Ong Chin Huat previews the mouthwatering culinary delights Celebrity Chef Dato’ Fazley Yaacob and executive chef Junious Dickerson have lined up for the Festive Month at the Four Seasons Hotel Kuala Lumpur.
What better way to dine during the holy month before Hari Raya than with speciality dishes representing regional Malaysian flavours curated by celebrity Chef Dato’ Fazley Yaacob at the Four Seasons Hotel Kuala Lumpur.
Themed A Taste of Culture or in Bahasa Malaysia Sajian Tradisi Kita, this mouthwatering fare will be held at Curate from the 3rd of April to the 2nd of May 2022. It will be the ideal time to catch up with family, friends and colleagues in the spirit of gratitude and good cheer.
This month-long culinary extravaganza comprises brand new offerings by Chef Dato’ Fazley, who has been inspired by Malaysia’s different regions and communities. His dishes draw inspiration from the eastern parts of Sabah and Sarawak to the Southern coast of Johor, through the central highlands of Pahang and to the north to Kedah and Perlis. Each dish will use the best local ingredients and employ traditional cooking techniques coupled with Chef Dato’ Fazley’s unique touch.
Among the notable dishes are Basi Kebuli Kambing (roasted whole lamb with spices served with raisin rice pilaf), Itik Golek Pekan (carved coconut marinated smoked duck with pickled jalapenos) as well as Telur Pindang Rainbow (century eggs cooked in heritage Johor style) and Lepat Loi (glutinous rice wrapped in banana leaf.
Other must-try dishes include the heart-warming and soul-satisfying Sup Campur, made from smoked bone marrow, spices and village herbs. Another highlight is the mixed platters called ‘Salai Platter with Lemak Chili Api’, or the ‘Nasi Tradisi Platter’, enough for an entire family to feast on and fill their tummies.
Apart from these speciality dishes, there is also an array of international dishes, such as the Indian Tandoors and curries, mezze from the Middle East, Modern European and other delicious fares. And as with any celebratory feast, you need to make sure you leave some space for the scrumptious dessert menu. Among the desserts is a selection of dates and Malaysian cakes, all of which have been handcrafted by Chef Dato’ Fazley.
General Manager Alex Porteous has cast aside his new year resolution to drop a few pounds specifically for this Hari Raya promotion. “This is a very special time of the year to renew connections with family and friends,” he says between mouthfuls of succulent beef rendang.
“Sharing a meaningful meal together is one of the best ways to do so…further these thoughtful meals designed by Chef Dato’ Fazley together with our own executive chef Junious Dickerson make each dining experience at the Four Seasons KL even more memorable.”
2022 marks the third time Chef Dato’ Fazley has donned his apron and taken the role of the guest chef at the Four Seasons Kuala Lumpur, and each time, his renowned culinary skills have continued to build a strong following among the discerning diners. The dapper chef quipped, “Nothing unites Malaysian more than hearing ‘Makan time’ (mealtime), and at our dining table, the joy of family complements every bite.”
If you’d prefer to dine at home, the good news is the Four Seasons Kuala Lumpur has something in store to ensure you don’t miss out. They have put together a Festive Takeaway menu available to enjoy in the comforts of your own home.
It is a celebration platter made up of mouthwatering dishes such as Rendang Tok Daging (stewed beef in aromatic spices), Nasi Kebuli Kambing (roasted whole lamb with spices) and Lontong Dengan Sayur (steamed rice cakes in coconut milk soup), as well as traditional Selera enhancers and signature crafted desserts.
For further information on the festive menu at Curate Four Seasons Kuala Lumpur, please visit www.fourseasons.com/kualalumpur/dining/restaurants/curate.
Read more dining and culinary news and features here.