Usher in the Year of the Rat at the Four Seasons Kuala Lumpur

Yun House is known as one of the best Cantonese restaurants in town. So it comes as no surprise that gourmands and food lovers are looking forward to the newly curated menus that Yun House at the Four Seasons Hotel Kuala Lumpur is presenting to celebrate the Chinese New Year.

Chef Jimmy Wong has pulled out all the stops by pouring over ancient Chinese recipes and tracking down the nest ingredients for the customary Yee Sang or Prosperity Toss.

This dish consists of raw fish and salad combined with sauces and other condiments which diners would toss with chopsticks to ensure a happy, healthy, successful and prosperous new year ahead.

Having honed his culinary skills in some of the finest hotels and resorts in Hong Kong, Singapore and China, Chef Jimmy believes that the company you are with counts as much as the food.

“Chinese New Year is all about spending time with the people we love,” he says. “This year, I’ve featured my personal favourites from the dishes I always make for my own family on Chinese New Year.”

And what are those dishes? Apart from the traditional Salmon Belly Yee Sang which he adds an ingredient to each passing year, Chef Jimmy also puts in tuna toro and Australian lobster to the mix.

New dishes for the festive season include Braised Money Bags Filled with Ten Head Abalone, Fragrant Roasted Duck with Osmanthus Flower and Double Boiled Superior Bird’s Nest with Red Dates.

The Dim Sum lunch selection includes a platter consisting of Mushroom and Truffle Oil Dumpling, Steamed Radish Cake and Dried Scallop and Spring Roll with Foie Gras and Seafood.

Another mouth-watering speciality for the Lunar New Year which also happens to be Chef Jimmy’s personal favourite is the Braised Rice Vermicelli with Fresh Crab Meat and Caviar.