Yun House at Four Seasons Hotel Kuala Lumpur Introduces “Secret Sauce” Dining Experience

From April 7 to May 31, 2025, feast on stories from Malaysia’s farms, jungles and coastal waters at Yun House, the Michelin-selected Cantonese restaurant at Four Seasons Hotel Kuala Lumpur. The Secret Sauce dining experience reveals the country’s agricultural abundance in new and exciting ways.

Working closely with regional cultivators who favour traditional and natural practices, Executive Chinese Chef Jimmy Wong and his team have tracked down exceptional local ingredients to craft their new menu of delicacies. Cantonese recipes are livened up with a Malaysian twist, bringing a fresh vibrancy to fine dining.

“We are thrilled to connect our guests with the traditions of farmers and fishermen across the country, from Cameron Highlands to Sabah. Our team has taken great care to procure several sustainable and seasonal ingredients, meaning guests can experience the truly authentic flavours of Malaysia,” shares Chef Jimmy.

The Secret Sauce Experience

Each Secret Sauce creation opens a window into the agricultural rhythms that unfold through Malaysia, preserved by the knowledge and passion of local communities.

Guests can look forward to highlights such as the Borneo Crab Claw Soup, playfully served in a young coconut. Found in mudflats and mangroves along Sabah and Sarawak, these crabs are known for their large, meaty claws. Yun House has partnered with fishermen who use low-impact methods to preserve the coastal ecosystem and follow a seasonal fishing calendar to help maintain a healthy crab population. The sweet succulence of the crabmeat deepens further in combination with naturally cultivated coconut, lemongrass and ginger.

For a bold fusion, guests can sample the Wok-Fried Ladies’ Fingers or Sweet Potato Leaves in Malaysian Sambal Belacan. The ladies’ fingers come from small organic farms in Pahang and Perak, their tenderness enhanced through small-scale crop rotation, rainwater irrigation, and hand harvesting at precisely the correct time. The sweet potato leaves from Cameron Highlands are distinctly smoother and more delicate than their low-altitude counterparts. Both vegetables pair beautifully with the heat of handcrafted sambal and the umami of sun-dried shrimp.

The Clams with Aromatic Kam Heong Sauce brings a beloved Malaysian delicacy to the table. Arriving fresh from Penang and Johor, these soft, briny and umami-packed clams are harvested at low tide and meticulously purged for a pristine flavour experience.

The sustainable journey continues with dishes such as the Steamed Dragon Grouper and the Shrimp with Salted Egg Yolk, showcasing an array of homegrown ingredients and local culinary techniques. The Dragon Grouper, sourced from Sabah's fish farms, is raised using low-density aquaculture methods. These farms use open-sea net cages, allowing the tiger groupers to grow in a natural, controlled environment. This approach reduces water pollution and provides the fish with the space to thrive, resulting in a cleaner, more naturally flavoured product. The farms also prioritise feeding the fish with natural sources, such as small fish and marine algae, rather than artificial feed, ensuring the grouper maintains its pure, clean taste - perfect for a delicate, steamed preparation.

Meanwhile, the prawns are sourced from Malaysia’s tropical and subtropical coastal waters, renowned for their rich, fertile ecosystems that support sustainable aquaculture practices. These Tiger Prawns, also known as King Prawns, are carefully cultivated to maintain their premium quality and freshness. Famous for their firm, bouncy texture and naturally sweet flavour, they make the perfect centrepiece for the Shrimp with Salted Egg Yolk dish.

The prawns are expertly battered and fried to a crispy, golden-brown perfection, then coated in a rich salted egg yolk sauce. This combination creates a beautiful balance of crunch and creaminess, with the buttery, umami-packed salted egg yolk enhancing the sweetness of the succulent prawn meat. To further elevate the experience, the dish includes a light, fragrant crispness from vegetables, providing a contrast in texture to the dense, savoury coating of the salted egg yolk. Each bite delivers a perfect blend of salty, crispy, and creamy elements, creating an indulgent and rich culinary experience. With the harmonious balance of sustainability, freshness, and technique, both dishes reflect the true essence of local flavours and environmentally conscious practices.

Besides the stories on the plate, there are the stories on social platforms. At Yun House, fine dining comes with a bold, contemporary edge. With ultramodern tableware and innovative plating, each meal is astonishingly photogenic.

The Secret Sauce dining experience is available from April 7 to May 31, 2025. Guests can choose from an a la carte menu or four-course set menu.

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