It’s that wonderful time of year again when prosperity and happiness are in the air – not to mention the flavours of delicious Chinese cooking. Usher in the Lunar New Year of the Rat at Four Seasons Hotel Kuala Lumpur with superbly curated menus and festive traditions, starting from January 2, 2020.
From poring over ancient Chinese recipes to tracking down the highest-quality ingredients for your
Yee Sang, the culinary team at Four Seasons has entered into the festive spirit with energy and flair. Guests are invited to celebrate the Year of the Rat with a line-up of exciting dining experiences. A great start to the year is a sign of great things to come.
Curated Menus at Yun House, Jan 2 to Feb 8
Savour togetherness and nostalgia with Chef Jimmy Wong’s iconic festive menus at Yun House. “Chinese New Year is all about spending time with the people we love,” says Chef Jimmy. “This year, I’ve featured my personal favourites from the dishes I always make for my own family on Chinese New Year.”
Along with drawing from his treasure trove of family recipes, Chef Jimmy also brings superbly executed classics to the table. Patrons are invited to sample the nuanced flavours of specialities such as Braised Money Bags Filled with Ten Head Abalone, Fragrant Roasted Duck with Osmanthus Flower, and Double Boiled Superior Bird’s Nest and Red Dates.
Chef Special Trio Dim Sum:
Spring Roll with Foie Gras & Seafood, Mushroom with Truffle Oil Dumpling, Yam Puff with Chicken & Seafood
Braised Money Bag filled with Abalone
Inaniwa Noodles with Prawns
Steamed Egg with caramel ginger sauce & Chef’s Special Fried cake
Yee Sang enthusiasts are in for a treat, with salmon belly, tuna toro, Australian lobster and other prized ingredients on the menu. Add Norwegian salmon skin for an extra burst of taste and texture, then crunch a handful of crispy noodles on top – a symbol of breaking into a brand-new lunar year.
During lunch hours, diners can discover Chef Jimmy’s curated selection of dim sum, ranging from traditional to inventive. Try the Foie Gras Dumpling with Scallops, Crystal Shrimp Dumpling with Fish Roe and Charcoal Lava Bun.
Curated Menus Pricing (Per Person): Set Menu at RM 388-688 nett; Yee Sang at RM 148 nett onwards; Dim Sum Lunch Selection at RM 10-45 nett per portion. An a la carte selection is also available.
Prosperity Feast at Curate, Jan 2 to Feb 8
Gather with family and friends for a smorgasbord of delicacies from around the world, with special honours accorded to traditional Chinese specialities. Inspired by ancient recipes from China and lively morning markets across Asia, Chef Matt presents a truly delectable selection: wok-tossed dishes, delicately steamed seafood, freshly prepared Peking Duck, roasted meats and authentic Chinese desserts.
Salmon Belly Yee Sang
At the Curation Station, a Yee Sang Master helps you personalize your festive salad with premium ingredients. Chef Matt’s homemade salmon gravlax is the star of the show, with four varieties to choose from – kefir lime, black tea, tom yum and beetroot. Finishing touch from Curate’s culinary creatives leaves your Yee Sang tray looking extra-special. For diners in the mood for even more variety, other cuisines are well-represented, ranging from Western and Indian, to Japanese and kampung-style Malaysian.
Prosperity Feast Pricing (Per Person): Weekday Lunch Buffet at RM 158 nett; Saturday Brunch at RM 98 nett; Sunday Brunch only at RM 210 nett; Daily Dinner Buffet at RM 188 nett. Groups of 20 or more receive a 20% discount on the total food bill.
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