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During the summer of 2026, The Lounge at Four Seasons Hotel Kuala Lumpur debuts the Jewels of Malaysia Afternoon Tea, drawing upon the country’s most exceptional ingredients to produce a culinary ensemble of striking beauty, depth and intention.

Available from May 29, 2026, the newly curated afternoon tea explores cherished local flavours through modern techniques, unveiling compositions that are at once rooted and refined. From the buttery sweetness of Harumanis mango to the fragrant silk of freshly made pandan kaya, Malaysia’s vibrant culinary heritage shines through the menu, offering an extraordinary taste of place in every bite.

“With Jewels of Malaysia, we built our creations from the inside out. Taking the inherent character of the ingredient as the starting point, we then asked how the craft of fine pastry could give it a more contemporary form while still retaining its identity,” says Partha Pratim Bose, Executive Pastry Chef. Newly appointed to his role, Chef Partha brings a fresh, innovative approach centred on homegrown ingredients and shaped by over two decades of experience in renowned kitchens across India, the Middle East and Central Asia.

Jewels of Malaysia Afternoon Tea: menu highlights

The sweets selection unfolds in a sequence shaped by local harvests, rituals and artistry. The pièce de résistance of the collection is Tropical Pandan Bliss, a homage to Malaysia’s pandan kaya toast. The breakfast favourite is presented as pandan panna cotta paired with pandan brioche toast, topped with house‑made kaya, coconut jelly and gula melaka.

Honouring the country’s cacao‑growing heritage, Golden Bean showcases 70% dark chocolate sourced from Chemor and Kelantan, layered with coffee and praline, while Sun‑Kissed Mango Delight highlights the sweetness of Harumanis mango with a bavarois‑and‑salsa combination, finished with fresh mint and pistachio. Musang King durian takes centre stage in The Thorned Crown, presented in choux pastry with coconut and citrus.

Composed with equal care, the savouries articulate Malaysia’s rich culinary traditions with creativity and finesse. Pai Tee with Percik Chicken reimagines the popular Nyonya top hat snack with Percik chicken, aromatics and micro‑herbs, while Charcoal Croquette reveals a slow‑braised beef rendang within its jet‑black shell, finished with truffle mayonnaise and nasturtium leaf. In the Imperial Borneo & Avocado Craquelin, the tender bite of Sabah lobster meets avocado and a touch of fragrant heat from bunga kantan (torch ginger flower).

Served in The Lounge, the Jewels of Malaysia Afternoon Tea honours locality while embracing craft, presenting a selection of the country’s flavours. Expansive views of KLCC Park and the city skyline frame the experience, complemented by Four Seasons hospitality.

Available from May 29, 2026, the Jewels of Malaysia Afternoon Tea is priced at MYR 500 per set (serves two guests). For reservations, contact +60 3 2382 8602 or email diningreservations.kualalumpur@fourseasons.com.