' Dimitri Pantazaras, Datin Winnie Sophia Low and Datin Su Wai Fun

Puan Sri Datin Molly Low and Dato' Steve Day

Once everyone had arrived, the party was led to the private dining room by Ruyi & Lyn Executive Director Lyn Siew, who was very eager for the guests to taste the evening’s menu.

Once everyone was seated, the servers began their duty, shuffling out the meal’s prelude first – a sparkling shooter to whet the appetite, served in a glass with an additional syringe full of fresh mango puree which guests had to empty themselves into the glass before tossing it back.

Sparkling Shooter with Fresh Mango Puree

For the appetiser course, Chef James took the diners on a journey through his own personal ‘Garden’ – a vibrant and colourful dish that elevates a traditional salad with various tid bits like the chocolate-coated foie gras lollipop, mint-infused watermelon, crispy lemongrass lobster roll and fried chicken skin.

Tunku Dara praised the dish saying: “I really loved the foie gras and the way it was done. I never thought foie gras could be done with chocolate, but it tasted absolutely delicious, so well done to the chef!”

The Garden 

The second appetiser called ‘The Lake’ was similarly creatively presented, with the sauce for the seared hotate steak imitating a handprint on the plate’s smooth white surface.

Chef James Ho adds the finishing touches to the second appetiser called The Lake

The next course was a crowd favourite, as well as Chef James’s recommended dish for diners to try. Chick-U-Teh, as the name suggests, is a twist on the traditional pork-based soup Bak Kut Teh.

“I love soups so I really loved the Chick-U-Teh a lot. I liked that everything was on the side and you could add what you wanted to your bowl, depending on your taste,” enthused fashion maven and Melium president Dato’ Sri Dr. Farah Khan.


Moving on to the main courses; first came The Ocean – which saw snowfish laid onto a bed of fried sago.

Tunku Dato' Johanez bin Tunku Annuar loved the combination of tender fish with the flavourful chili sauce and remarked that the soft textures were perfectly contrasted by the crispiness of the sago.

After enjoying the marine-inspired meal, Chef James steered diners back to his version of The Land – pairing signature pan-seared wagyu with egg ramen for a gourmet take on a comforting classic.

Signature pan-seared Wagyu and egg ramen

Rounding off the meal was the truffle ice-cream which Tunku Naquiyuddin, an acknowledged sweet tooth, called “one of the most exquisite desserts I’ve ever had.” He loved that the balance of the flavours and the fact that it was not overly sweet.

With that, the dinner came to an end, with MIGF Organising Chairman Dato' Steve Day congratulating the staff and service team for all their hard work.

Tunku Naquiyuddin has high praises for Ruyi's dessert

He left it to Ruyi & Lyn Founder Lyn Siew to wrap up the evening, and she did so in her usual eloquent manner, thanking everyone for taking part in the dinner and emphasizing how much work Chef James put into creating the menu for the festival.

The Full Festival Menu at Ruyi & Lyn is available for just RM238 nett without wines for the whole month of November. To learn more about Ruyi & Lyn, click here.