The Four Seasons Hotel Kuala Lumpur officially launch in style with their grand opening celebration on 18 November 2018 with the who’s who of Malaysian society, royalty, socialites, and celebrities in attendance.
The opening was officiated by His Royal Highness Sultan of Selangor, Sultan Sharafuddin Idris Shah Al-Haj and the guest of honour, the Acting King His Royal Highness Sultan Nazrin Muizzuddin Shah. Raja Muda of Selangor, Tengku Amir Shah, Minister of Economic Affairs, YB Dato’ Seri Azmin Ali, Minister of Federal Territories, YB Tuan Khalid Abdul Samad, Menteri Besar of Selangor, YB Tuan Amirudin Shari and Menteri Besar of Kedah, Dato Seri Muhkriz Mahathir were also present to witness the Grand Opening.
A sumptuous sit-down dinner was enjoyed by guests in the elaborately-decorated Grand Ballroom on Level 6A, where singer Syafinaz Selamat mesmerized guests with her performance. The night ended with a spectacular fireworks show at the Residence’s Pool Deck on Level 7B.
Below are some photos of the hotel. (Click to enlarge.)
“The Louis XIII Experience” with Four Seasons Hotel Kuala Lumpur
LOUIS XIII in collaboration with Four Seasons Hotel Kuala Lumpur pays tribute to luxury dining with The LOUIS XIII Experience, a menu pairing between LOUIS XIII and Yun House by Four Seasons Hotel Kuala Lumpur – a highly-acclaimed restaurant with expansive views of the KLCC Park, exquisite private dining venues, and a modern take on timeless dining.
The culinary union made its debut at the exclusive LOUIS XIII Room at Yun House. Each unique menu pairing brings out the exceptional qualities of LOUIS XIII in its own special way, magnifying and illustrating the most sumptuous matches between the King of Cognac and exquisite Chinese cuisine by Yun House.
“Four Seasons hotels have been one of our coveted partners for many years globally. We are thrilled to further grow and develop our strong relationship with Four Seasons Hotel Kuala Lumpur and its patrons. Louis XIII Cognac is an icon of French art de vivre and excellence. Similarly, Four Seasons exemplifies a true luxury hospitality brand in its own right, an icon, an experience,” said Chris Kwek, LOUIS XIII Private Client Director Southeast Asia.
“At Yun House, we hope to bring our guests on a journey to experience, feel and sample the legend that is LOUIS XIII. The pairing menu is tailor-made to bring a new dimension to the world-famous LOUIS XIII experience, revealing different sensations of LOUIS XIII to both the palate and the eyes. For those craving the finer tastes, we welcome you to savour the timeless menu blend, masterfully curated by our award winning Executive Chinese Chef Jimmy Wong and the unique tasting profiles of LOUIS XIII cognac,” says Tom Roelens, General Manager, Four Seasons Hotel Kuala Lumpur.
The six-course pairing menu highlights regional specialities with a focus on Cantonese cuisine adapted from local palates. The high level of authenticity along with commitment to fresh ingredients, prepared with meticulous technique and uniquely presented will create the ultimate Chinese dining experience in Kuala Lumpur. The menu pairing will start with the Four Seasons combination platter – foie gras roll, crispy silverfish and deep fried mushroom for contrast to bring out the smooth, rich and crisp notes of the LOUIS XIII cognac. The second course of double-boiled abalone and fish maw soup with morel mushrooms and sea whelks pairing is sumptuous, fragrant and elevates the combined flavours perfectly.
Following that, the next course features beautifully braised lobster with lily bulbs and truffle oil. This sophisticated and decadent dish isn’t too overwhelming, simple broiled lobster that has substantial mouthfeel of succulent-sweetish flesh and a textural match, paired with Italian truffle oil for its aroma.
The fourth course of steamed coral garoupa fillet with scallion oil is a presentation of fresh, garoupa fillet, renowned around the world as the highest-quality garoupa in its class. As it delicately steamed in aromatic scallion oil, this exquisite fish eagerly absorbs and enhances the flavours of any accompanying ingredient.
The last savoury course is wok-fried fish paste noodles with Canadian scallops. This signature dish prepared with seasonal Canadian scallops and homemade fish paste noodles is a re-creation of the humble Chinese invention; noodles. Finishing off the meal will be an indulgent pairing of Chef’s signature dessert duo of homemade pineapple pastry and bird’s nest with almond cream served in whole young coconut.
Yun House is located on the fifth floor of Four Seasons Hotel Kuala Lumpur. Reservations are recommended for The LOUIS XIII Experience. The pairing menu is priced at MYR 28,888 for a table of 10 persons, which comes with a LOUIS XIII decanter (70 cl). A single menu option is also available at MYR 3,000 for one person with two glasses of LOUIS XIII (60 ml). For reservations, call +603 2382 8888.
Images courtesy of Four Seasons Kuala Lumpur.
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