PASSAGES OF SPRING AT FOUR SEASONS HOTEL KL

Passages of Spring, a gastronomic showcase celebrating the finesse of Chinese culinary artistry, brings together the talents of master chefs across the region. This year, Yun House at the Four Seasons Hotel Kuala Lumpur joins 13 other Four Seasons Chinese restaurants across Asia Pacific in this initiative, running from 15 March to 15 May.

From 23 to 25 April, Yun House elevates the experience with a refined four-hands collaboration featuring Chef Neal Zeng of the Four Seasons Hotel Hangzhou at Hangzhou Centre. Together with Chef Jimmy Wong, they present a multi-course menu rooted in the delicate, understated elegance of Ningbo cuisine.

 
Priced at RM668 per person, the dinner begins on an impressive note with Chilled South African Abalone with Premium Sturgeon Caviar and Fermented Grains. The abalone proffers a gentle chew, with the fermented grains lending a nuanced umami-laced depth. Each bite is lifted by the saline pop of caviar, its briny richness unfolding in fleeting, luxurious bursts.

 
A contrasting note arrives with the Chilled Bamboo Clams, where the cool, silky flesh is enlivened by a wasabi aioli. The condiment introduces a clean, grassy heat that blooms across our palate, accentuating the clam’s natural sweetness and slippery succulence.

 
The Aromatic Fish Broth with Fresh Crab Claw, Yellow Fungus and Herbal Essence follows, offering a moment of quiet refinement. Light yet deeply comforting, the pure, clean, and delicately sweet broth is the perfect foil to showcase the ethereal crab claw softness, while the yellow fungus adds a pleasing, gelatinous texture.

 
Equally memorable is the Steamed Coral Grouper with Pickled Vegetables. The fish arrives impeccably tender, its natural sweetness beautifully offset by the bright, tangy crunch of pickled vegetables that cuts through the richness and brings balance to the dish.

 
Indulgence takes centre stage with the Golden Butter Lobster with Salted Egg Yolk, Cereal and Egg Floss. Lightly cloaked in a savoury and irresistibly moreish salted egg yolk sauce, the lobster has a light crunch from the cereal flakes and a delicate, feathery finish thanks to the egg floss.

 
In contrast, the Hangzhou-Style Seafood Noodles with Pickled Radish offer a gentler expression of flavour. The noodles, springy and comforting, are subtly infused with seafood sweetness, while the pickled radish introduces a mild tang that quietly enhances rather than dominates.

 
Dessert arrives as a duo, thoughtfully composed to end the meal on a soothing note. The Double-Boiled Winter Melon served in Snow Pear is delicate and hydrating, its mellow sweetness clean and restorative.

Alongside it, the Snow Skin Dumpling with Bird’s Nest and Coconut Milk provides a soft, yielding texture with a delightfully rounded, creamy sweetness.

 
Beyond this collaboration, diners can explore the Passages of Spring seasonal menu by Chef Jimmy until 15 May. Showcasing the season’s finest produce such as fragrant chive blossoms, tender luffa melon, vibrant asparagus, and silky bamboo pith, the menu leans towards lighter, more nuanced creations.

Highlights include Wok-Fried Dried Shrimp, gently perfumed with chive blossoms and punctuated by the crunch of wood ear fungus, and Pan-Seared Scallops, where sweet, plump scallops are paired with crisp asparagus and a deeply savoury house-made scallop sauce.

 
For reservations or enquiries, please contact Yun House, Four Seasons Hotel Kuala Lumpur, tel: 03-2382 8602.
 
 

NEW 'TEA-RIFIC' TREATS FROM NEWENS TEA HOUSE

Fancy afternoon tea with Anne Boleyn-inspired treats in April? Perhaps you prefer to revel in a Joyous May Afternoon Tea? How about frolicking over Summer Holiday Afternoon Tea in June?

Newens Tea House will lay out these interesting afternoon tea themes so when you’re in the mood for some tête-à-tête, nip into Feast Village Starhill Gallery for a spot of tea. Inspired by the famous second wife of King Henry VIII and Queen of England in the 1530s, Newens will proffer free-flow of aromatic black STS Tea to complement the selection of typically English savouries and sweets.

 

Besides the signature Maids of Honour Tarts, the set features tempting Mini Kew Pasty, Mini Chicken Pie, Mini Salmon and Onion Quiche. They pass muster although unlikely to create much of a ripple.

Ditto for the Scones served with Clotted Cream and Preserves. It was irksome when our request for more cream was dismissed outright, leaving our group to share the scant dollop. Nobody can begrudge the chefs due praise for their creative handiwork of a small Anne Boleyn portrait perched on the Shortbread Cookie. A solitary Earl Grey Macaron, a shot glass of English Trifle, Mini Apple Pie and English Fruit Cake complete the sweet array.

Heralding the merry month of May is Joyous May Afternoon Tea with a free-flow of aloe vera and tropical fruits infusion — enticingly called Life and Beauty Tea. Picnic-worthy Open-Faced Salmon Rose, and Egg & Caviar Sandwiches partner ubiquitous Scones with Clotted Cream and Preserves in addition to Strawberry-flavoured Maids of Honour Tarts.

Sweet flirtations beckon with Apple and Hazelnut Cake interspersed with dainty portions of Vanilla Cupcakes and Rainbow Cake.

To welcome the summer season in June, the Summer Holiday Afternoon Tea with free flow of Iced Fruits of Paradise Tea flavoured with mango, pineapple and papaya will make its appearance. Nibbles consist of Assorted Homemade Sandwiches, Chocolate-dipped Fresh Strawberries, Mixed Berries Crepes, Panna Cotta, Cream Horn, Madeline and Rainbow Cake.

The thematic tea experiences are available throughout each respective month from 2.30pm to 5.30pm daily at RM150 nett per set for two persons.

 

For reservations at Newens Tea House, please call tel: 03 2719 8550 or email: newens@ytlhotels.com.my or visit feastvillage.com

SAKURA SPRING FLAVOURS AT IKETERU

To herald the spring arrival in Japan, Iketeru is serving seasonal specialities prepared by Japanese Executive Chef Ricky Kamiishi and his team. Catch the spirit of cherry blossom viewing fervour with resident chef Johnny Au Yong's pick of regional delights, integrated into an a la carte selection and the Hanami Bento (RM260++).

Served in a multi-compartment lacquer box, the dainty morsels are conceived for easy eating. This is common in Japan as bentos are portable and outdoor picnic-friendly during cherry blossom viewing time.

A mosaic of colours, textures and flavours, the opening salvo comprises Hotaruika Udo Sumiso – tiny firefly squids with vinegar miso and udo (mountain asparagus). Pleasantly chewy, the miniature squids coupled with the crunchy green bore outstanding testament to the timeless practice of consuming seasonal food at their prime best.

Likewise, the simplistic Nanohana Karashi Ae – boiled rape blossom tinged with mustard sauce struck a similarly rustic chord against the silken Ikura Chawanmushi – steamed egg custard laden with shiny pearls of salmon roe on top.

 

Seasonal veges sourced from mountainous regions such as crunchy wild bamboo shoots complemented by wakame refreshed our palate for the subsequent tuna and sea bream sashimi. No complaints here as the freshness is uncomprising for a five-star hotel restaurant.

The flavour scale creeps up with octopus tentacles slicked with sweetish soy sauce. A whole gamut of cooked delicacies packed the last compartment: broad beans tempura, inari sushi (sweet beancurd pouch stuffed with vinegared rice and toppings of edamame, marinated saba and surimi crabstick), a salmon ikura sushi ball, boiled tiger shrimp, tamago, trout teriyaki and flavoured rice ball with burdock strips. We found the tamago somewhat bland and the fish overdone whilst the rest pass muster.

A bowl of wakame, icefish and bamboo shoot broth washes the bento offerings down. To conclude the meal, a delicate disc of flat mochi skin with red bean mash wrapped in cherry blossom leaf and fresh fruit wedges complete the array.

Earlier, our group was reacquainted with some of Iketeru’s signature specialities, starting with the House Made Sesame Tofu with Ponzu Sauce. A minimalist, deceptively simple dish that wowed us with impossibly soft and smooth texture, and clean nutty-beany nuance.

Another on-point speciality to rock the palate is the Soft Shell Crab Spider Roll - rolled sushi speckled with toasty sesame seeds and crispy fried soft shell crab in the centre, and dribbles of savoury sticky sauce on top.

The classic Tempura Moriawase – assorted deep-fried prawns, fish, vegetables and mushroom sheathed in gossamer light batter proves when it comes to the crunch, Iketeru tends to deliver.

You can enjoy a special a la carte selection or opt for the Hanami Bento until 30 April 2018.

For reservations, call Iketeru, tel: 03-2264 2264 or visit life@hilton.com