Food Explorer & Home Chef
Four Seasons Hotel Kuala Lumpur welcomes the Mid-Autumn Festival with thoughtfully curated mooncakes that balance timeless tradition with the excitement of the new. Guided by Chef Ng Meng Loong of Yun House, the hotel’s Michelin-selected Cantonese restaurant, this year’s collection shares the spirit of reunion through exquisite …
Four Seasons Hotel Kuala Lumpur welcomes Chinese New Year with a burst of vibrant celebrations from Jan 15 to March 3. Yun House anchors the festive celebrations with a refined Cantonese Chinese New Year dining experience. Guests can also enjoy festive menus at Curate and …
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.
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.
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
An exquisite culinary selection awaits at Four Seasons KL. Indulge in festive dishes, specially curated to bring joy and prosperity, merging cherished traditions with Four Seasons’ elegant flair. Starting on Jan 6 to Feb 12, there will be special events to commemorate Chinese New Year, …
Yun House, the Michelin selected restaurant at Four Seasons Hotel Kuala Lumpur. played host to a brand new menu of bold flavours, creatively crafted by Chef Jimmy Wong and his talented team. With colourful garnishes and innovative plating, pushing the boundaries of Cantonese fine dining, …
After all these years, only now do I have the chance to try Yun House in Four Seasons. Totally smitten by the interior – elegant and sophisticated, yet not at all cold or distant, you feel welcomed and invited to join in the warmth and cozy ambience.
Hong Kong chef Jimmy Wong put together a couple of choice dishes for our review. We started with the Four Seasons Combinations Platter which had lovely dim sum such as Crystal Dumpling with Morel Mushroom and Black Truffle, Beancurd Skin Roll with Shrimp and Mustard and Wok Fried Carrot Cake with dried shrimps, dried scallop, egg and diced pickled radish or choy poh.
The translucent skin of the dumpling broke at first bite to reveal its juicy contents, elevated with truffle oil; can’t go wrong with crispy and springy bean curd skin roll while the carrot cake, or rather, white radish (lo pak ko) was simple but so flavourful.
I almost passed out when I heard how expensive the Japanese Sea Cucumber was. Braised for hours in soup with Himamatsutake Mushroom and Sea Whelk together with a host of other ingredients, the milky soup was robust, with depth and taste beyond compare, an almost sticky consistency. Executive chef Jimmy Wong explained that some 40kg of ingredients were boiled down to get 4kg of soup! This was liquid gold indeed.
The main dish was Steamed Sustainable Grouper Fillet with Chinese Hua Diao wine, caviar and ramen which sat on a layer of steamed egg. Banking on the freshness of the fish, this dish appeared deceivingly simple but was expertly put together, harnessing the umami of the wine and caviar that came together beautifully.
Dessert was refreshing Lemongrass Jelly with Bird’s Nest together with Steamed Rice Cake with Shredded Coconut, Black Sugar and Macadamia Nut. Again, simple but with so many components.
A splendid meal, and a foretaste of the other wonderful dishes you can savour at Yun House, Four Seasons.
Add: (Four Seasons) 145, Jln Ampang, Kuala Lumpur. tel: 03-2382 8640