Passages of Spring: Yun House at Four Seasons Hotel Kuala Lumpur Unveils a Culinary Celebration of Seasonality, Craft and Timing

From March 15 to May 15, 2026, Yun House at Four Seasons Hotel Kuala Lumpur joins 13 other acclaimed Four Seasons Chinese restaurants in Asia Pacific for Passages of Spring, a gastronomic showcase honouring the mastery of Chinese chefs and the impeccable artistry at the heart of the cuisine. Reflecting the season’s spirit of clarity and precision, the region-wide celebration re-centres the craftsmanship behind Chinese cooking through meticulously selected ingredients, technical control and the art of timing.

Across Asia, renowned Four Seasons chefs bring spring’s fleeting beauty to the table through refined dishes, shaped by regional traditions and local ingredients. In addition, cross-regional chef collaborations unite masters of Chinese gastronomy for exclusive four-hands explorations of seasonality.

In Malaysia, Passages of Spring unfolds at Yun House, the Michelin-recommended Cantonese restaurant at Four Seasons Hotel Kuala Lumpur. The centrepiece is Chef Jimmy Wong’s eight-week spring menu, designed around the nuances of seasonal ingredients at their peak. From April 23 to 25, the restaurant will also present a four-hands dining experience in collaboration with Chef Neal Zeng of Four Seasons Hotel Hangzhou at Hangzhou Centre, offering guests a taste of Ningbo cuisine, known for its subtle and natural flavours.

“Spring is a time to awaken the palate without overwhelming it,” says Chef Jimmy. “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 Chef Neal to our restaurant, a rare opportunity for epicures in Kuala Lumpur to savour a dialogue between Ningbo and Cantonese cuisines.”

Passages of Spring: Seasonal Menu

March 15 to May 15, 2026

Mirroring the rhythm, vitality and harmony of spring, Chef Jimmy’s seasonal menu draws on restrained techniques such as steaming, blanching and swift wok-frying to preserve the integrity of ingredients and unveil a lighter expression of traditional recipes. Dishes are crafted to celebrate the season’s finest harvests, including fragrant chive blossoms, delicate luffa melon, bright asparagus and velvety bamboo pith.

Signature expressions include the Wok-Fried Dried Shrimp, lifted by the subtle aroma of chive blossoms and the unique texture of wood ear fungus, and the Pan-Seared Scallops, their tender sweetness paired with crisp asparagus and a house-made scallop sauce.

From MYR 68

A Taste of Ningbo: Four-Hands Journey

April 23 to 25, 2026

For three days only, Yun House hosts a remarkable four-hands culinary experience, led by the combined talents of Chef Jimmy of Yun House and Chef Neal Zeng of Song, the one-Michelin-star Chinese restaurant at Four Seasons Hotel Hangzhou at Hangzhou Centre. Through this exclusive collaboration, Black Pearl-distinguished Chef Neal brings his refined interpretation of Ningbo cuisine to Kuala Lumpur for the very first time.

Crafted around exemplary seasonal ingredients such as abalone, sturgeon caviar, lobster medallions and black truffle, the menu features signature dishes by both chefs, revealing an intriguing interplay between Ningbo and Cantonese flavours. Guests can look forward to standouts such as Chef Neal’s Steamed Coral Grouper with Pickled Vegetables, an authentic Ningbo dish with contemporary flair, and Chef Jimmy’s Fresh Crab Claws in Fish Broth with Yellow Wood Ear, a vibrant homage to spring’s abundance.

On April 25, dinner is enhanced with a curated Chinese wine pairing and a live guzheng zither performance, transforming the night into a multi-sensory immersion into Chinese culture.

MYR 668 per person

With Passages of Spring, Yun House at Four Seasons Hotel Kuala Lumpur invites guests to rediscover Chinese cuisine through the lens of seasonality, restraint and craftsmanship. For reservations or enquiries, please contact +60 3 2382 8602.