With a plate full of stories to tell, the Michelin-selected Cantonese restaurant at Four Seasons Hotel Kuala Lumpur is introducing a new dining experience that beautifully narrates the country’s agricultural abundance.
From Apr. 7 to May 31, feast on stories from Malaysia’s farms, jungles, and coastal waters at Yun House as they serve you their “Secret Sauce” menu where Cantonese recipes are given new life with a Malaysia twist, bringing a fresh vibrancy to fine dining.
Executive Chinese Chef Jimmy Wong and his team are working closely with regional cultivators and have tracked down the best local ingredients in order to craft their latest menu.
“We are thrilled to connect our guests with the traditions of farmers and fishermen across the country, from Cameron Highlands to Sabah. Our team has taken great care to procure several sustainable and seasonal ingredients, meaning guests can experience the truly authentic flavors of Malaysia,” shared Chef Jimmy.
A Taste of Malaysia: The Secret Sauce Dining Experience
The menu highlights Malaysia’s bountiful resources, as well as the knowledge and passion of local communities who work tirelessly to procure sustainable and delectable ingredients.
You’ll be able to taste it in the Borneo Crab Claw Soup, which is served in a young coconut. These crabs are often found in mudflats and mangroves along Sabah and Sarawak, and are known for their large and meaty claws. Yun House worked with local fishermen who use low-impact methods and follow a seasonal fishing calendar which helps maintain a healthy crab population. This dish marries the sweetness of the crab meat with naturally cultivated coconut, lemongrass, and ginger.
If you want something bold, try the Wok-Fried Ladies’ Fingers or Sweet Potato Leaves in Malaysian Sambal Belacan. The ladies’ fingers (a.k.a. okra) were harvested from small organic farms in Pahang and Perak, while the sweet potato leaves came from Cameron Highlands and are smoother and more delicate than their low-altitude counterparts. Both vegetables are paired with a spicy sambal sauce and the umami of sun-dried shrimp, creating a bold fusion for your palette.
Another highlight on the menu is the Clams with Aromatic Kam Heong Sauce, a well-known Malaysian delicacy that features clams packed with an umami flavor. The main ingredient, caught fresh from Penang and Johor, was harvested at low tide and carefully purged to bring out its exquisite flavors.
The sustainable journey continues with dishes such as the Steamed Dragon Grouper and the Shrimp with Salted Egg Yolk, which showcases a variety of homegrown ingredients and local culinary techniques.
The Dragon Grouper was sourced from Sabah's fish farms, and is raised using low-density aquaculture methods that reduce water pollution. These farms also prioritize feeding the fish with natural sources instead of artificial ones, which ensures its pure and clean taste — ideal for a steamed dish.
On the other hand, the King prawns for the shrimp dish are sourced from Malaysia’s tropical and subtropical coastal waters and carefully cultivated to maintain their premium quality and freshness, making them the perfect centerpiece for the dish. After being battered and fried, it’s then coated in a salted egg yolk sauce, giving diners a thrilling balance of crunchiness and creaminess. The dish also includes some crispy vegetables, elevating the entire experience. It’s salty, crispy, and creamy in every bite!
Don’t miss this tasteful journey that fuses sustainability, freshness, and technique while featuring the true essence of local flavors reinvented through contemporary recipes. Guests can choose from an a la carte menu or a four-course set menu. For reservations, you may contact +60 3 2382 8602 or email [email protected].
Follow Yun House on Instagram for more delectable updates.
Location: Yun House, Four Seasons Hotel Kuala Lumpur, 145 Jalan Ampang, Kuala Lumpur 50450
Operation Hours: Open for Lunch, 12 NN to 3 PM (Mon to Sat) and 11 AM to 4 PM (Sun), and Dinner, 6 PM to 10 PM (Mon to Sat)
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