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

BWB Flaming on Table (Yakitori Bar) @ Sri Hartamas

There is a flaming new hang out place in Sri Hartamas. BWB Flaming On Table is set to impress with its stylish restaurant that offers dining experience that will satisfy not only the taste buds but your Instagram fetish too. One can be assured that this place serves food that looks as beautiful as it tastes.

Ready for a flaming meal?

Cosy corner

BWB Flaming on Table

The restaurant's interior is soothing to the eye with black walls and neat furniture. The ambiance seems versatile for any occasion- romantic for love birds, cozy for a gathering and cool enough for a party. 

Black walls and neat furniture

The bar counter

The bar in BWB completes the food range for customers who would like to include some booze during their visit. I must say this restaurant is exhaustive for events and celebrations. After a chat with the owner cum chef, I find that they also take their culinary side earnestly and resolute on improvement to ensure customers' return. 

Appetizer: Tri Specie (Three in a kind) RM30.00
From left: marinated jelly fish, tiny octopus and tubor shell

We were spoilt for choice at the appetizer department itself. Here are some that made an impression. Whetting my appetite most was the Three in a Kind entree. The marinated jelly fish packs flavours in its chewy mash while the tubor shell awakens the palate with a sweet and sour punch. Tiny octopus comes raw and blended with a tad of wasabi to stimulate the senses before the main course.

Appetizer: Secco Seppia (Grill marinated squid puller) RM12.00

Grill Marinated Squid Puller is simple yet powerful. This is the perfect order to be paired with drinks (beer for example) while you schmooze. A little tough but I did not mind keeping my teeth busy with the aromatic shreds.

Appetizer: Salted Shrimp (Fried shrimp) RM12.00

Addiction comes in the form of Fried Shrimp. The crisp is light and every bite is rewarded with sweet prawn flesh inside the crust.

Appetizer: Chicky Corns (Fried chicken top with cheese) RM12.00

I enjoyed morsels of fried chicken while waiting for the main course. A little dab of cheese adds a unique creaminess to the bites.

Appetizer: Piccante Mussels (Spicy mussel) RM18.00

Seafood sweetness is contained in the spicy mussels. The spiciness is just right to compliment the special sauce spread generously over each shell.

Appetizer: Sizzling Seafood (Sizzling seafood with homemade spicy sauce) RM30.00

Seafood lovers should treat yourselves to this platter of seafood that sizzles with the flavour of the ocean. Prawns, oysters, squid and fish bits converge to offer a delectable bonanza of seafood mix.

Appetizer: Oyster Box (Deep fried toufu with oyster) RM12.00

The Deep Fried Toufu with Oyster might not be so promising. The raw soy smell of white toufu masks the taste of the oyster in the middle. The oyster was as if non-existent despite some efforts to detect it.

Appetizer: Knuckle Bun (Mini bun with knuckle slice) RM10.00

The Mini Bun with Knuckle Slice is something that I would recommend. Tender pork knuckles sandwiched between crispy man tau won my heart over. The man tau was not oily and fried to a brownish crisp on the outside and soft on the inside.

Flaming on the Table main dishes are indeed worth the wait. There are five kinds of meat in the Flaming family- chicken, Wagyu beef, ocean trout, lamb and pork.

Oink oink on Burning (Flaming pork rib)
Small RM42.00 Big RM55.00

Flaming Pork on flames

Crazy Cow (Flaming Wagyu M5) RM48.00

Flaming Wagyu M5 on flames

Note that the eggs are cooked to precisely preserve the yolk runny

The Flaming dishes are all fascinating and makes great celebratory dishes. It is hands down the most attractive of dishes in the menu. Every Flaming number is not only to satisfy the tummy but also to feast the eye. Stylishly dished on a tile, the platter is bedecked with edible flowers and tastefully positioned greens.

Wake Up Sheep (Flaming grain N. Z. fed lamb belly) RM48.00

Flaming grain N. Z. fed lamb belly on flames

Angry Bird (Flaming chicken drumstick) RM35.00

Flaming chicken drumstick on flames

Ocean on Fire (Flaming ccean trout, scallop and prawn) RM65.00

My favourite would be the Flaming Ocean Trout. Savour the natural sweetness of the fish which speaks about its freshness. The cooking is finely done as the trout's meat is delicate and tender. Flames are ignited with a non-alcoholic liquid poured over the dish that contributes to a BBQ fragrance after the after burning. Try presenting a birthday boy/ girl a flaming dish instead of a lit candle for a change. The birthday wish will definitely come true. 

Skewers from left: Wagyu fuwagua (wagyu beef and foie gras) RM24.00
 yaki tori(chicken thigh) RM5.00

Skewers from left: tsukune (meat ball) RM10.00
 sunigimo (gizzard) RM4.00
 tebaski (chicken wing) RM8.00
Special sauce with raw quails egg

Skewers from left: shisamo (pregnant fish) RM4.00
bonjiri (chicken tail) RM4.00

Skewers are always a delight to have. My favourite would be the Wagyu fuwgua ( waygu beef with foie gras). Wagyu beef is cleverly paired on the skewer to bring out the best of the foie gras. The gamey taste of Wagyu will linger to accentuate the taste of the rich liver. Shisamo (pregnant fish) is also a wise pick. Popping flavourful fish roe in the mouth is enjoyable.

Preparation of Flaming Coffee

Flaming Irish Coffee RM38.00 for mild, RM55.00 for strong

Settle down with a glass of Irish Coffee skillfully pulled with flames and topped with cream. Heat consistency was watched to ensure that the cocktail coffee gives a smooth sensation in the mouth. 

SmokyTruffle Ice Cream (with bacon and sea salt) RM25.00

Cool down the flares with a cooling truffle ice cream with sprinkles of bacon. The sweet and salty combination teases your tongue to a fancy flavour that you will learn to appreciate.

These artistic food are not only good to see but are prepared with gastronomy standards. It has my vote for group celebrations and special occasions. 

BWB Flaming on the Table

8 (GF), Jalan 27/ 70A.

Desa Sri Hartamas, 

50480 Kuala Lumpur

Tel: 03-62063800