A TASTE OF KUALA LUMPUR
Enjoy cultures through cuisine at Four Seasons Hotel Kuala Lumpur.
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.