Nothing but a Michelin dining experience will do at Yun House in celebration of the seventh anniversary of Four Seasons Hotel Kuala Lumpur. It’s an immersion into the culinary expertise of two chefs –Chef Anthony Ho from Zi Yat Heen, the one Michelin-starred restaurant at Four Seasons Macao and Chef Jimmy Wong from Michelin-select Yun House.
Chef Anthony Ho from Zi Yat Heen, Macao, and Yun House’s Jimmy Wong
The six-course menu for lunch and dinner begins exquisitely with Fresh Crab Meat with Japanese Pine Needles and Caviar. We uncover the crabmeat, flakes of seafood jelly and pine needles through the glistening black caviar topped with gold leaf. We are in umami heaven, touching the sweetest, freshest crabmeat and the salty tang of caviar.
The Combination Platter of Teochew-Style Marinated Mackerel, Grilled Razor Clams with Scallion Oil and Ice Plant delivered the subtlest flavours. The chilled cured mackerel, topped with a tiny dollop of fermented bean sauce, then the sweet, springy clams touched with scallion oil sitting on fresh ice plant.
Combination Platter — Teochew Style Marinated Mackerel, Chilled Razor Clams with Scallion Oil and Ice Plant
We crunched on a snack of roasted caramelised walnuts with sesame seeds that had been brought in from Macao, leaving none behind.
The rich broth is poured for the Braised Fish Maw in Millet Broth, infused with Black Truffle
Braised Fish Maw in Millet Broth Infused with Black Truffle had the impeccable touch of Chef Jimmy on it. The rich complex broth from a six-hour diffusion of flavours from meat, bones and dried seafood, was poured over the fish maw. Slivers of black truffle completed this wonderful soup that promised to gum your lips together. Grains of millet added to its textural delight.
Wok-fried Lobster with Dried Shallots and Black Olives
Wok-fried Lobster with Dried Shallot and Black Olives trailed a lovely aroma as it was served. It looked deceptively simple, but savour the succulent sweet flesh, pick up the saltish bits of black olives and the onions with it, and it’s such a delectable pairing. The black olives were brought in from Macao.
Stuffed Chicken Wing with Foie Gras, Abalone and Glutinous Rice
I bit into a plump Stuffed Chicken Wing with Foie Gras, Abalone and Glutinous Rice. These were richly layered, producing different textures and flavours at the bite. It was so good. The chicken wing sat on a smear of rich sauce from the roasting.
Dessert was Chilled Pumpkin Soup with Nostoc Pearls, Baked Egg Tart with Bird’s Nest & Saffron. The lightly sweet and fine pumpkin soup had hints of coconut cream; more intriguing were the dark blue-green nostoc pearls that are rare and good for health.
The egg tart was so delicate and meltingly light; the tinge of saffron and that little heap of bird’s nest just rocked it for me.
his Michelin-starred, Four-Hands dining experience is at Yun House from now till 6 July. The set menu is at RM668 per person.
An a la carte menu is also available except for 5 July. Contact 03 2382 8602 or emaildiningreservation.kualalumpur@fourseasons.com