A MID-AUTUMN FESTIVAL REUNION AT FOUR SEASONS HOTEL KL

Paying homage to the timeless tradition of family gatherings and children playing with glowing lanterns during Mid-Autumn Festival, Four Seasons Hotel Kuala Lumpur’s Dim Sum Chef Ng Meng Loong steps up to proffer time-honoured mooncakes  with novel and classic flavour combinations.

Celebrate the joyful occasion with chef’s new creation of Bird’s Nest, Dragon Fruit and Pecan Nuts Snow Skin Mooncake (RM69). Infused with an intriguing combo of mint, dragon fruit and orchid, the delicate snow skin mooncake boasts a beguiling filling of lotus seed paste, red dates and bird’s nest finished with the satisfying crunch of pecans. It's a contemporary, cohesive combo of creamy, nutty textures exuding floral and gently fruity accents.

 
Durian devotees will enjoy the Musang King Durian Paste Mooncake (RM89); its unmistakably creamy richness puts Malaysia’s much-loved Musang King at the front and centre.

More nuanced choices such as Black Sesame Lotus Seed Paste with Almond (RM59) draws you in with deep, earthy black sesame nuttiness alongside White Lotus Seed Paste with Palm Sugar, Macadamia Nuts and Seaweed (RM59), a familiar classic bearing an unexpected twist.

Traditionalists can find comfort in the classic selection of Pandan Lotus Seed Paste with Single Egg Yolk and Melon Seeds (RM47), Red Bean Paste with Almond Flakes (RM47) and Eight-Nut Treasure (RM49) for their Mid-Autumn celebration.

The exquisitely crafted mooncakes make superb gifts, nestled in an elegant, jewellery-inspired gift box in auspicious red. Ideal for personal and corporate gifting or familial reunion, Four Seasons Hotel KL’s mooncake selection is bound to make an excellent first impression.

 
Receive 15% savings for orders placed before August 20 and 10% savings for purchases of 20 boxes or more.
 

NEW DIM SUM CREATIONS

 
Chef Ng has also introduced new dim sum creations at Yun House recently. Delicate seafood and savoury richness come together in the Mantis Prawn Dumpling with Morel Mushroom.

More oceanic sweetness surfaces in the Farmed Prawn and Flounder Fish Dumpling with Chicken, Crab Roe and Fish Roe.

 
Wrapped in chewy deep-fried mochi-like skin, the chef’s Deep-fried Sea Cucumber Dumpling with Beetroot, Fish Tendon and Lobster Broth delight us with its playful approach as we squirt the lobster broth into the dumpling prior to eating.

Zingy mustard sauce or a dash of Worchestershire sauce perks up the Crispy Beancurd Skin Roll with Prawns and Chives, enhancing the distinct textural and flavourful combination.

Be prepared to be swept away by the lush accents emanating from the Signature Crab Roe Xiao Long Bao with Chicken, Spring Onion and Ginger. Red vinegar dials up the appeal of the soup-filled dumpling.

Supple softness subsuming to crisp crunchiness makes the Steamed Red Brown Rice Rolls with Crispy Prawns and Coriander a praiseworthy offering.

Even the humble Wok-fried Carrot Cake gets a luxurious makeover with prawns, sun-dried scallops and dried shrimps joining the jumble of egg, preserved radish and dough fritters in signature spicy scallop sauce.

 
Part heritage and part imagination, Chef Ng Meng Loong’s dim sum creations is worth gathering together to enjoy.

 
For the Mid-Autumn Fest mooncake orders, contact Four Seasons Hotel Kuala Lumpur, tel: 03-2382 8602 or email: yunhouse.kualalumpur@fourseasons.com.

  

A TASTE OF PHUKET AT MAKAN KITCHEN

Pad Thai Goong hot off the wok. Creamy Massaman Curry. Gaeng Kiew Warn Pak (Thai green chicken curry) to tease the tastebuds. Those are some of the tempting dishes whipped up by Guest Executive Chef Noppadon Chainat from DoubleTree by Hilton Phuket Banthai Resort at Makan Kitchen, DoubleTree by Hilton Kuala Lumpur from 8 June to 31 July 2026.

Through The Essence of Thai Cuisine, a special culinary collaboration at Makan Kitchen, guests will enjoy a limited-time dining experience showcasing Phuket’s and Thailand's rich culinary heritage, regional specialities and time-honoured cooking techniques by Chef Noppadon.

Bold flavours, fresh ingredients and culinary traditions of regional Thai fare shine through servings of Yam Som O (pomelo salad), Som Tum (young papaya salad), Tom Yum Goong and Tom Kha Gai.

Robust and piquant main dishes to sample include Steamed Seabass Fillet with Lemongrass, Kaffir Lime, Garlic and Chilli, Gai Yang (Marinated Grilled Chicken with Thai Herbs and Northern Thai Spicy Tamarind Sauce), Prawns in Yellow Curry and Mango Sticky Rice among others.

Chef Noppadon Chainat said "Food is an important part of Thai culture and hospitality. Each region of Thailand offers its own distinct flavours and traditions. I hope guests will enjoy discovering some of that diversity through this special menu."

Elements of Thai culture are also highlighted through interactive activities such as "Smell the Fragrance" challenge and traditional Thai Batu Seremban activity.

Those who spend RM450 or more and guests who make reservations via SevenRooms will stand a chance to win a 2 days/1 night’s stay inclusive of breakfast for two persons at DoubleTree by Hilton Phuket Banthai Resort.

The Essence of Thai Cuisine at Makan Kitchen is priced as below: 

The Essence of Thai Cuisine Dinner Buffet
8 June - 31 July 2026
Fridays & Saturdays | 6.30pm - 10pm
RM168 nett per adult | RM84 nett per child

True Taste of Thailand High Tea Buffet
8 June - 31 July 2026
Saturdays & Sundays | 12.30pm - 4pm
RM118 nett per adult | RM59 nett per child

Hilton Honors members enjoy up to 25% off food and beverages, subject to applicable terms and conditions.

For reservations and enquiries, contact Makan Kitchen, DoubleTree by Hilton KL, tel: 03 2172 7272, email: KULDT_FB@hilton.com or make reservations via the Makan Kitchen booking page.

 

CONTEMPORARY JAPANESE EATS AT CALIA

Inspired by the original concept that made waves in Melbourne, Calia has carved out a niche for itself as a modern and stylish Japanese dining spot where good food meets laid-back café vibes.

The casual space is bright with splashes of green and large picture windows looking out towards the bustling city skyline. It draws a steady crowd for its sushi bowls, comforting ramen and inventive beverages.

Creativity rules the drinks list featuring vibrantly colourful and winsome tasting tipples. The creamy sweet Taro Strawberry Latte (RM17) channels a liquid dessert while the delightful Magic Mango Smoothie (RM23) and slightly quirky Blueberry & Sweet Potato Milkshake (RM23) go down smoothly.

 
Healthier thirst-quenchers range from bright and aromatic Lychee & Lemongrass Fruit Tea (RM18) to the toasty Hojicha Fruit Tea (RM18) with diced fruits. Cool down humid afternoons with Easy Summer (RM16) — a mix of cucumber, lime and mint or gravitate towards Matcha Strawberry (RM23) for its alluring balance of fruity sweetness and grassy bitterness.

The dangerously snackable Ko Ebi (RM18), crispy whole small prawns served with yuzu mayo, is a surefire crowd-pleaser and will instantly disappear once it hits the table.

 
Salads go beyond the usual side-dish territory here. Our favourite is Soft Shell Crab Salad with Avocado (RM41) consisting of fried soft shell crab chunks tossed with tosaka (multi-colour crunchy seaweed). We enjoy the artful blend of different textures, pulled together with goma (sesame) dressing.

More contemporary in spirit, the Kale Salad with Bara Bara (RM44) pairs kale with marinated raw fish cubes for added richness. Cherry tomatoes, pink peppercorns and Japanese Caesar dressing complete the eye-catching and tasty ensemble.

Rice bowls are also given prominence. A fine example is Salmon Mentaiko Don (RM46) which has grilled salmon with creamy cod roe sauce covering sushi rice; the dish’s richness enhanced by briny ikura and pickles.

Salmon Tataki Engawa Don (RM88), a sublime pairing of marinated engawa (flounder fin) with scorched salmon slices, amps up the luxe factor. Some kizami wasabi (finely chopped fresh wasabi stems and roots marinated in soy sauce) cuts through the fatty fish nicely.

Also holding its own is the rich and hearty Salmon & Avocado Don (RM48). The scrumptious offering combines fresh salmon cubes marinated in a savoury sauce placed atop sushi rice, complemented by diced creamy avocado and a silky onsen egg.

Sushi rolls lean towards generous and satisfying. The standout creation of Engawa Maki (RM48) features lightly torched flounder fin, egg, cucumber and crabstick rolled with sushi rice and a dab of yuzu mayo, while the Unagi Maki (RM43) entices with sweet-savoury rice rolled with grilled eel, truffle egg, takuan (pickled radish), cucumber and avocado. More grilled eel brushed with sweet eel sauce lends the offering a decidedly luscious finish.

Crispy soft shell crab, avocado and cucumber rolled inside seaweed-wrapped sushi rice then finished with tempura oba (battered shisho leaf) makes the Soft Shell Crab Maki (RM33) a ‘must try’ option.

Comforting with a touch of whimsy, you’d have a field day sampling the Bear Garden Shabu Shabu (RM68). The collagen-rich chicken broth presented as a cute bear-shaped block comes surrounded by assorted vegetables and Japanese meatballs. Chicken slices (+RM10), tiger prawns (+RM15) or Wagyu beef slices (+RM38) can be added according to your preference.

                                                         
Rustic with flavourful depth, the Gyusuji Nikomi (RM38) — a mix of braised beef stomach, tendon and daikon scores for its pleasantly soulful, slightly gelatinous broth.

 
Noodle lovers have several notable options to explore. Food snobs may find instant affinity with Uni Truffle Inaniwa Don (RM126) which has delicate hand-stretched udon slicked with truffle oil, crowned with sea urchin and ikura.

Flavour fiends will discover Ebi Ramen (RM56) – a Japanese take on prawn noodles with sizeable freshwater prawns and springy ramen in a deeply flavoured shrimp broth worth diving into.

Another distinctive choice is Charcoal Truffle Collagen Ramen (RM38); a tempting partnership of sous vide chicken and striking black noodles in a collagen-rich chicken soup.

Those craving meat can opt for the Aussie Full Blood Wagyu Sirloin MB8-9 (RM288), served with yuzu-laced potato salad and garden greens and nuts.

In keeping with the Japanese theme, crowd-pleasers such as Matcha Lava Cake (RM33) and Warabi Mochi (RM28) are highlighted. The former hides a molten green tea centre beneath a spongy chocolate cake crowned with matcha ice cream whilst the latter proffers a more traditional approach with soft, jelly-like cubes dusted in roasted soybean powder and drizzled with dark sugar syrup.

The Black Sesame Burnt Cheesecake (RM21) brings nutty depth to the Basque-style favourite. As a refreshing finale, Yokan Anmitsu (RM28) comprising red bean jelly, agar-agar, red bean mash, seasonal fruits and matcha ice cream, is just ideal to cap off your visit on a lightly sweet note.

All in, Calia balances Japanese flavours with modern café sensibilities. Whether it’s for a quick bite, a stopover for dessert, or simply a friendly catch-up over drinks, Calia has found great resonance with the young and hip crowd as well as seasoned food lovers.

For reservations at Calia Pavilion KL, visit this link: https://inline.app/booking/calia. Address: Lot 6.11, Level 6, Pavilion Kuala Lumpur, Jalan Bukit Bintang, Kuala Lumpur