ALL A-BUZZ OVER FOUR SEASONS HOTEL KL'S FIRST ANNIVERSARY

Only a year old in Kuala Lumpur yet the Four Seasons Hotel Kuala Lumpur has already created quite a buzz as the new place to see and be seen at. Hailed as the city’s nexus of success and style, Four Seasons Hotel Kuala Lumpur General Manager Tom Roelens has every right to be proud as the Hotel celebrates its first anniversary. Having ensconced itself as the preferred accommodation of choice among discerning travellers from Malaysia and abroad, the Hotel’s food & beverage outlets are the go-to outposts for gourmands in the city.

AWARD-WINNING START

Right from the get-go, the dazzling Bar Trigona has literally raised the bar on the art of bartending with its coterie of master bartenders, expertly crafted cocktails using local, sustainable ingredients and opulent space.

Bar Trigona’s position as the toast of the town is cemented when it scored three awards: Best Hotel Bar and Best New Bar at The Bar Awards, and Asia’s 50 Best Bars - Sustainable Bar Award within its first year of operations. Consequently, the bartending team is widely acknowledged for their craft and continues to win plaudits when they compete in different bartending championships. Some of them have also been invited for guest bartending stints in South Korea, Singapore and the Philippines.

According to Roelens, a whirlwind of non-stop celebrations and special activities to mark the first anniversary is held to celebrate the Hotel’s first anniversary milestone. “Guests will enjoy 15 percent off our accommodation package whilst CurATE is offering Sunday Brunch priced at RM98 per person. A special celebratory menu of guests’ favourite dishes is available at Yun House to entice Chinese food connoisseurs.”

 ALL THAT BUZZ

On the secrets of Four Seasons Hotel Kuala Lumpur’s success thus far, Roelens puts it down to his team’s ability to listen and stay attuned to guests and their needs.

“At Four Seasons, we strive constantly to curate one-of-a-kind experiences for our guests. We work closely with local vendors such as fig growers and artisan cheese makers to deliver the brand’s key pillars such as sourcing for sustainable, local produce; showcasing those ingredients and flavours at our different restaurants by infusing them into the food & drinks.

“We also promote homegrown talents such as commissioning local art pieces for the hotel. Another sustainable project we’ve just launched is the ‘adopt a beehive’ initiative at Bar Trigona.”

Roelens elaborates, “The unique collaboration programme enables Bar Trigona customers to sponsor a kelulut stingless bee beehive at RM500 per annum. This ensures the local kelulut honey bee population thrive at the bee farm located on the fringe of the Klang Valley.

“Response from our guests have exceeded expectations, with guests from Singapore and Hong Kong expressing their interest to be involved. Not only does each sponsor gets a beehive named after them but also in a year’s time, they will get a jar of pure kelulut honey in return.”

 

Roelens explains the ‘adopt a beehive’ project stems from Bar Trigona’s frequent use of locally sourced honey such as Kelulut, Durian Flower and Borneo Honey to create its unique cocktail selection. “Old beehives are also transformed into statement-making lampshades such as those displayed at Bar Trigona.”

CURATING EXTRAORDINARY EXPERIENCES

As the GM, Tom Roelens admittedly has lost count on the number of landmark events at the Four Seasons Hotel Kuala Lumpur. From the Tatler Ball to the highly sought-after Afternoon Tea with Tiffany & Co, Roelens reaffirms more exciting happenings are in the pipeline, in response to Four Seasons guests’ feedback and requests for lifestyle-centric experiences.

“We’ll be offering gym memberships and building on the curation of unique experiences such as a Chef’s Table series, similar to our collaboration with Dato’ Fazley Yaakob during the recent breaking of fast period at CurATE. Our newly launched family-style brunch on Sundays is gaining traction as we serve bubbly for the adults while bubble tea is available for the young ones to enjoy.

“There’s also increasing demand for our loft-style space, the Gallery for cocktail and evening events, as well as for poolside parties. Over at The Spa, we’ve guests requesting for head-to-toe pampering so we’ll encompass hair, manicure and pedicure services on premise. Guests can also bring the Four Seasons experience home — our trademark Four Season Hotel beds are now available for order and delivery right to the guests’ own doorsteps.”

Roelens reveals Malaysians form the biggest clientele for the Hotel. “We’re happy Malaysians have embraced the Four Seasons Hotel Kuala Lumpur as their hotel of choice. Singaporeans, Middle Easterners, Americans and Australians make up the remaining base thanks to our strong brand recognition around the world.”

With Kuala Lumpur emerging as the top 10 destinations in the world for visitors, Roelens says Kuala Lumpur’s diversity of places, people and culture augurs well for the city. “Kuala Lumpur not only boasts a good mix of heritage and modernity but also is a strategic gateway to Langkawi and Borneo. Many visitors come to enjoy its vibrant food and bar scene, for diving and other unique experiences.”

“People want to go off the grid these days” he says. “They want to explore lesser known places and seek extraordinary experiences like dining in decades-old restaurants. Personally, one of the most extraordinary experiences I had was going to Carey Island, to sail with the Mahmeri tribe in their boats and observe first-hand how they remember and honour their ancestors at shipwreck spots.”

From the booked-out luxurious Four Seasons Jet to newer, upcoming destinations such as Rwanda and Easter Island, Roelens states it is such rare, extraordinary experiences the Four Seasons team aims to curate for their guests around the world.

The intrepid GM proves he’s right at home after two years here in Malaysia. After all, I don’t know any international hotelier who loves asam laksa from the Kepong pasar malam and banana leaf rice from Restoran Bunga Raya near Masjid Jamek. Tom Roelens is truly a man of Four Seasons.

THAI-LICIOUS DINING EXPERIENCE AT TAVERN IN THE SKY

 

Cool, fresh air and a panoramic green vista are the icing on the top for diners patroning Tavern In The Sky, a rooftop Thai dining and BBQ bar up at Genting Highlands.

 

Tucked away at the Grand Ion Delemen Hotel and easily accesible to guests staying at the neighbouring premium apartment towers of Gloria Residences, this serene restaurant is worth a visit during lunch or dinner.

Best seats in the house are naturally outside by the spacious patio. It’s a memorable experience like no other when you sit down to a piping hot mookata (Thai barbecue cum hotpot) meal in the chilly highland weather.

The house speciality Mookata (RM120 per set) is ample enough to cater to 2-3 diners. Ingredients include 3 tiger prawns, 1 freshwater king prawn, chicken and fish slices, scallops, mussels, squid, beancurd, chicken sausage, crabstick, mixed vegetables and noodles.

Additional portions of sliced beef, seafood and other ingredients (we counted 27 in total) available a la carte (RM8-RM18 per serving). For those who rather not get their hands dirty, the helpful restaurant team will gladly step in to cook the food. Otherwise, it promises to be a fun DIY experience with family or friends.

Based on our first-hand experience, the various morsels are delicious when eaten hot off the grill and pot. The barbecue items, cooked with butter, are done just right while soup for the hot pot is clear and sweet.

Crowd-pleasing snacks and Thai fare to accompany beer, wine or your tipple of choice are also served at Tavern In The Sky. We recommend Ochagavia Espuela (RM100), a fresh, crisp Chilean white wine to complement crunchy Fried Chicken Skin (RM20) and Garlic Fried Popcorn Chicken (RM20). Both are understandably popular choices among the restaurant patrons thanks to the chockful of appetising flavours and crunchiness.

Need some soup to warm you up? The signature Red or White Tom Yum Soup with Seafood (RM35-regular, RM65-large) will do the trick nicely. Personally, I prefer the red version although the white, clear variant is no less punchy heat quotient-wise.

Hearty, one dish meals such as Pad Thai (RM20) — Thai fried flat rice noodles and Fried Rice are trusty options to fall back on for carb-loading. A serving of zingy Chicken Feet Salad (RM20) won’t be remiss as a supplementary speciality to add textural interest.

For reservations, call Tavern in the Sky, tel: 012-391 3223. Address: Grand Ion Delemen Hotel, Genting Highlands, Pahang.

GIN’S THE TONIC AT MARIGIN

The cosmopolitan spirit of gin with a local touch and some creative twists levels up MariGin beyond its stature as a traditional gin parlour in Kuala Lumpur. MariGin Gin Bar is the latest feather in The Marini’s Group hat — a leading F&B player known for Marini’s on 57, Marble 8 and M Marini Grand Caffè & Terrazza establishments in the city.

According to Cavaliere Modesto Marini, owner and founder of The Marini’s Group, “Gin is usually a staple in any bar but at MariGin, it is the star. It’s a versatile and refreshing spirit that can be drunk straight up, in a simple mix, or added to other flavours in a cocktail. Gin’s diversity and variety ensure it appeals to different palates and provides new experiences. At MariGin, we aim to create a gin drink for every occasion.” 

MariGin is located just a stone's throw away from the iconic Twin Towers. Patrons can sit back and wet their whistle within MariGin’s relaxed atmosphere; a cushy haven of dark marble flooring, low sofa lounges and coffee tables and a rustic bar counter that’s central to the overall hubbub. 

 

The shaded terrace boasts pool and gin pong tables in addition to timber topped tables paired with high bar stools to seat 35 persons. Indoors, MariGin can comfortably accommodate 56 persons but greater privacy can be sought inside two private rooms, which seat 6-8 persons.

 

The dedicated gin menu features 57 varieties of gin: from gin infusions, gin and tonic mixes to bespoke cocktails for every occasion. MariGin’s drinks are priced from RM27++ onwards.

 

We sampled Ginius (RM40++), a Gin concoction of infused kaffir lime leaves, lemongrass, lime and galangal with Fever Tree Aromatic Tonic. Subtle floral notes were discernible in Ginny In The Bottle (RM40++), a Gin cocktail infused with chrysanthemum, wolfberries, lemon, chrysanthemum flower and Fever Tree Elderflower Tonic.

 

 

 

More in-gin-ius tipples to pique your interest include Anti Agin (RM45++), a mythical fountain of youth rustled up with The Botanist, basil, chamomile, ginger cordial, lime juice, soda and an edible flower; Ginasium comprising Citadelle Original, Malibu, grapefruit juice, coconut water, spiced syrup and lime juice; and Chi Si Gin (RM45++) — Tanqueray NO.10 with lychee liquor, lychee, lemongrass, lime juice and kaffir lime leaves.

 

Among the array of gin & tonic mixers to uplift Happy Hours are Concubine Gin (RM56++), a captivating concoction of Martin Miller’s, grapefruit, basil and East Imperial Tonic; The Duke of Gin (RM52++) rustled up with Monkey 47, blueberries, grapefruit and Fever Mediterranean Tonic and Padrino (RM56++) — Nikka Coffey Gin with coffee beans and East Imperial Tonic.

For more information and enquiries, call MariGin Gin Bar, tel: 03-2386 6030 or email reservations@marinisgroup.com. Address: One KL, Jalan Pinang, Kuala Lumpur. Business hours: 5pm to 1am Monday to Saturday, Happy Hours 5pm to 9pm.