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

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/

SAVOUR GLAMOUR KAMPUNG AT FOUR SEASONS HOTEL KL

 

Cherished kampung fare with a touch of sophistication mingled with Balinese specialities and Middle Eastern delicacies are front and centre at Curate, Four Seasons Hotel Kuala Lumpur until 30 March.

 

Nostalgic dishes levelled up with premium ingredients and refined flair will titillate the palate. Choice picks range from Pajeri Nenas Timur, Beef Short Ribs Rendang, Braised Lamb with Spicy Acar, and Salmon Fish Head Asam Pedas to Curry Puffs, Cucur Udang, Satay, Kerabu Umbut Kelapa and Smoked Stuffed Tahu Bakar with Chicken Floss.

Reeling in landlubbers from the luxe Seafood Bar will be extravagant catches of crayfish, slipper lobsters, crabs, mussels, clams, prawns and sashimi.

 

Guest chef Surya Hadinata from Four Seasons Resort Bali shares the spotlight with his Balinese offerings: Gegecok Udang (cucumber prawn salad with toasted coconut), Sate Languan (fish satay), Ayam Betutu, Kambing Menyatnyat (lamb leg in a robust sauce of coconut, ginger, turmeric and chillies).

 

Venturing further afield, exotic Middle East offerings such as the distinctive speciality of Lamb Mansaf – a Jordanian dish of lamb cooked with dried sheep’s milk piques interest with its hearty meaty richness.

 

Aromatically spiced, the Madgout Rice pairs well with Rubyan Meshwi (Emirati grilled prawns), Chicken Shish Taouk, and Spinach Falafel. Delicious nibbles in the form of Potato Kibbeh and Cheese Sambousek also notable.

 

We love Moqueca de Camarao (Brazilian Shrimp Soup – a mildly spiced broth brimming with deep prawn accent like a dialled down tom yam). Meat lovers can look forward to Roast Beef Topside, Kerala Crab Curry, Malabar Avail Lamb Vindaloo, Hungarian Beef Goulash, and Soy Braised Beef.

  
From the live cooking ‘stalls’, we highly recommend unmissable servings of Kambing Golek Utara, Gearbox Soup, Grand Imperial Bidor Duck with pillow-soft steamed buns, Apam Balik and Nasi Ulam with Truffle.

 

A decedent sweet selection to wrap up the evening includes Apam Gula Hangus with Jackfruit, Bingka Ubi, Sparrow Nest Pistachio, Turkish Delight, Babousa, Kol Washkor Cashews, Teh Tarik Mocha Cheesecake, Serawa Durian and Rose Bandung and Pistachio Panna Cotta. Fresh seasonal fruits, stuffed dates, pralines and retro biscuits and tidbits are also available.

Available until 30 March, the Glamour Kampung buffet is priced at RM318+ per adult and RM159+ per child.

 

For reservations, contact Four Seasons Hotel Kuala Lumpur, tel: 03-2382 8602 or email: diningreservations.kualalumpur@fourseasons.com
 

A STELLAR SABAYON X ALEX DILLING SHOWCASE

 

The Sabayon x Alex Dilling showcase started on a luxurious note with a tin of Aged Kaluga Caviar with Smoked Scottish Salmon Rillette, Crème Cru and Dill.

 

TBH, this is one of the times I felt truly blessed with the perks of being a food writer and blogger. After having our appetite whetted with warm, crusty bread, Bordier butter and cold pressed extra virgin olive oil, we were gobsmacked when a whole tin of caviar prettily garnished with tiny edible flowers and gold leaves was placed on each of our plate.

According to Chef Alex Dilling, his interest in caviar developed during his two-year stint with Caviar Russe, a fine caviar house. “Since then, I’d acquired a deep appreciation for caviar and to me, caviar as a first course makes dining out special, bringing a sense of occasion to the meal.”

Who could quibble with such reasoning? Especially when we got to savour the little pearls layered with silky smooth crème cru (raw, naturally cultured sour cream) and subtly savoury salmon rillette (a preservation technique using fat and slow cooking method).

We were instructed to sample the appetiser on its own first before proceeding to enjoy the caviar and salmon rillette with the spongy-soft crumpets followed by thin slivers of pickled cucumber for textural contrast. Every mouthful was enough to induce gastro-orgasm…Dilling said he chose Kaluga caviar for its slight crunch and umami, nutty nuances. 

The London-born chef whose interest in food and cooking was attributed to his mother, gained his culinary pedigree under the legendary Alain Ducasse and another reputable chef Helene Darroze.

 

Risotto was the first dish Dilling learned to cook at 15 and his love for eating motivated him to become a chef. He soon garnered attention for his talent at turning classic European dishes on its head as exemplified by the stellar Wild Mushrooms Macaroni Gratin.

Simplicity rules in the presentation but oh, the umami ‘bomb’ we encountered upon tasting that first spoonful of tender pasta knocked our socks off. Our tastebuds were suffused with the complexity of rich, earthy flavours thanks to the attendant 36-month aged parmesan, black truffle and Vin jaune (a dry, yellow wine from eastern France) sauce.

More caviar crowned the speciality of Olive Oil Poached Black Cod. Complemented by smoked eel consommé and dices of marinated turnip, this was my favourite dish.

Personally, I reckon the delicately tender fish was sterling proof of the chef’s 2 Michelin starred stature – it’s neck-to-neck with an on-point Chinese-style steamed fish. The unexpected bursts of crisp acidity and sweetness from the diminutive turnip dices lent a nice counterpoint to the salty smoked eel consommé.

Dilling’s famed signature Hunter Chicken was indeed the show-stopper that draw epicureans to his eponymous London restaurant. Interpreted from the classic French poulet (chicken) chasseur, Dilling used a custom-made mold to shape the external layer of chicken mousse.

“We mixed some smoked duck into the mousse which we made using trimmings from the corn-fed chicken breast featured in the dish. Then we layered on the mushroom duxelles followed by a piece of chicken breast at the core.”

Glazed with enticing sauce Albuféra (a sauce of Spanish origin comprising an emulsion of chicken stock, Madeira, cream and butter), the delicious speciality were augmented by buttery, velvety pomme purée and fresh salad on the side.

We were ecstatic to finish lunch with a heavenly dessert of Tainori Chocolate with Sourdough Ice Cream, Salted Caramel and Pedro Ximénez sabayon. That judicious balance of sweet-salty accents coupled with the beguiling chocolatey bitterness and lusciousness of sabayon – a blended mixture of egg yolks, sugar and Pedro Ximenez (in place of Marsala) – made our sweet dreams came true.

The proof of the chef’s skills is in his food so hurry and make your reservations at Sabayon soonest possible. Alex Dilling will only be showcasing his curated menu until 15 June.

 

Reserve your table for the Sabayon X Alex Dilling dinner at EQ via this link:

https://www.tableapp.com/partner/sabayon-eq-kuala-lumpur#/