GOLDEN PHOENIX RISES FOR THE HORSE YEAR AT EQ

 

Saddle up with EQ Executive Chinese Chef David Yee’s festive set menus this Chinese New Year, marking the return of Golden Phoenix pop-up for the Year of the Horse.

 
Riding on a classical approach emphasizing familiarity and rich symbolisms, the chef seasons his stable of celebratory recipes with subtle Szechuan accents. Cantonese banquet hits such as Poon Choy, roast duck, premium braised seafood and rice cake desserts ensure broad appeal whilst some specialities provoke the tastebuds with judicious use of spices.

 
From the modest Peaceful Seasons and Rich Fortune lunches to the more indulgent Happy Reunion, Bright Auspicious, Wealth Treasures, Great Prosperity and a dedicated Vegetarian Feast, the set menus offer ample flexibility. At the media preview, the Bright Auspicious set made a persuasive case for the culinary team’s strengths.

Our opener of Ten Head Abalone Yee Sang was suitably grand, with QQ abalone lending luxe gravitas to the rainbow hued salad. The milieu of textures and flavours was agreeable enough, just managing to refrain from the cloying sweetness threshold.

A wholesome Double-boiled Chicken Soup with Sea Coconut and Fish Maw followed; its restorative, salubrious goodness hitting the spot nicely.

 
Leaning into the New Year’s symbolism of abundance, the Steamed Tiger Grouper with Cordycep Flowers, Black Fungus and White Fungus won instant approval. The fish flesh softly yielding whilst the worthy accompaniments amped up textural contrasts.

In a nod to old-school tradition, Stewed Whole Chicken with Chinese Herbs and Yu Tiao was the poultry offering of choice. This should find favour with those young-at-heart although my personal preference veers towards roasted fare.

 
Assertive fragrant, punchy accents from the Wok-fried Tiger Prawns with Kam Heong Paste and Cashew Nuts elicited convivial response, making this dish a crowd-pleaser.

 
We reckon the slippery succulence, custard softness and gelatinous resistance of the Braised Fish Maw with Conch Slices, Pipa Tofu, Mushrooms and Sea Moss is a palate-pleaser to bridge the familial generation gap.

You won’t leave the table unsatisfied after loading up on the hearty portions of Steamed Glutinous Rice with Dried Oysters wrapped in lotus leaves.

Adhering to tradition, chewy Golden Phoenix Rice Cakes with Snow Skin Mandarin Orange to sweeten the year ahead. Paired with Chilled Peach Dessert Broth with White Fungus and Red Dates, these dessert treats closed proceedings on an appropriately soothing note.

 
EQ Golden Phoenix’s set menus are priced from RM178+ to RM698+ per person (minimum four diners per table). Yee Sang ranges from RM138+ to RM688+ per serving, depending on ingredients and portion size. Premium Poon Choy is RM688+ (enough for six persons) and a whole roast duck at RM288+.

 
From 27 January to 3 March 2026, head over to EQ’s lobby pop-up booth to shop for festive hampers filled with premium abalone, Chinese teas and house-crafted treats; ideal gifts to get the Year of the Horse off to a galloping start.

 
For Golden Phoenix dining reservations and retail purchases, please contact EQ, tel: 03-2789 7839 or email: dineateqkl@kul.equatorial.com