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
 

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.

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