HOLIDAY FESTIVE FLAVOURS AT SOFITEL KUALA LUMPUR DAMANSARA

An astonishing 40-kilogram Baked Beef Leg Wellington commands attention the minute we entered Kwee Zeen, to partake in Sofitel Kuala Lumpur Damansara’s Art de Vivre festive buffet.

Like a grand opera overture, the monumental creation of burnished pastry enfolds the huge leg of tender beef; setting a seductive tone for even the most well-travelled palate.

Earlier, roving Christmas carollers warmed our hearts with lively Yuletide renditions along with chilled mocktails.

We then waded into a shimmering oceanic bounty: towering displays of Boston and rock lobsters, crayfish, Alaskan king crab legs, springy prawns, snow-white scallops, and plump Irish, American, and the celebrated French ‘Fin De Claire’ oysters – each exuding its own saline dialect of the sea.

Japanese sashimi and sushi also made waves with us while a whole baked salmon shared the limelight with an on-point repertoire of French pâtés and artisan antipasti: smoked beef, beetroot-cured salmon, chicken liver terrine with smoked cranberries, and air-dried beef.

Enjoy the novelty of sampling turkey Wellington (the deliciousness is worth the calories) before proceeding to sample heartwarming platters of roasted honey & rosemary-glazed turkey, roasted prime rib or roasted rosemary chicken.

Offering a whistlestop culinary tour around the world are duck confit, saffron-scented seafood paella, braised short ribs with pomegranate, and creamy Mornay-baked broccoli and cauliflower.

Local specialities such as salted egg prawns, Singapore chilli crabs, steamed seabass, masak lemak tiger prawns, Goan fish curry, sambal sotong petai, short ribs rendang and ayam masak merah also make their presence felt. A timely reminder of Malaysia’s instinctive generosity at the table.

Traditional Christmas cookies, Yule logs, chocolate pralines, fruity stollen, frosted financiers, red bean dessert broth, assorted kuih and delicate French pastries are the sweet meal-enders to look forward to.  

On Festive Sundays (12.30pm–3pm), brunch extends into a leisurely celebration: seafood on ice, made-to-order pastas and eggs, wood-roasted vegetables, bright Malaysian sides, a handsome cheese and charcuterie array, and a dessert counter heaving with Yule logs, cookies, and petite pâtisserie.

Children will find joy in their own play corner whilst adults may opt for two hours of free-flow wine, beer, sparkling, or champagne to toast to the season.

Christmas Eve and Christmas Day bring the full pageantry of the holidays: jubilant carollers and a carvery perfumed with warm spices and crisp, golden roasts. The finale of delightful Yule logs, mince pies, gingerbread will invariably conjure up good memories and seasonal magic.

Prices begin at RM108+ for Festive Lunch, RM138+ for Festive Sunday Brunch, RM168+ for Festive Dinner, and RM228+ for the signature Festive Seafood Dinner.

Christmas Eve Dinner (24 Dec) and Christmas Day Mega Brunch (25 Dec) are RM228+, while Christmas Day Dinner is RM188+.

Ring in the New Year with Sofitel’s characteristic joie de vivre: a New Year’s Eve Dinner (31 Dec, RM228+) followed by music and midnight confetti, and a restorative New Year’s Day Brunch (1 Jan 2026, RM138+).

For home celebrations, the hotel offers an impressive roster of festive takeaways. Choices range from honey & rosemary glazed turkey, baked beef or salmon Wellington, peppercorn-crusted tomahawk, roasted lamb leg, and luscious Yule logs.

Orders may be placed via WhatsApp: +6017 511 7725 or email HA123-FB@sofitel.com (24-hour advance order and pre-payment required; pickup or delivery available).

Guests who reserve by 5 December enjoy 25% early-bird savings (blackout dates apply).

 

ORIENTAL GROUP'S 26TH ANNIVERSARY GRAND BANQUET SERIES

 

The rich cultural and culinary legacy of pairing and infusing Chinese liquors into gourmet creations takes the limelight for Oriental Group’s 26^th Anniversary Grand Banquet Series.

Scheduled from 13 August to 9 September at different restaurants under Oriental Group, the exclusive Grand Banquet menu curated by Noble House Senior Executive Chef Wong Chin Leong, Oriental Pavillion and Noble Mansion Senior Executive Chef Paul Lee Kim Yew, Oriental Treasure and Han Room Executive Chef Jay Chan Meng Heng, The Ming Room and Ruyi Executive Chef Vincent Ong Chee Sin, and Oriental Pavilion BBQ Chef Kent Yam Kean Boon will flex the versatility of rose flower baijiu, Japanese plum wine, sake and whiskey in masterfully crafted dishes.

According to Dato’ Sri Philip Siew, founder and chairman of the Oriental Group, “the grand banquet series brings special dishes for our loyal clientele to savour whilst pushing the envelope and enabling our chefs to go beyond their comfort zone.

“Instead of inviting guest chefs this year, our chefs have created a special menu focusing on the use of wine and liquor in Chinese cooking which goes back thousands of years. Our chefs have experimented with Shao Hsing, Moutai (Chinese distilled spirit), sake, brandy and whisky, matching the liquors with premium and quality ingredients.”

At RM2,988++ per table of 10, discerning diners will be savouring the hallowed legacy of Chinese gastronomy, elevated by the artful harmony between food and spirits.

 

Delicate sweet-sour accents from umeshu (Japanese plum wine) tickle our tastebuds as we nibble on the pretty opener of Pickled Radish Roses. Immersed for 4-6 hours in umeshu, the crunchy radish slices leave a pleasantly rounded tartness on the tongue.

 

That paves the way for a classic handcrafted Spring Rolls with Chinese Wine. This painstakingly made appetiser consists of pig’s caul stuffed and rolled with handchopped pork mince, prawns and waterchestnuts flavoured with Chinese white wine. It's moreish, biting into the crisp outer layer before the delicious meaty filling hits the palate.

Balsamic vinegar pearls add playful pops of muted sourness to the Drunken Chicken with Vinegar Pearls. First marinated then poached with Shao Xing wine and baijiu, the chicken is then pressed until firm without affecting its succulent smooth texture.  

 

Due to logistical issues, we didn’t have a chance to sample the Chilled Japanese Sake Sea Clams but presumably the dish will undoubtedly delight food lovers.

More painstaking efforts goes into the making of the XO Cognac Stuffed Duck with Whole Abalones and Fin. Imagine a whole duck meticulously deboned, stuffed with shark’s fin, diced yam and whole abalones then braised for 6 hours. The duck bones are then simmered with base stock to make a flavourful gravy-like sauce.

Suffice to say the duck meat rendered with the distinct taste of XO cognac instantly captures our hearts and mind. We love how the varied textural contrasts of the impossibly tender duck alongside toothsomely resistant abalone and tender shark’s fin level up the dish’s sublime appeal. That sumptuous rich sauce pulls it all together superbly.

Instead of soy sauce, fragrant 8 Year Aged Hulu Shao Xing is used to infuse its complex, delicate sweetness to the Steamed Wild Sultan Fish. Although there’s barely sauce, the fine fish flesh oozes with sweet richness – a melding of fish jus and the aged Chinese wine. Perking it up further is aromatic chopped and oil-scalded spring onion.

Earthy and mutedly sweet nuances make the Stuffed Prawn Paste in Morel Mushroom especially enticing. Sautéed with House Made Dried Scallop Sauce, the heap of sauteed asparagus, celtuce, Chinese yam (huai san), ginkgo nuts, fresh lily bulb and baby corn levels up the enjoyment of nutritious vegetables.

Sticky glutinous rice with Mei Kwei Lou (distilled fermented sorghum spirit infused with rose) marinated chicken is rolled up with deboned suckling pig then roast until crisp for the Suckling Pig with Glutinous Rice Rolls masterpiece.

We also relish squares of delectable Cinnamon Whiskey Braised Pork; meltingly tender layers of fat and lean pork exuding enticing hints of cinnamon and whisky.

Doubled boiled for 3 hours in coconut, the next level Red Bean Paste with Guangzhou Aged Tangerine Peel wins the day with its timeless old is gold allure.

Oriental Group’s award-winning Taro Puffs complete the stellar culinary session. The Teochew style treat of airy-light pastry dome encasing decadent yam paste is rave-worthy; a most befitting finale to the grand banquet experience.

For more information or table reservations, call +6012 811 8812 or visit orientalrestaurants.com.my.