‘Tis the season at Four Seasons Hotel Kuala Lumpur as the merry culinarians behind CurATE have returned with a festive new menu that is sure to add a little bit more merriment to your Christmas. Specially curated by Executive Chef Junious Dickerson, this year’s Christmas Buffet extravaganza presents a wondrous cornucopia of holiday specialties sourced from all across the globe.
Our flavour-infused journey begins with a luxurious plate of Boston Lobster Salad. Delicately poached in a tangy Marie Rose dressing, this succulent dish comes paired with exquisite pearls of T’Lur caviar and an airy Avocado foam that looks just as good as it tastes.
The next course that follows is the Foie Gras Custard, a melt-in-your-mouth treat which sees the prized Torchon lovingly embraced by a rich duck jelly consomme topped with swirls of flavourful chestnut and cranberry puree, sliced truffles, toasted brioche and shimmering flakes of gold leaf added for that extra bit of pizzazz.
The Smoked Oyster Stew comes next. A mainstay during traditional Christmas feasts in France, the marvellous mollusk comes served in two forms: baked with a breaded stuffing, and in a creamy bisque with a spinach dumpling surprise, topped with a Pernod foam that has a distinct fresh liquorice aftertaste.
If there’s any reason to save room for dessert after such a hearty feast, the Eggnog Cream is definitely it. A staple of the holiday season, this deconstructed creation comprises caramel ice cream paired with dehydrated honey comb brittle, topped with a milk powder crumble and delicate shavings of invigorating fresh orange zest.
The Festive Buffet at CurATE is priced at MYR198 nett for adults, and half-price for kids aged 5 to 12 years old. Available daily from 6pm to 10.30pm (except for the 24 and 31 December). For dining reservations and enquiries, view the details below.
