Sajian Kayangan Kita @ Curate, Four Seasons Hotel Kuala Lumpur

Salam Ramadan! Sajian Kayangan Kita @ Curate, Four Seasons Hotel Kuala Lumpur; discover the storied history of Malaysia with a tantalizing buffet dinner. Drawing on ancient folktales from different regions of the country, Chefs Putri Farisya Amirza, Hanif Ahmadiah and Mohd Alif Muazzam Saffarudin present a sumptuous repertoire of dishes, with every bite offering a new adventure of flavour, texture and colour.

Sajian Kayangan Kita @ Curate, Four Seasons Hotel Kuala Lumpur

Dressed up in vibrant folk-style decorations, Curate takes diners on an immersive journey through local fables and legends, passed down from generation to generation.

Here are some of their highlights: -

Tuaran Seafood Noodles Station

✨ Tuaran Seafood Noodles - a medley of tiger prawns, scallops and grouper in seafood gravy and sambal belacan

Laksa Sarang Kayangan Salmon / Curry Laksa by Chef Hanif

✨ Laksa Sarang Kayangan Salmon / Curry Laksa by Chef Hanif - an iconic Malaysian dish made with staples such as coconut milk, chillies, lemongrass and ground spices. Chef Hanif raises the luxury quotient by adding salmon and caviar, which pair beautifully with the crispy egg noodles.

Apam Gula Hangus by Chef Alif

✨ Apam Gula Hangus by Chef Alif - traditional caramel-flavoured soft, spongy and succulent cake. It’s recommended to try this cake with jackfruit, coconut ice cream, and a drizzle of caramel sauce.

Nasi Ulam by Chef Putri 

✨ Nasi Ulam by Chef Putri – a traditional family recipe of traditional steamed rice with herbs and vegetables made luxurious with some added truffle or you can opt for traditional version.

Kambing Panggang Utara 

✨ Kambing Panggang Utara (roasted whole lamb with Malay spices and an array of condiments), and Itik Golek Pekan (carved smoked duck with coconut, Acar cucumbers, pickled jalapenos and steamed Burasak) promise to deliver trademark #FSKLFlavourBombs to satisfy the appetite! 😍😍

✨ Sakura Ebi Fried Carrot Cake, topped with duck egg, bean sprouts, chives and crispy dough.

Hearty specialities like Kambing Panggang Utara (roasted whole lamb with Malay spices and an array of condiments), and Itik Golek Pekan (carved smoked duck with coconut, Acar cucumbers, pickled jalapenos and steamed Burasak) promise to deliver trademark #FSKLFlavourBombs to satisfy the appetite!

Hotel Manager Sheila Ali will also be cooking a special dish – Asam Pedas Salmon, based on a family recipe inherited from her beloved mother. “I love to recreate this traditional speciality with salmon, a fish I fell in love with while living abroad.” Indeed, the succulence of Atlantic salmon goes beautifully with the spicy and sour flavours of regional ingredients such as tamarind, Daun Kesum (Vietnamese coriander) and Bunga Kantan (ginger flower bud).

“This special time of the year gives us a wonderful opportunity to reconnect with loved ones and renew our most precious bonds,” says Blaise Montandon, General Manager. “This year, our team has crafted dining journeys that encompass beloved traditions from across Malaysia. Guests can also explore our Hari Raya hampers, perfect for gifting to close friends, extended family and valued business partners.”

 

Sajian Kayangan Kita @ Curate 

From March 22 to April 21, 2023

Price: RM289 per adult, RM145 per child

Reservations: chat via Four Seasons App

📍 Curate, Four Seasons Kuala Lumpur 

Location: Four Seasons Kuala Lumpur, 145, Jalan Ampang, 50450 Kuala Lumpur, Malaysia

Sajian Kayangan Kita @ Curate, Four Seasons Hotel Kuala Lumpur

For more information about Sajian Kayangan Kita @ Curate, Four Seasons Hotel Kuala Lumpur, please visit Four Seasons Hotel Kuala Lumpur Website, Facebook, and Instagram