A TASTE OF MACAO AT YUN HOUSE

When Michelin-starred guest chef Anthony Ho of Zi Yat Heen, Four Seasons Macao joins forces with Chef Jimmy Wong of Yun House in Kuala Lumpur, the result is more than a collaborative menu—it’s a culinary dialogue, rich in technique, memory, and homage.

 
Held from 3 to 6 July to mark Yun House’s seventh anniversary, the four-hands menu (RM668 per person) is a study in refinement. A medley of traditional flavours refracted through a modern lens, each dish is carefully composed to honour the past with whispers of the future.

Chef Ho, a son of Hong Kong steeped in two decades of experience, begins with a poetic overture: Fresh Crab Meat with Japanese Pine Needles and Caviar. 

It’s a dish of startling clarity: the delicate sweetness of crab imbued by ephemeral herbaceousness of pine needles juxtaposed against the saline pop of caviar. An ode to the purity of good produce in the confident and deft hands of Ho.

Another masterful composition is his Teochew-style Marinated Mackerel and Chilled Razor Clams, a distillation of the restrained elegance of Teochew banquets. The mackerel, cured just so, sings with refined subtlety, accented by a tiny dollop of fermented bean sauce.

 
Partnering it are slivers of delicious razor clams, served chilled with scallion oil and a glimmer of ice plant. The succulent coolness a seductive textural contrast that delights.

Veteran chef Jimmy Wong, known for his contemporary finesse, responds with an enticingly comforting dish: Braised Fish Maw in Millet Broth with Black Truffle. Simmered for six hours, the broth is deeply nourishing—savoury, complexly flavourful and edged with the aroma of truffle. Each spoonful is a revelation; the gelatinous fish maw and tiny orbs of millet speak of the chef’s time-honoured and masterful techniques.

Ho’s unforgettable Wok-fried Lobster with Dried Shallots and Macanese Black Olives is a conversation-stopper. Here, the brininess of the olives—brought in specially from Macao—mingles with the sweetness of shellfish in a lush umami crescendo.

The Stuffed Chicken Wing with Foie Gras, Abalone and Glutinous Rice is at once nostalgic and daring. Channelling the spirit of classic banquet dishes, the stuffing of foie gras melded with sticky rice adds richness, depth and a touch of indulgence. The luxurious chew of abalone elevates the mosaic of texture.

 
Dessert arrives in two thoughtful creations. First, a Chilled Pumpkin Soup with Nostoc Pearls—a soothing, lightly sweet elixir, its texture lifted by the surprising presence of nostoc, a rare cyanobacteria prized in traditional Chinese medicine. Rich in protein and Vitamin C, this anti-oxidant and anti-inflammatory element casts the dessert broth in new light.

 

The final flourish: a golden and delicate Baked Egg Tart with Bird’s Nest and Saffron highlights saffron-scented custard with a topping of bird’s nest. It’s a befitting dessert exuding a sense of luxury without excess, a final flourish paying homage to a splendid set menu composed with world-class skills and a wealth of experience.

For reservations, please call Yun House, Four Seasons Hotel KL, tel: 03 2382 8602 or email: diningreservations.kualalumpur@fourseasons.com

ROASTED MAY SIZZLES AT SUBSTANCE

‘Buy 1 Free 1’. Isn’t this music to your ears? Especially when the irresistible deal is for the All-You-Can-Eat Roasted Buffet this May at Substance all-day dining restaurant, Courtyard by Marriott KL South.

Expect a well-balanced, expansive buffet spread highlighting splendid roasts, meat and vegetables alike, to feed you well and succeed at it too. Headliners of Roast Lamb and Chicken are amply supported by roasted pumpkin, sweet potatoes, eggplant and capsicums, alongside crispy fried potato wedges.

We enjoyed savouring the rosemary-scented roast lamb and juicy chicken, made memorable by the house Peri-Peri sauce – it’s unapologetically fiery and perfect for those who like sauces with bite.

Get the dining party started with King Neptune’s ransom of Seafood Appetisers: freshly shucked oysters and a trio of sashimi along with poached prawns, flower crabs and mussels.

Salad days never look better than fresh options like Smoked Duck Salad with Orange (smoky, subtly briny duck breast slices mellowed by wedges of orangey brightness atop mixed greens), tuna-flecked Salad Nicoise, Pasta Salad, and DIY Gado-gado (blanched long beans, beansprouts, cabbage and diced fried beancurd dressed with peanut sauce) among others.

Smoked Salmon, Assorted Nigiri and Maki Sushi, and little bowls of Soba Noodles with hot and cold broth jazz up the spread with vibrant colours and textural variety.

 

Also flexing some serious muscle are notable hot dishes such as the deeply flavourful Asam Pedas Oxtail (think lip-smacking chunks of oxtail falling apart at the bone), Balitong Masak Lemak (little horn shells in tantalising chilli and turmeric-based gravy), Sweet & Spicy Prawns and a not-too-shabby Beef Rendang.

Don’t pass up on the Curry Mee either. Lemak-rich santan broth nuanced with aromatic, rounded rempah (spices) make this noodle dish sing.

Fluffy Green Peas Rice serves as the ideal canvas to embrace all those delicate, comforting flavours of Braised Lamb with Radish and Carrots, restorative Steamed Herbal Chicken with Minced Ginger and homey Braised Chicken in Sesame Oil.

Other gems worth the calories: Baked Oysters with Spinach and Cheese and Chinese Fried Rice with tiny silverfish for that subtle crunch. Over at the Indian corner, creamy-rich and well-spiced Chicken Makhani coupled with Idli and Samosa ensure a strong showing.

 

Sweet endings range from assorted Nyonya Kuih, Sweet Wheat Porridge, Fresh Fruits, dainty slices of Carrot, Red Velvet and Cheese Cake, Chocolate Eclairs and two types of Fruit Jelly.

Verdict? The Roasted May promotion is varied enough, locally grounded, and boldly cranks up the flavour when it counts whether it's a power lunch or a laid-back dinner.

Available for Saturday & Sunday Lunch from 12.30pm - 3pm at RM138 nett per Adult, RM98 nett per Senior Citizen and RM69 nett per Child and Thursday to Sunday Dinner from 6.30pm - 11pm at RM158 nett per Adult, RM108 nett per Senior Citizen and RM79 nett per Child.

For more information and reservations at Susbtance (Level 3), Courtyard by Marriott Kuala Lumpur South, please WhatsApp: +603 8682 8898.

Cheers to 137 Bar

Hidden gem of a bar is a compelling pitstop post-dinner. Tucked away up a flight of stairs just beyond the cosy setting of Courtyard Lounge, 137 Bar should be your port of call, for drinks and chill-out session.

 

Fronted by a contemporary bar with backlit drinks display, 137 Bar is tastefully furnished with mellow lighting, cushy armchairs and a secluded nook for small parties who desire some privacy. The décor is sleek bordering on minimalist.

Cocktails abound, imaginative with local twists cleverly included. The friendly mixologist rustles up a curated selection for our sampling, starting with KL South Sling.

It’s house-infused lemongrass syrup with Absolut Vodka, pineapple juice, lime juice, fresh pineapple slice, lychee fruit, grenadine, and a dash of Angostura bitters – a pleasantly bright and vibrant notes on the palate.

My fave has to be Assam-boi Mojito – an invigorating blend of Bacardi Rum with salted prune infused syrup, lime, mint leaves, and soda. Superbly refreshing and cleansing.

Tea fans will love Teh Tarik Twist – a grown-up version of brewed local black tea laced with spice-infused rum, condensed milk, cardamom, and cinnamon stick. Irresistibly potent so go easy on this.

Blending classic cocktail with local coffee gives rise to Kopi O – White Russian; mixing Absolut Vodka and Kahlúa with condensed milk, strong local black coffee, and coffee beans.

It’s only befitting local fresh coconut takes centrestage, to create a beach-worthy Coco-Mojito. Here, fresh coconut is married with Nusa Caña Rum, lime syrup, mint leaves, and fresh coconut water. Panacea for our sweltering weather yo.

Ginger loving drinkers will enjoy Twice As Nice at 137: an ingenious concoction of ginger-infused rum, sliced ginger, lemongrass, calamansi lime and orange curaçao, with a dash of Angostura bitters.

Bar 137 should be your port of call when visiting Courtyard by Marriott KL South, be it for personal or corporate entertaining purpose. The cool laidback vibes is perfect for date nights, convivial gatherings and casual way to welcome the weekend.