STRIDES OF ABUNDANCE AT HILTON KUALA LUMPUR

Thoughtfully curated set menus at Chynna, Hilton Kuala Lumpur are galloping out of the gate for the upcoming Year of the Horse, setting a frisky pace for the auspicious celebrations ahead.

Ensuring the Chinese New Year gets off to a spirited gallop, Hilton Kuala Lumpur’s Executive Chinese Chef Lam Hock Hin trots out a line-up of festive specialities skilfully blending time-honoured Chinese flavours with subtle Western flourishes.

 
Front and centre is a show-stealing, noble horse-shaped Prosperity Yee Sang, created to rein in abundance and good fortune. Intricately assembled with freshly shredded vegetables, pickles, seeds and nuts, it is crowned with standout options such as Grilled Salmon Sauce (RM168 half portion, RM318 whole). The inventive inclusion of grilled salmon, salmon oil, and white and purple cabbage gives this auspicious toss finesse and flair; proof Chef Lam is no one-trick pony.

 
Bringing more horsepower to the experience is a stable of winsome choices, ranging from Salted Egg Fish Skin with Soft Shell Crab (RM178 half, RM328 whole), Abalone (RM308) or Tasmanian Ocean Trout (RM158 half, RM308 whole) to the more unique Spicy Sea Bird’s Nest with Crispy Rice and Aged Vinegar Dressing (RM158 half, RM308 whole).

 
We sampled the Fortune Set (RM1,888 nett per table of five) which opened at a confident canter with Traditional Tasmanian Ocean Trout Yee Sang. A vibrant, refreshing curtain-raiser to stir up promising prospects ahead.

 
Breaking from the usual Chinese banquet soup repertoire, Chef Lam enticed us with Western-inspired Cauliflower Soup with Seafood, Crushed Peppers and Vegetarian Fins. Its creamy, delicate nuances heralded a welcome change of pace.

 
The Shunde-Style Steamed Tiger Grouper was an undisputed show-stopper. Smooth, naturally sweet and cooked to on-point doneness, the fish was matched sublimely with tau foo yue (Redbelly Yellowtail Fusilier) puffs. Those spongy-soft morsels were excellent at soaking up every last drop of the fish jus.

Adding crunch and contrast, the Fragrantly Spiced Crispy Chicken with Golden Crunchy Rice Crumbs boasted extra furlong with its clever use of puffed rice, giving the spice-rubbed chicken extra textural interest.

The Mixed Salad with Coconut Dressing, Salted Egg Fish Skin and Crispy Soft Shell Prawns also held its ground. Hats off to the chef for emphasising more fresh greens as vegetables often play second fiddle in Chinese New Year menus.

Keeping health and balance firmly in the saddle is Braised Wild Abalone Cubes, Fish Maw, Monkey Head Mushroom and Garden Greens. A subtly refined and notably lighter on the palate dish.

 
By this point, the meal had gathered enough momentum that the Yam Rice with Salted Egg, Dried Shrimp and Mushrooms found itself competing for tummy space, Still, it’s a testament to the generous and satisfying progression of dishes.

No festive feast is complete without a sweet finish. Bowls of Sea Coconut, Malva Nut and Longan Sweet Soup, paired with Traditional Nian Gao stuffed with Yam Custard and coated in Ground Nuts and Sesame Seeds, brought the celebration home, leaving diners highly satisfied at the finish line.

 
Other set menus at Chynna include the Prosperity Set (RM1,588 nett per table of five), Wealth Set (RM2,588 nett per table of five), and the Grand Fortune Set (RM799 nett per person, minimum three persons per table).

 
Adding to the festive atmosphere are a series of cultural highlights worth trotting out for: God of Prosperity appearances (3–18 February), a live Guzheng performance (16 February), Chinese calligraphy sessions (18 February), Tea Master welcome pouring demonstrations (16–18 February), as well as acrobatics and traditional lion dance performances.

Auspicious rewards await guests between 15 January and 3 March 2026. For every RM200 spent in a single receipt, get a chance to draw a red envelope. Each is filled with exclusive prizes, from RM100 dining vouchers and complimentary Yee Sang to staycation packages at Hilton Kuala Lumpur and a 3D2N getaway at KROMO Bangkok, Curio Collection by Hilton.

 
For reservations or inquiries, contact Hilton Kuala Lumpur, tel:03-2264 2264, email: HiltonKualaLumpur_FB@hilton.com, or book via SevenRooms.

SIMPLY COOK-LAH! RECIPE BOOK LAUNCH

 
Recipes contributed by members of Soroptimist International Shah Alam (SISA) Chapter and their close associates were compiled and published into a book by SISA recently.

 
Titled Simply Cook-lah!, the recipe book was launched at Dapurku Café in Setia Alam. While waiting for the launch ceremony to start, we took the opportunity to sample some of the popular items found in the Dapurku menu.

 
Notable dishses include Nasi Ulam Goreng with fried chicken, fish crackers and salted egg, and sambal, and a piquantly spiced Mee Siam with shredded omelette. 

The Curry Laksa is another crowd-pleaser; the rich coconut milk and spiced broth a nice canvas to capture the myriad of textures found in the noodle dish. Standing in contrast is a refreshing Nyonya Salad with Watermelon on a bed of lettuce with a mild cincalok-infused dressing.

 
The event turned out to be an afternoon of good food, a reunion of old friends and the making of new friends. After a short speech by Fadzilah Yasin, President of SISA 2025/2026 (pix below), a simple unveiling ceremony showcased Simply Cook-lah! to invited guests.

 
It was a timely milestone to mark SISA's 30th Anniversary which had the ladies gathered cutting a cake to celebrate the occasion. A mini buffet featuring the specialities found in the book was laid out, effectively bringing the contents to life. Guests had a first-hand taste of the actual recipes such as Savoury Taufufa, Sourdough Cucur Udang, Terung Lawa and Pajeri Nenas Slough.

 
According to Fadzilah, Simply Cook-lah! comprised a collection of SISA members’ favourite recipes; each with its own story to tell. “Simply Cook-lah is also a celebration of heritage, friendship and the bringing of people together.”
 
Priced at RM55 per book, all proceeds from the cookbook sale will go towards SISA projects, CSR initiatives and community aid.
 
For more information on the recipe book, contact DapurKu Cafe, hp: 011-3311-3305. Address: VC G 5, Jalan Setia Murni, U13/51, 40170 Setia Alam, Selangor.

FESTIVE JOY AT FOUR SEASONS HOTEL KUALA LUMPUR

 
Immaculately organised and designed to please a discerning, well-travelled crowd, the festive buffet at Curate melds polished sparkle and restrained nostalgia.

 
The spread of splendid abundance integrates goodies-laden cast iron pots and casseroles, chefs bustling behind cooking stations, lavish food platters replenished constantly, and diners picking the choicest seafood, prime roasts and luscious dessert.

 
Taking pride of place is the stellar seafood counter proffering King Neptune’s oceanic treasures, poached to perfection and laid out on mounds of pristine crushed ice. 

We had a hard time deciding on the fresh catches to land: abalones, lobsters, king crab legs, scallops, mussels or prawns? Truly, we want them all whilst nigiri and rolled sushi as well as precise slices of sashimi beckon invitingly from the adjacent Japanese station.

Comforting centrepieces of roast beef and lamb leg, and turkey draw traditionalists. On the side, roasted vegetables, stuffing and giblet gravy await.

 
Exotic influences from different corners of the world appear in spice-laden servings of Moroccan lamb tagine, Greek moussaka and Indian butter chicken, competing with European specialities of seared duck with orange reduction, roasted chicken scarpariello with grilled herbed sausage, turkey salad with cranberries and chestnuts, and beluga lentil salad with smoked duck.

Cheese lovers will be stoked to know an international cheese selection accompanied by assorted fruits, nuts, seeds and dried fruits is part of the palate-pleasing festive parade.

Dessert captures the playful side of Curate with irresistible apple sticky toffee pudding, pain d’epices, walnut pound cake, panettone, chocolate madeleines, berry financiers and pecan pie leading the charge. Familiar and inventive treats such as stollen, white forest cherry white chocolate cake, hazelnut passionfruit slices and crimson Santa-hat tarts are bound to delight.

Generous, polished and reassuringly familiar, festive dining at Four Seasons Hotel Kuala Lumpur has enough finesse to raise the bar on your Christmas and New Year celebration. That's perhaps the greatest luxury of all.
 

Festive Buffet at Curate

December 1-23	Lunch 12pm – 3pm	RM200+ per person
December 1-23	Dinner 6pm-10pm	RM260+ per person
December 26-30	Lunch 12pm – 3pm	RM200+ per person
December 26-30	Dinner 6pm – 10pm	RM260+ per person
Sunday Brunch	12.30pm – 3.30pm	RM238+ per person
Christmas Eve December 24	Dinner 7pm – 11 pm	RM318+ per person

 

Christmas Day Brunch and Dinner

In addition to the culinary extravaganza, expect Christmas carollers and a visit from Santa Claus. Special beverage packages available for guests to elevate their experience with fine wines and artisanal spirits.

Christmas Day December 25	Brunch 1pm – 4pm	RM318+ per person
	Dinner 7pm – 11pm	RM288+ per person

 

New Year’s Eve Dinner  

A gastronomic adventure with Four Seasons chefs in action, featuring a dazzling spread of signature flavour-bombs and global specialities.

New Year’s Eve December 31

Dinner 7pm – 12am

RM500+ per person

 

New Year’s Day Brunch and Dinner

Begin the New Year with joyful bites whilst creating cherished memories with loved ones.

New Year’s Day January 1, 2026	Brunch 1pm – 4pm	RM288+ per person
	Dinner 6pm – 10pm	RM288+ per person

 
For more information or reservations at Curate, call: 03-2382 8602 or email: diningreservations.kualalumpur@fourseasons.com