IN A few day’s time, Four Seasons Hotel Kuala Lumpur will finally be opening its doors to give guests the best hospitality experience that the brand can offer.
Located right next to the city’s iconic Petronas Twin Towers, hotel general manager Tom Roelens said it was positioned in the best possible location in the city.
With 18 years of experience with Four Seasons, Roelens’ prior achievements in setting up the Four Seasons Resort Maldives and managing Four Seasons’ resorts on the exclusive Hawaiian island of Lanai for the last 10 years make him the right man for the job here.
“Our vision is to establish ourselves as the undisputed leader in the hospitality industry in Malaysia and beyond, and I think our team is ready,” said Roelens.
Having been under construction for five years now, the hotel is ready to open its doors on July 1.
“It’s not just an open kitchen concept, but a theatre concept where our guests are watching the show that our chefs are putting on,” said Roelens.
Yun House is the hotel’s Chinese restaurant, featuring modern ornate spaces for fine dining overlooking KLCC park.
The hotel’s very own Bar Trigona is a unique Malaysian specialty bar. Named after a species of stingless bee native to Malaysia, Bar Trigona will serve guests special cocktails crafted from unique locally-sourced ingredients.
The Pool Bar and Grill takes on more of an ‘oasis’ image with its Middle Eastern grilled bites. Guests can also relax and socialise here over shisha at night.
There is also The Lounge at Four Seasons, located adjacent to the hotel lobby, as well as Decadent, which serves delicate creations of chocolate, pastries and artisanal cakes in the retail podium.
Four Seasons Hotel Kuala Lumpur also hopes to position itself as a prime choice for wedding functions and other events with its ballrooms and function spaces amounting to a total of 1,821 sq m.
However, Roelens acknowledged that having the right staff was key to enabling a hotel to provide the utmost in service.
“As we were hiring our team, we were looking for people who would be able to have a different insight into the city,” said Roelens, adding that they vetted through thousands of applications in a meticulous hiring process.
He said any tourist could simply decide on what they want to do based on information from the Internet, so what Four Seasons needed was individuals who were in tune with the pulse of the city and could tell guests about the hottest new attractions in town.
“We selected our team members, by looking for people who have that innate sense of service and hospitality,” he added.
“Ultimately, it’s all about being able to understand why the guest is here and being able to truly provide personalised, intuitive service.”