‘TIS THE SEASON OF FEASTS AT EQ

 

Celebrate the most wonderful time of the year in true gourmet style as EQ Kuala Lumpur rolls out a dazzling line-up of festive dining, gifting, and celebration experiences.

 
The festivities begin with a Thanksgiving BBQ Brunch (RM168 per adult) at Étoile on 30 November 2025. Hearty roasts and other tempting goodies set the tone for a deliciously indulgent session.

Christmas spirit comes alive with a splendid Christmas Eve BBQ Dinner (RM168 per adult) whilst Festive Meat and Seafood Platters (from RM138 upwards) take the limelight on Christmas Day. Sizzling grilled delights and ocean-fresh bounty prepared for convivial feasting with family and friends.

Over at Nipah, the holiday spread highlights a daily Festive Buffet Lunch (RM168 per adult, RM84 per child aged 6–12) and Weekend Buffet Dinner (RM188 per adult, RM94 per child) throughout December. Perennial specialities such as Roast Wagyu Bone Beef Shank, Roast Tom Turkey, Whole Poached Salmon, Lobster Pasta, Cold Cuts and Terrines among others evoke the joy of year-end holidays and cordial reunions.

 
On Christmas Eve and Christmas Day, lavish buffets brimming with roasts, local favourites, and international specialties beckon. Priced at RM288 per adult, RM144 per child for the Christmas Eve Dinner, and RM228 per adult, RM114 per child for the Christmas Day Lunch.

Festive themed sweets and savouries decking Bottega Lounge’s Dolce Vita Afternoon Tea (from RM99 per person) are made merrier with an optional add-on of two glasses of Bottega Prosecco or cocktails (RM108 per set).

 
Japanese fine dining enthusiasts can look forward to relishing Kampachi’s sumptuous Five-Course Christmas Eve Omakase Dinner (RM588 per person) featuring premium seasonal ingredients. More extravagance can be savoured at the Christmas Day Brunch Buffet (RM288 per adult, RM98 per child). Notable morsels may include Datemaki Sweet Roll Omelette, Kazunoko Herring Roe, Nissin Kumbumaki (Dried Herring Rolled in Kelp), and Hokkaido Scallop Wasabi Sauce and Ikura. 

 
Ascend to culinary heights at Sabayon, where the Christmas Eve Five-Course Dinner promises a truly refined experience. Choose from window seats (RM888 per person), main dining hall (RM788 per person) or private dining (RM688 per person), and elevate the evening with champagne from the bubbly trolley (from RM888 per bottle).

 
The magic continues with Chalet Christmas Day Lunch (RM308 per adult, RM154 per child) and a Christmas Day Five-Course Dinner (RM688 per person for window seats, RM588 for regular seats). 

 
For at-home celebrations, EQ’s gourmet holiday roasts are the ultimate showstoppers. Hosts with the most can select from grand centerpieces of Turkey with Chestnut Stuffing (RM128/kg) and Christmas Goose (RM158/kg) to Beef Wellington (RM568/kg), Bone-in Australian Wagyu (RM188/kg), Baked Lamb Leg (RM118/kg) and Lobster Mayonnaise (RM438 for 700g) for their office or home parties.

 
In addition, a sparkling collection of beautifully wrapped hampers, artisanal biscuits, and luscious cakes from the Lobby Christmas Shop will dial up the holiday cheer.

 
For order & enquiries, WhatsApp: 012-583 5319 or email: dineateqkl@kul.equatorial.com | Download the Holiday Spirit catalogue from the EQ Hotel website for full festive menus and details.
 

CHEF NAT’S FLAVOURS OF THAILAND AT NIPAH

Thailand’s foremost lady butcher and meat maestro, Natsasi Noo-in – better known as Chef Nat – wields anatomical precision with gastronomic flair, bringing invigorating Thai flavours to Nipah and Étoile, EQ Kuala Lumpur.
 
From 25 to 28 June, the tour de force of The Lady Butcher restaurant and Meat and Livestock Australia (MLA) ambassador will thrill carnivores alike. Equal parts meat master, sustainability champion and culinary innovator, Chef Nat is famed for elevating secondary Aussie beef cuts and often-overlooked offal to rarefied heights. Her mantra? "Choosing ingredients is like choosing a partner and Australian beef is my perfect match."

 
EQ guests will find the chef’s custom menu a study in balance and bravado — part technical precision, part homespun Thai soul. Her Tom Saap is a fine example in which Australian beef osso buco bestows meaty essence into a muted herbal-accented broth, punctuated with wild mushrooms.

Her bright, zingy Thai Beef Salad is almost symphonic with fresh coriander, chillies, lemongrass and lime. Unmissable Young Mango, Glass Noodles and Thai Seafood Salad tango invitingly on the palate; the profusion of tantalising nuances priming tastebuds for the mains to come.

Robust, soul-warming Beef Topside Gaeng Om coaxes deep, layered complexity from humble cuts of beef and exotic Thai herbs. Underpinning her Thai background is Braised Beef Short Rib Salad with Pomelo and Mint.

She cannily banks on nam jim jeaw – the go-to Thai sauce for grilled meat to enhance the allure of her Beef Rump Carpaccio with Jaew Dressing. More fusion in approach is the Smoked Beef Brisket with Cherry Tomatoes & Burrata Cheese.

 
Seared to smoky perfection, we relish the tender Banana Leaf Grilled Australian Ribeye, complemented by a punchy roasted rice and black pepper sauce.

 
The standout Grain Fed Picanha Steak, dressed in makwaen (prickly ash, a star-anise shape spice similar to Sichuan peppercorn) spiked jaew, tastes superb paired with sticky rice. Likewise, Braised Beef Brisket with Rice Noodles piques interest with stimulating flavours.

 
Lamb lovers will find much to love with the moreish Lamb Loin Larb with Organic Greens (crisp outer crumb yielding to scrumptious lamb mince inside) and fall-off-the-bone tender Braised Australian Lamb Shank in Soy Sauce with Salted Egg Yolk.

 
The chef culminates her showcase with Mango Sticky Rice Trio and Bua Loy in Coconut Milk. These dessert treats deliver a warm, sweet ending to the meat-dominated affair.

 
Priced at RM198+ per adult and RM99+ per child (6–12 years),
Chef Nat’s specialities are available at Nipah from 25–28 June 2025, served buffet-style from 6.30pm – 10.30pm. The Étoile semi-buffet brunch on 29 June is priced at RM158+ per adult and RM79 per child.

 
For reservations, call EQ Kuala Lumpur, WhatsApp: +60 12-583 5319 or email: dineateqkl@kul.equatorial.com