IN A few day’s time, Four Seasons Hotel Kuala Lumpur will finally be opening its doors to give guests the best hospitality experience that the brand can offer.
Located right next to the city’s iconic Petronas Twin Towers, hotel general manager Tom Roelens said it was positioned in the best possible location in the city.
Combined with great physical assets such as artistic interior design, quality offerings and the unique Four Seasons service, Roelens believes it has all the right ingredients to create a truly wonderful hospitality experience.
With 18 years of experience with Four Seasons, Roelens’ prior achievements in setting up the Four Seasons Resort Maldives and managing Four Seasons’ resorts on the exclusive Hawaiian island of Lanai for the last 10 years make him the right man for the job here.
“Our vision is to establish ourselves as the undisputed leader in the hospitality industry in Malaysia and beyond, and I think our team is ready,” said Roelens.
Having been under construction for five years now, the hotel is ready to open its doors on July 1.
The Four Seasons Place complex is a 65-storey tower comprising a retail podium up until the fourth floor, the hotel up to the 18th floor, serviced apartments, as well as private residences.
Premium department store Robinsons occupies four of the five levels at Shoppes at Four Seasons Place as its anchor tenant, supplemented by a variety of local and international dining options as well as other services.
The tower has a total of 209 hotel rooms, 27 serviced apartments and 242 private residences, all with great views of the Petronas Twin Towers or overlooking KLCC park.
Roelens said many aspects of the hotel’s identity would be uniquely Malaysian as it strives to assimilate into the local culture and community.
“We want to be locally relevant, not just in terms of the decor, but also the food we serve in our restaurants and the treatments we offer in our spa,” he said.
The hotel’s spa and wellness facilities feature an outdoor infinity pool and a gym with state-of-the-art equipment overlooking the city skyline, as well as eight spa treatment rooms that will feature local treatments using local products on top of staple spa services.
When it comes to dining and drinking, guests can choose between six options that are directly managed by Four Seasons, in addition to other dining places available in Shoppes at Four Seasons Place.
CurATE is the all-day dining international buffet restaurant which takes the ‘open kitchen’ concept to the next level.
“It’s not just an open kitchen concept, but a theatre concept where our guests are watching the show that our chefs are putting on,” said Roelens.
Yun House is the hotel’s Chinese restaurant, featuring modern ornate spaces for fine dining overlooking KLCC park.
The hotel’s very own Bar Trigona is a unique Malaysian specialty bar. Named after a species of stingless bee native to Malaysia, Bar Trigona will serve guests special cocktails crafted from unique locally-sourced ingredients.
The Pool Bar and Grill takes on more of an ‘oasis’ image with its Middle Eastern grilled bites. Guests can also relax and socialise here over shisha at night.
There is also The Lounge at Four Seasons, located adjacent to the hotel lobby, as well as Decadent, which serves delicate creations of chocolate, pastries and artisanal cakes in the retail podium.
Four Seasons Hotel Kuala Lumpur also hopes to position itself as a prime choice for wedding functions and other events with its ballrooms and function spaces amounting to a total of 1,821 sq m.
However, Roelens acknowledged that having the right staff was key to enabling a hotel to provide the utmost in service.
“As we were hiring our team, we were looking for people who would be able to have a different insight into the city,” said Roelens, adding that they vetted through thousands of applications in a meticulous hiring process.
He said any tourist could simply decide on what they want to do based on information from the Internet, so what Four Seasons needed was individuals who were in tune with the pulse of the city and could tell guests about the hottest new attractions in town.
“We selected our team members, by looking for people who have that innate sense of service and hospitality,” he added.
“Ultimately, it’s all about being able to understand why the guest is here and being able to truly provide personalised, intuitive service.”