A TASTE OF KUALA LUMPUR

En­joy cul­tures through cui­sine at Four Sea­sons Ho­tel Kuala Lumpur.

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Mod­ern Kuala Lumpur, while re­main­ing a blend of Malay, Chi­nese and In­dian cul­tures, also melds the tra­di­tional with the mod­ern, nowhere moreso than at Four Sea­sons Ho­tel Kuala Lumpur. And one of the most sat­is­fy­ing routes to en­joy each of these cul­tures is through cui­sine. That’s where the ho­tel dou­bles as a mi­cro­cosm of the city it­self. Ex­ec­u­tive chef Ju­nious Dick­er­son says this blend­ing of cul­tures is most ev­i­dent at Cu­rate Restau­rant. Start with a se­lec­tion of Malay spe­cial­ties like Nasi Le­mak and Chili Prawns, which will liven up your taste­buds with a flavour­ful com­bi­na­tion that in­cludes co­conut milk and sam­bal. Then why not cel­e­brate the Chi­nese her­itage found through­out the city by build­ing your own noo­dle bowl, where you choose which in­gre­di­ents to best suit your own tastes when it comes to cui­sine from the Mid­dle King­dom? To top off a great meal, In­dian spe­cial­ties ar­rive at your table, ei­ther from the Tan­door oven or with a live carv­ing of schwarma. As de­vel­oped as the menus at Four Sea­sons Ho­tel Kuala Lumpur are, the Malaysian cap­i­tal does re­quire more ex­plor­ing. So sate your ap­petite for the va­ri­ety of cul­ture on of­fer. As­sis­tant chef concierge Narain Rao sug­gests a visit to Cen­tral Mar­ket, where hid­den gems in­clude one-of-a-kind crafts. Hag­gling over price is both re­quired and part of the fun. Of course, with dis­tinct cul­tures, Kuala Lumpur plays host to a num­ber of fes­ti­vals. The In­dian Fes­ti­val of Lights, Di­wali, oc­curs in early Novem­ber this year and should not be missed. Chi­nese New Year is on Fe­bru­ary 5, but ob­vi­ously Four Sea­sons Kuala Lumpur is worth a visit at any time of the year.

Chef Ju­nious Dick­er­son. In­te­ri­ors at Yun House. A blend of Asian cui­sine at Cu­rate.

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