A Taste of Macao: Yun House at Four Seasons Hotel Kuala Lumpur Celebrates Seven-Year Anniversary with Michelin-Starred, Four-Hands Dining Experience

Yun House, the Michelin-selected Cantonese restaurant at Four Seasons Hotel Kuala Lumpur, announces “A Taste of Macao,” an exclusive four-hands dining experience to mark its seventh anniversary in July 2025.

From July 3 to 6, epicures are invited on an exquisite culinary journey that combines the talents of two powerhouse Cantonese chefs – Chef Anthony Ho from Zi Yat Heen, the one Michelin-starred restaurant at Four Seasons Hotel Macao, and Yun House’s very own Chef Jimmy Wong from Hong Kong. The celebration reaches a delectable crescendo on July 5, as anniversary night brings thrilling surprises for all in attendance.

“We’re delighted to welcome Chef Anthony for this special collaboration, giving our guests in Kuala Lumpur the rare opportunity to sample signature flavours from Zi Yat Heen, one of my personal favourite Cantonese restaurants,” says Chef Jimmy. “Commemorating Yun House’s journey over the last seven years, this exciting event reinforces our commitment to culinary excellence and our passion for creating unforgettable, one-of-a-kind experiences for those who love Cantonese cuisine.”

Showcasing the duo’s award-winning prowess, the meticulously crafted menu elevates traditional Cantonese flavours with a bold, modern twist. Guests can look forward to standouts such as the Braised Fish Maw in Millet Broth, infused with black truffle, and Wok-Fried Lobster with dried shallots and black olives. These exceptional dishes will also be available a la carte for lunch and dinner, except on the night of July 5.

Adding to the anticipation is an exciting surprise awaited on the evening of July 5, promising a memorable highlight of the event.

• July 3 to 6, 2025, lunch and dinner
• Set menu: MYR 668 per person
• A la carte menu available, except for dinner on July 5

For more information or reservations, contact +60 3 2382 8602 or email diningreservations.kualalumpur@fourseasons.com

About Chef Anthony Ho

Anthony Ho is the Executive Chinese Chef at Zi Yat Heen, the multi-awarded Cantonese restaurant at Four Seasons Hotel Macao. Growing up in Hong Kong, his father’s role in the food and beverage sector exposed him to a myriad of Chinese restaurants, shaping his ambition to become a chef. With more than 22 years of experience, Chef Anthony emphasizes the essence of traditional Cantonese cuisine as the basis of his cooking. At the same time, he embraces experimentation and innovation, with a passion for creating unique dishes for guests.