KUALA LUMPUR, 10 NOVEMBER 2026 – For two weeks this November, YEN brings the season’s finest fresh black truffles to the table with five limited creations, each artfully crafted into an exquisite indulgence, finished with freshly shaved truffles, right at your table.
Hidden beneath oak and hazel roots, the autumn truffle (Tuber uncinatum) is one of the kitchen’s most elusive treasures. Found only with a trained nose during its season from September to January, this rare delicacy is highly prized by chefs and gourmands as the “Black Gold of Autumn.”
More often found over pasta and risotto, Executive Chinese Chef Tan Kim Weng, flips the script with a Cantonese take centered on Autumn truffles. With a contemporary twist on this unconventional pairing, Chef Weng and his culinary maestros present a symphony of five limited creations, made to be savoured with fresh autumn truffles shaved tableside.
The autumn truffle carries a rich, nutty and earthy aroma – more intense than the summer truffle; less overpowering than the winter black truffle. This middle-ground potency makes it uniquely suited to Cantonese cooking that prizes 清 “qing” (clarity and lightness) and 鲜 “xian” (freshness and umami). Rather than a disharmonious contrast, the truffle draws out its natural sweetness and lets it linger.
YEN TRUFFLE TEMPTATION SPECIALS
- 黑松露龙虾饺 (1笼3粒)
Steamed Lobster Dumpling with Black Truffle (3 pcs) - 黑松露海鲜燕窝羹
Imperial Bird’s Nest Soup with Diced Seafood - 黑松露蛋白鲍鱼脯
Braised Sliced Abalone with Silky Egg White - 黑松露镇江牛脸肉雪茄馒头
Braised Australian Wagyu Beef Cheek with Zhenjiang Vinegar, Mini Cigar Bun, Black Truffle - 生拆沙巴鲜蟹肉黑松露炒饭
Wok-Fried Rice with Freshly Peeled Sabah Crab Meat and Black Truffle
Each creation offers its own interpretation of autumn truffle and YEN’s modern Cantonese flavours. The Steamed Lobster Dumplings with Black Truffle pair delicate dumpling skins with the natural sweetness of lobster, elevated by the truffle’s earthy aroma.
The Imperial Bird’s Nest Soup with Diced Seafood brings together delicate bird’s nest and seafood in a refined and comforting broth. For the Braised Sliced Abalone with Silky Egg White, tender abalone meets a smooth, delicate texture, complemented by the truffle’s nuanced earthiness.
The Braised Australian Wagyu Beef Cheek with Zhenjiang Vinegar, Mini Cigar Bun and Black Truffle balances rich, tender beef with the gentle tang of vinegar, tucked into a playful cigar-shaped bun. Rounding out the selection, the Wok-Fried Rice with Freshly Peeled Sabah Crab Meat and Black Truffle brings together the sweetness of fresh crab, fragrant wok hei and the distinctive depth of autumn truffle.
Like the season itself, Truffle Temptation will not stay for long.
Reserve your experience now.
YEN
Available daily | Until 22 November 2026
Available for Lunch & Dinner
From MYR108+ per dish
Lunch
Mondays-Fridays | 12-2.30PM
Weekends & Public Holidays | 11.30AM-3PM
Dinner
Mondays-Thursdays & Sundays | 6PM-10PM
Fridays & Saturdays | 6PM-10.30PM
HOW TO RESERVE:
For reservations or more information, contact us at +60 3 2786 8888 / +60 12 357 4788 or email bf.wkualalumpur@whotels.com or visit sevenrooms to book now.
Meanwhile, if you need more information about Malaysia Best Hotels, don’t hesitate to reach out to us on WhatsApp. You can also email us at jack@malaysiabesthotels.com.
