The snowskin mooncakes at Four Seasons Kuala Lumpur stood out for us at a mooncake preview at Yun House. I was bowled over by the Butterfly Pea Custard Paste with Saffron, Mullet Roe, Salted Egg Yolk and Pistachio Nuts. At once salty and sweet, its custard paste with the mullet roe and textured with crunchy pistachios was simply delicious.
I woild never share this Musang King Durian Paste Mooncake with anyone!
It probably upstaged the Musang King Durian Paste which was exceptional too. I tasted the wonderful durian, fibre and all at the bite of the mooncake packed with the filling.
Handcrafted mooncakes in a specially designed box by acclaimed artist CN Liew
I would also root for the Black Lotus Seed Paste with Bird’s Nest and Almonds, fragrant and a little smoky, crunchy with almond and a delicate, luxurious touch from bird’s nest. Different too was the White Lotus Seed Paste with Palm Sugar, Macadamia Nuts and Seaweed.
Black Sesame Lotus Seed Paste with Bird’s Nest and Almond
Among the Classic Baked Mooncakes, my favourite is the Eight-Nut Treasure. In the nutty filling are pistachios, macadamia, almonds, melon seeds, mandarin peel and shreds of kaffir lime leaf, among other ingredients.
Eight Nut Treasure, Red Bean Paste with Almond Flakes
There is also Red Bean Paste with Almond Flakes, Pandan Lotus Seed Paste with Single Egg Yolk and Melon Seeds, Classic Lotus Paste with Single Yolk and Melon Seeds, and the Pure White Lotus Seed Paste with Melon Seeds.
The outstanding Butterfly Pea Custard Paste with Saffron Mullet Roe, Salted Egg Yolk and Pistachio Nuts
The mooncakes are the creations of Chef Ng Meng Loong, the dimsum and dessert maestro of Yun House. The mooncake gift box features a special design by acclaimed Malaysian artist C.N. Liew that is also in the scarf that ribbons the box.
Call 03 2382 8640 or email yunhouse.kualalumpur@fourseasons.com to order till October 6 2025.
Four Seasons Signature Dimsum Trilogy
Celebrate the Mid-Autumn Festival at Yun House too. as we did with lunch. It began with a Signature Dimsum Trilogy, delivering delectable bites of crystal shrimp dumpling, prawn and flounder dumpling with chicken and shrimp beancurd skin rolls with Chinese mustard.
Then it was the homey Lotus root soup, followed by Wok-fried golden fungus with sweet peas and celery.
Lotus Root Soup
Then it was Deepfried sea grouper with fermented soybean,and the lovely Braised E-fu Noodles with Shrimps in Spicy Scallop Sauce.
Deepfried sea grouper with fermented soybean
Braised E-Fu Noodles with Shrimp in spicy sauce
Deepfried sweet potato balls with roasted macadamia nut paste, Lemongrass jelly with bird’s nest were a winning dessert. The jelly was textured with aloe vera and chia seeds while the purple sweet potato ball was crispy with a sesame seed crust.and a rich, nutty filling.
Deepfied sweet potato balls with roasted macadamia nut paste, Lemongrass jelly with bird’s nest