ROASTED MAY SIZZLES AT SUBSTANCE

‘Buy 1 Free 1’. Isn’t this music to your ears? Especially when the irresistible deal is for the All-You-Can-Eat Roasted Buffet this May at Substance all-day dining restaurant, Courtyard by Marriott KL South.

Expect a well-balanced, expansive buffet spread highlighting splendid roasts, meat and vegetables alike, to feed you well and succeed at it too. Headliners of Roast Lamb and Chicken are amply supported by roasted pumpkin, sweet potatoes, eggplant and capsicums, alongside crispy fried potato wedges.

We enjoyed savouring the rosemary-scented roast lamb and juicy chicken, made memorable by the house Peri-Peri sauce – it’s unapologetically fiery and perfect for those who like sauces with bite.

Get the dining party started with King Neptune’s ransom of Seafood Appetisers: freshly shucked oysters and a trio of sashimi along with poached prawns, flower crabs and mussels.

Salad days never look better than fresh options like Smoked Duck Salad with Orange (smoky, subtly briny duck breast slices mellowed by wedges of orangey brightness atop mixed greens), tuna-flecked Salad Nicoise, Pasta Salad, and DIY Gado-gado (blanched long beans, beansprouts, cabbage and diced fried beancurd dressed with peanut sauce) among others.

Smoked Salmon, Assorted Nigiri and Maki Sushi, and little bowls of Soba Noodles with hot and cold broth jazz up the spread with vibrant colours and textural variety.

 

Also flexing some serious muscle are notable hot dishes such as the deeply flavourful Asam Pedas Oxtail (think lip-smacking chunks of oxtail falling apart at the bone), Balitong Masak Lemak (little horn shells in tantalising chilli and turmeric-based gravy), Sweet & Spicy Prawns and a not-too-shabby Beef Rendang.

Don’t pass up on the Curry Mee either. Lemak-rich santan broth nuanced with aromatic, rounded rempah (spices) make this noodle dish sing.

Fluffy Green Peas Rice serves as the ideal canvas to embrace all those delicate, comforting flavours of Braised Lamb with Radish and Carrots, restorative Steamed Herbal Chicken with Minced Ginger and homey Braised Chicken in Sesame Oil.

Other gems worth the calories: Baked Oysters with Spinach and Cheese and Chinese Fried Rice with tiny silverfish for that subtle crunch. Over at the Indian corner, creamy-rich and well-spiced Chicken Makhani coupled with Idli and Samosa ensure a strong showing.

 

Sweet endings range from assorted Nyonya Kuih, Sweet Wheat Porridge, Fresh Fruits, dainty slices of Carrot, Red Velvet and Cheese Cake, Chocolate Eclairs and two types of Fruit Jelly.

Verdict? The Roasted May promotion is varied enough, locally grounded, and boldly cranks up the flavour when it counts whether it's a power lunch or a laid-back dinner.

Available for Saturday & Sunday Lunch from 12.30pm - 3pm at RM138 nett per Adult, RM98 nett per Senior Citizen and RM69 nett per Child and Thursday to Sunday Dinner from 6.30pm - 11pm at RM158 nett per Adult, RM108 nett per Senior Citizen and RM79 nett per Child.

For more information and reservations at Susbtance (Level 3), Courtyard by Marriott Kuala Lumpur South, please WhatsApp: +603 8682 8898.

Cheers to 137 Bar

Hidden gem of a bar is a compelling pitstop post-dinner. Tucked away up a flight of stairs just beyond the cosy setting of Courtyard Lounge, 137 Bar should be your port of call, for drinks and chill-out session.

 

Fronted by a contemporary bar with backlit drinks display, 137 Bar is tastefully furnished with mellow lighting, cushy armchairs and a secluded nook for small parties who desire some privacy. The décor is sleek bordering on minimalist.

Cocktails abound, imaginative with local twists cleverly included. The friendly mixologist rustles up a curated selection for our sampling, starting with KL South Sling.

It’s house-infused lemongrass syrup with Absolut Vodka, pineapple juice, lime juice, fresh pineapple slice, lychee fruit, grenadine, and a dash of Angostura bitters – a pleasantly bright and vibrant notes on the palate.

My fave has to be Assam-boi Mojito – an invigorating blend of Bacardi Rum with salted prune infused syrup, lime, mint leaves, and soda. Superbly refreshing and cleansing.

Tea fans will love Teh Tarik Twist – a grown-up version of brewed local black tea laced with spice-infused rum, condensed milk, cardamom, and cinnamon stick. Irresistibly potent so go easy on this.

Blending classic cocktail with local coffee gives rise to Kopi O – White Russian; mixing Absolut Vodka and Kahlúa with condensed milk, strong local black coffee, and coffee beans.

It’s only befitting local fresh coconut takes centrestage, to create a beach-worthy Coco-Mojito. Here, fresh coconut is married with Nusa Caña Rum, lime syrup, mint leaves, and fresh coconut water. Panacea for our sweltering weather yo.

Ginger loving drinkers will enjoy Twice As Nice at 137: an ingenious concoction of ginger-infused rum, sliced ginger, lemongrass, calamansi lime and orange curaçao, with a dash of Angostura bitters.

Bar 137 should be your port of call when visiting Courtyard by Marriott KL South, be it for personal or corporate entertaining purpose. The cool laidback vibes is perfect for date nights, convivial gatherings and casual way to welcome the weekend. 

 

SUSTAINABLE FINE-DINING AWAITS AT EQ'S SABAYON X JAMPA DINNER

A four-hands, one-night only dinner partnering Sabayon’s Chef de Cuisine, Steve Ariffin at EQ with JAMPA’s Executive Chef, Rick Dingen from Phuket will be held on 26 April.
 
Billed as a sustainable seven-course menu (RM650 nett per person), the dinner will showcase T’lur – Malaysia’s own local caviar, the vaunted Harumanis mango and exotic ingredient like bael, known as the Bengal quince or wood apple.

The two culinary creatives hope to reframe diners’ perceptions of value, creativity and promote the advantages of sourcing and using local ingredients.
 
Chef and Netherlands native Dingen has chalked up stints at Michelin-starred Dutch restaurants: La Rive and De Heer Kocken. Dingen’s Chef de Cuisine phase at celebrated Bangkok restaurant Savelberg saw the restaurant awarded a Michelin star.
 
He then proceeded to the one Michelin starred and Michelin Green Star Haoma which espoused sustainable, seasonal, local ingredients sourced from farmers, breeders, fisherfolk and the restaurant’s own garden. A subsequent stint at Madison Steak Avenue, Anantara Bangkok prepared him for JAMPA in Phuket.
 
At this one-of-a-kind dining destination, Dingen assimilated his fine dining restaurant experience with the use of local produce and woodfire cooking skills, elevating JAMPA’s fame throughout Thailand where live-fire cooking and sustainable gastronomy result in sophisticated dishes that celebrate the ever-changing seasons of nature. JAMPA also owns an organic farm, reducing their environmental impact while enabling the culinary team to showcase the best from the land and sea.
 

Back on homeground, Chef Steve Ariffin’s three-year tenure at Sabayon has cemented his reputation as a technical innovator. Conceiving and curating menus for some of Malaysia’s most influential personalities, historic wineries and gastronomes, Chef Steve Ariffin will work hand-in-hand with JAMPA’s Dingen, bringing the exclusive dinner to stellar heights.

For reservations, please contact EQ Kuala Lumpur:

https://www.eqkualalumpur.equatorial.com/guest-chefs/

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