KAZUMA PROFFERS CHRISTMAS BENTO AND A TOAST TO SHABU SHABU

Pristine Japanese flavours play a central role at Kazuma restaurant this festive season. On 24 and 25 December, celebrate Christmas Eve and Christmas Day with an exquisitely composed Christmas Bento (RM115 nett) for lunch or dinner.

 
Set within a multi-compartmentalised lacquer box, diners will be besotted by delicate morsels in vibrant colours; rendering well-balanced, palate-pleasing flavours.

 
Fresh, melt-in-your-mouth succulence of the Sashimi Trio of Hamachi, Salmon, and Maguro serves as the opening volley. Take your time to appreciate the precise cut of each slice before savouring the different fish’s refined nuances.

 
Punching above its weight is Kuruma Ebi Fry – a plump, sweet tiger prawn sheathed in golden and airy-light batter. Biting into that feather-weight panko coating then segueing to the crustacean’s inherent sweetness is an unforgettable sensorial experience. TBH, the speciality is delicious on its own but the accompanying sauce takes it to another tantalising dimension.
 

We love how the chef boldly infuses a whisper of bird’s eye chilli heat into his Spicy Unagi Tempura Roll. That unexpected jolt of fiery accent emanating from the lightly battered roll of smoky grilled eel cements it as a definitive trail-blazer.

 
The Grilled Snapper adheres to true-blue Japanese simplicity, giving you a choice of having the mild and flaky fish glossed over with teriyaki sauce or uplifted with the savouriness of shioyaki (salt), allowing the fish’s natural sweetness to shine.

 
Comforting and moreish, the chunks of Tori Nanban – juicy fried chicken topped with creamy Japanese tartar rounds off the curated selection for Kazuma Christmas Bento nicely.

Special Shabu Shabu Set for New Year’s Eve & 

New Year Day

 

As the year winds down and new beginnings approach, warm your spirits with a hearty, soul-comforting Japanese Shabu Shabu (RM150 nett per person) for lunch or dinner on 31 December 2025 and 1 January 2026.

 
Start with Zensai, a delicate pairing of fresh oyster and unagi sumono. The dual appetiser teases the tastebuds with their ethereally light and bright, appetising flavours.

 
By contrast, the Tuna Melon Sashimi proves to be quite the show-stealer thanks to the delightful match of slightly seared tuna and juicy melon. We couldn’t get enough of the savoury-sweet flavour pairing.

 
Warm and soothing Ikura Chawanmushi offers comfort in a cup. Who could resist spooning up silky steamed egg custard elevated with glistening pearls of salmon roe bursting with briny richness?

 
The crisp outer coating of batter yielding to tender, juicy prawn ensures the classic Ebi Tempura scores on the appeal scale. It’s the perfect precursor to the main star of Shabu-Shabu Nabe.

 
Swirl the slices of premium Australian sirloin in a flavourful kombu-based broth brimming with assorted fresh vegetables: leek, Napa cabbage, onion, carrot, celery, mizuna and enoki in a rustic claypot. Hearty and celebratory, it’s the perfect dish for bidding farewell to the existing year whilst welcoming the upcoming new year.

 
Whether you’re gathering with family or catching up with friends, Kazuma Christmas Bento and Celebratory Shabu Shabu will undoubtedly evoke warm happiness and abundant joy through the timeless charm of Japanese culinary traditions.

For more information and reservations, call Kazuma restaurant, tel: 03 -2149 2666 or WhatsApp: 012 399 4792.

MICHELIN-STARRED GUEST CHEF XABI AT SABAYON

 

Savour stellar Basque cuisine by Executive Chef Xabier Goikoetxea (Chef Xabi) of Barcelona’s Michelin-starred Oria Restaurant at EQ Kuala Lumpur’s Sabayon now until 9 August 2025.

A protégé of the legendary Martín Berasategui—Spain’s most Michelin-decorated chef—Chef Xabi brings with him over 15 years of refined expertise. His culinary signature at Oria lies in the seamless interplay between time-honoured Basque traditions and vivid, contemporary Catalan and Mediterranean flavours.

 
His distinctive tasting menu opens with a quartet of exquisitely crafted amuse-bouches:

 

• Leaf-shaped Comté crisps crowned with smoked eel and Cantabrian anchovy
  
  
  
  

• Salt-cured prawn on savoury seaweed tempura crisp
  
  
  
  

• A bright tomato emulsion macaron with trout tartare and calamansi-ginger gel

• Cured then sous vide scallop with smoked hollandaise, mussel broth, orange, and chervil.

A luxurious San Sebastián seafood broth, enriched with prawns and cured egg yolk follows, reels us in with its soul-warming and deeply umami nuances. Spanish olive oil and crusty bread amp up the irresistible offering.

 
That sets the stage for an impeccably executed turbot, glazed in pil-pil sauce (a rich emulsion of gelatinous fish collagen, oil and garlic) resulting in buttery-tender fish, wrapped in a sheen of silky, flavourful sauce. Accentuated by celery cream and caper gel, fried quinoa and caviar levels up its textural interest.

 
Mains offer a choice between roasted sirloin and boneless lamb rack, cooked with precise finesse. The masterstroke comes from the inclusion of medjool date jus and delicate date chutney, bestowing the dish with an understated touch of sophisticated sweetness.

 
Desserts surprise and delight, beginning with a basil water and raw almond cream, whimsically augmented by lemon peel frozen pearls. This is a refreshing prelude to the finale of of chocolate and tonka bean textures; a subtly indulgent finish to the gastronomic affair.

 
Chef Xabi’s limited-time residency promises a culinary journey of finesse and discovery, available nightly from 6.30pm to 11pm. The exclusive dinner menu is priced at RM888+ per person.

Reservation for the Sabayon X Oria dinner at Sabayon, EQ Kuala Lumpur is recommended by calling tel: 03-2789 7839, email: dineateqkl@kul.equatorial.com or WhatsApp: +6 012 583 5319.
 

JOM MAKAN-MAKAN HOT POT BUFFET AT CONCORDE HOTEL KL

When the craving for bubbling hot pot hits, an irresistible midweek indulgence awaits at Melting Pot Café, Concorde Hotel Kuala Lumpur. Available every Wednesday and Thursday from 6pm to 10pm, the Jom Makan Makan Hot Pot Buffet promises a flavour-packed experience at just RM98 nett per adult (kids 6–11 dine at 50% off).

Begin by picking two broths from a rotation of rich, comforting options: Signature Curry, Tom Yam, Tomato, Chicken and Kimchi. We went with Chicken and Kimchi — one mildly herbaceous, the other offering a subtle tang. 

As the meal progressed and flavours mingled in the bubbling pot, both broths deepened in taste, making every dunk more satisfying than the last. When the broths become more concentrated, do ask for additional refill (we prefer hot water to dilute it).

Expect an extensive line-up of premium meats and fresh seafood laid out buffet-style. We loaded up on Sliced Beef, Lamb, Chicken, and Seabass; Plump Tiger Prawns and Asari Clams in addition to hot pot essentials like Mini Yee Mee, Beancurd Skin Rolls, Shimeji Mushrooms, Baby Romaine, Spinach, Water Spinach, and Corn on the Cob.

Seafood lovers will appreciate the variety of fish and seafood balls: from Lobster Balls and Chikuwa to Chicken Gyoza, Oborotsuki (mushroom-flavoured balls), and more.

Vegetable lovers won’t be left out either. Think Long White Cabbage, Sweet Pea Sprouts, Enoki, Baby Corn, Beancurd Puffs, and even Crispy Wanton Noodles ready to soak up all that broth goodness.

Concoct your own saucy pairings from the sauce station. A playground for the palate, you'd find over a dozen options from Thai Prik Nam Pla to Nam Jim Talay, Goma (Black Sesame), Sang Har Cheong (Shrimp Paste), and more. Overwhelmed? Go with the chef’s pick: the Shoyu Sesame Dip — nutty, savoury and superbly versatile.

Melting Pot also ups the ante with a range of Tempura and Fried Specialties, and sizzling Teppanyaki, cooked à la minute. We devoured crispy Prawn & Vegetable Tempura, Chicken Karaage with Wasabi Mayo, and Teppan Lamb Shoulder served with wok-fried veg. Dip these into either the dangerously addictive Soy Butter Teppan Sauce or Teriyaki Butter Sauce.

Craving carbs? Fill up on Yong Chow Fried Rice and spicy Mee Mamak.

Wrap up with a warm bowl of Lor Hon Kor, then take your pick from a tempting dessert spread of Freshly Cut Fruits, Tiramisu, and Mini French Pastries, Baked Japanese Citrus Cheesecake, Chocolate Mousse to Bubur Cha Cha, DIY Ice Kacang or Waffles with Ice Cream and Toppings.

Sip on refreshing Iced Lemon Tea or Sirap Limau to stay cool between bites. Because let’s face it — nothing brings people together quite like a good hot pot.

Limited seats available so reservation is recommended. Please call Melting Pot Café, Concorde Hotel KL, tel: 03 2717 2233 or 012 399 0734.