EQUATORIAL KUALA LUMPUR CELEBRATES 50TH ANNIVERSARY

Opened in December 1973, Hotel Equatorial Kuala Lumpur is celebrating its 50^th Anniversary this year.

Equatorial Group CEO Donald Lim (pix above) said: “Over the past five decades, the Equatorial brand has built a strong reputation for delivering exceptional service and excellent hospitality; its restaurants: the Kampachi, Chalet, Nipah Coffeeshop, Golden Phoenix, Étoile Bistro and Blue Moon lounge were household names.

 

“We’ll be celebrating our golden anniversary with our loyal customers, partners, and employees who have supported us throughout the years. Starting 5 July 2023, we will have a series of 50 commemorative events spanning a whole year, each offering a distinctive take against the historical backdrop or with an eye toward the future.”

The old Chalet restaurant remains fondly remembered by loyal guests

Highlights will include pop-ups of the famed Chalet and Golden Phoenix restaurants in August 2023 and January 2024 respectively, and a Blue Moon Night on 31 August 2023, evoking a playlist of the era. Also, in the pipeline are visiting guest chefs, winemakers, sake masters and even specially commissioned products — stay tuned for updates at www.equatorial.com/equatorial-50

 

Boxing great Joe Bugner was a guest of Hotel Equatorial KL for his fight with the legendary Muhammad Ali in 1975

A memory wall will be created in the lobby of EQ where guests can view photos of memorable events involving Equatorial since 1973. Guests can share their own memories on Facebook and Instagram as well.

According to Lim, Equatorial has redefined the hospitality landscape; its well-regarded restaurants has successfully gain mindshare and familiarity with the many birthdays and weddings held at the Hotel.

 

He also cited some of the groundbreaking trends set by Hotel Equatorial Kuala Lumpur: it’s the first hotel to have electronic key cards and fire sprinklers, and WiFi connectivity — things people take for granted now.

Kampachi, the oldest Japanese restaurant in Malaysia, remains famed for its Sunday buffet. During its heydays, reservations has to be made months in advance. The brand’s endurance is unmatched and remains one of the best Japanese restaurants today.

Equatorial Group's Chief Commercial Officer Charles Lim (left), CEO Donald Lim (centre) and EQKL GM, Gerard Walker (right)

In the four years since opening in 2019, EQ has become the standard bearer among hotels in the city, having won a slew of local and international accolades, including being ranked #1 hotel in the city by Tripadvisor since August 2019. Just last month, EQ was named Hotel of the Year Asia Pacific by Preferred Hotels group, the first time any hotel from Malaysia has won the title.

 

The new 440-room property is the first and only 5-star hotel in Kuala Lumpur with a Green Building Index Gold certification. Lim explained EQ’s sustainability measures in place means a night’s stay at EQ uses far fewer resources and has less environmental impact compared to other hotel rooms. For example, the carbon output which is equivalent to a return drive from KL to Ipoh can save up to 1500 trees.

Hotel Equatorial Penang will reopen in 2 years' time

Lim said the newer EQ brand is more stylish and innovative; its premium positioning aimed at attracting today’s younger clientele whilst the Equatorial Hotel brand - recognisable among the older generation - will retain its ‘business class’ offerings. 

The Equatorial Penang is currently under renovation and is anticipated to open in 2 years’ time. He affirms should the opportunity arises, the group will consider expanding EQ and Equatorial branded properties in Malaysia or even overseas. 

For more information on EQ 50^th Anniversary, visit www.equatorial.com/equatorial-50

WINSOME CULINARY GEMS AT BURI

Signature BURI Maki

A rolled sushi crowned with six different toppings: spicy salmon; scallop with avocado; sweet prawns with a cube of foie gras; marinated ikura (salmon roe); unagi with slivers of cucumber and crabstick dotted with caviar makes up the visually pleasing Buri Signature Maki (RM45).

It’s one of the many signature specialities by Chef Steve Chua and his partner Chef Edmund Chong for BURI by Two Chefs, a new Japanese outpost which opened on 9 September by the award-winning Two Chefs Lab team.

 

Named after the prized Japanese yellowtail, it’s a propitious indication of how well Chua and Chong have weathered the challenging times. A champion of the prestigious World Sushi Cup in Malaysia, and winner of the World Gourmet Award, the talented chefs now aim to win diners’ hearts, minds and palates with an even more tempting and creative selection – straddling crowd-pleasing sashimi and sushi, rice bowls and slightly fusion offerings like grilled lamb and torched black pork carpaccio at BURI.

As for the Buri Signature Maki, it’s a sublime serving worth savouring slowly. The freshness of each ingredients is unquestionable, and you’d have to take time to appreciate the myriad of textural contrasts and complementing flavours emerging from each of the morsels.

The creative handiwork is underscored in the whole platter so the resultant rolled sushi is not only visually pleasing, but it also teases sensuously. Suffice to say, the proof is truly in the eating.

When it comes to curtain-raisers, the beautifully presented Avocado Salad (RM22) is one of many notable choices. The profusion of fresh greens with mashed avocado decked with lotus root crisps, cherry tomatoes, beetroot spirals and a dollop of ebiko will spur salad-averse diners to load up without nary a complaint.

I give extra points for the Japanese sesame dressing being house made – it isn’t overly cloying, and used with restraint in the salad.

Prefer a tummy-warming appetiser? Then consider the Foie Gras Chawan Mushi (RM14.50). Silky smooth steamed egg custard topped with cubes of savoury rich foie gras...heavenly indulgence!

As Malaysian consumers become more sophisticated, some are beginning to realise it’s worth paying for good quality pork and beef. Hence the increased interest and demand for premium Waygu and Iberico. At BURI you’d have a chance to sample Kuro Buta Carpaccio (RM19).

Served with housemade chilli vinegar sauce, each piece of the juicy and tender sliced black pork is akin to a flavour bomb; an enticement for repeat helpings.

Diners with hearty appetite will enjoy BURI’s Gyu Don (RM42). Sliced Aussie beef complemented by an onsen Kenkori egg, two slices of takuan (Japanese yellow pickled radish) and chopped scallion graced the Japanese rice bowl.

While Aussie beef is already known in the local market for its eating quality, Kenkori eggs have yet to achieve that level of mass awareness. Produced using Japanese farming methods in Malaysia – the first of its kind – Kenkori eggs are enriched with Japanese Astaxanthin and Probiotic, are antibiotic and hormone-free, and are anti-salmonella and e.coli. These two ingredients already raise the quality standard of this particular rice bowl.

To further amplify and bring finesse to his culinary creation, the chef uses shio kombu and truffle oil as the finishing touches. According to Bon Appétit, “shio kombu are kelp boiled in soy sauce, mirin, and sugar, then dried and cut into small pieces. The flavor and aroma are intensely sweet with a hint of the ocean.”

With white rice serving as the canvas for all the different ingredients to meld and form a wondrous picture on the tastebuds, I daresay you’d find it hard not to succumb to such a heartwarming offering.

Japanese dessert is always simple and light and BURI follows the same philosophy. Try Warabi Mochi (RM12)– a summery Japanese jelly-like confection made from bracken or potato starch, served with kinako (toasted soybean powder) and a scoop of yuzu sherbet.

For more information and reservations, please call BURI By Two Chefs, tel: 03-97663438, hp: 010-5539910. Address: E-1-1, Pusat Perdagangan Bandar, Jalan Persiaran Jalil 1, Bukit Jalil, Kuala Lumpur. Business hours: Monday to Saturday from 1130 am to 8pm.

YUMMY OLD AND NEW EATS FOR CHINESE NEW YEAR AT DORSETT GRAND SUBANG

Oishi is the word that comes to our lips as we savour the multi-colour Japanese Style Prosperity Yee Sang with Crispy Fish Skin & Salmon (RM98++ half portion, RM138++ full portion) at The Emperor restaurant.

Available with a choice of traditional plum sauce or Japanese wasabi sauce, this celebratory salad platter is the tip of the CNY culinary parade rustled up by Executive Chinese Chef Bryan Teh and his team.

Pix courtesy of Chasingfooddreams.com

Having won three Gold Medals: from Shanghai International Top Chefs Invitational Competition, the 2019 Malaysia World Elite Chefs Championship and the 2019 Asian Culinary Exchange competition in Japan, in addition to a Silver Medal from the 2019 World Master Chefs Competition for Cantonese Cuisine held in Macao, the jovial chef and his team are ready to cook up a storm of old and new dishes for Chinese New Year.

Right off the bat, the Yee Sang gets a resounding thumbs up. Other variants to tickle your tastebuds include Jelly Fish & Fresh Fruits (RM68++ half portion RM108++ full portion), Salmon & Korean Pear (RM68++ half portion RM138++ full portion), Baby Abalone & Korean Pear ((RM138++ half portion RM168++ full portion) and Soft Shell Crab (RM88++ half portion RM168++ full portion).

Pix courtesy of Chasingfooddreams.com

CNY celebrants can also feast to their hearts’ content with three set menus available: Prosperity Set Menu (RM1,188 nett), Wealthy Set Menu (RM1,388 nett) and Happiness Set Menu (RM1,688 nett), each catering to a table of 8-10 persons.

The festive specialities in the Wealthy Set Menu are proof why The Emperor still rules as a favoured haunt for dining like kings among the corporate crowd and Subang residents. Especially after they slurp up a salubrious bowl of Double Boiled Matsutake Mushroom with Bamboo Pith and Farm Village Chicken.

Every spoonful of the nutritious, wholesome broth is more enjoyable and beneficial than popping supplements. Palate-pleasing textures emerge when you nibble on the earthy matsutake mushroom; a subtle contrast to the soft, spongy bamboo pith and chunks of fall-off-the-bone chicken.

A believer of the ‘old is gold’ adage, Chef Bryan Teh decides a timeless serving of Roast Crispy Chicken updated with Sweet Corn & Butter won’t go remiss for familial CNY feasting. He’s right.

 

Crispy skin- checked. Juicy meat – checked. The pile of buttery sweet corn niblets bursting with delicate sweetness, transforms the dish into something to crow about.

It’s wise of the chef to go with the usual flow when it comes to the perennial fish dish on such a significant occasion. Thanks to his own saucy concoction using superior soya sauce from Lee Kum Kee, the noteworthy Hong Kong Style Steamed Mandarin Fish with Superior Soya Sauce makes quite a splash with us. We appreciate the fish’s natural sweetness remains discernible, complemented by the aromatic soya sauce.

 

More soya sauce wizardry is apparent from the scrumptious Wok-Fried Tiger Prawns with Superior Soya Sauce. Slicked like shellac, the dark savoury glaze enveloping each crustacean entices us into much finger-licking and shell-sucking before the prawns are duly devoured.

Good things not only come to those who wait but also to diners who savour the auspicious-sounding dish of Braised Black Mushroom with Dried Oysters & Sea Moss. Plump and succulent, the black mushrooms paired with smoky dried oysters and fine hair-like seamoss are always eaten with gusto throughout the festivities – as hou si, fatt choi denotes the ushering in of good things and prosperity.

 

Instead of waxed meat rice, modernity and growing health-consciousness prompted the creation of new, almost guilt-free Steamed Organic Brown Rice with Glutinous Rice & Smoked Duck. A most mouth-watering speciality with a healthy spin yet suitably tasty for festive feasting. 

A sweet conclusion to the celebratory meal is Double Boiled Red Dates with Sweet Peach Resin & Snow Fungus. Refreshing and light, the cooling broth ensures diners will succumb to the dessert duo of Deep Fried Chinese New Year Cake & Pandan Coconut Milk Jelly.

Receive a Lee Kum Kee goody bag (while stocks last) when you reserve a table on the eve of and first day of Chinese New Year at The Emperor. Should you decide to partake the Wealthy Set Menu, you stand to win a special Gift Box courtesy of Lee Kum Kee (limited to 2 sets daily).

Pix courtesy of Dorsett Grand Subang

Advance reservations is compulsory from the eve of Chinese New Year until 8 February 2020. Call The Emperor, tel: 03-5031 6060 or email: bookfnb.subang@dorsetthotels.com or visit www.dorsetthotels.com/malaysia/subang