Yun House: Contemporary Cantonese Fine Dining

Yun House | Four Seasons Kuala Lumpur | Food For Thought

Yun House, Four Seasons Kuala Lumpur 餐廳 四季酒店 吉隆坡

When it comes to Chinese fine dining, there are not many restaurants in Kuala Lumpur that can boast such a title, however, Yun House is just exactly that. The restaurant is located on the 5th floor of the Four Seasons Kuala Lumpur and served contemporary Cantonese cuisine, serving refined dishes, from dim sum to dessert.

Yun House Dim Sum | Four Seasons Kuala Lumpur | Food For Thought

Yun House is led by Hong Kong born chef Jimmy Wong, who has honed his skills throughout Asia. With his experience, he brings Cantonese cuisine to a whole new level of refinement, with each dish packing as much flavour and technique, with luxury ingredients from abalone to lobster, with a touch refinement such as using caviar and gold leaf. The dishes are all beautifully displayed honouring the age-old cuisine without compromising tradition, but focusing on elevation.

Yun House Family Table | Four Seasons Kuala Lumpur | Food For Thought

Yun House Menu: Autumn Chrysanthemum 秋菊

In addition to their a la carte menu, there are a number of selections of menus to choose from. As with an respectable Chinese outlet would do, the menus are named after poetic expressions such as Spring Orchid, Summer Bamboo, Autumn Chrysanthemum, Winter Blossom and Vegetarian.

Yam Puff with Scallop and Salted Egg 元貝鹹蛋芋角 | Yun House | Four Seasons Kuala Lumpur | Food For Thought

Yam Puff with Scallop and Salted Egg 元貝鹹蛋芋角

The first amuse, a special dish unique to the Four Seasons Kuala Lumpur, is a yam puff topped with scallop and salted egg yolk. A simple but yet flavourful dish, a great way to start the meal.

TRIO OF CHEF’S SPECIAL SELECTED DIM SUM 師傅點心三式 | Yun House | Four Seasons Kuala Lumpur | Food For Thought

TRIO OF CHEF’S SPECIAL SELECTED DIM SUM 師傅點心三式

Bean Curd Skin Roll 鮮蝦腐皮卷

The second amuse, part of the Chef’s special dim sum, was a succulent and fresh prawns in a bean curd roll. The prawns were quite sizable with crispy and flaky skin encasing the morsel.

Chicken and Prawn Siu Mai 蝦雞燒賣

The third amuse, part of the Chef’s special dim sum, was a chicken and prawn siu mai topped with fish roe. The siu mai was flavoured well, with a springy bite and went perfectly with the house made chilli oil.

Szechuan Prawn Dumpling 四川麻辣水餃

The fourth amuse, part of the Chef’s special dim sum, was a prawn dumpling wrapped in wonton skin and drenched in a piquant and spicy Szechuan mala sauce. Packing quite the heat, the generous morsel was fragrant to the bite.

Braised Fish Maw Soup with Sea Cucumber, Dried Scallop and Mushroom 瑤柱花膠海味羹 | Yun House | Four Seasons Kuala Lumpur | Food For Thought

Braised Fish Maw Soup with Sea Cucumber, Dried Scallop and Mushroom
瑤柱花膠海味羹

The soup course was a gelatinous concoction which is common to Chinese meals, with slivers of fish maw and sea cucumber adding texture. The flavour of the dried scallop and mushroom permeates the soup, heightened with a dash of black vinegar.

Steamed Hokkaido Scallops with Ramen, Chopped Chillies and Soy Sauce 剁椒拉麵蒸元貝 | Yun House | Four Seasons Kuala Lumpur | Food For Thought

Steamed Hokkaido Scallops with Ramen, Chopped Chillies and Soy Sauce
剁椒拉麵蒸元貝

The scallop dish is made using the traditional Cantonese style, with high grade soy sauce and chillies, however, the use of glass noodles were replaced with delicate handmade la mian instead, adding a northern touch to the southern dish. A fresh and sizable scallop sings in this dish.

Seasonal Young Vegetables with Bamboo Pith, Garlic in Fish Broth 魚湯竹笙蒜子浸菜苗 | Yun House | Four Seasons Kuala Lumpur | Food For Thought

Seasonal Young Vegetables with Bamboo Pith, Garlic in Fish Broth
魚湯竹笙蒜子浸菜苗

The vegetable course was more like a soup course, but filled with a generous amount of spinach and garlicky fish broth. The flavours were briny sweet and bright, with the bamboo pith adding a layer of delicateness.

Fried Egg Noodles with Prawns, Beansprouts and Fine Soy Sauce 豉油皇蝦球炒麵 | Yun House | Four Seasons Kuala Lumpur | Food For Thought

Fried Egg Noodles with Prawns, Beansprouts and Fine Soy Sauce
豉油皇蝦球炒麵

The noodle course was a simple yet elegant fried egg noodle dish, with extra fine noodles used and a king prawn crowning the noodles. Beansprouts add some crunch, but the key flavours come from the fine soy sauce, adding a layer of complexity.

| Yun House | Four Seasons Kuala Lumpur | Food For Thought

Passionfruit and Lychee Sorbet and Fruit Snow Skin Dumpling
西番蓮和荔枝冰糕鮮果糯米糍

The passionfruit and lychee sorbet were sweet and tart, with the fruit snow skin dumpling mellowing out the meal completely, simple yet stunningly displayed in an ornate vessel.

Yun House Bar Interior | Four Seasons Kuala Lumpur | Food For Thought

The Yun House Experience

One would not assume that the Four Seasons Kuala Lumpur would have a Chinese restaurant as their flagship restaurant, but Yun House really impresses not only with its décor and design, but its unwavering and elevated menu. The dishes are sophisticated without losing its cantonese heritage, all the while presenting in a wholly unique and elegant manner. It stands as definitely one of best Chinese fine dining restaurants in Kuala Lumpur, easily.


Yun House
Level 5,
Four Seasons Kuala Lumpur,
145, Jalan Ampang,
50450 Kuala Lumpur
+603 2382 8888 

| PHOTOGRAPHY: NICHOLAS NG & FOUR SEASONS KUALA LUMPUR | WEBSITE: YUN HOUSE |

Nicholas Ng

Nicholas Ng is a restaurant critic, travelogue and opinion columnist which is curated on Food For Thought. He has been a freelance writer for 10 years and has previously worked as a lawyer. He currently is the Principal Counsultant of A Thoughtfull Consultancy.

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