Hotpot or steamboat happens to be one of my favourite things to eat – to an extent I actually ate hotpot on my first night in New York, much to the dismay of Jien who didn’t understand how one can travel more than 20,000 miles to a foreign city and still want to eat hotpot. Yezi at The Roof has been around for almost three years, and claims to serve the original coconut based broth in Klang Valley.
Steamboat is always a good idea. Especially if you get good quality stuff!
The restaurant is spacious, with several private rooms and an al-fresco dining area that showcases a view of the city. If you’re one of those who insists on dining with a view, you will need to call ahead to reserve your table at the balcony. Yezi offers 6 types of broth with their crowd favourite being the wild forest truffle and mushroom broth (RM88).
While this is the most expensive broth at Yezi, it is also the best tasting in my opinion – the lady boss allowed me to sample all six before making my choice and I found this most appetising. This also goes well with cognac as I feel the smoky sweet flavour accentuates the earthiness of the truffle broth.
Truffle mushroom broth
Yezi’s coconut broth is actually pure coconut water so it’s light and sweet in flavour. This is good if you’re planning to order mostly seafood as the broth will become tastier with the addition of prawns, fish and clams. We opted for the truffle mushroom broth as the heady aroma of the truffle caught my fancy the minute I stepped into the restaurant.
Meatball Platter
Our homemade balls platter comprised six types of meatballs – black truffle, wagyu beef tendon, fried lobster salad, black pepper cheese, chicken balls with mushroom and squid balls. My favourites were the lobster salad and black pepper cheese. The former tasted like lobster salad minus the cream sauce, while black pepper cheese gives you a savoury surprise at the centre.
All the dumplings and meatballs are made in-house
Imperial Seafood Dumpling (RM26) was plump and crunchy with plenty of prawns used for sweetness. Also good was the prawn paste (RM20), which comes in a bamboo casing. You can opt to cook the ingredients yourself or ask for the floor staff to assist with the cooking.
Beef slices
Pork neck slices
I opted for pork neck slices (RM16) and some scallops (RM36) to go with the broth. As the broth is already tasty on its own, there wasn’t much the pork and seafood needed to do for flavour. Vegetable portions are larger compared to the hotpot place I frequent in Bangsar – we had spinach (RM10) and romaine lettuce (RM10) that night.
Scallops
The prawn paste was fresh, sweet and springy
Do order the fu chuk skin roll (RM10) when you’re here as the deep fried beancurd absorbs the broth and opens up in flavour. Very addictive, this one. Noodles are a must when I’m having steamboat and the bamboo charcoal (RM5) was just what I needed for that carbo satisfaction. A personal tip – try adding a spoon of cognac into the broth with noodles. It tastes even better as you get that heady aroma and flavour from the combination of broth and cognac.
Coconut with avocado – a Yezi signature
Coconut ice-cream
For dessert, Jien and I shared the coconut with avocado (RM25) and coconut ice cream (RM10). The former is light and creamy without being too sweet. It tasted even better when eaten with coconut ice cream, we thought.
All in, I liked the food at Yezi. While prices are on the higher side, the items are of good quality and ambiance, pleasant. Our bill came up to about RM350 for the above which I reckon is enough for 2-3 pax. If you’re planning to visit, I suggest calling ahead to book a table – best to get the table by the balcony for the nicest view. ;)
Ambiance: 7/10
Price: 5.5/10
Food: 7.5/10 (non-halal)
Verdict: A bit pricey, but you get good quality stuff here. Try the truffle mushroom soup.
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Yezi Steamboat, The Roof
First Avenue,
Bandar Utama,
47800 Petaling Jaya.
Tel: 012-323 5841
Website