Ruyi and Lyn is a Modern Chinese Cuisine with a twist of ingenuity nestled in Bangsar Shopping Centre. It is very rare to find Chinese cuisine with a twist of inventiveness. I was stoked to indulge into their artsy culinary let alone walking like a star on their red carpet. Ruyi and Lyn is a speakeasy bar, lounge, and a restaurant host in one roof! A warmed welcome by the staff was a good vibe to begin our gastronomy feast!
Appetizer
We started off with Ruyi’s iconic Sushi (RM 38), the nation’s smallest combination of Hainanese Chicken Rice, Nasi Lemak, and Mango Sticky Rice. I fell in love with this unique concept especially the mango sticker rice. They totally nailed it to the core! They served 6 pieces of sushi and it’s really perfect for sharing.
Another innovative appetizer on the menu is the Polka Dot Nemo (RM 33), which consists of bite-sized sweet chilli snow fish on crispy sago. It was exquisitely presented on a big plate with a good portion of eight. I was impressed of the creativeness of this tapas served crispy and delicious with the right balance of salt from the fish and the sweet spicy flavor. Sublime!
Soup
We sampled Ruyi’s award winning Tofu Flower (RM 38), a decadent soup made of blossoming clear abalone, scallop soup with saffron. Probably, one of the distinctive soups I ever tasted. That lovely Tau foo really blooms like a flower, it’s too lovely to ruin. Mouth-watering, exotic, restorative soup!
Seasonal Features
Chef prepared us with a seasonal prize-winning “The prince and Pauper” (RM 48), a pan-seared Foie Gras on caramelized watermelon. Ohhhh this one is my top favorite. I have tried a couple of Foie Gras, and this one is so stylish. It’s a master class recipe! Flabbergasting taste and texture-wise! Heavenly!
Crafted Cocktails
Talking about fashioned and ingenious cocktails, Van had Bruce Lee (RM 38), made of licor 43, maraschino liqueur, lime syrup jackfruit puree and ganish it with basil leaf. It sure has a kick and Van relished on it while I adored the elemental Cocktail Koi (RM 50), inspired by the four elements of nature. Bird’s Nest (Air), Cardamom infused earl grey (Earth), Caviar and Ebiko (Water), and Gold Leaf (Fire) with a base of mixed gin and Martini bianco. On top of that is a sour aloe foam and Chives cracker that really looks gorgeous. This is my top pick on the cocktail menu; the gelatinous mouth feel brought by the bird’s nest is superb!
Meat and Seafood
As for the mains, we had Flames of Glory (RM 48), a beef brisket braised in a flaming pineapple. It’s such a cool concept, literally blazing! The beef is so soft and tender that compliments well with the pineapple. I am such a beef snob and only ate a portion of it and gave in to Crab Curry Fried Rice (RM 28), mixed glutinous rice tossed in creamy sweet curry with crab served in a steaming basket. The aromatic flavor of the coconut makes it more enticing; I could finish the whole basket.
Dessert
We finished with two of the Ruyi’s tempting desserts, Sexy Salty Embrace (RM 28), a chocolate and salted egg yoke lava cake with parfait. I am not a chocolate lover, but the salted egg yolk stuffed is filling. There was so much guilty pleasure it sends me to cloud nine! I indulged more to it than the Chocolate Embrace (RM 23), lava cake with parfait. There’s a reason why parfait was part of it, it adds a little more thrill to the blunt choc.
Ruyi and Lyn’s flair to old-fashioned Chinese cuisine brings food lovers into a whole new level of dining experience. When it comes to food hacks, they certainly pretty good at their craft. Talking about presenting food in a cool and creative way, Ruyi and Lyn has it all.
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