It’s that wonderful time of year again, when prosperity and happiness are in the air – not to mention the flavors 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 till February 8, 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.
And this year, savour the togetherness and nostalgia with Chef Jimmy Wong’s iconic festive menus at Yun House. And for this year, Chef Jimmy had featured some of his personal favourites in the menu.
Salmon Belly Yee Sang
We started off with the Salmon Belly Yee Sang which is definitely a great treat. And for this year, Chef Jimmy used the premium Norwegian Salmon into the yee sang. What’s more is one can enjoy them with the 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.
Chef’s Special Dim Sum Platter
One of the must try here includes the Chef’s Special Dim Sum Platter where they are beautifully curated by Chef Jimmy. One can enjoy the 3 signature dimsum by Chef Jimmy which includes the Spring Roll with Foie Gras and Seafood, Mushrooms and Truffle Oil Dumpling and the Yam Puff with Chicken and Seafood. Each of every item is specially curated by Chef Jimmy where we are totally in love with the juicy meat. Nicely prepared with the touch of luxury in it!
Braised Money Bag filled with Abalone
Another must try is the Braised Money Bag which is beautifully filled with the abalone in it. The money bag comes absolutely delicious where they are using the Money Bags Filled with Ten Head Abalone. Heavenly good!
Braised Inaniwa Noodles with Preserved Vegetables and Prawns
You can enjoy the slurpilicious Inaniwa Noodles which is exquisitely prepared. It is served with the preserved vegetables and the plupy prawns. The dish is well presented and each mouthful is simply good and delicious.
We ended with the desserts which is the Steamed Egg with Caramel Ginger Sauce together with the Chef’s Special Fried Rice Cake. The Desserts comes simply good where one can enjoy the superbly prepared steamed egg with the caramel ginger sauce which is simply fragrant and aromatic. It is sides with the Chef’s Special Fried Rice Cake that is superbly good!
The Curated Set Menu are priced at RM 388-688 nett per person while the Yee Sang is at RM 148 nett onwards. One can enjoy the Dim Sum Lunch Selection at RM 10-45 nett per portion. An a la carte selection is also available.
Gather with family and friends for a smorgasbord of delicacies from around the world, with special honours accorded to traditional Chinese specialties. 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.
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. A 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.
Four Seasons Hotel Kuala Lumpur
145, Jalan Ampang
50450 Kuala Lumpur
Phone: 03-2382 8888
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