Monday, August 26, 2024 Discover bold new flavors at Yun House, Four Seasons Kuala Lumpur, where Cantonese cuisine is reimagined with a creative twist by Chef Jimmy Wong and his team. Guests can now indulge in Cantonese cuisine with a whimsical flair at Yun House, a Michelin-recognized restaurant located in the Four Seasons Hotel Kuala Lumpur. With breathtaking cityscapes as a backdrop, this striking dining destination introduces an innovative new menu that showcases bold, dynamic flavors, skillfully crafted by Chef Jimmy Wong and his accomplished team.
The vibrant garnishes and inventive presentation make each dish a visual delight. Yun House redefines Cantonese fine dining by infusing traditional recipes with a contemporary Hong Kong twist, presenting dishes that are both comforting and novel. The captivating visual appeal is enhanced by modern tableware, which serves as a stylish foundation for Chef Jimmy’s exceptional culinary masterpieces.
“Yun House welcomes family and friends to come together for modern Cantonese cuisine. In this new menu, we have curated a selection of dishes that are designed to be shared, enjoyed and celebrated with loved ones,” says Chef Jimmy . Visitors at Yun House can look forward to tasting signature dishes like the Deep-Fried Crab Shell Stuffed with Crab Imperial, a specialty commonly found in Michelin-starred restaurants across Hong Kong, yet a rare find in Kuala Lumpur.
The menu also features the Crispy Prawn Toast with Salted Egg Yolk Aioli and Caviar, which reinvents a beloved classic with a contemporary twist. The Deep-Fried Sweet Potato Balls, with their striking purple hue and rich macadamia nut filling, are poised to become a crowd favorite. Another standout is the Crispy Rice Vermicelli with Foie Gras and Oyster, which brings together traditional Asian techniques and luxurious ingredients such as foie gras and Shajing oysters.
Each mouthful is enhanced by a drizzle of vibrant golden sauce, with citrusy zest and the subtle floral notes of ginger lily, all topped off with a sprinkle of smoky bonito flakes for an added layer of umami. The Fish Maw Dumplings, garnished with bright cordyceps flowers, offer a refined culinary experience, blending the gelatinous texture of fish maw with the umami depth of cordyceps, the aromatic complexity of black garlic, and the distinctive taste of bamboo charcoal skin. The culinary journey of contrasts continues with the Deep-Fried Yam Puffs, where a crispy taro shell encases a tender, savory filling of barbecued duck.
The warm, welcoming service at Four Seasons enhances the dining experience, inviting guests to create memorable moments with friends and family. With this new menu, gatherings at Yun House are set to be more delightful and engaging than ever. For special occasions, the private dining room offers a tailored experience, set against the breathtaking views of KLCC Park.
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