Reinventing Cantonese dishes with local flavours

Shrimp with Salted Egg Yolk has lightly battered prawns coated in a savoury sauce. — Photos: YAP CHEE HONG/The Star

WITH Cantonese culinary artistry, Malaysian flavours and ingredients are being celebrated in a new dining experience.

At Michelin-selected Yun House, located within Four Seasons Hotel Kuala Lumpur, its Secret Sauce culinary campaign features exceptional flavours of Malaysia, reimagined through the lens of Cantonese cooking.