Showing posts with label EQ. Show all posts
Showing posts with label EQ. Show all posts
Monday, November 18, 2024
FESTIVE HOLIDAY FEASTS AT EQ
Herald the most wonderful time of the year with
extravagant feasts at EQ Kuala Lumpur. It’s never too early to start planning
so here’s an overview of what the EQ culinary team has up their sleeves for the
year-end celebrations.
TAKEAWAY TREATS & GIFTS
Level up your Christmas and New Year gifting with a
range of exquisite treats: cookies (RM13 upwards), cake bites (RM28 upwards),
whole cakes (RM88 upwards) and chocolates (RM88 upwards). Tastefully curated
festive hampers (RM188 – RM788) are also
available.
Holiday roasts to grace your own dining table can be
pre-ordered. This year’s headliner is Bone-in Wagyu Beef ‘hammer’ (RM188/kg)
with winter vegs, gravy and chimichurri.
Traditionalists may prefer Roast Turkey (RM128/kg)
with chestnut stuffing, roasted potatoes, cranberry sauce, giblet gravy and
mixed vegs. Other delish options: Roasted Christmas Goose, Duck a
la Orange, Baked Lamb Leg, Home-smoked Salmon and Lobster Mayonnaise.
ETOILE EXPERIENCE
Gather the fam for a lavish Thanksgiving semi buffet
lunch (1130am-230pm) on 1 Dec. Priced at RM88+ per adult, the appetiser and
dessert selection with free flow of chilled juices and soft drinks should keep
everyone happy and satisfied.
Alternatively, go for the Sharing Platters for 2-3
persons (RM98+) or Barbecue Platters (RM38+ per 100g). Prefer dining at home?
Just pre-order some delectable takeaways: from roast turkeys and beef
Wellington to salmon mayonnaise and roast leg of lamb.
NOSH UP AT NIPAH
Pamper yourself and loved ones with lavish buffet lunch
and dinner throughout Dec. Festive culinary highlights include Wagyu beef
hammer, roasted lamb leg, lobster thermidor and abundant sweet treats.
Priced at RM158+ per adult, the Festive Buffet Lunch
is available daily. There’s also BBQ Weekend Buffet Dinner at RM178+ per person
every Thursday-Sunday, from 630pm to 1030pm except Christmas Eve and Christmas
Day.
BEST OF BOTTEGA
Revel in a splendidly Festive Dolce Vita Afternoon Tea
(Mon-Sat, 12noon-230pm or 3pm-5pm) at RM99+ per person or RM198+ for two.
Nibble on Christmas themed dainty temptations, accompanied by Ronnefeldt tea or
speciality coffee.
SUMPTUOUS SABAYON
Refined four-course Euro-Continental Festive Dinner
(RM588+ per person) or an 8-course degustation (RM888+ per person) beckons from
the mod-elegant outpost. Reminisce over the year’s happenings amidst luxe servings
of Angus beef tartare with toast, Scottish salmon with sour cream, capers and
dill, raclette with potatoes and cornichons.
Also, die-hard fans of Chalet will be thrilled to know
a four-course Festive Sunday Lunch (RM288+ per person) awaits every Sunday
throughout December.
Palate-pleasing signature Duck Breast à l’Orange,
Filet de Suamon Norvégien, and Crêpes Suzette take centrestage. Dial up your
feast with a Lobster Thermidor upgrade, prepared a la minute upon order.
Further fizz can be added with unlimited sparkling wine, white or red wine,
gin, juices, soft drinks and mocktails from the trolley at RM288+ per person.
For more information,
contact EQ via WhatsApp 012 583 5319 or dineateqkl@kul.equatorial.com
Friday, July 12, 2024
LET’S DO THE SWISS AT CHALET
You know the Chalet Pop Up has returned to EQ Kuala Lumpur when you detect the distinctly earthy-nutty cheesy smell of Raclette Valaisanne in the air. Also present will be original Chalet Restaurant Managers, Azlan Alias and Amerjit Singh Lakha Singh. Both stole the show with their nimble footwork as they demonstrated the vaunted sabayon routine along with younger team members at the recent media preview.From 29 July to 17 August, get ready to savour classic Swiss-Continental specialities at the upcoming Chalet Pop-up. Once the go-to fine-dining outpost from 1973 until the original Equatorial Kuala Lumpur Hotel closed for redevelopment, Chalet will once again relive its halcyon days by serving its nostalgic culinary gems to loyalists and guests.
We experienced the restaurant’s theatrical table-side presentation with the chef on duty scraping off the melted Swiss raclette cheese on the spot. Served with new potatoes, pickled cornichons and pearl onions, we sighed with satisfaction upon tasting the nutty and creamy Raclette Valaisanne (RM118++). Its nice milky aftertaste and lush richness was balanced by the pickles and baby potatoes.
Cheese lovers mustn’t pass up on Fondue Au
Fromage (RM288++ for 2 persons). Scented with truffle, the bubbling pot of
savoury Swiss cheese also known as fondue promises an interactive
dining experience. Dipping bread cubes into the melted cheese infused with wine makes for a novel, fun-filled experience for the uninitiated.
We also sampled the popular appetiser of
Salade De L’Empire Romain (RM78++), romaine lettuce salad flecked with shaved
Parmesan cheese, croutons and a sprinkling of diced air-dried beef. Light and refreshing.
Those tasting portions did the trick to whet
our appetite, priming us for Crème De Champignons Sauvage (RM68++), Chalet’s
signature creamy wild mushroom soup. Served in a crusty and warm bread roll,
the salubrious broth brimming with rustic woodsy broth beguiled us to lap
everything up.
We also relished every bite of the sumptuous Émincé de Veau à la Zurichoise (RM208++), Zurich-style sliced veal in creamy
mushroom sauce. Paired with a generous portion of crusty rosti potatoes to absorb all those rich flavours, we were transported to
seventh culinary heaven.
Personally for me, the day's show-stealer was the supremely tender Duck
Breast à l’Orange (RM188++). I was completely smitten by the excellent,
full-bodied sauce bigarade – a classic Provence (bitter)orange sauce – matched the meltingly tender slices of duck breast. The rich flavours made resisting the dauphine
potatoes (baked sliced potatoes with cream and garlic) and pine seed-broccolini impossible.
Amerjit wrapped up the lunch sess with his blazing Crêpes Suzette (RM68++), artfully flambéed pancakes in orange juice and
Grand Marnier liqueur. The tissue-thin pancakes drenched in the slightly
bittersweet boozy-citrusy sauce and complemented by vanilla ice cream was a most
befitting finale.
Reservations
are now open for the special Chalet Pop-up restaurant at EQKL. For reservations and
enquiries, WhatsApp +60 12 278 9239 or call tel: 03 2789 7722 or email: dineateqkl@kul.equatorial.com.
Thursday, June 06, 2024
A STELLAR SABAYON X ALEX DILLING SHOWCASE
The Sabayon x Alex Dilling showcase started on a luxurious note with a tin of Aged Kaluga Caviar
with Smoked Scottish Salmon Rillette, Crème Cru and Dill.
TBH,
this is one of the times I felt truly blessed with the perks of being a food
writer and blogger. After having our appetite whetted with warm, crusty bread,
Bordier butter and cold pressed extra virgin olive oil, we were gobsmacked when
a whole tin of caviar prettily garnished with tiny edible flowers and gold
leaves was placed on each of our plate.
According to Chef Alex Dilling, his interest in caviar
developed during his two-year stint with Caviar Russe, a fine caviar house. “Since
then, I’d acquired a deep appreciation for caviar and to me, caviar as a first
course makes dining out special, bringing a sense of occasion to the meal.”
Who
could quibble with such reasoning? Especially when we got to savour the little pearls
layered with silky smooth crème cru (raw, naturally cultured sour
cream) and subtly savoury salmon rillette (a preservation
technique using fat and slow cooking method).
We
were instructed to sample the appetiser on its own first before proceeding to
enjoy the caviar and salmon rillette with the spongy-soft crumpets followed by thin
slivers of pickled cucumber for textural contrast. Every mouthful was enough to
induce gastro-orgasm…Dilling said he chose Kaluga caviar for its slight crunch
and umami, nutty nuances.
The London-born chef whose interest in food and cooking was attributed to his mother, gained his culinary pedigree under the legendary Alain Ducasse and another reputable chef Helene Darroze.
Risotto was the first dish Dilling learned to cook at 15 and his love for eating motivated him to become a chef. He soon garnered attention for his talent at turning classic European dishes on its head as exemplified by the stellar Wild Mushrooms Macaroni Gratin.
Simplicity
rules in the presentation but oh, the umami ‘bomb’ we encountered upon tasting
that first spoonful of tender pasta knocked our socks off. Our tastebuds
were suffused with the complexity of rich, earthy flavours thanks to the attendant
36-month aged parmesan, black truffle and Vin jaune (a dry, yellow wine from
eastern France) sauce.
More caviar crowned the speciality of Olive
Oil Poached Black Cod. Complemented by smoked eel consommé and dices of marinated
turnip, this was my favourite dish.
Personally,
I reckon the delicately tender fish was sterling proof of the chef’s 2 Michelin
starred stature – it’s neck-to-neck with an on-point Chinese-style steamed fish.
The unexpected bursts of crisp acidity and sweetness from the diminutive turnip dices
lent a nice counterpoint to the salty smoked eel consommé.
Dilling’s famed signature Hunter
Chicken was indeed the show-stopper that draw epicureans to his eponymous London
restaurant. Interpreted from the classic French poulet (chicken) chasseur, Dilling used a custom-made mold to shape the external layer
of chicken mousse.
“We mixed some smoked duck into the
mousse which we made using trimmings from the corn-fed chicken breast featured in the dish. Then we layered on the mushroom duxelles followed by a piece of chicken
breast at the core.”
Glazed
with enticing sauce Albuféra (a sauce of Spanish origin comprising an emulsion
of chicken stock, Madeira, cream and butter), the delicious speciality were
augmented by buttery, velvety pomme purée and fresh salad on the side.
We were
ecstatic to finish lunch with a heavenly dessert of Tainori Chocolate with
Sourdough Ice Cream, Salted Caramel and Pedro Ximénez sabayon. That judicious balance of sweet-salty accents coupled
with the beguiling chocolatey bitterness and lusciousness of sabayon – a blended
mixture of egg yolks, sugar and Pedro Ximenez (in place of Marsala) – made our sweet dreams came true.
The
proof of the chef’s skills is in his food so hurry and make your reservations
at Sabayon soonest possible. Alex Dilling will only be showcasing his curated
menu until 15 June.
Reserve
your table for the Sabayon X Alex Dilling dinner at EQ via this link:
https://www.tableapp.com/partner/sabayon-eq-kuala-lumpur#/
Subscribe to:
Posts (Atom)
Featured Post
EXPLOSIVE SURPRISE FROM CAKE RUSH
Whimsical. Fun. Impactful. Imagine a flock of butterflies fluttering up once you open Cake Rush’s latest Explosion Gift Box. We were thrille...
-
If you're like me who has no idea how to renew your Malaysian passport online, let's shake hands and say a prayer for what we are ...
-
Patrons can santai or chill out at Santai Yamch’a Dim Sum Restaurant over a plethora of Halal Dim Sum, Mee Tarik and Rice whenever they s...