Showing posts with label dining. Show all posts
Showing posts with label dining. 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
Wednesday, June 21, 2023
CHALET POP-UP AT EQ KUALA LUMPUR
During its halcyon days from 1973 until the original Hotel
was closed for redevelopment, Chalet at the old Equatorial Kuala Lumpur was the arbiter of
fine-dining in Kuala Lumpur. A rustic haven
with white linen-topped tables, gleaming silverware, and impeccable service, it
was an outpost to see and be seen; a rendezvous for Malaysia’s royalty, movers
and shakers, the glitterati and jet-setters.
I learned to enjoy classic Swiss-Continental
specialities such as fondue and raclette among others here. The signature
sabayon and crêpes suzette were delivered with such panache, few diners could
resist the table-side theatrics.
Chalet loyalists and new customers will have a
chance to relive those glorious days through the Chalet pop-up at Sabayon,
Level 51 from 24 July to 12 August. Former Chalet Restaurant Manager
Azlan Alias and Amerjit Singh Lakha Singh will be at hand to further evoke the
nostalgic feel.
During the recent media preview, Raclette
Valaisanne (RM118++) was the quintessential curtain-raiser. A Swiss tradition
from the Valais canton, half a round of raclette is melted in a specially
designed contraption. The melted cheese is then scraped off and served with new
potatoes and cornichon pickles.
Strong with rich savouriness, the briny cheese
came accompanied by boiled baby potatoes to offset its salty profile, whilst
tart pickles tempered its rich creaminess.
Another beloved classic, Fondue Au Fromage
(RM288++ for 2 persons) or Swiss cheese fondue with truffle also teased
our tastebuds. When you order this speciality, be prepared for an interactive
dining experience in which you use long skewers to dip bread cubes into a heated
pot of melted cheese mixed with wine and cornstarch. Cheese enthusiasts will
enjoy this.
We were also treated to popular appetisers of Salade
De L’Empire Romain (RM68++), romaine lettuce salad flecked with shaved Parmesan
cheese; Steak Tartare (RM108++), raw minced grain-fed beef steak with red wine
vinegar, capers and mustard; and Saumon Fumé Norvégien (RM108++), smoked salmon
loin with traditional condiments.
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 bread bowl, the
generous portion of subtly woody-earthy broth enticed us to lap every drop up.
Deliciously lush, Émincé de Veau à la
Zurichoise (RM208++) – sliced veal in mushroom cream sauce complemented by
crusty rosti potatoes – was as delectable as I remember it.
Other much-anticipated specialities making a
comeback will include Lobster Thermidor, Roasted Mustard Crusted Rack of Lamb, and
Canard à la Presse (pre-order required).
The preview concluded with a dramatic flair when
Amerjit deftly
prepared Crêpes Suzette (RM58++), pancakes artfully flambéed with Grand Marnier
liqueur and orange juice. Served with vanilla ice cream, the tissue-thin pancakes
enhanced with the slightly bittersweet boozy-citrusy sauce left us on a nice
high.
Reservations are now open for the special pop-up event. For reservations and enquiries at the Chalet pop-up, email: dineateqkl@kul.equatorial.com, WhatsApp +60 12 278 9239 or call tel:03 2789 7722.
Tuesday, May 16, 2023
TIFA TOUTS ‘THREE IN ONE’ CONCEPT
Tifa means three in Latin. It’s also the name of
veteran restaurateur Angie Hiew’s latest venture at Trillion KL.
Insisting her European-inspired restaurant should not
be classified as a fine-dining outpost, Angie explains Tifa incorporates three
different concepts under one roof.
“Opened last March, Tifa serves reasonably priced good food in cosy, modest surroundings. Every dish, from the mayonnaise to the sauces, is prepared from scratch by me using market-fresh ingredients.”
“Opened last March, Tifa serves reasonably priced good food in cosy, modest surroundings. Every dish, from the mayonnaise to the sauces, is prepared from scratch by me using market-fresh ingredients.”
The restaurant straddles a spacious and well-shaded
patio area where quick and affordable meals are served; an al fresco seating
area next to an outdoor fountain area meant for chilling out over drinks, and a
nicely decorated ‘by reservation only, private kitchen’ dining space.
Angie cut her teeth in the restaurant business when
she was just 18 years old, learning the ropes at Movenpick Singapore which
belonged to her late husband. She came into her own with the opening of Flamenco
Spanish restaurant in 1995, setting the imagination of local food lovers alight
with her signature paella, tapas and Spanish wine selection.
After that stellar decade, Angie took a short break before
she pivoted into the restaurant consulting business. To date, she was
instrumental in the successful openings of Sentidos Tapas at Starhill, and EQ
Kuala Lumpur’s Sky 51 and Blue.
The passionate cook relishes being back in the
thick of the kitchen action at Tifa. “Seeing people enjoy my cooking gives me
great satisfaction. I also love taking care of my guests, and at Tifa, it’s like having friends over except we're in a restaurant environment. I enjoy the
freedom and flexibility to curate menus to suit my guests’ preferences; I can
customise dishes based on their food intolerances, dietary requirements, and
budget. All I need is advance notice so that I’d have enough time to buy the
ingredients and prepare whatever’s necessary. I believe people can have a good
meal without paying the earth for it.”
As proof, Angie serves good-value lunch deals on weekdays (12pm-3pm) priced from RM25++ upwards per person at Tifa. Her four-course menu degustation starts from RM148++ per person (by advance reservations only).
We are astounded by the pretty as a picture appetiser:
the succulent salmon slices with avocado cream and pine nuts tastes as good as they
look.
The subsequent forest mushroom soup is lightly creamy
with the discernible aroma of truffle oil. Grilled sliced boletus mushroom, cherry
tomatoes and edible flowers piled atop a long slice of toast lend colour and
textural contrast.
Less is more seems to be Angie’s approach for main
courses. She has mango-red capsicum salsa bestowing subtle fruity sweetness to
the smoked chicken breast with pommery mustard cream whilst a full-bodied Rioja
is used to braise beef cheeks, suffusing the tender chunks of meat with rich,
deep flavours. Accompanied by silky mashed potato, the dish leaves us replete.
Her artisan dessert is whimsically delightful to bring
the curtains down on your visit to Tifa. Depending on her inclination, it could
be a new-fangled black forest cake in the shape of a luscious, oversized
‘cherry’ atop crumbly chocolate ‘soil’, walnuts and fresh strawberries or a
pink, heart-shaped lychee-raspberry mascarpone with chocolate flakes and cookie
crumble.
Angie says, “I can rustle up whatever my customers
fancy as long as they give me enough time to prepare before their intended
visit or any occasion they plan to celebrate. Let me work around your budget
and expectations. Anything is possible at Tifa.”
TIFA KL, Ground Floor, KL Trillion, 338, Jalan Tun Razak, Kuala Lumpur. Tel: 017-358 1338. Business hours: Monday – Saturday 11am to 11pm (last order 9.30pm). Closed on Sunday.
Labels:
chef,
dining,
dinner,
drinks,
European,
experience,
lunch,
modern,
restaurant,
set menu,
signature specialities,
special occasion,
specialities,
Western food
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