THE SEASON TO SAVOUR HILTON KUALA LUMPUR

 

Sumptuous festive dining experiences beckon at Vasco’s, Chynna, Iketeru, Graze, and Oro, Hilton Kuala Lumpur throughout November and December.

Stepping up to the spotlight is Vasco’s Christmas Day Lunch, an abundant spread of international and local favourites crafted to bring families and friends together.

 
Executive Sous Chef Mohd Ridzwan Mohamed Rasit reveals this year the major highlights will include roasted whole venison (sourced from Sg Lembing) and honey glazed roasted jumbo chicken (weighing in at 2.8kg), smoked glaze BBQ short ribs and lamb legs among others.

He also recommends distinct dishes of beef rolled with chicken liver and strawberry sambal, lamb osso bucco with rosemary garlic sauce, grilled salmon wrapped in daun kaduk (wild pepper leaves), and royale Caesar salad with reef lobster meat to tempt the tastebuds.

A luxurious display of poached lobsters, snow crabs, oysters, snails, prawns and mussels will reel in seafood lovers. Cooked seafood options such as steamed crabs with garlic, smoked shrimp and mussel platter, seafood paella and grilled oyster pineapple salsa compete for attention and tummy space.

Oven-fresh pizza with a myriad of toppings are definite crowd-pleasers as are cook-to-order pasta, assorted sushi and sashimi alongside spice-fragrant Goan prawn and kadai subji curries.

 
No celebratory buffet is complete without sweet treats. Leading the charge is a chocolate station decked with Pahang-grown chocolate, passionfruit and raspberry studded chocolate, and handcrafted pralines.

 
Choice dessert we love include plum pudding, mince pies, Mont Blanc churros, matcha and mint chocolate pops, cherry mousse cake, raspberry cupcakes and chocolate royal cake.

 
Vasco’s – All-Day Dining

• Festive International Buffet Lunch (Weekdays, Nov–Dec 12pm-2.30pm) RM158 nett per adult, RM78 nett per child

• Festive International Seafood Lunch (Weekends, Nov–Dec 12pm – 3pm) RM188 nett per adult, RM88 nett per child

• Festive International Seafood Dinner (Weekdays, Nov–Dec 6.30pm – 10.30pm) RM198 nett per adult, RM98 nett per child

• Festive International Seafood Dinner (Weekends, Nov–Dec 6.30pm – 10.30pm) RM238 nett per adult, RM118 nett per child

• Christmas Eve Dinner (24 Dec 6.30pm – 10.30pm) RM318 nett per adult, RM148 nett per child

• Christmas Day Lunch (25 Dec 12.30pm – 3pm) RM298 nett per adult, RM138 nett per child

• Christmas Day Dinner (25 Dec 6.30pm – 10.30pm) RM288 nett per adult, RM138 nett per child

• New Year’s Day Lunch (1 Jan 12.30pm – 3pm) RM198 nett per adult, RM98 nett per child

• New Year’s Eve Dinner (31 Dec 6.30pm – 10.30pm) RM318 nett per adult, RM148 nett per child

Festive Goodies Takeaway (1 Nov–31 Dec)

• Jumbo Chicken with Honey Orange Glaze, Beef Op Rib, Salmon Wellington, Lamb Shoulder, Platinum & Gold Sweet Boxes 

Graze – Italian Dining

• Festive Degustazione Menu (1 Nov–31 Dec, Lunch 12pm – 2.30pm, Dinner 6.30pm – 10.30pm) From RM298 nett per person

• Highlights include Beef Short Rib Ravioli, Seabass Fillet or Angus Beef Tenderloin, Classic Tiramisu

Chynna – Modern Cantonese Cuisine

• Festive Set Menu (1–31 Dec, Lunch 12pm – 2.30pm | Dinner 6.30pm – 10.30pm) RM238 nett per person

• Highlights: Signature Shredded London Duck with Rainbow Salad, Lei Cha Monk Jump Over the Wall, Musang King Crème Brûlée

Iketeru – Japanese Dining

• Chef Taka’s Festive Omakase (1–31 Dec, Dinner 6.30pm – 10.30pm) RM650 nett per person

• Highlights: Monkfish Liver with Red Seabream, King Crab Chawanmushi, A5 Wagyu with Red Wine Miso Sauce

Oro Café & The Lounge

• Festive High Tea Set (1 Nov–31 Dec, 1pm – 5pm) RM288 nett for two

• Highlights: Marble Chicken with Pistachio Almond Dust, Beet Salmon Gravlax, Freshly Baked Scones, Christmas Pastries, Traditional Fruitcake

For reservations or info, contact Hilton Kuala Lumpur  https://www.hilton.com/en/book/reservation/rates/
 

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