Latest news with #YunHouse
Hospitality Net
19-05-2025
- Business
- Hospitality Net
Simon Barnett has been appointed General Manager at Four Seasons Hotel Kuala Lumpur
Four Seasons Hotel Kuala Lumpur announces the appointment of Simon Barnett as its General Manager. Arriving from Four Seasons Hotel Bangkok at Chao Phraya, Simon brings more than three decades of global hospitality experience to his new role. "I'm thrilled to be here in vibrant Kuala Lumpur and look forward to building on our Hotel's legacy as an icon of luxury and glamour," says Simon, checking off some of the key attributes that set apart Four Seasons Hotel Kuala Lumpur: innovative wellness offerings, highly personalized service, and an award-winning culinary program that includes the Michelin-selected Yun House and Bar Trigona, ranked among Asia's 50 Best Bars for six consecutive years. As a veteran hotelier who has spent nearly 15 years with Four Seasons, Simon embodies a rare combination of operational know-how and sales and marketing experience. Starting out in the front office of a five-star hotel in Brisbane, Australia, he honed his skills across various departments, including concierge and reservations, before discovering a strong affinity with sales, where he progressed steadily through the ranks while learning to flex his creative muscles. Working across luxury properties in the Gold Coast (Australia), London and New York, he also had the opportunity to build and lead teams across diverse cultural environments. In 2011, Simon joined Four Seasons Hotel Sydney as Director of Catering and Conference Services, quickly moving up to Director of Marketing. It was around this time that he felt an increasing pull to return to operations and take on a role that would encompass the Hotel in its entirety. His transition to Hotel Manager in Sydney was followed by a move to Four Seasons Hotel Singapore where he served simultaneously as Hotel Manager and Director of Marketing. Simon then took on his first assignment as General Manager at Four Seasons Hotel Jakarta, helping the property stabilize and kickstart its post-pandemic growth, before heading over to the award-winning Four Seasons property in Bangkok, where he spent the last two years executing multiple successful initiatives, including the launch of a new restaurant, a hotel-wide sustainability program, and a calendar of daily cultural experiences. While in the region, Simon and his wife travelled frequently to Malaysia to visit dear friends - "our godchildren were born here" - falling in love with the country's warm, welcoming spirit. When the opportunity arose to move to Four Seasons Hotel Kuala Lumpur, their answer was an instant and resounding "yes"! In his role as General Manager, Simon is excited to elevate the Hotel's offerings, with a strong focus on showcasing Kuala Lumpur's multicultural vibrancy. "While the city's incredible food scene is world famous, its cultural heritage has yet to gain its rightful place on the global travel stage," notes Simon, sharing his vision for bringing local art, history and customs to life through destination-led experiences. Guests can also look forward to an expanded wellness program, including a line-up of visiting practitioners as well as daily activities centred around mindfulness, healthy cuisine, longevity science and more. What's the most important lesson he's learned in his career? "To make every single guest feel special," he says, recalling the incident that led to this learning. Working as a porter during his university days, he rushed out to greet the arrival of a glamorous young couple and escort them to their room. Later, the head concierge pulled Simon aside and noted that he had overlooked an elderly couple who had arrived just a few seconds before. "They had been saving up for months to spend their fiftieth anniversary with us," he says, remembering how embarrassed he felt at the unwitting oversight. Ever since, the memory has served him as a valuable reminder of why people come to hotels - and why it's worth taking every opportunity to make their visit memorable. Now, Simon looks forward to making every guest feel special at Four Seasons Hotel Kuala Lumpur, the city's most stylish and welcoming retreat. On a personal front, he and his wife are excited to explore lesser-known regions of the country: "We're already looking forward to our first Malaysian vacation since moving here!"
The Star
23-04-2025
- Entertainment
- The Star
Reinventing Cantonese dishes with local flavours
WITH Cantonese culinary artistry, Malaysian flavours and ingredients are being celebrated in a new dining experience. At Michelin-selected Yun House, located within Four Seasons Hotel Kuala Lumpur, its Secret Sauce culinary campaign features exceptional flavours of Malaysia, reimagined through the lens of Cantonese cooking. Available until May 31, this exclusive menu features locally sourced ingredients, offering a fusion of traditional Malaysian ingredients from jungles, farms and coastal waters with refined Cantonese techniques. Steamed Dragon Grouper with asam sauce is a refreshing take on asam pedas. 'We are thrilled to connect our guests with the traditions of farmers and fishermen across the country, from Cameron Highlands (in Pahang) to Sabah. 'Our team has taken great care to procure several sustainable and seasonal ingredients, so guests can experience the authentic flavours of Malaysia,' said executive Chinese chef Jimmy Wong, who hails from Hong Kong. Shrimp Fried Rice with prawn paste and sambal belacan. While Wok-Fried Sweet Potato Leaves in Malaysian Sambal Belacan is not featured on the restaurant's menu, the team decided to showcase the beloved Malaysian staple in the culinary campaign. Wong said he was inspired to experiment with the bold, authentic flavours of sambal belacan. The belacan, a fragrant blend rich with garlic, dried shrimp and red chillies, gives a subtle kick of spice. The sweet potato leaves, sourced from cool-climate Cameron Highlands, are notably smoother and more delicate than those grown at lower altitudes. When stir-fried and combined with the heat of the house-made sambal and the umami of sun-dried shrimp, the result is a beautifully balanced and deeply satisfying vegetable dish. Another Malaysian favourite, Shrimp with Salted Egg Yolk, is served with crispy shredded vegetables. Tiger prawns, also referred to as king prawns, are lightly battered and fried until golden and crisp, then coated in a savoury salted egg yolk sauce. The Borneo Crab Claw Soup is served in a young coconut. The richness of the sauce complements the sweetness of the prawns, while a crunch from vegetables and curry leaves add a refreshing contrast. The prawn's naturally sweet flavour and firm texture make an excellent base for this dish. The Steamed Dragon Grouper with asam sauce is my favourite as it showcases Wong's expertise. The fish is lightly steamed to retain the sweetness and enhance its texture. The dish is served with pineapple slices and ladies' fingers all brought together in a well-blended sauce that allows the flavours to shine through in every bite. A touch of shredded ginger cuts through the slight sweetness, adding balance and depth. The broth is thicker than the typical asam pedas we are used to, leaning more towards a tangy, sour profile, making it a bright, refreshing interpretation of a classic. Chilled Lemongrass Jelly with Aloe Vera (right) and Bird's Nest Egg Tart. According to the hotel's kitchen team, the grouper is sourced from aquaculture farms in Sabah, where low-density, open-sea net cages provide a more natural, spacious environment for the groupers to grow. This method helps reduce water pollution and supports the well-being of the fish, resulting in a cleaner, more naturally flavoured product. The farms also focus on natural feeding practices, using small fish and marine algae instead of artificial feed, which helps preserve the grouper's delicate taste. The Borneo Crab Claw Soup is presented with a playful twist – it is served in a young coconut. The crabs, known for their impressively large and meaty claws, are sourced from the mudflats and mangroves of Sabah and Sarawak. Yun House sources from local fishermen who practise low-impact, sustainable methods and adhere to a seasonal fishing calendar, helping to protect the coastal ecosystem and support the crab population. The broth is gently infused with warming ginger that delivers the first aromatic hit. Fish maw and straw mushrooms add richness and texture, while goji berries provide a subtle sweetness. The flavour of the soup is delicately balanced; not overly fishy, with the ginger helping to temper the depth of the seafood. A touch of lemongrass offers a light, citrusy lift, enhancing the natural sweetness of the crab and the young coconut. For dessert, we had a duo of sweet and savoury. A refreshing bowl of Chilled Lemongrass Jelly with Aloe Vera pairs citrus ice cream with delicate lemongrass jelly. The contrast between the soft, creamy ice cream and the light crunch of the jelly creates a delightful texture while the bright, zesty flavours offer a clean and uplifting finish to the meal. Served slightly warm, the Bird's Nest Egg Tart features a flaky, buttery pastry that melts in the mouth. The richness of the tart is balanced by its crisp layers, making it a comforting and elegant end to the dining experience. For this Secret Sauce dining experience, guests can choose from a menu or four-course set menu. YUN HOUSE, 145, Jalan Ampang, Kuala Lumpur. (Tel: 03-2382 8888) Business hours: Noon to 3pm (Sundays 11am to 4pm); 6pm to 10pm (Mondays to Saturdays). This is the writer's personal observation and is not an endorsement by StarMetro.
