A new culinary offering from Four Seasons Hotel Kuala Lumpur allows travelers and guests to enjoy a taste of South Korea’s best foods without ever leaving Malaysia.
On Sept. 6, for one night only, Chef John Oh, executive sous chef, Four Seasons Hotel Seoul, is presenting a four-course menu at Four Seasons Hotel Kuala Lumpur. South Korean specialties include marinated Wagyu beef, clear fish dumpling soup and Korean crepes. Chef Oh won gold at a recent Korean Food Festival Awards.
Sept. 7–8, enjoy a weekend brunch of South Korean favorites, with a brunch menu curated by Chef Oh. Menu items include royal stir-fried glass noodles and vegetables, bibimbap, marinated roasted fish with chili soy sauce and seafood and green onion pancakes. Brunch is served 12–3 p.m., alongside free-flowing cocktails and wine, with one glass of welcome Champagne.
Both dining experiences take place within the hotel’s eatery, Curate.
The same week, Bar Trigona hosts the Korean Female Bartenders Battle, Sept. 5–6. Sophia Kang is a bartender at the second-best bar in the world, Manhattan Bar in Singapore, and Dew Choi is the senior bartender at Charles H. at Four Seasons Hotel Seoul, ranked the best bar in Korea. The two go head to head, all for diners’ pleasure.
Sept. 7, Bar Trigona undergoes a Charles H. takeover, so guests can enjoy the food and drinks served at the Seoul outpost.
Lastly, The Lounge and Curate offer a Korean set menu and buffet all week long, Sept. 2–8, alongside live Korean music.
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