Chef Weng - YEN's Masterchef
With a culinary journey forged through passion, precision, and perseverance, Executive Chinese Chef Tan Kim Weng brings over two decades of mastery and artistry to the kitchen. His philosophy is simple yet profound: attention to detail and unwavering passion are what separate a good chef from a great one.
Chef Weng's love for food began with an appreciation for the stories behind each dish. His path to mastery demanded dedication, resilience, and countless hours of honing his craft. Today, he is celebrated for blending modern Cantonese cuisine with creative twists, crafting menus that are as visually captivating as they are flavorful.
At the heart of his kitchen are two essentials: rich Chinese chicken stock, the foundation of 80% of his dishes, and the wok, his indispensable culinary weapon. His menu creations are guided by flavor, color, and presentation, with signature highlights including the iconic Golden Duck and the personally cherished Stew Hot and Sour Fish.
For Chef Weng, the future of Cantonese cuisine is bold and visually stunning, where every dish tells a story and honors its ingredients. At YEN, he thrives in a space where creativity knows no bounds, transforming each dining experience into a celebration of heritage and innovation.
Chinese Chef Chiew
From the streets of Melaka to the kitchens of Kuala Lumpur's top hotels, Chef Chiew has been cooking up a storm since he could lift a rolling pin. Growing up helping his family craft traditional Chinese pastries, he learned that precision, patience, and passion are everything in the kitchen.
He cut his teeth at five-star giants like DoubleTree by Hilton, The Melia, Dynasty, Federal Hotel, and Shangri-La, where tough mentors sharpened his skills and his edge. Today at YEN, he's all about authentic Chinese flavors, modern twists, and Instagram-worthy presentation.
His style? Simple ingredients, big flavor, Malaysian flair. Chef Chiew believes the best dishes come from letting local produce shine, and he's always experimenting to push the boundaries of modern Chinese cuisine. Inspiration comes from culinary travel shows, global kitchens, and his endless curiosity—if it sparks an idea, he'll turn it into a plate of wow.
At YEN, he's not just cooking; he's building a kitchen family. Mentoring a new generation of chefs, creating seasonal menus, and perfecting every detail—he's proud that every dish tells a story of tradition, creativity, and heart.
The result? YEN isn't just a restaurant—it's Chef Chiew Yean Tang's playground, and every bite is an experience.
Dim Sum Maestro at YEN
Hailing from a small town in Perak, Chef Wai discovered his love for dim sum during school holidays, helping out at his uncle's restaurant. What started as a childhood curiosity quickly turned into a lifelong passion—he fell in love with the artistry, precision, and soul of Cantonese cuisine.
At YEN, Chef Wai brings tradition and modernity to the table, blending classic Cantonese "yum cha" culture with contemporary flair. His style celebrates heritage flavors while experimenting with new techniques and presentations, always seeking inspiration from his roots, daily life, and even friendly competition in the culinary scene.
Under his guidance, YEN has evolved into a refined dim sum destination—a place where Cantonese tradition meets modern artistry, and each bite tells a story of culture and innovation.
For Chef Wai, the heart of the kitchen isn't just the food—it's the people he works with. Like a big family, the team at YEN inspires him every day, creating a positive, collaborative environment where tradition, creativity, and camaraderie thrive.
In every dumpling, bun, and roll, you taste more than food—you taste passion, heritage, and the joy of craft.