Inside Yellow Fin Horse

Jun Wong champions simple, ingredient-focused cooking at her new restaurant in Else Hotel

- Katelyn Tan

The opening can’t happen soon enough,” Jun Wong tells me as she sits down on the plush, deep orange couch opposite me. Indeed, Yellow Fin Horse has been in the works long before Else Hotel opened last September. We are seated in The Library, surrounded by shelves and bookcases. Wong arrives slightly flustered, and for good reason—Yellow Fin Horse, located on the fourth floor by the hotel’s infinity pool, is set to officially open in May, two weeks after this meeting. And similar to every new restaurant opening, there is never enough time. “I’d be lying if I said there aren’t any nerves involved but the excitement definitely outweighs that,” she enthuses.

Wong’s official return to Kuala Lumpur’s culinary landscape is undoubtedly much anticipated. She said the planning for Yellow Fin Horse began two years prior to its opening, and it is something that could not be rushed.