MAISON OF MID-AUTUMN ELEGANCE FROM SOFITEL KL DAMANSARA

 

 

Be moonstruck by Sofitel Kuala Lumpur Damansara’s Maison of Mid-Autumn Elegance collection, featuring French elegance infused into local heritage; a concept inspired by meaningful reunion connections and the timeless art of gifting.

Local media members had opportunity to a sneak preview of the two beautifully crafted gift boxes: Golden Reverie and Autumn Harmony for the upcoming Mid-Autumn Festival.

Golden Reverie can be transformed into a luxurious keepsake box while Autumn Harmony presents a timeless expression of warmth. Complete with a nifty cocktail fork and knife set, the gift sets can be personalised with one’s choice of individual mooncakes.

Purists will like the Traditional Baked Mooncakes with fillings of Red Bean Paste, Pure White Lotus Paste, White Lotus Paste with Single Egg Yolk or Pandan Lotus Paste with Single Yolk.

Contemporary preferences are catered for with the Artisan Snow Skin Collection. Signature flavours include Mango Cream Cheese, Matcha with Red Bean, Pandan Custard, and Black Sesame with Cheese.

Durian enthusiasts will find ample succour in the rich and velvety Musang King Durian Snow Skin Mooncake. Inventive variants such as Pumpkin Lotus Paste with Mung Bean Paste, Black Sesame Lotus Paste with Mochi, Dark Chocolate with Sea Salt and Assorted Mixed Nuts complete the sweet line-up.

Also available to enhance your mooncake enjoyment are two mocktail concoctions: Midnight Moon (pu erh tea, chrysanthemum, sour plum & rock sugar) and Golden Moon (osmanthus oolong tea, lychee, ginger honey syrup, calamansi and soda water). 

The latter is best paired with mooncakes filled with Red Bean, Mango Cream Cheese, Pandan Custard and Pure White Lotus while the latter goes well with White Lotus Single Yolk, Pandan Single Yolk, Black Sesame with Cheese and Musang King Durian. 

Sofitel's Maison of Mid-Autumn Elegance gift box selections begin from RM178+, while individual mooncakes are available from RM42+. Enjoy 25% Early Bird savings until 8 August 2026. Purchases can be made now until the Mid-Autumn Festival (25 September).
 

MID-AUTUMN FESTIVAL SET MENU

 

To brighten up the Mid-Autumn Festival season, the team at Wan Chun Ting restaurant will offer a specially curated Mid-Autumn Festival Set Menu.

Savour a six-course Cantonese feast beginning with signature Wan Chun Ting Dim Sum Trio: Chicken Meatball & Prawn Paste with Conpoy Sauce, Shrimp Wonton with Szechuan Sauce and Stuffed Scallop with Prawn Paste in Salt & Pepper to whet the appetite.

The deeply soulful Double-Boiled Chicken Soup with Dried Scallop, Dendrobium Orchid and Cordyceps Flower is a compelling heartwarmer whilst the silky-smooth Steamed Tiger Grouper with Chef's Special Sauce will inevitably make a notable splash.

 
Delicate vegetal and oceanic nuances from Braised Dried Scallops with Baby Chinese Cabbage continue the palate-pleasing pace before irresistible Braised Longevity Noodles with Shredded Chicken sums up the main cast.

Priced at RM218+ per person (minimum two persons), the Mid-Autumn Festival set menu wraps up with a comforting dessert of Chilled Peach Resin with Snow Pear and Red Dates.

For enquiries or orders on the Maison of Mid-Autumn Elegance collection, please contact Sofitel Kuala Lumpur Damansara Hotel, tel: 017-511 7725 or 012-371 6388, or email: Jasmine.Yap@sofitel.com.
 

A TASTE OF PHUKET AT MAKAN KITCHEN

Pad Thai Goong hot off the wok. Creamy Massaman Curry. Gaeng Kiew Warn Pak (Thai green chicken curry) to tease the tastebuds. Those are some of the tempting dishes whipped up by Guest Executive Chef Noppadon Chainat from DoubleTree by Hilton Phuket Banthai Resort at Makan Kitchen, DoubleTree by Hilton Kuala Lumpur from 8 June to 31 July 2026.

Through The Essence of Thai Cuisine, a special culinary collaboration at Makan Kitchen, guests will enjoy a limited-time dining experience showcasing Phuket’s and Thailand's rich culinary heritage, regional specialities and time-honoured cooking techniques by Chef Noppadon.

Bold flavours, fresh ingredients and culinary traditions of regional Thai fare shine through servings of Yam Som O (pomelo salad), Som Tum (young papaya salad), Tom Yum Goong and Tom Kha Gai.

Robust and piquant main dishes to sample include Steamed Seabass Fillet with Lemongrass, Kaffir Lime, Garlic and Chilli, Gai Yang (Marinated Grilled Chicken with Thai Herbs and Northern Thai Spicy Tamarind Sauce), Prawns in Yellow Curry and Mango Sticky Rice among others.

Chef Noppadon Chainat said "Food is an important part of Thai culture and hospitality. Each region of Thailand offers its own distinct flavours and traditions. I hope guests will enjoy discovering some of that diversity through this special menu."

Elements of Thai culture are also highlighted through interactive activities such as "Smell the Fragrance" challenge and traditional Thai Batu Seremban activity.

Those who spend RM450 or more and guests who make reservations via SevenRooms will stand a chance to win a 2 days/1 night’s stay inclusive of breakfast for two persons at DoubleTree by Hilton Phuket Banthai Resort.

The Essence of Thai Cuisine at Makan Kitchen is priced as below: 

The Essence of Thai Cuisine Dinner Buffet
8 June - 31 July 2026
Fridays & Saturdays | 6.30pm - 10pm
RM168 nett per adult | RM84 nett per child

True Taste of Thailand High Tea Buffet
8 June - 31 July 2026
Saturdays & Sundays | 12.30pm - 4pm
RM118 nett per adult | RM59 nett per child

Hilton Honors members enjoy up to 25% off food and beverages, subject to applicable terms and conditions.

For reservations and enquiries, contact Makan Kitchen, DoubleTree by Hilton KL, tel: 03 2172 7272, email: KULDT_FB@hilton.com or make reservations via the Makan Kitchen booking page.

 

PASSAGES OF SPRING AT FOUR SEASONS HOTEL KL

Passages of Spring, a gastronomic showcase celebrating the finesse of Chinese culinary artistry, brings together the talents of master chefs across the region. This year, Yun House at the Four Seasons Hotel Kuala Lumpur joins 13 other Four Seasons Chinese restaurants across Asia Pacific in this initiative, running from 15 March to 15 May.

From 23 to 25 April, Yun House elevates the experience with a refined four-hands collaboration featuring Chef Neal Zeng of the Four Seasons Hotel Hangzhou at Hangzhou Centre. Together with Chef Jimmy Wong, they present a multi-course menu rooted in the delicate, understated elegance of Ningbo cuisine.

 
Priced at RM668 per person, the dinner begins on an impressive note with Chilled South African Abalone with Premium Sturgeon Caviar and Fermented Grains. The abalone proffers a gentle chew, with the fermented grains lending a nuanced umami-laced depth. Each bite is lifted by the saline pop of caviar, its briny richness unfolding in fleeting, luxurious bursts.

 
A contrasting note arrives with the Chilled Bamboo Clams, where the cool, silky flesh is enlivened by a wasabi aioli. The condiment introduces a clean, grassy heat that blooms across our palate, accentuating the clam’s natural sweetness and slippery succulence.

 
The Aromatic Fish Broth with Fresh Crab Claw, Yellow Fungus and Herbal Essence follows, offering a moment of quiet refinement. Light yet deeply comforting, the pure, clean, and delicately sweet broth is the perfect foil to showcase the ethereal crab claw softness, while the yellow fungus adds a pleasing, gelatinous texture.

 
Equally memorable is the Steamed Coral Grouper with Pickled Vegetables. The fish arrives impeccably tender, its natural sweetness beautifully offset by the bright, tangy crunch of pickled vegetables that cuts through the richness and brings balance to the dish.

 
Indulgence takes centre stage with the Golden Butter Lobster with Salted Egg Yolk, Cereal and Egg Floss. Lightly cloaked in a savoury and irresistibly moreish salted egg yolk sauce, the lobster has a light crunch from the cereal flakes and a delicate, feathery finish thanks to the egg floss.

 
In contrast, the Hangzhou-Style Seafood Noodles with Pickled Radish offer a gentler expression of flavour. The noodles, springy and comforting, are subtly infused with seafood sweetness, while the pickled radish introduces a mild tang that quietly enhances rather than dominates.

 
Dessert arrives as a duo, thoughtfully composed to end the meal on a soothing note. The Double-Boiled Winter Melon served in Snow Pear is delicate and hydrating, its mellow sweetness clean and restorative.

Alongside it, the Snow Skin Dumpling with Bird’s Nest and Coconut Milk provides a soft, yielding texture with a delightfully rounded, creamy sweetness.

 
Beyond this collaboration, diners can explore the Passages of Spring seasonal menu by Chef Jimmy until 15 May. Showcasing the season’s finest produce such as fragrant chive blossoms, tender luffa melon, vibrant asparagus, and silky bamboo pith, the menu leans towards lighter, more nuanced creations.

Highlights include Wok-Fried Dried Shrimp, gently perfumed with chive blossoms and punctuated by the crunch of wood ear fungus, and Pan-Seared Scallops, where sweet, plump scallops are paired with crisp asparagus and a deeply savoury house-made scallop sauce.

 
For reservations or enquiries, please contact Yun House, Four Seasons Hotel Kuala Lumpur, tel: 03-2382 8602.