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

MID-AUTUMN MOONCAKES FROM FOUR SEASONS HOTEL KL

The Snow Skin Mooncake with Butterfly Pea Flower Custard Paste with Saffron, Mullet Roe, Salted Egg Yolk and Pistachios – a new snowskin mooncake crafted by Chef Ng Meng Loong of Four Seasons Hotel KL turns out to be the bee’s knees this year.

 
Clad in swirly white and blue snow skin threaded with saffron, the subtly sweet custard paste incorporating mullet roe and pistachios, and a salted egg yolk core bewitched us instantly at first bite.

 
Levelling up on the nut mooncake variant, Yun House’s dim sum and dessert maestro also proffers his Eight-Nut Treasure Baked Mooncake for fans who enjoy utterly nutty mooncake filling. The favoured pistachios - now all the rage among kunafa choc fans - makes its presence felt.

This year’s mooncake gift box comes stylishly beribboned with a specially commissioned scarf designed by acclaimed Malaysian artist C.N. Liew. Bearing contemporary patterns juxtaposed against an auspicious red background, the gift box exudes modern glamour and understated sophistication. Best of all, the designer scarf can be used as a pocket square, handkerchief or twilly.

Back to the artisanal Mid-Autumn Festival creations, the winsome baked variants include Classic Lotus Seed Paste with Single Yolk and Melon Seeds (RM45++ each), Pandan Lotus Seed Paste with Single Yolk and Melon Seeds (RM45++ each), Pure Lotus Seed Paste with Single Yolk and Melon Seeds (RM45++ each), Red Bean Paste with Almond Flakes (RM45++ each) and Eight Nut Treasure (RM48++ each).

Snow skin mooncake fans will swoon over the luscious Musang King Durian (RM88++ each) and revel in the luxe appeal of Black Sesame Lotus Seed Paste with Bird’s Nest and Almonds (RM68++ each). The distinctly inventive Pure White Lotus Seed Paste with Palm Sugar, Macadamia and Seaweed (RM58++ each) tastes equally sublime.

"The Mid-Autumn celebration is all about joy and togetherness, with the main event being a feast with family and friends under the full moon," says Chef Loong. "Designed to appeal to all generations and palates, our mooncakes welcome everyone to join in the festivities."

 
Orders can be made and collected now and 6 October by calling tel: 03 2382 8602 or email:
yunhouse.kualalumpur@fourseasons.com