Passages of Spring: A Seasonal Celebration at Four Seasons Kuala Lumpur

As the city shrugs off the year-round heat, a different kind of spring has arrived at Yun House. The Michelin-recommended Cantonese restaurant at Four Seasons Hotel Kuala Lumpur has unveiled Passages of Spring, a seasonal menu that translates the season’s spirit of renewal, balance, and vitality directly onto the plate.

Available from March 15 to May 15, 2026, the menu is the vision of Chef Jimmy and his culinary team. It marks a deliberate departure from heavy, sauce-laden stereotypes often associated with Chinese feast dining. Instead, the kitchen leans into restraint: steaming, blanching, and swift wok-frying take centre stage, techniques chosen to preserve the integrity and natural essence of premium spring ingredients. The result is a lighter, more expressive take on tradition—one that whispers rather than shouts.

The meal opens on a note of cool, oceanic refinement. A starter of Chilled South African Abalone arrives draped with premium sturgeon caviar and fermented grains, a combination that balances briny richness with a gentle, savoury funk.

It is followed by Chilled Bamboo Clams with Wasabi Aioli, a dish that refreshes with just a prickle of heat.

Warmth arrives in the form of a meticulously prepared Aromatic Fish Broth with Fresh Crab Claw, Yellow Fungus and Herbal Essence. The soup is deeply nourishing, its clear golden liquid carrying whispers of Chinese herbs alongside the natural sweetness of shelled crab and the earthy chew of yellow wood ear.

Seafood continues to shine. The Steamed Coral Grouper with Pickled Vegetables is a study in clean flavours, the silky flesh of the fish brightened by the tang of house-pickled greens. 

For those seeking indulgence, the Golden Butter Lobster with Salted Egg Yolk, Cereal and Egg Floss delivers creamy, crumbly opulence—a dish that is audaciously rich yet balanced enough to fit the springtime mandate.

Carbohydrate lovers are not forgotten. The Hangzhou-Style Seafood Noodles with Pickled Radish wraps up the savoury courses with comforting finesse, the chewy noodles slicked with a soulful, gently spiced sauce and punctuated by bursts of sour radish.

Dessert, aptly called “Twice as Nice,” closes the meal with a duo of restrained sweetness: double-boiled winter melon cradled in a snow pear, paired with a snow-skin dumpling filled with bird’s nest and coconut milk. It is a graceful, almost ethereal conclusion.

Hold a special dinner date, however, for the highlight of the season. From April 23 to 25, 2026, Yun House will host “A Taste of Ningbo: Four-Hands Journey,” a cross-regional collaboration that brings Chef Neal Zeng of the one-Michelin-starred restaurant at Four Seasons Hotel Hangzhou into the kitchen alongside Chef Jimmy.

Ningbo cuisine, celebrated for its subtlety and natural elegance, is rarely showcased in Kuala Lumpur, making this a rare opportunity. The four-hands menu weaves together premium ingredients—abalone, sturgeon caviar, lobster medallions, and black truffle—through both Cantonese and Ningbo lenses. Dishes like the Steamed Coral Grouper with Pickled Vegetables are reimagined with Ningbo sensibilities, while Fresh Crab Claws in Fish Broth with Yellow Wood Ear highlight the interplay of technique and delicate flavour.

On April 25, the experience reaches its peak with a curated Chinese wine pairing and a live guzheng performance, transforming dinner into a multi-sensory cultural immersion. It is the kind of evening that lingers not just on the palate, but in memory.

At the core of Passages of Spring is a chef’s philosophy that Chinese cuisine need not rely on excess to impress. Chef Jimmy describes spring cooking as an act of awakening the palate without overwhelming it—delivering dishes that feel light, fresh, and vibrant, yet layer in quiet complexity. Each plate, he notes, is built around precision, clarity, and timing, allowing the ingredients to speak for themselves.

Yun House continues to prove why its Michelin recommendation is well-earned. Passages of Spring is more than a seasonal menu; it is an invitation to rediscover Chinese cuisine through a restrained, artful lens. The exclusive four-hands experience priced at MYR 668 per person, the journey offers accessible luxury and high-end indulgence alike. For those who seek harmony on a plate, this fleeting spring celebration is not to be missed.