SANTAPAN LAGENDA AT DOUBLETREE BY HILTON KUALA LUMPUR

 

A heartfelt celebration of Malaysia’s culinary heritage, open-fire cooking, and the joy of gathering around the table underscores Santapan Lagenda at Makan Kitchen, DoubleTree by Hilton Kuala Lumpur throughout the fasting month.

 
Timeless kampung recipes meets theatrical cooking, bringing the heady aroma of simmering rendang, the sizzle of open-flame grills, and the vibrancy of regional favorites. The handiwork of Makan Kitchen master chefs aptly reflects the heritage and blessings of the breaking of fast season.

One of the most compelling offerings has to be the Sambal Udang Galah with Petai Ice Cream. Spicy sambal and mutedly pungent stinky bean ice cream? It’s the most unlikely pairing but surprisingly, it works like a charm.

Tasty rich chunks of Grilled Beef Bone Marrow prime the appetite for soulful servings of Lamb Neck Gulai Pati Santan, Sambal Goreng Jawa, Sotong Masak Lemak Padang Nenas, Red Snapper Pais Kelapa, Beef Short Ribs Rendang and Ayam Golek Berempah.

As usual, a whole Roast Lamb draws its fair share of fans alongside mainstays of irresistible Australian Lamb Neck Rendang, Otak-otak, Satay, Seafood Dum Biryani and Kabsa Rice with Saffron. 

International specialities are represented by Seafood Rolls with Sambal Mayo, Beef Hammer with Rojak Glaze, Kashmiri Braised Australian Lamb Taco Station, Seafood Okonomiyaki with Bonito Flakes and Hirami Oyster Chawan Mushi with Dashi Broth.

The cornucopia of dessert is jaw-droppingly wide and varied. Decadent treats to savour include Musang King Fritters, Kek Batik Peanut Butter, Tapai Ubi, Apam Gula Hangus with Coconut Frosting, Rose Syrup Jelly, Orange Marmalade Shortcake, Pandan Cream Caramel and Medjoul Date Pudding with Butterscotch.

In the spirit of giving, DoubleTree by Hilton KL will donate RM1 from every buffet meal purchased to Kechara Soup Kitchen as a gesture to help nourish the community.

Santapan Lagenda at Makan Kitchen is available from 18 February to 19 March, 6.30pm to 10pm. Prices as below:

Sundays to Wednesdays
RM209 nett per adult | RM105 nett per child

Thursdays to Saturdays
RM229 nett per adult | RM115 nett per child

Early birds enjoy 20% off bookings made by 22 February 2026.

For more information and reservations, please contact DoubleTree by Hilton KL, tel: 03-2172 7272, email: KULDT_FB@hilton.com or visit https://www.sevenrooms.com/experiences/makankitchenkul
 

SAJIAN SANTAPAN RASA WARISAN AT LE MERIDIEN KL

Over 200 dishes celebrating timeless local flavours will be the focus at this year’s buka puasa dinner at Latest Recipe, Le Meridien Kuala Lumpur.

 
Spearheaded by Executive Sous Chef Budiman Bistari, the culinary team highlights local herbs and classic dishes of yesteryears hence the Sajian Santapan Rasa Warisan theme.

A notable speciality is Botok Botok, Johor’s version of otak-otak (fish paste) albeit inclusion of more local herbs such as daun kaduk, mengkudu, bebuas, etc. Chef Budiman used tenggiri (Spanish mackerel) flakes to blend with spices and grated coconut then steaming the banana leaf wrapped parcel. Distinctive grassy herbal accents is evident upon the first bite of Botok Botok. A dash of bold spicy sauce dials up its appeal further. 

Threaded on sugarcane skewers, the grilled beef of Daging Kepal Tempayan Berempah, comes stuffed into fluffy soft buns. Layered with fermented cabbage, garlic-chilli sauce, egg mayo, popiah cheese chips and black pepper sauce, the mildly smoky beef ‘sliders’ prove to be a huge flavour bomb.

The kerabu selection is a veritable showcase of locally sourced produce such as tripe, young mango and banana flower among others. My favourite has to be Urap Desa as one of the standouts. Also included is a wide variety of fresh ulam (local herbs) accompanied by sambal, salted egg halves, fried tempeh and salted fish.

Several curries such as Udang & Betik Muda Masak Lemak Putih (prawns and young papaya in creamy coconut milk gravy) and Kerutub Itik Santan Rempah Bawang Wangi (duck stewed with spices, coconut milk and aromatic shallots) also left an indelible impressions. Hearty and deeply flavourful, they’re perfect accompaniments for white rice.

Kambing Bakar Rempah Waqas – a whole roast lamb rubbed with ground cumin, fennel seeds, coriander seeds, star anise and cinnamon – also draws attention. Japanese food lovers can have their fill of sashimi and sushi rolls, piping hot tempura and teppan-cooked seafood. 

Sweets ever after are no less varied, covering a spectrum of local kuih, trad cookies, modern Euro-centric confectionery, fresh fruits and hot dessert broths. 

 
Limited Early Bird Vouchers at RM168 nett per adult and RM78 nett per child (23 Feb-1 Mar), and at RM178 nett per adult and RM78 nett per child (2-15 Mar) are available for purchase from now till 17 February 2026.

 
From 23 Feb to 1 March and 16-20 March, the buffet is priced at RM218 nett (adult) and RM99 nett (child) whilst from 2-15 March, it’s priced at RM228 nett (adult) and RM99 nett (child).

For reservations at Latest Recipe, contact Le Meridien Kuala Lumpur, WhatsApp: +6012 602 1367 or email: dining.reservation@lemeridien.com

REFINED REUNION FEASTS AT WAN CHUN TING

‘Horse-perity’ specialities such as Deep Fried Soft Shell Crab Yee Sang, Stir-Fried Prawns with Egg White and Black Truffle, and Golden Fried Chicken with Mango Glaze are some of the festive creations by Sofitel Kuala Lumpur Damansara’s Executive Chinese Chef Leong Weng Heng at Wan Chun Ting restaurant, to herald the arrival of the Horse Year.

 
Available from 7 January to 3 March, Wan Chun Ting guests may choose from three curated Chinese New Year Set Menus (minimum four persons per table): Prosperity Menu (RM288+ per person), Fortune Menu (RM338+ per person), and Wealth Menu (RM398+ per person).

 
Stir and toss your way to fortune and good luck with the restaurant’s Signature Prosperity Yee Sang (from RM98+ to RM398+ in half and whole portions). Select from Pearl Abalone and Norwegian Salmon Yee Sang, Crispy Soft-Shell Crab Yee Sang, Hokkaido Scallops with Snow Pear Yee Sang or 10-head Abalone Yee Sang for the rousing celebratory ritual.

 
The Deep Fried Soft Shell Crab Yee Sang proved on-point with an ubiquitous assortment of crisps, pickles and shredded veggies. The sauce wasn’t cloyingly sweet with chunks of deep-fried soft shell crabs adding discernible texture to the tableaux.
 
We got an overview of Chef Leong’s curated menus prepared with premium ingredients evoking auspicious symbolisms whilst exuding vibrant flavours; an artful mix of cherished traditions with contemporary touches.

 
His Double-Boiled Chicken Soup with Cordyceps Flower, Tian Zhi Orchid & Sun-Dried Scallop exemplified that approach. Every drop of the clear, sweet broth was clear proof of Chef Leong’s dab hand at Cantonese cooking.

 
Freshness and precise timing ensured the Hong Kong Style Steamed California Bass garnered effusive praises. Nobody could fault the delicious fish, accompanied by house-made soya sauce dressing.

 
Fortune favours the bold as the saying goes and the Golden Fried Chicken with Mango Glaze is worth crowing about. Similar to nuggets of gold, the crisp fried chicken doused with tangy-sweet mango sauce were simply irresistible.

 
Even more sublime was the show-stopping Stir-Fried Prawns with Egg White and Black Truffle. We went ga-ga over the delicate, cloud-like clumps of egg white scented with black truffle and tender, springy prawns.

 
Let abundant good things gallop in when you partake the classic serving of Braised Sun Dried Oyster, Beancurd and Broccoli. Those huge, mildly smoky mollusks paired well with soft beancurd and tender broccoli florets.

A burst of invigorating chilli hotness from the chef’s house made XO sauce levelled up the Stir Fried Crunchy Vegetables, Celtuce and Macadamia Nuts. It’s a nice, superbly addictive change from the slew of protein-centric dishes.

Carb lovers should find Fragrant Fried Rice with Waxed Meat Wrapped in Lotus Leaf a natural shoo-in. Packed with big, hearty flavours, the only complaint would be finding restraint to stop at just one bowl.

 
As tradition demands it, every celebratory meal must conclude sweetly. Notable options of Steamed Chinese New Year Cake Coated with Grated Coconut and bowls of Chilled Peach Resin with Osmanthus, Snow Pear, Longan and Red Dates fit the bill.

Wan Chun Ting also serves extensive à la carte and dim sum selections.

Lion Dance & Live Chinese Music Performances

 
Catch lively Lion Dance performance at Sofitel KL Damansara on 26 February at 10 am.
 
Also be entertained with live Gu Zheng performances by a traditional Chinese musician on 16, 23, and 27 February, as well as 3 March 2026, from 7.15pm to 9.00pm.
 
For more information on Wan Chun Ting CNY promos, visit https://heyzine.com/flip-book/46734f9433.html or WhatsApp +6017 511 7725 or email: HA123-FB@sofitel.com