PASSAGES OF SPRING AT FOUR SEASONS HOTEL KL

Passages of Spring, a gastronomic showcase celebrating the finesse of Chinese culinary artistry, brings together the talents of master chefs across the region. This year, Yun House at the Four Seasons Hotel Kuala Lumpur joins 13 other Four Seasons Chinese restaurants across Asia Pacific in this initiative, running from 15 March to 15 May.

From 23 to 25 April, Yun House elevates the experience with a refined four-hands collaboration featuring Chef Neal Zeng of the Four Seasons Hotel Hangzhou at Hangzhou Centre. Together with Chef Jimmy Wong, they present a multi-course menu rooted in the delicate, understated elegance of Ningbo cuisine.

 
Priced at RM668 per person, the dinner begins on an impressive note with Chilled South African Abalone with Premium Sturgeon Caviar and Fermented Grains. The abalone proffers a gentle chew, with the fermented grains lending a nuanced umami-laced depth. Each bite is lifted by the saline pop of caviar, its briny richness unfolding in fleeting, luxurious bursts.

 
A contrasting note arrives with the Chilled Bamboo Clams, where the cool, silky flesh is enlivened by a wasabi aioli. The condiment introduces a clean, grassy heat that blooms across our palate, accentuating the clam’s natural sweetness and slippery succulence.

 
The Aromatic Fish Broth with Fresh Crab Claw, Yellow Fungus and Herbal Essence follows, offering a moment of quiet refinement. Light yet deeply comforting, the pure, clean, and delicately sweet broth is the perfect foil to showcase the ethereal crab claw softness, while the yellow fungus adds a pleasing, gelatinous texture.

 
Equally memorable is the Steamed Coral Grouper with Pickled Vegetables. The fish arrives impeccably tender, its natural sweetness beautifully offset by the bright, tangy crunch of pickled vegetables that cuts through the richness and brings balance to the dish.

 
Indulgence takes centre stage with the Golden Butter Lobster with Salted Egg Yolk, Cereal and Egg Floss. Lightly cloaked in a savoury and irresistibly moreish salted egg yolk sauce, the lobster has a light crunch from the cereal flakes and a delicate, feathery finish thanks to the egg floss.

 
In contrast, the Hangzhou-Style Seafood Noodles with Pickled Radish offer a gentler expression of flavour. The noodles, springy and comforting, are subtly infused with seafood sweetness, while the pickled radish introduces a mild tang that quietly enhances rather than dominates.

 
Dessert arrives as a duo, thoughtfully composed to end the meal on a soothing note. The Double-Boiled Winter Melon served in Snow Pear is delicate and hydrating, its mellow sweetness clean and restorative.

Alongside it, the Snow Skin Dumpling with Bird’s Nest and Coconut Milk provides a soft, yielding texture with a delightfully rounded, creamy sweetness.

 
Beyond this collaboration, diners can explore the Passages of Spring seasonal menu by Chef Jimmy until 15 May. Showcasing the season’s finest produce such as fragrant chive blossoms, tender luffa melon, vibrant asparagus, and silky bamboo pith, the menu leans towards lighter, more nuanced creations.

Highlights include Wok-Fried Dried Shrimp, gently perfumed with chive blossoms and punctuated by the crunch of wood ear fungus, and Pan-Seared Scallops, where sweet, plump scallops are paired with crisp asparagus and a deeply savoury house-made scallop sauce.

 
For reservations or enquiries, please contact Yun House, Four Seasons Hotel Kuala Lumpur, tel: 03-2382 8602.
 
 

GALLOP INTO PROSPERITY AT FOUR SEASONS HOTEL KUALA LUMPUR

 

As the Year of the Horse saunters in, Yun House once again lays out tables to remind us why good Chinese food is as much about feeling as it is about flavour. Executive Chinese Chef Jimmy Wong’s festive line-up hits all the right notes, from customary Yee Sang to a splendid Crispy Roasted London Duck and thoughtfully composed Chinese New Year set menus.

 
From 15 January to 3 March, Yun House is an elegant place to gather family and old friends to toss for prosperity. Chef Jimmy Wong’s famed Yee Sang (from RM188+ per person) is always a crowd-pleaser, but the Smoked Salmon & Black Truffle version feels especially indulgent this year.

 
Pistachios, pine nuts, mini sesame-flecked biscuits and crispy noodles bring plenty of crunch, while thick slices of smoked salmon and freshly shaved black truffle turn the celebratory salad into something luxurious. We daresay it might just be the most indulgent Yee Sang in town.

 
Our meal opens with a refined Four Seasons Combination Platter that sets a stellar pace. The Crispy Roasted London Duck with Herbal Essence is everything you want it to be: succulent meat and crisp skin, with a bright, gently tangy plum sauce tying it all together.

Alongside it, the Crispy Beancurd Roll with Shrimp Paste is delicately light, though we secretly wish for a touch more of that spicy scallop sauce to really let it sing.

 
Then comes Chef Wong’s Premium Abalone Soup with Matsutake Mushroom in Fish Broth. Deeply savoury yet exuding that ubiquitous clear sweetness synonymous with Cantonese cuisine, the delicious soup includes goji berries and bamboo pith for both nourishment and texture.

 
Cleverly elevated by fried preserved vegetables for additional aroma and flavourful depth, the Steamed Grouper Fillet is a winsome highlight. Dried shrimps and luffa melon contribute layers of texture, making each bite more interesting than the last.

 
By the time the Braised Rice Vermicelli with Crab Meat, Ginger and Spring Onion arrives, we couldn’t resist slurping up the sublime dish. This satisfying penultimate course has fine vermicelli soaking up the crab’s natural sweetness and fragrant aromatics beautifully.

Translucent, bead-like nostoc pearls bestows a touch of novelty to the dessert of Butternut Pumpkin Purée with Nostoc Pearls. Rich in proteins (phycobilliproteins), amino acids, and minerals, and known for its anti-inflammatory and therapeutic properties in Asian medicine, those tiny gelatinous pearls complement the broth’s creamy sweetness well.

 
Comforting and much cherished Deep-fried Rice Cake with Sweet Potato and Yam heralds a most appropriate ending to a festive Chinese meal at Yun House.

 For reservations, please call Four Seasons Hotel Kuala Lumpur, tel: 03-2382 8888 or email: diningreservations.kualalumpur@fourseasons.com

FESTIVE JOY AT FOUR SEASONS HOTEL KUALA LUMPUR

 
Immaculately organised and designed to please a discerning, well-travelled crowd, the festive buffet at Curate melds polished sparkle and restrained nostalgia.

 
The spread of splendid abundance integrates goodies-laden cast iron pots and casseroles, chefs bustling behind cooking stations, lavish food platters replenished constantly, and diners picking the choicest seafood, prime roasts and luscious dessert.

 
Taking pride of place is the stellar seafood counter proffering King Neptune’s oceanic treasures, poached to perfection and laid out on mounds of pristine crushed ice. 

We had a hard time deciding on the fresh catches to land: abalones, lobsters, king crab legs, scallops, mussels or prawns? Truly, we want them all whilst nigiri and rolled sushi as well as precise slices of sashimi beckon invitingly from the adjacent Japanese station.

Comforting centrepieces of roast beef and lamb leg, and turkey draw traditionalists. On the side, roasted vegetables, stuffing and giblet gravy await.

 
Exotic influences from different corners of the world appear in spice-laden servings of Moroccan lamb tagine, Greek moussaka and Indian butter chicken, competing with European specialities of seared duck with orange reduction, roasted chicken scarpariello with grilled herbed sausage, turkey salad with cranberries and chestnuts, and beluga lentil salad with smoked duck.

Cheese lovers will be stoked to know an international cheese selection accompanied by assorted fruits, nuts, seeds and dried fruits is part of the palate-pleasing festive parade.

Dessert captures the playful side of Curate with irresistible apple sticky toffee pudding, pain d’epices, walnut pound cake, panettone, chocolate madeleines, berry financiers and pecan pie leading the charge. Familiar and inventive treats such as stollen, white forest cherry white chocolate cake, hazelnut passionfruit slices and crimson Santa-hat tarts are bound to delight.

Generous, polished and reassuringly familiar, festive dining at Four Seasons Hotel Kuala Lumpur has enough finesse to raise the bar on your Christmas and New Year celebration. That's perhaps the greatest luxury of all.
 

Festive Buffet at Curate

December 1-23	Lunch 12pm – 3pm	RM200+ per person
December 1-23	Dinner 6pm-10pm	RM260+ per person
December 26-30	Lunch 12pm – 3pm	RM200+ per person
December 26-30	Dinner 6pm – 10pm	RM260+ per person
Sunday Brunch	12.30pm – 3.30pm	RM238+ per person
Christmas Eve December 24	Dinner 7pm – 11 pm	RM318+ per person

 

Christmas Day Brunch and Dinner

In addition to the culinary extravaganza, expect Christmas carollers and a visit from Santa Claus. Special beverage packages available for guests to elevate their experience with fine wines and artisanal spirits.

Christmas Day December 25	Brunch 1pm – 4pm	RM318+ per person
	Dinner 7pm – 11pm	RM288+ per person

 

New Year’s Eve Dinner  

A gastronomic adventure with Four Seasons chefs in action, featuring a dazzling spread of signature flavour-bombs and global specialities.

New Year’s Eve December 31

Dinner 7pm – 12am

RM500+ per person

 

New Year’s Day Brunch and Dinner

Begin the New Year with joyful bites whilst creating cherished memories with loved ones.

New Year’s Day January 1, 2026	Brunch 1pm – 4pm	RM288+ per person
	Dinner 6pm – 10pm	RM288+ per person

 
For more information or reservations at Curate, call: 03-2382 8602 or email: diningreservations.kualalumpur@fourseasons.com