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Thursday, 5 July 2018

(The Star) 111th edition of luxury hotel opens in KL

At the Four Seasons Kuala Lumpur, a glass of water, depending on the guest’s whim, may come all the way from the Swiss Alps or an Italian aquifer.

There is also no question of feeling too cold walking on these marbled hallways because beside every air-condition vent is a thermostat, signalling the central system to maintain the desired interior climate.

This is where you will find the finer things in life, hinted Four Seasons community relations director Datuk Rosemary Wee who took StarMetro on a tour of the hotel.

The soft opening of the 111th Four Seasons Hotel took place at 11am sharp on July 1.

The date and hour were chosen for its auspicious significance.

Present at the ribbon-cutting ceremony were High Commissioner of Canada to Malaysia Julia Bentley in recognition that the founder of the hotel brand is Canadian, Tan Sri Syed Mohd Yusof Syed Nasir, owner of the 65-storey multi-billion tower housing the hotel and Antione Chahwan, regional vice- president and general manager of Four Seasons.

Also present were Venus Assets executive director Zahir Kelvin Ong and Four Seasons Hotel Kuala Lumpur general manager Tom Roelens.

In the hotel’s 200-over rooms, smooth cotton sateen sheets cover its sleep-tested beds.

An intelligent toilet system features 15 touch commands offering services from a watery derriere massage to a blow dry finish.

Where rates come at no less than RM978 per night, there are no clunky “Do Not Disturb” and “Housekeeping” signs.

Guests express their wishes via remote control via an iPad by the bedside.

We also find it charming that a little rattan ball is hung on the room door handles when they are being cleaned. Before a room welcomes its next guest, it has to pass a 20-page checklist.

There are six restaurants here.

On the way up to Yun House, the Chinese restaurant where the floor is inlaid with jade floor tiles, guests can rest their hands on leather covered bars in the lift.

At lunch at Curate, their all-day restaurant, you can ask the chef to deshell the claw of a king crab for you simply because you may be too lazy to do it yourself. And he will oblige.

Kitchen hardware connoisseurs note that there is no open flame at the buffet lines.

The food is presented in cast iron pots which are heated via induction on German-made cooktop glass. Heating lamps, with retractable cords, keep food warm.

It is recommended for guests to make time for the double chocolate ice cream here. Hidden from view at the dessert section, it can be remixed with pistachio and macadamia nuts on a cold marble plate which has been set at -28 degrees Celcius.

True to the spirit of a luxury hotel, expect someone to help you carry your ice cream back to your table.