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.

  

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.
 
 

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