Showing posts with label Four Seasons. Show all posts
Showing posts with label Four Seasons. Show all posts

Friday, January 10, 2025

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

 

Wednesday, December 18, 2024

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 

Sunday, September 15, 2024

JOYOUS MID-AUTUMN FEST WITH FOUR SEASONS HOTEL KL

 

Covered in gold brocade on top and crimson print on the lower tiers, the limited edition mooncake gift box from Four Seasons Hotel Kuala Lumpur can be used as a beautiful jewellery box after the Mid-Autumn Festival.

Meticulously crafted by award-winning dim sum maestro Chef Ng Meng Loong who has over two decades of culinary expertise, the Four Seasons’ mooncakes mirror a full moon – symbolising unity and completeness – come in a sumptuous array of baked and snowskin variants.
This year’s most outstanding snowskin creation has to be the Black Truffle Lotus Seed Paste with Pine Nuts and Kelulut Honey (RM68 each) mooncake. The chef has ensured a harmonious blend of flavours especially with the bold inclusion of black truffle into the snowskin mooncakes. We love the distinct pine nut and kelulut honey combo with lotus seed paste.
Returning snowskin favourites include luscious Musang King Durian (RM80 each), exquisite Bird's Nest with Black Sesame and Almond (RM58 each) and White Lotus Seed Paste with Seaweed, Black Sugar and Macadamia (RM50 each).

For those partial to classic baked mooncakes, satisfy your cravings with delectable Red Bean Paste with Almond Flakes (RM44), Traditional Mixed Nuts (RM44), Pandan Lotus Seed Paste with Yolk (RM44), and White Lotus Seed Paste (RM44).

Ideal as gifts for family, friends and business associates, this year’s elegant Mid-Autumn Fest gift boxes are available from MYR288+ up to MYR388+ per set.
To place orders for Yun House mooncakes, please call Four Seasons Hotel KL, tel: 03 2382 8602 or drop an email to: yunhouse.kualalumpur@fourseasons.com.

 

 

Friday, September 06, 2024

NEW CHEF’S SPECIALITIES WITH PLAYFUL FLAIR AT YUN HOUSE

 
Familiar yet fresh. Inventive yet timeless. Chef Jimmy Wong and his Yun House team have rendered fresh Hong Kong-style twists to some classic recipes, resulting in visually striking and tastefully exquisite dishes with playful spins to captivate guests.

Presented on a chic canvas of modern tableware, we readily succumbed to Crispy Rice Vermicelli with Foie Gras and Oyster. How could we fault the artful melding of shatter-crisp texture with luxuriantly rich foie gras and the mollusk's plump suppleness?
Instead of the usual square deep-fried toast, we nibbled on lightly breaded, ball-shaped Prawn Toast with Caviar. Tiny pops of brininess from the lustrous caviar pearls heightened our enjoyment of the springy prawn stuffing and crispy toast.
Likewise, we enthused over the slick black vinegar sauce which exuded mellow, well-rounded tanginess; a nice masterstroke to complement the Mini Beef Steak, tempering its meaty richness.
The spongy-softness of fish maw segued to the delicacy of bamboo charcoal skin when we bit into the Fish Maw Dumpling with Cordycep Flower and Black Garlic. Umami accent from cordycep flowers merged with earthy complexity of black garlic on our palate the more we chewed.
Diminutive dices of barbecued duck lent an unexpectedly delicious twist to the filling for the red topped, wispy Deep-fried Yam Puff with Roasted Barbecued Duck. The faintly savoury-sweet taste of nam yue (fermented red beancurd) was discernible when we devoured the yam puff.
Primed up with a whole deep-fried Alaskan Crab Meat Wonton, we lapped up every drop of the stimulating Hot and Sour Soup with Sea Scallops and Tofu. Hats off to the chef for employing the scrumptious dumpling and scallops to level up the crowd-pleasing broth.
Equally stellar was Steamed Black Cod with Chopped Chilli. We were reeled in by the fish's natural sweetness and satiny smooth texture, touched with an aromatic superior soy sauce dressing.
Soul-satisfying Braised Hong Kong Ee-Fu Noodles with Wild Mushrooms and Truffle Paste left us replete. Nuanced with lush woodsy and musky accents, we slurped up every salubrious strand.
Miraculously, our close to bursting tummies found room to fit in the luscious Yin Yang Black Sesame Ice Cream with Chilled Almond Milk. Redolent with t
he distinct nuttiness of both ingredients, the alluring dessert proved too irresistible especially since I'm partial to almond milk.
Suffice to say, the selection of new chef’s specialities are befittingly worthy of the Michelin selected restaurant.
To reserve a table at Yun House, contact tel: 03 2382 8602 or email: diningreservations.kualalumpur@fourseasons.com.
 

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