The plush and cosy interiors of Yun House at Four Seasons Kuala Lumpur. Hong Kong talent builds layers of flavour for new menu GOURMETS with a love for fine Cantonese cuisine will be thrilled to learn that a new menu has been unveiled at a restaurant which made the Michelin selected restaurants list for two years in a row. Four Seasons Hotel Kuala Lumpur executive Chinese chef Jimmy Wong, 56, said the planning as well as research and development for Yun House’s latest menu, which debuted on Aug 1, took three months.
For palate cleanser, there are winter melon balls, pickled overnight in vinegar, sugar and lemon juice. Covered in a yellow-hued coat of passion fruit and enhanced with citrusy notes of orange juice, the thick and fruity syrup was honey-like and sourish at the same time. The sharp acidic notes in this starter has a highly stimulating effect on the appetite.
Fish Maw Dumpling with Cordycep Flowers, Caviar and Gold Leaf. The appetising dim sum of Fish Maw Dumpling with Cordyceps Flowers, Caviar and Gold Leaf, Deep-fried Yam Puffs with Barbecued Duck Filling and Crispy Vermicelli Roll with Tiger Prawn, Dried Oysters and Foie Gras are next. The fanciest of the three is the fish maw dumpling topped with black caviar and gold leaf.
The dumpling base of chicken, dried oysters and black garlic, comes wrapped in a kombu leaf. The vermicelli roll, which is topped with bonito flakes, is filled with chunks of tiger prawns. The mini beef steaks with black vinegar sauce.
Firm.