In Full Bloom: The Lounge at Four Seasons Hotel Kuala Lumpur Unveils Enchanting Floral Afternoon Tea

From November 1 to 30, 2025, The Lounge at Four Seasons Hotel Kuala Lumpur welcomes guests into a dreamy floral wonderland, where refined flavours meet the timeless beauty of flowers. The Enchanting Floral Afternoon Tea is a feast for the senses – an edible garden of colour and whimsy, infused with nature’s most delicate gifts.

Guests can look forward to a flower-forward spread of sweets and savouries, complemented by aromatic teas and a refreshing Floral Whispers mocktail. Showcasing his team’s creativity in full bloom, Executive Pastry Chef Yann Roumanille presents a menu filled with floral favourites – serene lavender, vibrant hibiscus, fragrant osmanthus and more. Designed as an immersive experience, the Enchanting Floral Afternoon Tea unfolds amid fresh blossoms in The Lounge’s sunlit, airy elegance.

Highlights include Rose, a radiant trifecta of rose, lychee and raspberry; Shiso, crafted with yuzu and shiso jelly, yogurt cream and honey sponge; and Lavendar, a confection of almond, apricot and lavender. Crowned with dainty petals and embellishments, each creation brings the garden-inspired theme to life. Even the scones get a floral upgrade, paired with osmanthus and honey butter and violet and cherry jam.

Savouries, too, are reimagined with a blossoming touch. The Blue Pea Chicken Salad glows with blue pea aioli, the Shrimp Tartare is elevated with chive flowers, and the sandwiches arrive festooned with flowers.

A visually stunning experience awaits guests at the Enchanting Floral Afternoon Tea, where teatime traditions shine a little brighter with nature’s blooming touch. Available at The Lounge from November 1 to 30, 2025, at MYR 242 per person.

Executive Pastry Chef Yann Roumanille

Hailing from the Provence region in France, 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.