Adjacent to the Petronas Twin Towers in the heart of the Kuala Lumpur City, the Four Seasons Kuala Lumpur certainly fulfills the expectations when it comes to grandness of its interior design. When you step into Yun House, you are met with very attractive modern Oriental interiors in a contemporary sense. Located on the 5th floor, the elevated level offers a panoramic view overlooking the KLCC lush gigantic fountain park that sets a unique vantage point to embrace the city’s vista. The internal space with a sophisticated interior fit out is superb and so striking yet subtle. With cathedral ceiling heights that provide such a sense of grandeur, different moods are created in different sections and it all comes together in a harmonious way.
Yun House specializes in Cantonese cuisine, helmed by the veteran Executive Chef Jimmy Wong who has re-mastered his culinary skill from his past working experience and exploration in Southeat Asia over the past decades. Passionate about honouring his culture through rich flavours, techniques and traditional style of cooking, Chef Wong strives to temp your palate with a delightful array of traditional regional Chinese delicacies. While the charming Chinese restaurant serves only pork free dishes, the halal menu also offers a quality selection of seafood and Dim Sum dishes to satisfy your extended cravings. Be open minded and explore the nouvelle Cantonese flavours with a playful alternative palate to delight, classic yet delicate and artfully served in stunning presentations. The good news is the culinary team weave a lot of magic of their own in the kitchen that is a feast visually and a palate pleaser to tantalize your demanding appetite.
<Yun House Signature Deep-Fried Eggplant>
The generous portion of thinly sliced eggplant coated with condensed milk powder and refined oats offers a hint of sweetness that was perfectly deep-fried which also created a sensational climax for the combination of sweet and savoury palate. The skillful cooking technique resulted in the absence of any visible excess oil that was utterly delicious and have you craving for more.
<Cuttlefish and Australian Scallop Red Brown Rice Dumpling>
Being one of Yun House signature dishes, despite the red brown rice dumpling paste was a little too thick that disrupted the palate, the fresh meaty cuttlefish and Australian scallop are rather tasty, garnished with tiny gold leaf and well presented on a special designed bamboo basket that won’t disappoint any seafood Dim Sum lover.
<Fish Maw Dumpling with Cordyceps Flower and Black Garlic>
This alternative “Siu Mai” came with a mix of seafood and chicken as well as the nutritious fish maw and cordyceps funghi that offer a hint of aroma to enhance the palate. The perfect bite-size mouthful is once again artfully presented, firm in texture and not too starchy.
<Deep-Fried Sweet Potato Balls with Roasted Macadamia Nut Paste>
This has to be one of the most innovative presentations overall during our lunch exploration at Yun House. The perfectly deep-fried sphere sweet potato balls which was not only visually attractive and inviting, the glutinous rice texture was firm, not too mashy and not too sweet with a savoury hint in the right balance. Premium macadamia nut was roasted and made into paste as filling, this triumphant creation and newly added item by Chef Wong and his culinary team blend traditional flavour with a nouvel touch that is so not to be missed.
<Crispy Rice Vermicelli with Foie Gras and Oyster>
Another highlight of Yun House’s specialty. The vermicelli was beautifully deep-fried to a light and crispy texture - minus the excess oil, served with a sauce of condensed ginger and kalamansi. Sweet yet savoury, sour yet with a hint of peppery spice, rich on palate yet not too complex in taste but full of flavours. This delightful creation can totally be classified in the fine dining category for such a perfect execution in all ways. Do anticipate the WOW factor!
<Steamed Red Brown Rice Roll with Fritter Dough, Prawn and Coriander>
A classic Cantonese Dim Sum steamed rice roll with fritter dough in most “Yum Cha” menus is a must have. Despite the accompanying soy sauce being a little bit salty and over powering, the texture of the rice roll and fritter dough was still a delight to enjoy.
<Crispy Roast Black Truffle Duck>
A huge portion of de-boned crispy roast duck well placed on an oval white stoneware and topped with generous sizes of black truffles, served along side with a five-spice marinade sauce. The truffle was more for presentation having basically no flavour that we could detect. The color of the skin was beautifully roasted yet was not as crispy as it should have been, which resulted in disappointment for any generic roast duck standard.
<Bing Zhen Chicken with Plum Chilli Sauce, Seasoned Fruit and Capsicum>
This alternative halal version of the Cantonese classic Sweet and Sour Pork dish that was well coated and wok-fried with plum chilli sauce, pineapple and capsicum served on a giant ice bowl and presented on a large plate full of crush ice. Indeed, this ice on ice presentation is striking and also boasts a great flavour. A satisfying comfort food dish to savour.
<Fried Rice with Spicy Scallop and Spicy X.O. Sauce>
A good fried rice dish is hard to come by, not only for its intense wok-fried smoky flavour, the fluffy texture with each grain separating just so as well as being moist and the not so overpowering of premium ingredients that made the spicy X.O. sauce used. Yun House’s “six degree of separation” fried rice is done in the classic Cantonese style and just perfect and scored top marks in every way. It is simply so flavoursome.
<Lemongrass Jelly with Bird’s Nest>
A classic dessert that came with lime sorbet and aloe vera, offering fresh citrus flavours to soothe the palate after many rich dishes. The sorbet was the highlight and dominating flavour. A simple execution done well.
Yun House has a menu with very innovative presentations, which followed through on taste to delight the palate and some dishes in unexpectedly large portions, which is a bonus if you have a big appetite. Phylliss, over server was fantastic with communication and her personal approach, listening to the guest’s need and very detail oriented. Naturally being a Four Seasons hotel brand standard, there is a fabulous wine list to complement any dish on the menu, no matter whether your love of wine is extravagant or simple and as is traditional for such a lunch. Chinese tea selection is also a focal point in Yun House, as it should be and our Pu Er tea was not just topping up with water over times, but additional tea leaves were added to ensure the flavour remained robust.
A Halal Cantonese restaurant may be the downfall when the execution does not excel from its original way of cooking and ingredients used, which is a always a big challenge for any renown Chinese Chef to crack this head by bringing the most truthful flavours from its origins. While the word Yun literary also translates as prosperous in taste or palate to a certain degree of satisfaction, a new way is to be found to please the demanding diners and Chef Wong and his culinary team strive to deliver the utmost prosperous Cantonese flavour through their innovative culinary skills. The pleasure is all ours!
Tried & Tested:
Location: 5/5
Design & Decor: 4.5/5
Service: 4.5/5
Food & Beverage: 4.5/5
Value For Money: 4/5
Experience: 4.5/5
Location: 5/5
Design & Decor: 4.5/5
Service: 4.5/5
Food & Beverage: 4.5/5
Value For Money: 4/5
Experience: 4.5/5
145, Jalan Ampang
Kuala Lumpur, Malaysia
Tel: +603 2382 8888
Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.
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