Chinese New Year Menu 2020 @ Yun House, Four Seasons Hotel Kuala Lumpur

This Chinese New Year, let Four Seasons take care of an indulging meal for you and your loved ones. With finely curate dishes, its Chinese restaurant, Yun House, is sure to tackle even the most discerning of tongues. Serving guests with commendable service and opulent settings overlooking the KLCC park, its undeniable that Yun House offers an exclusive dining experience.

Hailing from Hong Kong, their resident chef, Jimmy Wong, has vast experience in Chinese gourmet cooking in Singapore and China. His passion in cooking is clearly vereberated in his dishes, ranging from traditional to novelty. Leading a team of energetic team in Yun House now, he continues his pursuit of recreating heritage food and hunting for highest-quality ingredients. This year, Chef Wong features dishes cooked with the same enthusiasm he uses to cook for his family.

Dining at Yu House, Four Seasons

Yun House at Level 5B

Opulence and style at the Yun House

Salmon Belly Yee Sang

Yee Sang tossing is the first order of business. Chef Wong's composition of 18 ingredients is an auspicious representation of bou bou gou xing , which means improvement in every step. Every year, Chef Wong will add one ingredient more to his Yee Sang reciepe which started from 12 ingredients. 

What is interesting about the platter is that brittle fried sang mee is used instead of coloured crispies, making it a healthier choice with the meaning of longevity. Crackling fried fish skin is also thrown into the equation, amplifying its tastiness. Of course, the riches part of the fish, the salmon belly, is used to complete the dish.

Dine while overlooking the KLCC park

Chef's Special Dim Sum Platter
From left: Spring roll with foie gras and seafood,
mushrooms and truffle oil dumpling
and steamed radsih cake with dried scallop

Yu House serves to impress right away with their Dim Sum trio featuring spring roll, dumpling and radish cake. Bite through the crackling skin of the spring roll to discover the gamy quality of foie gras amid prawn meat.

The dumpling was a lump of earthy goodness, marrying truffle oil and mushrooms. The fragrance of truffle oil on the translucent skin did a good job whetting appetite. 

The third dim sum is no regular cube of cake as it is steamed with dried scallops which lends the soft cake a delightful briny dimension.

Braised Money Bag filled with Abalone

Perched on 2 crunchy and thick asparagus is a bag made of delicate toufu skin containing scrumptious jewels of a whole abalone and a Chinese dried oyster. A symbol of abundance, this dish is to be savoured slowly. The carefully braised seafood  duo is tender and infused with flavour. There should be lip-smacking at the end.

Relishing in braised abalone

Braised Rice Vermicelli with Fresh Crab Meat and Caviar

Take it with a drizzle of vinegar

Relish in caviar on braised vermicelli with shreds of crab meat. Take it with a drizzle of red vinegar to accentuate the broth that soaks the al dente noodles. Be treated to savoury spurts when the caviar pops in the mouth while crab meat gives a good seafood undertone.

Dessert Duo
Double Boiled Superior Bird's Nest with Almond Cream
with Chef's Special Fried Rice Cake

Chef Wong leaves guests feeling divine at the end of the meal with nourishing double boiled bird's nest in almond cream. Silky and smooth, almond cream is ground from scratch in their own kitchen. Downing coopfuls of the warm soup will definitely up your collagen intake. Neatly beside it, is a block of fried rice cake. This is a traditional Chinese snack sandwhiching a layer of nian gao (rice cake) between a slice of yam and sweet potato. At Yun House, the snack is refined, using tempura batter to clasp the sandwich together. The layer of nian gao is thicker and the slices of yam and purple sweet potato thinner for a satisfying bite.

Master chef Jimmy Wong, an avant garde curator of  Chinese cuisine

May the year of the Rat bring abundance of love, health and prosperity

Four Seasons all sett to welcome the New Year!

Set menu at RM388-688 nett per pax

Yee Sang at RM148 nett onwards

Dim Sum lunch selection at RM10-45 nett per portion

A la care selection is also available

Prosperity Feast Pricing (per pax)

Weekday lunch buffet at RM158 nett

Saturday brunch at RM98nett

Sunday Brunch only ar RM210 nett

Daily dinner buffet at RM188 nett

Groups of 20 or more receive a 20% discount on the total food bill

For more information,, please visit https://www.flipsnack.com/79C76BAD75E/usher-in-the-bountiful-year-of-the-rat-with-four-seasons.html