AN EL­E­VATED EX­PE­RI­ENCE

Head­ing to Kuala Lumpur? The brand- new Four Sea­sons Ho­tel is a must- visit for its in­spired fine din­ing and cre­ative cock­tails.

DestinAsian - - GOOD TO GO | HERITAGE - For more in­for­ma­tion, visit foursea­sons. com/ kualalumpur

FOUR SEA­SONS HO­TEL KUALA LUMPUR RE­FLECTS THE MULTICULTURAL DI­VER­SITY OF MALAYSIA’S CAP­I­TAL, WHILE OF­FER­ING A VALU­ABLE AD­DI­TION TO ITS VI­BRANT DIN­ING AND EN­TER­TAIN­MENT SCENE.

Perched atop a sleek 65- story sky­scraper ad­ja­cent to the Petronas Tow­ers – and a boon for busi­ness and leisure trav­el­ers look­ing to stay in the heart of the ac­tion – the Four Sea­sons Ho­tel Kuala Lumpur re­flects the dy­namism and multicultural di­ver­sity of Malaysia’s cap­i­tal, while of­fer­ing a valu­able ad­di­tion to its vi­brant din­ing and en­ter­tain­ment scene.

The ho­tel’s six restau­rants and lounges are over­seen by ex­ec­u­tive chef Ju­nious Dick­er­son, a 30- year vet­eran of the hospi­tal­ity in­dus­try who has spent half of his ca­reer in South­east Asia. Each venue has been im­bued with the rich tra­di­tions of Malaysia along­side the char­ac­ter of Kuala Lumpur it­self – in an ef­fort to fos­ter a deeper con­nec­tion to the place and its peo­ple. “Malaysia has some of the finest in­gre­di­ents and unique tra­di­tions,” Dick­er­son says. “And equally as im­pres­sive is the in­cred­i­ble amount of lo­cal farm­ers and pur­vey­ors, all of which have in­flu­enced our menus and will be in­te­gral in de­liv­er­ing out­stand­ing culi­nary ex­pe­ri­ences.”

Dick­er­son has also as­sem­bled an ex­pe­ri­enced team of in­ter­na­tional chefs and mixol­o­gists to im­part the global flair and so­phis­ti­ca­tion that the Four Sea­sons brand is known for. Pre­vi­ously the ex­ec­u­tive Chi­nese chef at The St. Regis Ho­tel Sin­ga­pore, ac­claimed chef Jimmy Wong has been re­cruited to head up Yun House, which takes its name from the Can­tonese word for “gar­den” thanks to its po­si­tion over­look­ing KLCC Park. The Hong Kong– born chef will dish up new takes on tra­di­tional in­gre­di­ents and recipes, cel­e­brat­ing his Can­tonese her­itage in a sur­pris­ing con­tem­po­rary style.

Over at Bar Trig­ona, the sig­na­ture bar named af­ter Malaysia’s na­tive trig­ona bee, head bar­tender Ashish Sharma has joined from Four Sea­sons Ho­tel Mum­bai, which won an award from Asia’s 50 Best Bars 2017 for its over­all bev­er­age pro­gram. Sharma will be putting the spot­light on lo­cal and sus­tain­able in­gre­di­ents with a cre­ative new spin on clas­sic cock­tails in­spired by Malaysian flora.

Else­where on the prop­erty, that same sense of crafts­man­ship and artistry is also ap­par­ent at be­spoke patis­serie Deca­dent by Four Sea­sons, a café that of­fers con­fec­tions, cakes, and sea­sonal desserts, many of them cre­ated with Malaysian­in­spired in­gre­di­ents. Another high­light? The show kitchen at theater- in­spired all­day din­ing venue Cu­rate, where guests can watch as chefs hand- pull fresh noo­dles with a flour­ish, make ru­mali roti flat­bread from scratch, and toss hand­made piz­zas mere me­ters from their ta­bles. It’s a full sen­sory ex­pe­ri­ence that’s sure to de­light first- time guests and re­peat vis­i­tors alike.

Book now and choose the ho­tel’s in­tro­duc­tory of­fer, valid un­til De­cem­ber 29, 2018, to re­ceive 15 per­cent off room rates with daily break­fast in­cluded.

Clock­wise from this pic­ture: In­side a Deluxe Park- View room; the sig­na­ture Can­tonese restau­rant Yun House; head bar­tender Ashish Sharma at Bar Trig­ona.

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