Review: Indulge in the Four Hands Supper Club experience at the heart of Chinatown

Three chefs. Three creative minds. Two weekends. Two exquisite menus. Get ready to book your spots for a unique Asian-fusion dining experience. 

There’s a new collaboration on the block, and it’s all thanks to Quan’s Kitchen of Four Points by Sheraton, KL. Located in the hustle and bustle of KL City, it’s not hard to miss the rustic yet modern-designed hotel when you enter Chinatown. You’ll find this building a sleek addition to a neighbourhood that’s filled with history, cultural treasures along with the hippest new spots in town. 

If you’re a foodie and have a passion for trying out anything new in the city, then trust us that you’ll be intrigued with what these chefs have to offer. For those who are familiar with Jing Ze Contemporary Asian Restaurant and LI, you will be thrilled to see that the masterminds behind these popular eateries are collaborating with Quan’s Kitchen for a limited-time dinner series. In collaboration with Executive Chef Gerald Chong of Four Points by Sheraton KL, Chef Kelvin Wong of Jing Ze and Executive Chef Lim Heng Kit of LI will demonstrate their specialities, creativity and skills to produce the best Asian fusion dishes for you to try. By using contemporary Western techniques to Asian produces and influences of our local flavours, you’ll get to enjoy an experience like no other by tasting all of your familiar favourites with a slight twist. 

Executive Chef Gerald of Four Points will work alongside these two talented chefs on both weekends to focus on bringing only the best and unique flavours to your table. So, get ready to mark your calendars as the first series to this unique dining experience is coming up first on the 11th and 12th of March with Chef Kelvin of Jing Ze (RM170 nett), while Executive Chef Lim of LI (RM200 nett) will serve you on the 25th and 26th of March.

Curious to see what’s coming up when you book your spot? Keep reading below. 

A peek of the menu 

The taste

First up – I had the Fish “Umai” that was created by Chef Lim as a fresh yet light appetiser to start. If you must know, the Umai is a popular traditional native dish in Sarawak normally served raw. In this case, Chef Lim was inspired and used the Umai as the main components of his dish by neutralising the flavours together with pickled shallots and tomatoes. If you’re afraid of the tangy smell of raw fish, don’t fret, you won’t even notice when you take a bite of the dish that’s rich in acidity and flavours from the pickled shallots. As a fan of raw fish, this dish was pretty light and a delight to have as an appetizer, especially with the pleasing greenery hue of a sauce to bring out the dish. 

Here’s a personal favourite of mine: Jimbaran Style Seared Scallops. If you’ve been to Bali, you’ll recognise the word Jimbaran in this next dish. Chef Kelvin was inspired by the Jimbaran beaches and their infamous delicacies of serving fresh seafood with his seared scallop dish. Whenever I think of Indonesian cuisines, I’ll immediately think of the strong smell of spices and the fiery hotness of sambals. In this dish, the seared scallops are cooked with charred corn puree, pickled shallots and hints of a glorious spicy kick off the Jimbaran “Bakar” sauce. Do keep in mind that the “Bakar” sauce was done just right and isn’t too hot for those who can’t handle the heat. The sauce makes a great dipping addition to graze your delicate scallops, as it blends well giving out a juicy yet spicy flavour.

Lastly, the last dish I tried was the Itek Sio dish created by Chef Gerald. Serving it with potato gallette, tamarind glaze and coriander cress, you’ll notice how beautifully golden-brown the duck was upon arriving at your table. As it was slow-cooked for hours before serving, it was obvious how much patience and effort it took to present the dish – due to how soft and easy it was to cut through when taking the first bite. The best part about the dish was how caramelised the duck was as you dip it into the glaze, while the potato gallette made a perfect companion to have with every bite. Don’t ignore the asparagus though, because it made a great addition to the dish for a slight crunch to go with the duck. 

Our Verdict

With an exclusive event just like this, it’s worth trying out what these Chefs have to offer for a memorable dining experience. Especially when we’re entering CMCO and how we can officially dine-in again safely after our partial lockdown from early this year. Get ready to spoil yourself and your partner, or plan a celebration with your closed ones by dining in at Four Points Supper Club for a lovely food-venture soiree.

For enquires or reservations, call 03-2035-7333 or email dining@fourpoints.com.

(Hero & Featured image credit: Four Points by Sheraton KL)