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