Our complete afternoon tea set combined scones, sweets and Asian-influenced savory bites.
Editor’s Note: We visited The Lounge at Four Seasons Hotel Kuala Lumpur in 2019. This review preserves our original experience and dishes, while practical information was checked and updated in September 2026. Afternoon tea menus and prices are seasonal, so confirm both when booking.
Kuala Lumpur takes afternoon tea seriously, and the arrival of Four Seasons added another polished contender to the KLCC neighborhood. Before this visit we had tried the afternoon tea at Grand Hyatt Kuala Lumpur, so Ian and I were curious how the city’s newest hotel would set itself apart. This Four Seasons Kuala Lumpur afternoon tea review covers what actually reached our table: Harney & Sons teas, excellent scones, locally influenced savory bites, playful desserts and a dining room that turned out to be surprisingly chilly.
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Is afternoon tea at The Lounge, Four Seasons Kuala Lumpur worth booking?
Best for: Couples and friends seeking a polished afternoon tea with local Malaysian character near KLCC.
We took our time choosing a seat when we entered The Lounge. Sofa benches occupy the center of the room and give the polished hotel space a subtle veranda character. Their high backs also create a welcome sense of privacy, while the generous room stays open and airy.
This layout suits couples and small groups. The room feels open, yet our conversation stayed our own. The one serious flaw during our visit was the temperature. The air-conditioning ran so cold that we kept wishing for jackets, and Ian and I spent most of the afternoon with our hands wrapped around the teacups for warmth.
A hotel of this caliber should take the tea itself as seriously as the food. During our visit, Four Seasons served Harney & Sons loose-leaf teas, with a broad selection and clear descriptions, so choosing a pot became part of the experience from the very first minute.
We chose The Lounge Tropical Signature Blend and chai. The signature blend combined black and green teas with strawberry, hibiscus, coconut and floral notes. Strawberry and hibiscus appeared first, while coconut softened the finish. The chai was bolder and particularly welcome in the cold room, with cardamom and sweet cinnamon carrying its warming aroma.
I also have a weakness for beautiful tea accessories. A vintage-style silver tea strainer added a touch of ceremony to the pouring and kept the service relaxed. Tiny details like this shape a whole afternoon tea, and this one stayed with me long after we left.
The plain and raisin scones were among the strongest parts of our Four Seasons KL high tea. Both arrived with golden-brown crusts and a pleasingly rustic, almost soufflé-like shape. They broke apart easily, revealing a light, crumbly interior, and tasted good even before we reached for the accompaniments.
Zesty orange jam and rich Devonshire clotted cream made them even better. Our benchmark remains the scones at 1885 in the Eastern & Oriental Hotel, where the accompaniments were more generous, but Four Seasons came close. The orange jam portion here was too small for four scones, although the excellent Lescure butter filled the gap and every crumb disappeared.
The savory course reflected the kitchen’s preference for layered combinations, where the main ingredient still tasted like itself under the seasoning. Four pieces arrived for each of us, several drawing directly on Chinese flavors and techniques.
The most visually dramatic was a red sandwich filled with salmon and XO sauce. Its color hinted at the chili heat, which came together with cured radish, fresh cucumber and parsley. Lively and colorful, it had very little in common with a traditional cucumber sandwich.
A Chinese tea egg paired creamy egg filling with crisp fried youtiao, adding texture as well as flavor. The Bang Bang chicken salad followed with thinly sliced chicken and mild seasoning on a miniature croissant. I especially liked the fresh, buttery croissant, which gave the filling a sturdier base than ordinary sandwich bread would have.
My favorite savory was the beef shank on baked crostini. The meat was remarkably tender, suggesting sous-vide preparation, while Chinese five-spice added warmth at a gentle level. A cool, creamy garnish brightened the final bite.
The sweets looked playful from the start. A pineapple tart immediately reminded me of the Chinese New Year cookies we had made shortly before with a friend and his mother. Its filling carried the honest flavor of roasted pineapple and a hint of star anise, while coconut custard and a glossy orange sphere added a more elaborate finish. I enjoyed the tart base more than the custard and ended up eating the two parts separately.
The best dessert paired ginger tea cake with orange crémeux and mandarin. The citrus remained bright, the crémeux felt light, and a thin white-chocolate coating added just enough richness. I would happily have ordered this one again, ideally with a small glass of Cointreau beside it.
Another bite resembled a chocolate praline decorated with goji berries, yet turned out to be a glutinous rice cake. Its chewy texture and pandan flavor gave it a genuine local character and a playful side. The egg-custard tartlet was considerably more direct. It tasted intensely of egg, even more so than the savory tea egg, and did not quite reach the refinement of the strongest desserts.
The final sweet was a red macaron with a buttery black-sesame filling. Strawberry chocolate underneath served as a stand and as an additional layer of flavor. Neatly made and aromatic, it closed the tier on an elegant note.
Our afternoon tea at The Lounge impressed us from the first pot to the last macaron. Service was warm and professional, the loose-leaf tea selection deserved attention, and the best food combined classical afternoon-tea structure with flavors that belonged in Malaysia. The scones were excellent, while the beef-shank crostini and ginger-orange dessert showed the kitchen at its most confident.
There were a few flaws. The air-conditioning made the lounge genuinely uncomfortable during our visit, the serving stand looked too heavy for the room, and one or two sweets lacked the finesse of the highlights. Even so, the overall experience earned its 8.9 rating. If you prefer Japanese flavors, Nobu Kuala Lumpur afternoon tea is nearby; for a broader comparison, see our guide to the best afternoon teas in Kuala Lumpur.
| Detail | Information checked in September 2026 |
|---|---|
| Venue | The Lounge, Four Seasons Hotel Kuala Lumpur |
| Address | 145 Jalan Ampang, Kuala Lumpur 50450, Malaysia |
| Afternoon tea hours | Daily, 3:00 PM–5:30 PM |
| Current price guide | Approximately MYR 500 for two, around USD 120, before applicable taxes; seasonal pricing changes, so confirm when booking |
| Dress code | Smart casual; closed-toe shoes recommended, with no shorts, singlets, sportswear or flip-flops |
| Reservations | Advance reservation recommended; cancellations should be made at least 24 hours before the booking |
| Phone | +60 3 2382 8602 |
| Website | Official website |
| Location | View on Google Maps |
The Lounge currently serves afternoon tea daily from 3:00 PM to 5:30 PM. Hours may change for seasonal events, so check the official page when reserving.
Current seasonal pricing is approximately MYR 500 for two people before applicable taxes, or about USD 120. Menus and prices change, so confirm the exact amount during booking.
The dress code is smart casual. Four Seasons asks guests to avoid shorts, singlets, sportswear and flip-flops, and recommends comfortable closed-toe shoes. Check our complete what to wear for afternoon tea guide.
No. Our review records the menu served during our 2019 visit. The Lounge now changes its afternoon tea seasonally, although locally inspired Malaysian flavors remain part of its approach.
Yes. Advance booking is recommended, especially for weekends and seasonal menus. The venue currently requests at least 24 hours’ notice for cancellations.
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