YEN is a collective of storytellers and makers, creating thoughtful work guided by taste, care, and intention.

With a culinary journey forged through passion, precision, and perseverance, Executive Chinese Chef Tan Kim Weng brings over two decades of experience and artistry to the kitchen. His cooking philosophy is rooted in passion and attention to detail—the very traits he believes distinguish a good chef from a great one.

Chef Tan's love for food began with a deep appreciation for the stories behind each dish. His path to becoming a chef was not without sacrifice—it demanded time, sweat, and unwavering dedication. Today, he is celebrated for his ability to blend modern Cantonese cuisine with a fusion twist, creating menus that are not only flavorful but also visually captivating.

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.

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.

YEN moves with intention and harmony, and at the center of that flow is Ng Jye Ying, our spirited Restaurant Manager who keeps every service warm, seamless, and full of contemporary Cantonese soul. Known as the "connection bridge" of YEN, she connects the kitchen, the team, and our guests with ease, crafting experiences that feel personal, fluid, and unmistakably W.

Her go-to dish? YEN's Wok-Fried Szechuan Chicken — bold, sizzling, aromatic, and the perfect comfort with a bowl of rice.  For first-time guests, she insists on the iconic Golden Peking Duck, a signature creation of YEN as a must-try creation.

At YEN, the bar is a laboratory of bold ideas, unexpected pairings, and Cantonese-inspired creativity. At the center of it stands JJ, the mixologist who fuses tradition with rebellion, crafting cocktails that push boundaries while honoring the soul of the East.

His passion began with the flair and craft of classic cocktails — Negroni, Margarita, Whiskey Sour — and evolved into a mission: to pioneer a new wave of cocktail culture, where craftsmanship meets courage and flavors rewrite the rules.