Four Seasons Hotel Kuala Lumpur Unveils a New Sweet Chapter at The Lounge

Explore a new selection of sweet offerings at The Lounge at Four Seasons Hotel Kuala Lumpur. Led by the bold vision and innovative artistry of Executive Pastry Chef Yann Roumanille, the team presents all-new dessert experiences, including an elevated Afternoon Tea and a reimagined menu of pastries and cakes.

With a career spanning traditional French patisseries, Michelin-starred restaurants and grand city hotels, Chef Yann now brings his famed “borderless” desserts to The Lounge. As he explains, “Our new creations combine global inspirations with local flavours. This way, international visitors can experience the vibrant tastes of Malaysia, while our local guests can enjoy world-class pastries that showcase staple ingredients in a whole new light.”

Debut of New Afternoon Tea

The newly crafted menu features a line-up of remarkable sweet treats, best enjoyed over a leisurely afternoon with family or friends. Savour the Mille-Feuille, an iconic French pastry reinvented with a mango-and-coconut twist, and the Frangipane Tart, a delectable composition of raspberry mouse and frangipani almond cream cake infused with pandan.

Taking inspiration from the famed honeybees of Bar Trigona, the Bee Amandier catches the eye with its sunny yellow exterior, encasing a tantalizing blend of almond cake, trigona honey and white chocolate. The Chocolate Brownies, too, boast a Malaysian flair, with the fruity notes of MK2 pineapple harmonizing delightfully with chocolate ganache and walnut.

The Macaroons, an all-time favourite in France, come in two innovative flavours — Teh Tarik (a signature drink at The Lounge) and caramel praline (handcrafted with hazelnuts). Also worth a mention are the Classic Scones, a British teatime classic, served with clotted cream, rose water butter and mango jam.

On the savoury side, discover a sensational interplay of textures and tastes, incorporating flavours from around the globe. Sample the Smoked Brisket, elevated with beef bacon jam, white barbecue sauce and yellow chive chiffonade, and the Konbi Egg Sando, a Japanese-inspired sandwich with Kewpie mayonnaise and togarashi mustard seeds. The Coronation Shrimp is accompanied by Masam Curry Yoghurt, while the Caramel Chestnut Chicken features surprising touches such as fig vinegar and dried cherries.

Channelling a glamorous yet playful vibe, the new Afternoon Tea is strikingly arrayed on a pristine white marble stand accented with rose gold fixtures — a chic reflection of The Lounge’s contemporary interiors. Showcasing legendary Four Seasons attention to detail, the carefully-determined height of the tea stand allows guests to see each other and converse effortlessly across the table.

Afternoon Tea is available at The Lounge from 3:00 to 5:30 pm, at MYR 222 per person.

Individual Pastries and Desserts

Marking an exciting new chapter, The Lounge unveils a repertoire of pastries, small cakes, brownies and baked treats.

• Ispahan Rose - Intricately decorated with hand-piping, this delicate rose-shaped pastry embodies a fragrant blend of rose, lychee and raspberry.
• Harmony - Paying homage to the different textures of chocolate, this elegant creation is layered with chocolate creme, crispy crumble and glaze.
• Brownies and Baked Treats - For a light bite, choose from an assortment of brownies and freshly baked goodies such as the Black Truffle Croissant, Cinnamon Kouign-Amann, and Bio Pain Au Chocolate with Hazelnut.

Signature Cakes

Perfect as centrepieces for social celebrations and elite gatherings, The Lounge’s newly unveiled cakes are crafted with the finest ingredients from Malaysia and beyond. Highlights include:

• Malaysia Green Forest - Inspired by the traditional Black Forest cakes of Germany, Chef Yann brings this unique cake to life in vibrant tropical colours — green, yellow and white. Pandan sponge, banana compote and coconut Chantilly come together in this splendid creation, topped with lush chocolate leaves.
• Ispahan Rose - This beautiful pink-hued cake is filled with fragrant flavours such as rose, lychee and raspberry. The delicate exterior is crafted through a process of hand-piping.

Meet Chef Yann

Hailing from the Provence region in France, Executive Pastry Chef Yann Roumanille has honed his craft in traditional patisseries, Michelin-starred restaurants and grand city hotels from Paris to Taipei. He is known for constructing “borderless” dessert experiences, drawing on diverse culinary elements to engage and delight the palates of both local and international guests. Each creation by Chef Yann reflects his passion for high-quality ingredients and his belief in achieving simplicity through complexity.

To book Afternoon Tea or place an order for cakes at The Lounge, call 03-2382 8888 or email thelounge.kualalumpur@fourseasons.com.