Kuala Lumpur, Selangor, Malaysia / January 20, 2016
Created by Chef James Ho, the dish contains the finest ingredients from around the world including two Australian Dry eight-head abalone, Black Winter Italian truffles, French Osetra Sturgeon caviar, Japanese sea urchins, blue fin otoro tuna belly, Botan-ebi sweet shrimp sashimi, Australian lobster sashimi, Dom Perignon Vintage 2006 Champagne, edible jelly, Japanese cabbages, purple carrots, tomato emela, cucumbers, sesame sauce, red and yellow carrots, purple cabbages, Okinawa sea grapes, Koushindaikon red radishes, Daikon white radishes, sweet Carrots, myouga ginger, assorted edible flowers, French gold dush powder, colourful rice crackers, black and white sesame, Italian olive oil, Thai chili sauce, wasabi cream, Ohba leaves, Mandarin oranges, Morel mushrooms, pomelo, peanuts, pickled onions and cooking liquor.
The Yee Sang currently retails at 16,888 Malaysian Ringgit, approximately 4,062.50 US Dollars.
- receipts for all ingredients and proportions used must be provided
- must follow documentary format of current world record holder's video