From 1 November to 30 November 2025, The Lounge at Four Seasons Hotel Kuala Lumpur will welcome guests to a floral‑themed afternoon tea set amidst fresh blossoms and elegant décor.
The menu, crafted by Executive Pastry Chef Yann Roumanille, highlights the natural aromas of lavender, hibiscus, osmanthus and rose. Signature items include a rose‑lychee‑raspberry confection, a yuzu‑shiso jelly with honey‑sponge, and an almond‑apricot pastry perfumed with lavender. Savoury selections feature a blue‑pea chicken salad with blue‑pea aioli, shrimp tartare garnished with chive flowers, and sandwiches decorated with edible flowers. The scones are served with osmanthus‑honey butter and violet‑cherry jam.
The experience is priced at MYR 242 per person.
Chef Roumanille, a native of Provence, France, has honed his skills in traditional patisseries, Michelin‑starred restaurants and luxury hotels worldwide, and is renowned for creating “borderless” dessert concepts that blend diverse culinary influences.
Source: press.fourseasons.com
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