Our recent outing was at this authentic Hong Kong roasted meat shop called UK Four Seasons Chinese Restaurant, located at a humble corner of Capital Square Center in Kuala Lumpur.

We were in fact blown away, or should I say “roasted away” by the foodilicious encounter of the 3rd kind.

With a contemporary styled layout with minimalistic design of “Chinese” resemblance, this restaurant offers comfort and is highly conducive for family get-together. It offers peace and serenity especially after working hours on weekdays and weekends.

The menu centers around authentic Hong Kong cuisine and their signature dishes are their authentic Hong Kong roasted meat. Their roast meat comes in 3 sizes; i.e., (P) Portion, (H) Half and, (W) Whole, whereas some of their cuisine dishes comes in (S) Small, (M) Medium, and (L) Large.

Four Seasons Special Roast Duck : RM18 (P) / RM32 (H) / RM56 (W)
The roasted duck skin is thin and crispy. The special marination sauce used masks the usually strong duck smell and gives it a very nice blended taste.

The duck meat has just the right consistency of tenderness and moist with lots of juiciness and flavor in it.

Honey Barbecued Pork “Char Siu” : RM18
“Char Siu” roasted pork also known as barbecued pork, is very popular in Hong Kong. The cooking process allowed the meat to be in reddish brown and has slightly charred look around the edges.

The blend of honey and the barbecue cooking technique gives out sweet fragrant and taste to the meat.

What can I say? Char Siew! I admit I wasn’t paying attention to any details on the served food, other than that it’s sinful and tastes damn good. You know how Char Siew always has this fatty layer on it, and I’m sure you know how tasty it could get.

Marinated (Soya Sauce) Chicken : RM21 (H) / RM38 (W)
The chicken is simmered in a soy sauce-based liquid with seasonings. This cooking method made the meat very tender and juicy. The soy sauce is rich in flavours.

This dish is best serve with white rice. The fragrant and taste of the dish is enhanced by mixing in a special add-on sauce (a sauce mixture of finely chopped ginger, spring onion, garlic, oil and salt).

Pork Chop Cheese Baked Rice : RM17++
This baked rice dish is a delightful one-dish meal. It is a fusion styled food with lesser cheese and moderate portion of meat.

It is one of the lunch set menu that comes with soup of the day and drink of the day.

I admit to being a fetish for CHEESE baked rice (I’ll call it CBR) – their cheese bake rice however did not live up that well to my expectation – sorry guys, maybe I’m having too high an expectation. I love it that they had a decent portion of meat and a huge amount of rice but I just felt that it just lack the OOOMPH factor when it comes to their cheese content.

Let me make it clear that it’s not a bad dish, in fact to some of you the ratio of cheese, meat and rice could actually be perfect but to me, it’s just off on 1 aspect which I pay attention to.

On a side note – my last favourite oriental style cheese-bake rice shop is now no where to be found, Swensen is probably the only place I’ll visit for my CBR fix.

Fried Ho Fun / Rice Noodle with Beef in Black Bean Sauce : RM12.80
The “ho fun” or rice noodle is fried with gravy. This Chinese dish is said to require plenty of “wok hei” to acquire deliciousness. “Wok hei” is the flavour, tastes, and “essence” imparted by a hot wok on food during stir frying over a high flame.

There is a balance in control of oil and “wok hei” which made this dish delicious in taste and fragrant. Moreover, the beef is succulent and juicy and the black bean sauce adds to the taste. However, it is slightly spicy due to an overwhelming amount of pepper during preparation.

West Lake Beef Broth : RM8.50
This is a popular soup in Hong Kong. West Lake Beef Broth origin from the West Lake of Hang Zhou. It is a kind of traditional famous dishes in the Southern China.

With the marinated ground beef and a slight variation in seasonings, it gives out delicious beefy flavours.

Spare Ribs Salt & Pepper : RM18.80
Spicy salt and pepper mix lends flavor to deep-fried spareribs. This marination process not just contributed to the flavouring but also towards tenderizing of the spareribs.

Each spare ribs is sticky, sensational and slightly spicy too. However, this dish can be quite salty to some.

Hong Kong Style Stewed Beef Brisket : RM28 (S) / RM38 (M) / RM50 (L)
Stewed Beef Brisket is a very popular dish in Chinese family cooking. It suits to serve in whatever seasons or any occasions.

The beef brisket would absorb all flavors and it can be delicious, especially to “Ngau Lam” (beef spare parts) lovers. It goes perfectly well with rice or noodle soup.

Yet another dish with beefy sensation – no, this is not a BEEF outing but it happens to be one of the many dish to do with the GU. (Gu, hokkien for cow. Chinese writing is 牛) And if that’s not enough for you, the next dish is GU related too.

As from what you can see in the picture, I think it’s not difficult to imagine – yes, beefy smell again. And this time there’s this something that I think are chucks of fats….. well that’s what I think – didn’t care much cos all I did was WHACK only. And enjoy (If you guys were having what we’re having, you need to exercise a lot of mental control against the feeling of guilt.)

Beef Fried with Cantonese Style : RM27 (S) / RM38 (M) / RM50 (L)
The Cantonese style is the best-known Chinese cooking worldwide. Known for one of its cooking method, the deep-frying technique was used in this dish. The meat was marinated with some special seasoning to bring in the flavour and tenderizes the meat to as close to a “burger” patty texture & flavour, before deep frying.

The fried meat pieces are latter mix into a sweet and sour flavour like gravy to add the feel in the overall taste of the dish. Each bites draws out the tasteful juice of the marinated meat.

Braised Aubergine with Mince Pork in Hot Pot : RM19 (S) / RM26 (M) / RM34 (L)
This is a popular Szechuan dish cooked with aubergine / Chinese eggplant and minced pork.

It is a delightful one-dish meal with delicious gravy that can tantalize your appetite.

The overall service is unfailingly helpful and polite. The restaurant is not always packed but this does not stop the team looking enthusiastic.

From what we gathered, the restaurant is most pack during lunch hour and if you want the tasty duck and other special goodies, come early. I don’t know, probably around 11:30am would be good.

Generally the dishes are priced according to three main sizes. However, the price is slightly above the usual range but acceptable for good Chinese cuisine.

Here’s the location map.

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Tags: beef, chicken, duck, hong kong, non-halal, pork, roasted

This entry was posted on Tuesday, September 15th, 2009 at 4:32 am and is filed under Chinese, Restaurant. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.