Still high on sugar, we were thinking that healthy competition is always a good thing. It is what drives progress and keeps things interesting. All of the above is true for the KLCC area newcomer, the Four Seasons KL. Their philosophy: “Treat others the way you would want to be treated” is promising and so is their reputation. In the end, it comes to the time, when we forget about statements and just enjoy the Four Seasons KL high tea. Read on to see what Ian and I have to say about it in our Four Seasons KL high tea review.
Table of contents
The Ambiance of the Lounge
Once we stepped into an elegant Lounge at Four Seasons KL, we took our time to search for the best seat. The first thing we noticed were sofa-benches in the middle of the Lounge at Four Seasons KL. They not only set the veranda touch but also close the space around the table.
Delivering privacy in an ample space can be challenging and here the design team killed two birds with one stone. Leaving space with more take-it-easy vibe and snug sitting, with plenty of room even for a small group. Is that what makes it one of the best high tea in KL?
Maybe, but there are also flaws. I don’t know about you, but I hate when I’m so cold that I can’t feel my fingers and toes. Here at Four Seasons KL high tea, it is extremely cold and apparently, they can’t do anything about it. Anyway, I’ll leave this ridiculous South-Asian trend for some other time, but keep it in mind and bring a jacket or Olaf with you.
Four Seasons KL High Tea Menu
Given the upscale luxury brand the Four Season KL represents, it is only appropriate to expect premium loose tea. A brand that rises to the occasion is Harney & Sons, with a decent selection and detailed tea description in the menu.
For this afternoon tea, we chose the Lounge Tropical Signature Blend and the Chai Tea. First is a blend of black and green teas with flavorful additions. Primarily I could taste the strawberry with hibiscus, while the coconut and flower mix rounded the taste with sweet aftertaste. The second brew, Chai Tea felt right at the Lounge Four Seasons KL afternoon tea.
This ultimate blend certainly warmed us up a little with all the spices. It’s a bold cuppa with noticeable versatile cardamom and sweet cinnamon aroma.
When it comes to loose tea, I get excited about two reasons. Obviously, the quality comes first, but there is also one particular tool, the tea strainer. Yes, I adore beautiful tea strainers, no matter their design style. For our Four Seasons KL high tea, we got vintage English style silver tea strainer.
These rustic beauties are just perfect! Both, the plain and raisin scones have a golden-brown crust and soufflé shape. It was a joy to tear them apart, as they were pleasantly crumbly. In addition to that, they also tasted great on their own.
Even so, the addition of zesty orange jam and luscious Devonshire clotted cream scored perfection. It looks like E&O scones got some serious competition, but the title “best scones in Malaysia” still belongs to them. They have earned it with everything that is connected to the scones, the excellent jam offer and clotted cream as well. At the Four Seasons KL high tea, the orange jam tasted good, but the amount was too small for all four scones. Luckily, in the end, we were left with the Lescure Butter, which is a pure way to finish tasty scones.
Before I go over the savories, I’d like to present a bigger picture regarding the canapés. The Lounge at Four Seasons KL is a place where light bites embrace multiple ingredients without overusing seasonings. In essence, the ingredients themselves serve their primary purpose.
On top of the middle glass tray, we got four pieces of savory high tea party food for each of us. The most color-popping addition was a red tea sandwich filled with salmon and X.O sauce. I can say that the red colored bread could also serve as a warning for the notable chili addition. Next to the chili, I could also taste the cured radish, fresh cucumber, and parsley.
The most engaging part of the second bite was the creamy combination of egg filling and crisp deep-fried youtiao. Above all, it added flavor and crunch to the Chinese tea egg.
Chinese origins are also in the Bang-Bang chicken salad, referring to the thin chicken slices. Here the chicken was part of a mildly seasoned salad on a mini croissant. My preference in this finger sandwich was fresh butter croissant as a base around which the rest evolved.
The canapé I liked the most was beef shank on baked crostini. Soft meat indicated the sous vide technique, flavored by Chinese influenced five-spice powder. Taste, as expected, wasn’t overpowering but a touch of creamy dip freshened it.
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At first sight, sweets here at Four Seasons KL high tea looked promising. The first dessert took me a few weeks back when we were baking Chinese New Year Cookies with our friend. His mom is an incredible cook and her pineapple filling tasted just like this one; pure roasted pineapple with a little bit of star anise. The resemblance ended with coconut custard addition and tart dough. A mere presentation was playful with a shiny orange ball on top of the tart. Even though it was meant to be eaten as one bite, I preferred to eat it in two parts. Mostly because I didn’t connect with the coconut custard and wanted to enjoy the bottom portion.
I couldn’t resist another luxurious looking treat with a vibrant orange tear on top. As it turned out the whole bite was divine. A combination of ginger tea cake with orange cremeux and mandarin on top complimented one another in perfect harmony. I especially liked the light twist on the cremeux, which let the citrusy notes to take the lead. With this bite, I wouldn’t mind having a sip of Cointreau. This dessert is the best here at Four Seasons KL high tea ‘party’.
What at first looked like a chocolate praline with goji berries, it turned out to be something else. It was one more sweet bite that reminded me of our friend; the glutinous rice cake. Yes, we made that from scratch as well. I liked how genuine it was with the playful chewiness and pandan taste.
Egg custard tartlet was just that, eggy. What amused me the most was that it tasted even eggier than filled Chinese tea egg. Even so, it was nothing against the expectations of the premium quality egg tart.
Last treat for our the Lounge at Four Seasons KL high tea was the Macaron with black sesame filling. I loved how buttery and pleasing the black sesame filling was. Addition of strawberry chocolate served as a stand and aromatic extension all at once.
All things considered the Lounge at Four Seasons KL is a great place for afternoon tea from beginning to the end. The experience starts with very kind and professional service that took good care of us. Attentiveness doesn’t stop here; it expands toward the incorporation of local elements into the Four Seasons KL high tea set.
That is a pleasing way to keep bites interesting even with quick changes in the afternoon tea menu at Lounge at Four Seasons KL. Anyway, if you are for a different high tea then check a few steps away – Nobu high tea. There you will experience Japanese clean flavors in thoughtful bites.
No one is perfect (except Jenifer Aniston, she is perfect) and neither is Four Seasons KL high tea. The first noticeable flaw that can ruin your experience is freezing temperatures. I swear to god we could hear Elsa singing ‘Let it go’, while we were sipping our cold tea. The other downside is a hideous high tea stand, which doesn’t go well in this luxurious afternoon tea bites. For the end, we expected more from one or two bites. I hope Four Seasons KL high tea will fix these flaws and catch up with intense high tea race here in Kuala Lumpur.
Four Seasons KL High Tea Review Card
- ATMOSPHERE - 8.5/108.5/10
- SERVICE - 9.5/109.5/10
- TEA SELECTION - 9.5/109.5/10
- PRESENTATION - 8.6/108.6/10
- BITES - 8.9/108.9/10
- VALUE - 8.4/108.4/10
Four Seasons KL High Tea Price and Location
Four Seasons KL high tea set for two persons will cost you about 60USD. Here is a link to a location for easier navigation. Anyway, the afternoon tea is served at 2:30 – 5:30 pm.
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