Four Seasons @ Cap Square

Mention the words "London" and "Roast Duck" and you will get a very irritated man in front of you. Unlike the many students roaming every tight corner of London who had access to plump juicy roast ducks all year round, i was one of those unfortunate or fortunate ones that finally got to visit London only last year and had full intimate contact with the Bird.

To be introduced to roast duck, was probably a blessing or a curse, depending how you want to see it. But what so special, i first imagined when my friend got all worked up and order a whole duck per person.

Apparently one does not eat "proper" roast duck till they eat roast duck in Four Seasons @ Bayswater. Myth has it that what we are eating in Malaysia are skinny cloned ducks that are forced to do a triathlon everyday till their meat becomes lean and mean.

So when someone mentioned that Four Seasons opened in Malaysia, the vivid picture of fat pieces of smooth roast duck drenched in a sweet sauce, slowly devoured for there were nicely de-boned. I would do anything for a meal there again, seriously.

Then when i entered into the dead and almost zombie like car park of Cap Square, i regretted for a split second. With a shopping centre and cafe concept shipped directly from the west, yet hidden so well within the streets of Jalan Sultan Ismail and Jalan Ampang, this was the last place i expected Four Seasons to open at.

Oh well, it is all about the duck, no?

For a split second, i contemplated on a whole duck, i mean after all one whole duck was cheaper then ordering two halves, isnt? (RM46 vs RM25 per half) Well logic got over gluttony and i suppose i made the wise choice of half a duck. Apparently, when i ask for the duck to be de-boned like you would in London, the captain said no, it is just chopped to pieces. I knew it, seeing that the ducks were like skeletons compared to their obese cousins in the West.

Taste wise, the lean meat was good, the skin not overly crispy but i miss the melt-in-your-mouth sensation from the duck fat. Ask for the char siew sauce and you are probably at the first flight of stairs to high blood pressure heaven.

For RM 16, i thought the kai lan was nothing but a small bunch, too expensive for a vegetable. Stir fried with alot of garlic though.

The BBQ Pork Ribs for RM 16 was also quite decent. The meat was easy to tear out from the bone and there was alot of charred pieces that reminded me that i also miss my char siew (aka BBQ pork).

With two bowls of rice and drinks, the bill came close to RM75 plus, which is not exactly cheap. THEN again, thats what? 12 quid, something so micro for those who grew up on London Four Seasons duck and hankering to get the nostalgic feeling all over again, albeit not the real deal.

Address and contact details:

Four Seasons Chinese Restaurant
Lot G16 & G17
Capsquare
No. 7, Persiaran Capital Square
Kuala Lumpur

Tel No: 03 - 2698 9393

Verdict: 3.5 stars out of 5 stars. Not the real deal but almost there. Wouldn't mind if they don't make their car park so eerie to park in and if their ducks gained a bit of weight. Did i mention there is a cinema there that almost no body goes?