Yun House at Four Seasons Kuala Lumpur Launches ‘Passages of Spring’ Culinary Series

Yun House, the Michelin-recommended Cantonese restaurant at Four Seasons Hotel Kuala Lumpur, presents Passages of Spring from 15 March to 15 May 2026. This regional showcase, which includes 13 Four Seasons Chinese restaurants across Asia Pacific, celebrates the artistry of Chinese cuisine through seasonal ingredients, precise techniques, and impeccable timing. At Yun House, Chef Jimmy Wong’s eight-week spring menu and a special four-hands collaboration highlight spring’s clarity and vitality.

Passages of Spring honours the craftsmanship central to Chinese cooking, reflecting the season’s essence of precision and renewal. Across Asia, Four Seasons chefs draw on local harvests and regional traditions to create refined dishes via restrained methods like steaming, blanching, and quick wok-frying. Cross-regional collaborations further unite masters of Chinese gastronomy for exclusive explorations of seasonality.

In Kuala Lumpur, Yun House anchors Malaysia’s contribution with Chef Jimmy Wong’s seasonal menu, designed around peak spring produce such as chive blossoms, luffa melon, asparagus, and bamboo pith. From 15 March to 15 May 2026, these ingredients shine in lighter reinterpretations of Cantonese classics, preserving their natural flavours and textures.

“Spring is a time to awaken the palate without overwhelming it. At Yun House, we invite diners to discover Chinese dishes that feel light, fresh and vivid, yet still layered with depth. We’re also thrilled to welcome Chef Neal to our restaurant, a rare opportunity for epicures in Kuala Lumpur to savour a dialogue between Ningbo and Cantonese cuisines.”

Chef Jimmy Wong

Chef Jimmy Wong’s Spring Menu Highlights

Available from 15 March to 15 May 2026, Chef Jimmy’s menu mirrors spring’s rhythm and harmony through delicate techniques that let ingredients speak. Signature dishes include:

• Wok-Fried Dried Shrimp: Elevated by fragrant chive blossoms and the crisp texture of wood ear fungus.
• Pan-Seared Scallops: Tender sweetness meets crisp asparagus in a house-made scallop sauce.

Starting at MYR 68 per dish, the menu offers an accessible entry into spring’s refined flavours, balancing tradition with contemporary lightness. Each preparation underscores Yun House’s commitment to ingredient integrity, making it a draw for locals and travellers seeking elevated Cantonese fare.

Exclusive Four-Hands Ningbo-Cantonese Collaboration

From 23 to 25 April 2026, Yun House hosts a rare three-day four-hands experience pairing Chef Jimmy Wong with Chef Neal Zeng of Song, the one-Michelin-star Chinese restaurant at Four Seasons Hotel Hangzhou at Hangzhou Centre. Black Pearl-distinguished Chef Neal introduces Ningbo cuisine—known for subtle, natural flavours—to Kuala Lumpur for the first time.

The MYR 668 per person menu showcases exemplary seasonal ingredients like abalone, sturgeon caviar, lobster medallions, and black truffle. Standout dishes include:

• Chef Neal’s Steamed Coral Grouper with Pickled Vegetables: An authentic Ningbo classic with modern refinement.
• Chef Jimmy’s Fresh Crab Claws in Fish Broth with Yellow Wood Ear: A vibrant celebration of spring’s bounty.

On 25 April 2026, dinner elevates with curated Chinese wine pairings and live guzheng zither performance, weaving culinary, vinous, and cultural threads into a multi-sensory journey.

Passages of Spring at Yun House rediscovers Chinese cuisine through seasonality, restraint, and technical mastery. Chef Jimmy’s menu captures spring’s fleeting beauty via precise Cantonese techniques, while the Ningbo collaboration bridges regional traditions with shared excellence. From chive-infused wok dishes to caviar-topped masterpieces, the series transforms dining into a meditation on timing and craft.

Running till 15 May 2026, this showcase reaffirms Yun House’s status as Kuala Lumpur’s premier destination for refined Chinese gastronomy. Reservations and inquiries: +60 3 2382 8602

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Photo credits: Respective properties and Andy Kho Photography using the vivo X200 Pro

Cover photo: Four Seasons Hotel Kuala Lumpur