FESTIVE FEASTS AND TREATS FROM EQ KUALA LUMPUR

 

Christmas cookies, chocolates, baked goods and festive hampers will be available at EQ’s Festive Bake Shop starting 15 November 2023. Customisation service is available too, to make the gift selection more personalised for the year-end celebration.

 

Having tried the Roast Cajun Turkey, we reckon it's perfect for Thanksgiving and the Yuletide holidays. It'd be a splendid attention-grabbing centerpiece. Order it from the Bake Shop from 15 November 2023 onwards.

 

Hassle-free options to consider include the hearty Beef Tenderloin Wellington and Baked Lamb Leg; they’re ideal food gifts or a celebratory main minus the arduous prep work.

Much to our surprise, the King Crab Hot Pot from Kampachi proved to be a non-traditional contender for the celebratory table during our preview. The heartwarming broth was delicately sweet thanks to the chunks of Japanese crab in it.

 

A sumptuous seven-course Christmas Eve dinner beckons at Sabayon, EQ’s celebrated fine dining restaurant. At RM888+ per person, nab the window seats with view of the glittering city skyline or at RM788+ per person for regular seats. The price includes a bottle of 375ml champagne per person.

The signature raclette and its accompaniments will add a touch of luxe on Christmas day; replicating the Chalet’s famed Christmas Day buffet lunch at RM308+ per person, and RM154+ per child under 12. Top up RM288+ per person for a free flow of sparkling, white and red wines, the creative gin trolley, juices, soft drinks and mocktails.

New Year’s Eve can be heralded at Sabayon with an eight-course Countdown degustation (RM2,688+ per couple for window seats and RM2,388+ per couple for regular seats; inclusive of a bottle of 375ml champagne per person). New Year’s Day lunch is priced at RM308+ per person, and RM154+ per child under 12. Add RM288+ per head for free flow of drinks.

Make a beeline to Etoile bistro for delectable dine-in options including Grilled Wagyu Tomahawk and tempting Christmas platters comprising a choice of meat and seafood: Ribeye, Roast Turkey, Lamb Rack, and Boston Lobster.

Delicately crafted sweet and savoury bites take centrestage at Bottega Lounge for the festive holiday Afternoon Tea. Available daily from 1 December 2023, the festive Afternoon Tea is RM99+ per person or RM198+ for two. Each set comes with a choice of premium JING tea or coffee. Bottega’s range of wines will also be available by glass or bottle.

Decorated cold Roasted Chicken, Fish Terrine in Smoked Capsicum, Seafood Cocktail with Berry Compote, and Capellini Crayfish with Spicy Tomato Basil Pesto are some dishes from the lavish Christmas Eve buffet dinner at Nipah.

Priced at RM238+ per person and RM119+ per child inclusive of unlimited chilled juices and soft drinks, succumb to the deliciousness of Roasted Cajun Turkey, Baked Herb-crusted New Zealand Lamb Leg and Baked Dill-salt Crusted Barramundi.

On Christmas Day, Nipah’s lunch buffet (RM218+ per person) will be merry and bright with a seafood selection on ice featuring oysters, mussels and prawns, festive cheese platters and a Christmas Roast selection: whole roasted Cajun turkey and leg of lamb with gravy, mushroom sauce, cranberry sauce, mint sauce, roasted Russet potatoes, Yorkshire pudding, and roasted mixed highland vegetables.

Save room for pasta and EQ’s famed chicken rice alongside a grill serving stingray, prawns, squid, chicken, and scallops accompanied by piquant sambals and tamarind dipping sauce. Finish on a sweet high by indulging on Mini Cakes, Christmas cookies, warm Stollen and Panettone, and Mince Pies.

SKY51 will host its Party In The Sky (RM168+ per person inclusive of one drink) on New Year’s Eve. Revel and ring in the New Year with resident DJs, live music and grazing platters.

Finally, make your way to the front of Bottega Lounge for the New Year’s Eve balloon drop on 31 December 2023.

For full information and details of EQ's festive catalogue and on-property events, please visit: www.eqkualalumpur.equatorial.com

 

SAJIAN KAYANGAN KITA AT FOUR SEASONS HOTEL KL

Homegrown talents of Four Seasons Hotel KL (FSHKL) take the limelight this Ramadan at Curate. Chefs Hanif Ahmadiah, Putri Farisya Amirza and Mohammad Alif Muazzam Saffarudin explore and honour Malaysia’s diversity, indigenous ingredients and familial heritage through their renditions of cherished dishes: Curry Laksa, Nasi Ulam and Apam Gula Hangus, to name a few.

Billed as Sajian Kayangan Kita, this year’s buka puasa charge at Curate is led by Sous Chef Hanif’s Curry Laksa. Luxe up with salmon and caviar, he recommends crispy egg noodles for greater textural interest. The santan-rich gravy exudes tantalising scent of ground chillies, lemongrass and local spices.

Using her Perlis-born mother’s Nasi Ulam recipe, Sous Chef Putri Farisya elevates the traditional herbed rice dish by topping it with shaved truffle and century egg; two ingredients rarely eaten by the Malay community.

“Truffle adds a touch of luxury to my version of nasi ulam,” said the young chef. “It lends a depth of flavour to the rice. As for century egg, I’m partial to it so I hope to persuade more guests to try it with nasi ulam. The selection of local herbs used will depend on whatever is fresh in the market: cashewnut leaves, tenggek burung (Melicope ptelefolia) and ulam raja among others.”

 

Chef De Partie Alif is a sweet rebel who dares to rock the crème brûlée boat. Reinterpreting the classic French dessert by adding cubes of yam and sweet potatoes and substituting regular sugar with gula melaka, his Coconut Cha Cha Brûlée emerges as a winsome palate-pleaser.

The young chef also proffers caramelised spongy Apam Gula Hangus; best savoured with jackfruit strips, caramel sauce and coconut ice cream.

Do keep your eyes peeled for Egyptian specialities of Chef Abd El Rahman from Four Seasons Resort Sham El Sheikh. This is a good opportunity to sample distinct delicacies such as Muammar Rice, Vegetable Moussaka, Beef Kofta, Slow-cooked Lamb Shank and Seabass Sayadieh.

In addition, curtain-raisers to break your day-long fast range from Arabian Mezze and Local Kerabu Salads to Assorted Sashimi and Poached Premium Seafood.

To assuage the call of hearth and hometowns, make a beeline for Kambing Panggang Utara, Sup Daging Berempah, Lontong, Tuaran Seafood Noodles and Apam Balik, serve upon request from the festive stalls manned by FSHKL chefs.

The kampung-style plethora of Malay fare includes Rendang Daging Hitam; Beef, Lamb and Chicken Satay; Fish, Beef and Chicken Floss; Curry Puffs; Ketam Bakar Cili Api; Ikan Patin Tempoyak and Pajeri Nenas Timur amongst others.

Spicing up the dinner spread are popular Indian specialities: Mushroom Biryani Rice, Chicken Tikka, Goan Crab Curry, Fish Ghobi Manchurian, Tandoori Prawns Masala and Spiced Lamb Rack.

Continental dishes of Roast Prime Rib, Fish Fillets with Paprika Sauce, Swiss Meatballs with Wild Mushroom Cream, and Steak Au Poivre on Burnt Shallot Cream add international appeal. 

Local dessert broths: Pengat Kacang Hijau and Bubur Pulut Hitam beckon invitingly alongside Malay Kuih, Fresh Fruits, Macarons, Chocolate Dipped Dates, Assorted Baklava, Turkish Delight, dainty servings of Cendol Jelly, Cakes and French Entremets.

 
Priced at RM289 per adult and RM145 per child, Sajian Kayangan Kita buka puasa buffet at Curate is available until 21 April 2023.

For reservations, contact Four Seasons Hotel Kuala Lumpur, tel: 03-2382-8888