Four Seasons Restaurant Sdn Bhd

The kitchen turns out a long list, from oyster pancakes and butter prawns to steamed fish done Nyonya style and curry fish head, with fried kampung chicken and baked crabs with salted eggs alongside. For a bigger table, they braise sea cucumber with fish maw and broccoli, or whole abalone in superior stock. Duck arrives roasted, Peking, crispy, or yam, and that's the sort of spread they put on in Kota Bharu.