Yellow Fin Horse — Restaurant in Kuala Lumpur

Yellow Fin Horse, nestled within the sleek Else Hotel in Kuala Lumpur’s buzzing Chinatown, is a culinary gem helmed by the talented Chef Jun Wong. With an impressive pedigree that includes three-Michelin-starred Robuchon au Dôme in Macau, the two-starred Narisawa in Tokyo, and Australia’s acclaimed two-hatted Sixpenny, Chef Jun brings her philosophy of “elemental cooking” to life, celebrating fundamental techniques like open-fire cooking, curing, aging, and preserving to create dishes that are elevated to an art form.

The meal begins on a high note with the Longan Sourdough, a rustic loaf served with house-made smoked butter. The subtle sweetness of longan in the bread pairs beautifully with the butter’s smoky depth. The pear and ricotta mille-feuille—a delicate composition of Packham pears, maple walnut biscuit, ricotta, and Fourme d’Ambert—is a study in balance and finesse, where sweetness and saltiness harmonise effortlessly.

Another highlight is the "Sinaloa-Style" Aguachile, a tribute to the dish’s Mexican coastal origins. Here, a vibrant mix of water, chiles, lime, and salt is poured over Obsiblue prawns—a sustainably farmed delicacy prized for their subtle brininess and firm texture. The zesty dish is as refreshing as it is indulgent.

For mains, the Flame-Grilled Local Squid impresses with its tender flesh, complemented by a smoky squid ink sauce and charred okra. Meanwhile, the Coal-Roasted Duck Breast—minimalist in presentation but rich in flavour—is a testament to Chef Jun's mastery of elemental techniques, where the binchō-tan-kissed duck from Penang takes center stage.

Dessert is a triumph with the Malaysian Single-Origin Chocolate Cake, featuring a molten smoked chocolate lava center, chocolate sorbet, cocoa nibs, and a sprinkle of Murray River salt. Each bite is a decadent yet balanced journey of sweetness, smokiness, and a hint of salinity. Yellow Fin Horse is as much about its location as its cuisine. Situated in the historic Lee Rubber Building, constructed in 1930, it was once the tallest building in Kuala Lumpur and holds a storied past as the headquarters of the Japanese secret police during World War II. This iconic setting adds an air of intrigue and nostalgia.

More than just a restaurant, Yellow Fin Horse is a journey—a harmonious blend of heritage, innovation, and Chef Jun Wong’s visionary approach to cuisine. Whether you're a local food enthusiast or a traveler seeking Malaysia's finest culinary treasures, this is a destination that promises to captivate both palate and...

Perched on the 4th floor of the Else hotel, Yellow Fin Horse beckons with its sleek hardware and vibrant ambiance, promising a memorable dining experience. Upon entering, the warm tones and lively atmosphere set the stage for a delightful meal. The front-of-house staff were affable, though the service felt somewhat disjointed, with 4-5 different staff members attending to our needs without a designated server.

The Mediterranean-focused menu boasts an array of dishes, each with its own strengths and weaknesses. The dips, a staple of the region, were passable but fell short of expectations. The hummus, in particular, was overly sweet and buttery, lacking the characteristic nuttiness that defines a well-crafted hummus. The babaganoush, infused with the subtle warmth of curry leaf oil, showed more promise, though a smokier depth would have elevated it further. The mini flatbread, served alongside the dips, required a slightly longer stint on the grill to achieve the perfect char. While it was adequately processed, the raw baby veggies failed to leave a lasting impression.

In contrast, the broccoli steak with romesco sauce was a highlight, showcasing the kitchen's ability to balance flavors and textures. The skirt steak, sliced thinly to tender perfection, was seasoned with precision and served in a generous portion.

However, not all dishes hit the mark. The Turkish salad, overpowered by saltiness, was salvaged only by the sweetness of the accompanying grapes. The cocktails, including the Timon and Royal Baklava, sounded intriguing on paper but lacked the expected depth.

Notably, Chef Jun Wong was not in the kitchen during our visit, which may have impacted the dishes we experienced.

Ultimately, Yellow Fin Horse is a solid, if imperfect, dining option for those in the area. While it doesn't quite reach the pinnacle of Mediterranean cuisine, its strengths suggest potential for growth. Perhaps, as the kitchen continues to refine its offerings, this promising start will blossom into a truly exceptional dining experience. For now, it's a worthwhile visit, but one that might leave discerning palates yearning for...

Long overdue date night made extra cozy and delicious. We chose to experience the living room atmosphere by dining at the Lounge, and boy those comfy sofas made it hard to leave by the night's end! The team were warm and welcoming, shout of to Milon for taking good care of us, consistent touch point from start to finish.

The night kicked off with some palate opening non-alcoholic cocktails. Kawai, imagine drinking champagne without the booze, so bright and bubbly! And Timon, salty and sour, reminiscent of limau asamboi!

Starters consisted of a Burnt Butter Pumpkin Hummus with Crudites, perfect contrast of bold, nutty flavours of the dip, and the crisp freshness of the chilled vegetables. The Corn Empanadas were texturally exciting with pops of buttery corn cornels and fun chew of scamorza cheese - beautifully seasoned vegetables!

Second Course started with the Crispy Breaded Aubergine, though deep fried, it was light and not greasy at all. The Chilli Crisp Oil that comes with the dish, must be bottled and sold. Crunchy, savoury sweet, and the perfect amount of heat to keep you going! Followed by a Sage Butter Pumpkin Gnocchi that was soft, pillowy, nutty and creamy. Though would have been even better if it was seared a tad bit longer in the pan for that slight crust!

Last two dishes were the Whole Grilled Fish of Golden Snapper and Nuestro Paella. Tender, flaky white flesh were oh so sweet and delicate, goes superbly with the sharp yet creamy Dill Creme Fraiche, and bright shallot and cucumber. Though would have preferred for the skin to be crisper, but overall a stunner. Finally the Paella, deep bold flavours from the sofrito and prawn broth used to cook the rice to perfect tenderness with bite, just the way it should be!

To summarize, everything on the plate made sense with consistent balance in mind. Seemingly straightforward flavours that surprises, and executed with thoughtfulness and clarity. Huge kudos to all the...