A taste of Macau at Yun House

A taste of Macau at Yun House

Come get A Taste of Macau at Yun House, Four Seasons KL it celebrates its 7th anniversary. The exclusive four-hands dining experience combines the talents of chef Anthony Ho from Zi Yat Heen, the one-starred Michelin restaurant at Four Seasons Macau with in-house chef Jimmy Wong from Hong Kong. 

Ho is the executive Chinese chef at Zi Yat Heen, the multi-awarded Cantonese restaurant at Four Seasons Hotel Macau. Growing up in Hong Kong, he was exposed to his father’s work in the food and beverage industry in a myriad of Chinese restaurants, which led to his ambition of becoming a chef himself. 

With more than 22 years of experience, Ho emphasises the essence of traditional Cantonese cuisine as the basis of his cooking. He also enjoys experimenting and innovating dishes, with a passion for creating something unique for his diners.  

“We are delighted to welcome chef Anthony for this special occasion, giving our guests in Kuala Lumpur the rare opportunity to sample signature flavours from our Macau restaurant,” says Wong.  

Together, both chefs have meticulously crafted a menu that elevates traditional Chinese flavours with surprising twists, including ingredients like caviar and foie gras which are not commonly used in Chinese cooking. “Commemorating Yun House’s journey over the last seven years, this event reinforces iur commitment to culinary excellence.”

We had a preview of the set menu and it was hard to pick a favourite as everything was absolutely delectable. Personally, it was a tough call between the flavourful Braised Fish Maw in Millet Broth infused with black truffle, chef Jimmy’s forte, that had been broiled for 6 hours, and the fragrant Wok-fried Lobster that was so fresh and done just right – the flesh had great bite and texture, further heightened with black olives.

Fish maw soup

Wok-fried lobster

Other attractive and no less impressive dishes included Fresh Crab Meat with Japanese pine needles and caviar; a unique combination platter of Teochew-style marinated mackerel, chilled razor clams with scallion oil and ice plant; Stuffed chicken wing with foie gras, abalone and glutinous rice; and for dessert, Chilled pumpkin soup with nostoc pearls, baked tart with bird’s nest and saffron.

Fresh crab meat with caviar

Marinated mackerel and chilled razor clams

Stuffed chicken wing
Pumpkin soup and baked egg tart with bird’s nest

Available from July 3 to 6 for lunch and dinner at RM668/pax. There’s also an option for a la carte menu, except for dinner on July 5.

For reservations, contact +6032382 8602 or email diningreservations.kualalumpur@fourseasons.com