The event began with a mini mahjong tournament, where guests gathered around the tables for an afternoon of tiles, strategy, and spirited banter. As evening arrived, the mahjong tables gave way to dinner, with YEN presenting an eight-course menu rooted in Cantonese culinary traditions, complemented throughout the evening by a selection of Royal Salute whiskies.
The tradition of mahjong
147
Before dinner was served, the unmistakable sound of mahjong filled the room – tiles being shuffled and stacked, the occasional decisive call, and plenty of banter between hands. While mahjong has seen a renewed popularity as a social hobby in recent years, the game has long held a meaningful place in Chinese culture.
More than simply a game of skill and chance, mahjong has traditionally been a way for people to come together across generations, during celebrations, family occasions, and casual afternoons spent around the table. The rhythm of the game, from the mixing of tiles to the calls made during a hand, is as much a part of the experience as the game itself.
For FC Supperclub, it felt fitting to bring that tradition to the afternoon. Guests took their seats for a mini mahjong tournament, with cash prizes adding an extra edge to the friendly competition. Beneath it all, however, was something more familiar: the simple pleasure of sitting across from one another, sharing conversation, laughter, and a few moments of suspense over the tiles.
By the time the tournament drew to a close, the tables had seen their fair share of triumphs, near-misses, and playful exchanges – setting the tone for an evening centred around good company, good food, and the pleasure of being together.
Feasting with YEN at W Kuala Lumpur
As the afternoon gave way to evening, the energy of the mahjong tables transitioned into the dining room, where YEN at W Kuala Lumpur presented an eight-course dinner showcasing Cantonese flavours and techniques.
The meal opened with YEN’s Three Combination Platter, setting the stage for a menu that moved between delicate textures, rich broths, and wok-fired dishes.
Next came the Imperial Baked Fish Maw Broth with Matsutake Mushrooms, a comforting and deeply savoury course that highlighted the richness of traditional Cantonese soup-making. This was followed by Sautéed Prawn Ball with Teow Chiew Preserved Radish and Kai Lan Vegetable, bringing together the sweetness of prawn with the distinctive savoury notes of preserved radish.
The menu continued with Braised Abalone with Fish Maw, Sea Cucumber and Dried Scallop, a luxurious combination of classic Cantonese ingredients, before moving into the more robust flavours of Wok Fried Chicken with Zheng Jiang Vinegar and Crispy Ginger.
For the final savoury course, Wok Fried Rice with Diced Chicken and Supreme Chili Sauce offered a familiar Cantonese staple with an extra layer of heat and fragrance.
Last but not least, dessert brought the evening into a more playful territory. Crispy Yam Paste Swan and Mango Lava paired delicate crispness with bright tropical sweetness, while the meal concluded with a fittingly themed Chilled Mahjong Milk Pudding – a subtle nod back to the afternoon’s game and a sweet full-circle moment to the experience.
Whisky at the table with Royal Salute
Completing the evening was a selection of Royal Salute whiskies, thoughtfully paired alongside the dinner to complement the different flavours and textures of the menu.
From the richness of the braised seafood courses to the sweeter, more aromatic notes of dessert, the whiskies added another dimension to the meal, encouraging guests to experience familiar Cantonese flavours alongside the depth and complexity of Scotch whisky.
Together, the food and whisky made for a natural continuation of the afternoon – another reason to linger around the table, share stories, and enjoy the company.
From the clatter of mahjong tiles to the final course and last pour, this edition of FC Supperclub was ultimately about the rituals that make a gathering memorable: a game shared with friends, food passed around a table, and a good drink in hand.
Read more from our taste column here, celebrating the flavours, people, and restaurants worth knowing.