GALLOP INTO PROSPERITY AT FOUR SEASONS HOTEL KUALA LUMPUR

 

As the Year of the Horse saunters in, Yun House once again lays out tables to remind us why good Chinese food is as much about feeling as it is about flavour. Executive Chinese Chef Jimmy Wong’s festive line-up hits all the right notes, from customary Yee Sang to a splendid Crispy Roasted London Duck and thoughtfully composed Chinese New Year set menus.

 
From 15 January to 3 March, Yun House is an elegant place to gather family and old friends to toss for prosperity. Chef Jimmy Wong’s famed Yee Sang (from RM188+ per person) is always a crowd-pleaser, but the Smoked Salmon & Black Truffle version feels especially indulgent this year.

 
Pistachios, pine nuts, mini sesame-flecked biscuits and crispy noodles bring plenty of crunch, while thick slices of smoked salmon and freshly shaved black truffle turn the celebratory salad into something luxurious. We daresay it might just be the most indulgent Yee Sang in town.

 
Our meal opens with a refined Four Seasons Combination Platter that sets a stellar pace. The Crispy Roasted London Duck with Herbal Essence is everything you want it to be: succulent meat and crisp skin, with a bright, gently tangy plum sauce tying it all together.

Alongside it, the Crispy Beancurd Roll with Shrimp Paste is delicately light, though we secretly wish for a touch more of that spicy scallop sauce to really let it sing.

 
Then comes Chef Wong’s Premium Abalone Soup with Matsutake Mushroom in Fish Broth. Deeply savoury yet exuding that ubiquitous clear sweetness synonymous with Cantonese cuisine, the delicious soup includes goji berries and bamboo pith for both nourishment and texture.

 
Cleverly elevated by fried preserved vegetables for additional aroma and flavourful depth, the Steamed Grouper Fillet is a winsome highlight. Dried shrimps and luffa melon contribute layers of texture, making each bite more interesting than the last.

 
By the time the Braised Rice Vermicelli with Crab Meat, Ginger and Spring Onion arrives, we couldn’t resist slurping up the sublime dish. This satisfying penultimate course has fine vermicelli soaking up the crab’s natural sweetness and fragrant aromatics beautifully.

Translucent, bead-like nostoc pearls bestows a touch of novelty to the dessert of Butternut Pumpkin Purée with Nostoc Pearls. Rich in proteins (phycobilliproteins), amino acids, and minerals, and known for its anti-inflammatory and therapeutic properties in Asian medicine, those tiny gelatinous pearls complement the broth’s creamy sweetness well.

 
Comforting and much cherished Deep-fried Rice Cake with Sweet Potato and Yam heralds a most appropriate ending to a festive Chinese meal at Yun House.

 For reservations, please call Four Seasons Hotel Kuala Lumpur, tel: 03-2382 8888 or email: diningreservations.kualalumpur@fourseasons.com

HOLIDAY FESTIVE FLAVOURS AT SOFITEL KUALA LUMPUR DAMANSARA

An astonishing 40-kilogram Baked Beef Leg Wellington commands attention the minute we entered Kwee Zeen, to partake in Sofitel Kuala Lumpur Damansara’s Art de Vivre festive buffet.

Like a grand opera overture, the monumental creation of burnished pastry enfolds the huge leg of tender beef; setting a seductive tone for even the most well-travelled palate.

Earlier, roving Christmas carollers warmed our hearts with lively Yuletide renditions along with chilled mocktails.

We then waded into a shimmering oceanic bounty: towering displays of Boston and rock lobsters, crayfish, Alaskan king crab legs, springy prawns, snow-white scallops, and plump Irish, American, and the celebrated French ‘Fin De Claire’ oysters – each exuding its own saline dialect of the sea.

Japanese sashimi and sushi also made waves with us while a whole baked salmon shared the limelight with an on-point repertoire of French pâtés and artisan antipasti: smoked beef, beetroot-cured salmon, chicken liver terrine with smoked cranberries, and air-dried beef.

Enjoy the novelty of sampling turkey Wellington (the deliciousness is worth the calories) before proceeding to sample heartwarming platters of roasted honey & rosemary-glazed turkey, roasted prime rib or roasted rosemary chicken.

Offering a whistlestop culinary tour around the world are duck confit, saffron-scented seafood paella, braised short ribs with pomegranate, and creamy Mornay-baked broccoli and cauliflower.

Local specialities such as salted egg prawns, Singapore chilli crabs, steamed seabass, masak lemak tiger prawns, Goan fish curry, sambal sotong petai, short ribs rendang and ayam masak merah also make their presence felt. A timely reminder of Malaysia’s instinctive generosity at the table.

Traditional Christmas cookies, Yule logs, chocolate pralines, fruity stollen, frosted financiers, red bean dessert broth, assorted kuih and delicate French pastries are the sweet meal-enders to look forward to.  

On Festive Sundays (12.30pm–3pm), brunch extends into a leisurely celebration: seafood on ice, made-to-order pastas and eggs, wood-roasted vegetables, bright Malaysian sides, a handsome cheese and charcuterie array, and a dessert counter heaving with Yule logs, cookies, and petite pâtisserie.

Children will find joy in their own play corner whilst adults may opt for two hours of free-flow wine, beer, sparkling, or champagne to toast to the season.

Christmas Eve and Christmas Day bring the full pageantry of the holidays: jubilant carollers and a carvery perfumed with warm spices and crisp, golden roasts. The finale of delightful Yule logs, mince pies, gingerbread will invariably conjure up good memories and seasonal magic.

Prices begin at RM108+ for Festive Lunch, RM138+ for Festive Sunday Brunch, RM168+ for Festive Dinner, and RM228+ for the signature Festive Seafood Dinner.

Christmas Eve Dinner (24 Dec) and Christmas Day Mega Brunch (25 Dec) are RM228+, while Christmas Day Dinner is RM188+.

Ring in the New Year with Sofitel’s characteristic joie de vivre: a New Year’s Eve Dinner (31 Dec, RM228+) followed by music and midnight confetti, and a restorative New Year’s Day Brunch (1 Jan 2026, RM138+).

For home celebrations, the hotel offers an impressive roster of festive takeaways. Choices range from honey & rosemary glazed turkey, baked beef or salmon Wellington, peppercorn-crusted tomahawk, roasted lamb leg, and luscious Yule logs.

Orders may be placed via WhatsApp: +6017 511 7725 or email HA123-FB@sofitel.com (24-hour advance order and pre-payment required; pickup or delivery available).

Guests who reserve by 5 December enjoy 25% early-bird savings (blackout dates apply).