From September 14 to 24, 2023, the Four Seasons Hotel Kuala Lumpur is offering a unique culinary experience that transports diners to the vibrant markets, charming streets, and breezy beaches of Vietnam, all while remaining in the heart of Malaysia’s iconic capital. This captivating Vietnamese journey, brimming with flavors, colors, and aromas to tantalize taste buds and awaken the senses, is known as “Tastes of Mekong” and takes place in the inviting ambiance of Curate.
“Tastes of Mekong” is a special dinner collaboration between the Four Seasons Hotel Kuala Lumpur and the Four Seasons Resort The Nam Hai, Hoi An, paying homage to the fertile Mekong River Delta in Vietnam and celebrating the country’s rich culinary heritage.
Vietnamese cuisine is renowned for its intricate blend of five fundamental tastes: sweet, salty, bitter, sour, and spicy. These dishes are typically characterized by their light, fresh, and beautifully layered flavors, complemented by fragrant herbs, dipping sauces, and an array of condiments.
At the helm of this culinary adventure are Chef Nguyen Yen and Chef Nguyen Thanh Hoang from the Four Seasons Resort The Nam Hai. These two talented Vietnamese chefs collaborate to create an exquisite menu that showcases a delicate interplay of local spices, aromatic herbs, fresh ingredients, and succulent seafood.
Guests can savor the diverse flavors of Vietnam, from beloved street foods to heritage recipes. Experience the smoky sizzle of flame-cooked meats, the tangy freshness of pickled vegetables, and the creaminess of coconut milk on this delightful journey through the Land of the Ascending Dragon.
The feast begins with light bites, including dishes such as Bò Lá Lốt (grilled beef wrapped in betel leaf with peanut sauce), Chả Giò Tôm Hùm (crispy lobster spring rolls with spicy fish sauce), Chạo Tôm (grilled minced prawn on sugarcane with chili sauce), and Hàu Nướng (grilled oyster with Hội An sauce and spring onions), accompanied by a selection of vibrant and wholesome salads.
In Vietnamese cuisine, “Bò Lá Lốt” is a beloved dish consisting of grilled beef encased in fragrant betel leaves and typically accompanied by a delectable peanut sauce. The betel leaves impart a distinctive aroma and flavor to the grilled beef, rendering it a delightful and aromatic delicacy in Vietnamese culinary traditions.
“Hàu Nướng,” on the other hand, refers to the practice of grilling oysters to perfection, often complemented with a savory sauce and adorned with a garnish of spring onions or various herbs. Grilled oysters are relished for their smoky essence and tender consistency in the realm of Vietnamese gastronomy.
As for “Chạo Tôm,” it signifies a popular Vietnamese dish composed of grilled minced prawn or shrimp paste enveloped around sugarcane sticks. The sugarcane infusion introduces a subtle sweetness to the dish, which is typically served alongside a piquant chili sauce or dipping condiment. This combination creates a harmonious blend of flavors and textures that is cherished in Vietnamese cuisine.
Main courses feature a wide variety of Vietnamese specialties, including the beloved Pho (traditional Vietnamese noodle soup with beef or chicken), Tôm Hùm Nướng (grilled lobster with red chili sauce), and Cà Ri Gà (chicken curry with taro and lemongrass). Also, don’t miss the refreshing Nước Mía, a blend of sugarcane juice and a hint of lime, available on tap.
Throughout this journey, guests will be delighted by the warm hospitality and impeccable craftsmanship of the two world-class Four Seasons hotels.
Chef Nguyen Yen, originally from Vietnam, discovered his passion for cooking at a young age, which later became his profession. In addition to crafting Vietnamese cuisine at the Four Seasons Resort The Nam Hai, Chef Yen also leads the on-site Cooking Academy. He earned recognition as one of the winners of the Four Seasons Master Dish competition in 2019 and has showcased Vietnamese dining experiences at Four Seasons properties in Bali and Singapore.
Chef Nguyen Thanh Hoang, born into a fishing family in the coastal city of Da Nang, developed a talent for preparing fresh-off-the-boat fish and seafood. This talent eventually led him to a career in cooking. In his current role at Four Seasons Resort The Nam Hai, Chef Hoang specializes in crafting Vietnamese, Korean, and Japanese specialties.
Tastes of Mekong is available daily for dinner at Curate from September 14 to 24, 2023, with a pricing of MYR 228 per adult and MYR 114 per child.