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, Yun House elevates classical recipes with an exciting Hong Kong twist. 

The media had a sneak preview, sampling standout creations such as the new dim sum offerings like fish maw dumpling, deep-fried yam puff with BBQ duck and Crispy Rice Vermicelli with Foie Gras and Oyster. Cleverly fusing Asian techniques with Western ingredients and nuances, every bite was elevated by a play of textures and complex flavours.

We also had the decadent Prawn Toast with caviar along with Beef steak with black vinegar style. Hot and sour soup with sea scallops, Steamed cod and Braised Hong Kong E-fu noodles completed the full course. 

There was black sesame ice cream and chilled almond milk for dessert, but the real attraction was the luxurious mooncakes, which had exotic ingredients such as durian, truffle, seaweed and pistachios. Not altogether in one mooncake, of course. 

The variants included classic baked mooncakes with conventional flavours as well as snow skin mooncakes with Musang King Durian, Black Truffle Lotus Seed Paste with pine nuts and honey kelutut, Bird’s Nest with black sesame and Almond, and White Lotus Seed Paste with seaweed, black sugar and macadamia nuts.

For more info, call 03- 2382 8602 or email diningreservations.kualalumpur@fourseasons.com