Four Seasons Hotel Kuala Lumpur presents Michelin Star Week, the first-ever collaboration between Four Seasons culinarians from Macau and Kuala Lumpur. From September 17 to 22, 2019, guests will be taken on an incredible gastronomic journey at Yun House, one of the city’s most glamorous dining destinations. Together with Executive Chef Jimmy Wong of Yun House and guest Executive Chef Charles Cheung of Zi Yat Heen (the Cantonese restaurant at Four Seasons Hotel Macao), they will taste the long-time favorites and new creations.
Chef Charles Cheung’s 40 years of experience in Chinese kitchens, has brought Zi Yat Heen many recognitions including the coveted Michelin star. Specifically for Michelin Star Week, Chef Charles brings his restaurant’s award-winning Cantonese cuisine to the heart of Kuala Lumpur. Guests will indulge into Cantonese classics and creative dim sum, conceptualized and perfected in the Michelin-hallowed kitchens of Four Seasons Hotel Macao. Diners will be invited to taste exquisite specialty teas as they sample the array of gourmet dishes.
Crafted by the two culinary gurus, the signature a la carte menu is available for lunch and dinner all through Michelin Star Week. Guests will have an opportunity to taste specialties like braised lobster fillet and bean curd in “mapo” style, steamed chicken with 15-Year Hua Diao wine, and crispy Nippon sea cucumber in abalone sauce. The a la carte menu is available at Yun House for lunch and dinner from September 17 to 22, 2019.
Those who prefer extraordinary Chinese food, Yun Househas prepared the beautifully balanced lunch and dinner set menu. Steamed giant garoupa fillet with ginger and spring onion in bamboo basket, wok-fried prawns with lily bulbs and asparagus, and Zi Yat Heen seafood fried rice will impress every diner
On the evening of September 20, 2019 only, Chef Charles and Chef Jimmy invite for a Michelin-starred 7-course dinner, served in the stylish ambience of Yun House. This exclusive menu features black chicken soup with sea whelks, dried scallop and matsutake mushrooms (Chef Charles’s signature dish), and bamboo pith stuffed with French spinach in fish broth (Chef Jimmy’s specialty). Delectable desserts, fine wines and signature Four Seasons tea further elevate the gastronomic experience.
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