Sichuan-Style Chinese New Year Feast At Four Points KLCC

After extensive refurbishment, Four Points by Sheraton Kuala Lumpur, City Centre finally opened its doors in 2023. To mark this auspicious occasion, the hotel is hosting its first ever media event in conjunction with Chinese New Year celebrations.

It is customary to welcome the Lunar New Year with the tossing of Yee Sang. The hotel spared no expense in preparing a dragon-shaped Yee Sang platter that spans several tables! This is followed by a lively lion dance performance to welcome the Year of the Dragon.

The hotel’s culinary team is led by the one and only Chef Alan Wong!

There was chinese calligrapher during the event.

Sichuan Kitchen

Located at the first floor, Sichuan Kitchen is one of the hotel’s two dining outlets – the other is The Mesh.

As the name implies, Sichuan Kitchen specializes in authentic Sichuan cuisine. The mastermind behind it all is Chef Justin Wu who hails from China.

Stepping into Sichuan Kitchen, we are awed by the grand and elegant atmosphere. This is certainly a comfortable place to enjoy “mala” hot pots!

There are also several private dining rooms of different sizes.

Chinese New Year Special Set Menu • Private Dining Room Set 1

For this year’s Lunar New Year, Sichuan Kitchen is rolling out two specially curated CNY Private Room Set Menus. These course meals are perfect for family reunions and corporate appreciation events.

Yee Sang

Today’s preview event features dishes from Private Dining Room Set 1. The meal begins with Yee Sang with succulent slices of salmon. The colorful mixture of ingredients is not only visually appealing, but also serves as an appetizer.

Quadruple Sichuan street foods

Sichuan cuisine is renowned for its regional street foods. Although the cooking here has many facets, Sichuan recipes place more emphasis on spicy and fragrant flavors.

Braised trio beef in Sichuan chili sauce: Beef tongue, sliced beef, beef tripe

This classic dish was said to be invented during the late Qing Dynasty by a husband-wife couple from Chengdu. Today, this dish has become immensely popular throughout China.

The appeal of this dish lies in the exquisite beef cuts. Not only is the beef tender, but its savory aroma is also soothing to the palate. Infused with red chili oil that induces mild numbness to the tongue, the dish is mouthwatering indeed.

Chicken in spicy sauce

This classic cold dish is colloquially called “mouth-watering chicken”, and it is easy to understand why. Anyone who has tasted this poultry dish before will be hard-pressed not to salivate upon seeing it!

This version at Sichuan Kitchen assimilates the succulent chicken with fragrant aroma of Sichuan pepper and sesame seeds. The resulting dish is rich with savory flavors, making it simply irresistible to the palate!

Marinated black fungus with Sichuan spicy sour sauce

Originating from Yunnan, this cold dish features fresh black fungus harvested from the region. The fungus is seasoned with tangy and spicy sauces to delight the palate and induce appetite.

Century eggs with chili and tofu

This dish highlights Sichuan cuisine’s unique approach towards preparing spicy dishes. Instead of overpowering the tongue outright, the special cooking method allows the chili to release rich flavors during the process. This unique chili paste goes pretty well with soft tofu and century eggs.

Sichuan chicken consommé with matsutake mushroom

Contrary to popular belief, Sichuan cuisine offers more than spicy and numbing flavors. The Sichuan chicken consommé at Sichuan Kitchen is one such counterexample. The combination chicken savoriness and earthy tones of mushrooms delivers a dish that is light on the lips yet bursting with rich flavors.

Did you know?
Sichuan chicken consommé is considered one of the three culinary wonders of eastern Sichuan. The other two wonders are 'Boiled White Cabbage' and 'Liver Pâté Soup.'

It is fortunate that Chef Alan took the time to explain the true nature of the consommé. Otherwise, we may not even realize that the tofu-like curd is actually made of finely chopped chicken! Well, this explains how this consommé got its Chinese name.

The consommé is clarified using egg whites. Also present are morel mushrooms and baby bok choy. This delicacy is a masterpiece in blending the flavors of multiple ingredients. All in all, the consommé is soothing and refreshing indeed.

Sautéed abalone with Sichuan Pepper

This delightful stir-fried delicacy combines fresh abalones with diced king oyster mushrooms through a fiery blend of Sichuan peppers. The abalones are tender and succulent indeed. It takes a skillful chef to combine all ingredients into one such savory dish.

Sichuan style stewed seabass with preserved vegetables

Originating from Chongqing, this dish has become a popular dish since the 1990s.

The seabass has a soft and fine texture. In spite of that, the fish slices remain intact instead of being broken into little bits. Meanwhile, the soup is delightfully sour and has a hint of spiciness, making it quite soothing to our taste buds.

Slow-cooked sliced beef

If you take beef, you should not pass over this amazing dish. The beef slices are stewed with orange and tangerine peels, and served with thick red sauce.

Although the beef slices appear firm, they seem to melt like butter in the mouth. This is as if the fibrous texture of beef were dissolved instantly! Citrus fragrance emanates from the beef slices in the process, leaving behind a lingering aftertaste on the palate. Such an exquisite dish is few and far between!

Sichuan style stir-fried lamb ribs

Originating from Northwestern China, this dish requires a complex cooking process. The marinated lamb ribs is be braised beforehand so that the interior remains tender.

Next, the ribs are coated with crispy breadcrumbs and fried to golden perfection! The presence of spices like cumin adds additional layers of flavor. Savoring this dish is truly gratifying.

Kung Pao chicken with cashew nuts

Kung Pao Chicken was invented by a Chinese official from the late Qing Dynasty during his tenure as the governor of Sichuan Province. Adapted from cookbooks from the Shandong Province in which he previously served, this poultry dish is enhanced with Sichuan-style spices and roasted peanuts.

Sichuan Kitchen takes some creative liberties by replacing peanuts with cashew nuts. This greatly improves the aroma and taste of the chicken. In addition, the use of tender chicken thigh makes this dish a perfect harmony of flavors!

Sichuan style wok-fried cabbage

According to Chinese culinary philosophy, hand-peeled cabbage is generally preferred over chopped cabbage because the former method preserves the vegetable’s natural texture.

Although this vegetable dish appears simple, its preparation process is nothing but. First, spices are cooked in hot oil in a wok to draw out pungent aroma. Then, chopped cabbage is added and cooked in high heat to prevent the vegetable from becoming soggy. In addition, a hint of sourness ensures that the dish does not feel surfeiting.

Seafood fried rice

Rice is usually served towards the end of Chinese course meals. The rice grains remain whole and intact – just the way they ought to be.

Seasonal fruit platter

And finally for desserts, the platter of fresh fruits concludes today’s meal on a sweet note.

Here are the two options for CNY Private Room Set Menu.

Book your seats now!

Besides the festive course meals above, Sichuan Kitchen also offers CNY Hot Pot Set Menu and Poon Choi. It is advisable to make early reservations through the hotel’s website to avoid disappointment.

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