SAVOUR GLAMOUR KAMPUNG AT FOUR SEASONS HOTEL KL

 

Cherished kampung fare with a touch of sophistication mingled with Balinese specialities and Middle Eastern delicacies are front and centre at Curate, Four Seasons Hotel Kuala Lumpur until 30 March.

 

Nostalgic dishes levelled up with premium ingredients and refined flair will titillate the palate. Choice picks range from Pajeri Nenas Timur, Beef Short Ribs Rendang, Braised Lamb with Spicy Acar, and Salmon Fish Head Asam Pedas to Curry Puffs, Cucur Udang, Satay, Kerabu Umbut Kelapa and Smoked Stuffed Tahu Bakar with Chicken Floss.

Reeling in landlubbers from the luxe Seafood Bar will be extravagant catches of crayfish, slipper lobsters, crabs, mussels, clams, prawns and sashimi.

 

Guest chef Surya Hadinata from Four Seasons Resort Bali shares the spotlight with his Balinese offerings: Gegecok Udang (cucumber prawn salad with toasted coconut), Sate Languan (fish satay), Ayam Betutu, Kambing Menyatnyat (lamb leg in a robust sauce of coconut, ginger, turmeric and chillies).

 

Venturing further afield, exotic Middle East offerings such as the distinctive speciality of Lamb Mansaf – a Jordanian dish of lamb cooked with dried sheep’s milk piques interest with its hearty meaty richness.

 

Aromatically spiced, the Madgout Rice pairs well with Rubyan Meshwi (Emirati grilled prawns), Chicken Shish Taouk, and Spinach Falafel. Delicious nibbles in the form of Potato Kibbeh and Cheese Sambousek also notable.

 

We love Moqueca de Camarao (Brazilian Shrimp Soup – a mildly spiced broth brimming with deep prawn accent like a dialled down tom yam). Meat lovers can look forward to Roast Beef Topside, Kerala Crab Curry, Malabar Avail Lamb Vindaloo, Hungarian Beef Goulash, and Soy Braised Beef.

  
From the live cooking ‘stalls’, we highly recommend unmissable servings of Kambing Golek Utara, Gearbox Soup, Grand Imperial Bidor Duck with pillow-soft steamed buns, Apam Balik and Nasi Ulam with Truffle.

 

A decedent sweet selection to wrap up the evening includes Apam Gula Hangus with Jackfruit, Bingka Ubi, Sparrow Nest Pistachio, Turkish Delight, Babousa, Kol Washkor Cashews, Teh Tarik Mocha Cheesecake, Serawa Durian and Rose Bandung and Pistachio Panna Cotta. Fresh seasonal fruits, stuffed dates, pralines and retro biscuits and tidbits are also available.

Available until 30 March, the Glamour Kampung buffet is priced at RM318+ per adult and RM159+ per child.

 

For reservations, contact Four Seasons Hotel Kuala Lumpur, tel: 03-2382 8602 or email: diningreservations.kualalumpur@fourseasons.com
 

A STELLAR CNY FEAST AT YUN HOUSE

 

Hong Kong-born Chef Jimmy Wong beguiles with a stellar array of exquisite specialities, merging cherished traditions with Four Seasons flair to welcome the Snake Year at the Michelin-selected Yun House.

At an exclusive preview hosted by the indefatigable Dato’ Rosemarie Wee (left), Chef Jimmy Wong’s epicurean Lunar New Year delights befittingly took front and centre that day.

 

A simple yet tantalising amuse bouche of Marinated Wood Ear Fungus with Onion, Coriander and Chilli Oil proffered a promising hint of other goodies to come.

 

Yee Sang, one of the most anticipated yearly offerings at Yun House, captivated us from the get-go. Once the concerted lou hei session was dispensed with, we relished the Locally Sourced Mantis Prawns with Lily Bulb Yee Sang with gusto.

 

With natural and specially selected ingredients such as deep-fried salmon skin, fresh lily bulbs, candied walnuts, pickled shallots, crispy strands of fried rice vermicelli and house-made plum sauce among others, the overall consensus was the Yee Sang is second to none. You can even luxe it up further with freshly shaved black truffle before the salad tossing.

IMO, there isn’t adequate superlatives to describe the show-stopping Imperial Fish Maw Broth with Royal Orchid and Sun-dried Scallops. Imagine it took 8 hours alone just to prep the base stock.

Soulfully rich and slightly sticky with a gelatinous finish, the precious soup laden with little yellow orchids, top shell, mini cabbage, fish maw, bamboo pith and goji berries knocked our socks off.

Chopped Sichuan chilli, garlic and spring onion atop Steamed Giant Soon Hock then left a trailblazing impression on our palate. We enjoy how the mildly briny and piquant chilli and garlic accentuated the fish’s natural sweetness. Also included was a disc of soft tofu, augmenting this fish’s delicate texture.

 

Crowned with a seared whole Hokkaido scallop, the fluffy Wok-fried Glutinous Rice studded with chopped mushrooms, dried scallops and roasted peanuts also knocked this speciality out of the park.

The finale was no less dazzling with a sumptuous serving of Bird’s Nest with Coral Seaweed Jelly, Pear and Ginseng taking the limelight. It made a sublime pairing with Deep-fried Rice Cake with Yam and Sweet Potato.

These classical delicacies reimagined with luxurious ingredients and bold touches by Chef Wong and his team are featured in five signature menus priced between RM328 and RM1,288 person (min 4 persons per menu), available from 6 January to 12 February.

Reservations are highly recommended at Yun House. Kindly contact Four Seasons Hotel Kuala Lumpur, tel: 03 2382 8602 or email: diningreservations.kualalumpur@fourseasons.com

 

FESTIVE WONDERLAND OF FOUR SEASONS HOTEL KL

The most wonderful time of the year at Four Seasons Hotel Kuala Lumpur is chockful of festive holiday dining experiences, crafted with passion and hosted in dazzling settings.

Festive Takeaway and Gifting

 

Taking the spotlight this year is Gingerbread Panettone, an Italian speciality for Christmas and New Year conjured up by Executive Pastry Chef Yann Roumanille.

 

It takes the chef over three days to meticulously crafted the Panettone, banking on the magic of slow fermentation. The cake is soft, buttery-rich and imbued with a twist of aromatic gingerbread spices. Studded with dried fruits and nuts, it’s the perfect festive gift to present to family and friends.

Also discover the exquisite range of modernist cakes, tempting dessert and viennoiserie temptations for elevating your holiday gatherings.
 

Crimson Noel Grandeur | Christmas Buffet

Yuletide classics, Asian favourites, Middle-Eastern appetisers, international cheese selection and luscious sweet creations are some of the headliners taking front and centre at Curate this festive season.

Our choice picks to start with: an assortment of poached seafood on ice, three types of ceviche, hummus, beetroot & goat cheese with walnuts, and a whole baked pumpkin stuffed with quinoa, crumbled feta and sliced figs.
 

Main courses to leave you wishing for endless tummy space include Palestinian koossa hoos (stuffed squash with spiced rice and meat in chunky tomato sauce), roast leg of lamb and turkey, chicken tajine, Chinese-style steamed fish, fried rice vermicelli with seafood, and biryani rice with assorted Indian curries among others.

Sweet finish awaits in the form of fresh tropical fruits, local fruit pickles, strawberry pralines, poached pear, pumpkin pie, mont blanc, mince pies, basbousa (Turkish spiced cake), pulut panggang, rich fruit cake and chocolate brownies.
 

• Festive Lunch (except 24 & 25 Dec, daily until 30 Dec), 1pm-4pm. Price: RM193+ per adult, RM97+ per child

• Festive Dinner (except 24 & 25 Dec, daily until 30 Dec) 7pm-11pm. Price: RM250+ per adult, RM125+ per child

• Christmas Eve Buffet (Dec 24), 7pm-11pm. Price: RM308+ per adult, RM154+ per child

• Christmas Brunch Buffet (Dec 25), 1pm-4pm. Price: RM308+ per adult, RM154+ per child

• Christmas Night Buffet (Dec 25), 7pm-11pm. Price: RM278+ per adult, RM139+ per child

• New Year’s Eve Buffet (Dec 31), 7pm – 12 midnight. Price: RM488+ per adult, RM244+ per child

• New Year’s Day Brunch Buffet (Jan 1, 2025), 1pm-4pm. Price: RM308+ per adult, RM154+ per child

• New Year’s Day Dinner Buffet (Jan 1, 2025), 6pm-10pm. Price: RM268+ per adult, RM134+ per child

For more festive dining information or reservations at Four Seasons Hotel KL, call: 03-2382 8602 or email: diningreservations.kualalumpur@fourseasons.com