YUN House at Four Seasons Hotel Kuala Lumpur joins 13 other acclaimed Four Seasons Chinese restaurants across Asia‑Pacific for “Passages of Spring”, a regional gastronomic showcase running from March 15 to May 15, 2026.
Honouring the mastery of Chinese chefs and the artistry at the heart of the cuisine, the celebration reflects the season’s spirit of clarity and precision.
It recentres the craftsmanship of Chinese cooking through meticulous ingredient selection, technical control and the art of timing.
Across Asia, Four Seasons chefs interpret spring’s fleeting beauty through refined dishes shaped by regional traditions and local produce.
Cross‑regional collaborations further unite leading Chinese chefs for exclusive four‑hands explorations of seasonality.
In Malaysia, the celebration’s centrepiece is chef Jimmy Wong’s eight‑week spring menu, built around the nuances of seasonal ingredients at their peak.
From April 23 to 25, Yun House will also present a four‑hands dining experience with chef Neal Zeng of Four Seasons Hotel Hangzhou, China, offering diners a taste of Ningbo cuisine, celebrated for its subtle, natural flavours.
“Spring is a time to awaken the palate without overwhelming it,” said Wong.
“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 Zeng, a rare opportunity for epicures in Kuala Lumpur to savour a dialogue between Ningbo and Cantonese cuisines.”
Mirroring the rhythm, vitality and harmony of spring, Wong’s seasonal menu draws on restrained techniques − steaming, blanching and swift wok‑frying − to preserve the integrity of ingredients.
Dishes, priced from RM68+ onwards, highlight the season’s finest harvests, including chive blossoms, luffa melon, asparagus, and bamboo pith.
Signature plates include Wok‑Fried Dried Shrimp, lifted by the subtle aroma of chive blossoms and the texture of wood ear fungus and pan‑seared scallops with crisp asparagus and a scallop sauce.
A Taste of Ningbo: Four‑Hands Journey showcases seasonal ingredients such as abalone, caviar, lobster medallions and black truffle.
The menu features signature dishes by both Wong and Zeng, revealing an interplay between Ningbo and Cantonese flavours.
Highlights include Zeng’s Steamed Coral Grouper with Pickled Vegetables − an authentic Ningbo dish with contemporary flair − and Wong’s Fresh Crab Claws in Fish Broth with Yellow Wood Ear, a vibrant homage to spring’s abundance.
On April 25, dinner will be elevated with a curated Chinese wine pairing and a live guzheng performance, creating a multi‑sensory immersion into Chinese culture. The dinner is priced at RM668+ per person.
For reservations, call 03‑2382 8602.
