‘TIS THE SEASON OF FEASTS AT EQ

 

Celebrate the most wonderful time of the year in true gourmet style as EQ Kuala Lumpur rolls out a dazzling line-up of festive dining, gifting, and celebration experiences.

 
The festivities begin with a Thanksgiving BBQ Brunch (RM168 per adult) at Étoile on 30 November 2025. Hearty roasts and other tempting goodies set the tone for a deliciously indulgent session.

Christmas spirit comes alive with a splendid Christmas Eve BBQ Dinner (RM168 per adult) whilst Festive Meat and Seafood Platters (from RM138 upwards) take the limelight on Christmas Day. Sizzling grilled delights and ocean-fresh bounty prepared for convivial feasting with family and friends.

Over at Nipah, the holiday spread highlights a daily Festive Buffet Lunch (RM168 per adult, RM84 per child aged 6–12) and Weekend Buffet Dinner (RM188 per adult, RM94 per child) throughout December. Perennial specialities such as Roast Wagyu Bone Beef Shank, Roast Tom Turkey, Whole Poached Salmon, Lobster Pasta, Cold Cuts and Terrines among others evoke the joy of year-end holidays and cordial reunions.

 
On Christmas Eve and Christmas Day, lavish buffets brimming with roasts, local favourites, and international specialties beckon. Priced at RM288 per adult, RM144 per child for the Christmas Eve Dinner, and RM228 per adult, RM114 per child for the Christmas Day Lunch.

Festive themed sweets and savouries decking Bottega Lounge’s Dolce Vita Afternoon Tea (from RM99 per person) are made merrier with an optional add-on of two glasses of Bottega Prosecco or cocktails (RM108 per set).

 
Japanese fine dining enthusiasts can look forward to relishing Kampachi’s sumptuous Five-Course Christmas Eve Omakase Dinner (RM588 per person) featuring premium seasonal ingredients. More extravagance can be savoured at the Christmas Day Brunch Buffet (RM288 per adult, RM98 per child). Notable morsels may include Datemaki Sweet Roll Omelette, Kazunoko Herring Roe, Nissin Kumbumaki (Dried Herring Rolled in Kelp), and Hokkaido Scallop Wasabi Sauce and Ikura. 

 
Ascend to culinary heights at Sabayon, where the Christmas Eve Five-Course Dinner promises a truly refined experience. Choose from window seats (RM888 per person), main dining hall (RM788 per person) or private dining (RM688 per person), and elevate the evening with champagne from the bubbly trolley (from RM888 per bottle).

 
The magic continues with Chalet Christmas Day Lunch (RM308 per adult, RM154 per child) and a Christmas Day Five-Course Dinner (RM688 per person for window seats, RM588 for regular seats). 

 
For at-home celebrations, EQ’s gourmet holiday roasts are the ultimate showstoppers. Hosts with the most can select from grand centerpieces of Turkey with Chestnut Stuffing (RM128/kg) and Christmas Goose (RM158/kg) to Beef Wellington (RM568/kg), Bone-in Australian Wagyu (RM188/kg), Baked Lamb Leg (RM118/kg) and Lobster Mayonnaise (RM438 for 700g) for their office or home parties.

 
In addition, a sparkling collection of beautifully wrapped hampers, artisanal biscuits, and luscious cakes from the Lobby Christmas Shop will dial up the holiday cheer.

 
For order & enquiries, WhatsApp: 012-583 5319 or email: dineateqkl@kul.equatorial.com | Download the Holiday Spirit catalogue from the EQ Hotel website for full festive menus and details.
 

TASTE THE WONDERS OF AUSTRALIA SHOWCASE

 

Food & beverage retailers, manufacturers, wholesalers, distributors, buyers and local media were treated to an immersive experience of Australian horticulture, dairy, meat, seafood and wine at the “Taste The Wonders of Australia” showcase recently

Coinciding with the 70th anniversary of diplomatic relations between Australia and Malaysia, the “Taste the Wonders of Australia” event was initiated by the Australian Food and Wine Collaboration Group comprising Hort Innovation Australia, Dairy Australia, Meat & Livestock Australia, Seafood Industry Australia and Wine Australia.

 
A strategic, concerted effort to advance bilateral trade and improve market access for Australian food and wine producers through interactive workshops and tastings, the event was supported by well-known chefs, wine and industry experts.

 
Malaysia is Australia’s 11th largest trading partner for Australian agriculture in 2024-25 with exports worth AUD1.8 billion. Malaysia’s rising affluence coupled with a growing middle class and increasing demand for premium imported goods, the market has strong growth potential for Australia’s food and wine sectors.

Horticulture Innovation Australia General Manager, Trade and Biosecurity R&D and Hort Innovation Australia’s Dr Mila Bristow said “we aim to create better understanding of why we grow the premium food and wine. Hopefully it’d lead to greater opportunities and desire for our customers wanting to buy more.”

Dr Bristow continued, “Malaysia is Australia’s 13th largest horticultural export market by value, making it not only an important market for Australian growers but also a big growth opportunity. From avocados and citrus to cherries and almonds, our products are well-represented in premium Malaysian supermarkets, which we hope to see grow even further in the future.”

Chief Executive Officer of Seafood Industry Australia, Veronica Papacosta stated that "Malaysia is a growing destination for Australia's premium seafood exports, especially rock lobster, salmon and sea cucumber. The Food and Wine Collaboration Group offers the opportunity to showcase Australia's high-quality seafood, developing awareness of our unique products and their compatibility with Malaysian cuisine.”

A series of mini seminars such as Understanding Australian Dairy, Cream Cheese and Yogurt; Australia’s Premium Horticulture; Australia’s Seafood Industry: A Sustainable Future; Classic and Contemporary Australian Wine and Aussie Beef and Lamb: Latest Trends and Insights gave attendees better insights into the various Australian products highlighted.

 
Renowned chefs such as Victor Siow, Richard Tay and Peter Rollinson among others were also invited to demonstrate the versatility and attributes of the different products.