SHANGRI-LA KUALA LUMPUR UNVEILS 2025 MID-AUTUMN COLLECTION

The graceful peony flower is the key inspiration for Shangri-La Kuala Lumpur’s Mid-Autumn Festival (MAF) Collection this year. Emblematic of prosperity, honour and enduring relationships, it graces the refined MAF gift boxes and even appear in the special MAF celebratory menu (more on this later) by Executive Chinese Chef Keith Yeap.

Available now until 6 October, the Mid-Autumn Festival collection is designed for celebrants to show appreciation to those near and dear to them, and cherishing familial reunion.

 
According to Chef Keith Yeap, “Each mooncake is a gesture of heartfelt giving, whether for family, friends or business partners. It’s the sentiment behind the gift that’s meaningful. I wanted to craft flavours honouring heritage balanced by a sense of warmth and connection.”

 
Presented in striking turquoise blue and ruby red, the square, book-style Imperial Lunar Luxe Gift Set is adorned with intricately embossed floral motifs. Accented with gold detailing and a metallic nameplate, select any four full-sized baked mooncakes (160g each from RM42 per piece) from traditional and premium flavour mooncakes.

The Red Bean Paste with 40-Year-Old Dried Tangerine Skin stands out for its mellow sweetness and distinct aged citrus aroma. Purists will adore the classic White Lotus Seed Paste or more indulgent Lotus Seed Paste with Double Yolk.

 
More contemporary riffs evoke by Yuzu Lotus Seed Paste with Bird’s Nest and Osmanthus White Lotus Paste with Yolk strike a modern, beguiling chord.

Nut fiends will find much to like in the Assorted Nuts and Sun-Dried Fruits variant whilst the vanilla-like scent and taste of locally inspired Pandan Lotus Seed Paste with Yolk proves winsome too.

 
Level up your grand gifting gesture with Celestial Grace Gift Set (RM538), a luxe fuchsia-red double-drawer chest bearing eight classic baked mooncakes (160g each) in classic and premium flavours: Red Bean Paste with 40-Year-Old Dried Tangerine Peel, Lotus Seed Paste with Double Yolk, White Lotus Seed Paste (with or without yolk), and Assorted Nuts with Sun-Dried Fruits. Also included are Pandan Lotus Seed Paste with Yolk, Yuzu Lotus Seed Paste with Bird’s Nest, and Osmanthus White Lotus Seed Paste with Yolk.

 
A limited-edition Decade of Harmony Gift Set (RM338) also debuts in conjunction with Shangri-La Kuala Lumpur’s 40th anniversary. It’s a striking ruby red fine crocodile leather textured chest with a stacked four-drawer design accented with gilt corners and dainty drawer knobs.
 
Refined finishing touches include brushed metal plaque bearing the Shangri-La Kuala Lumpur logo and commemorative 40th anniversary tag. Inside four artisanal mooncakes (160g each): the savoury XO Sauce Mung Bean, the indulgent, molten centre Custard Lava, the nourishing Lotus Seed Paste with Red Dates & Bird’s Nest, and the delicately floral White Lotus Seed Paste with Yolk & Rose beckon.

 
Clad in soft ivory hue with delicate pink floral motifs, a brushed gold clasp and wooden base, the keepsake worthy Moonlit Bloom Gift Set (RM338) features eight petite mooncakes (60g each): rich caramelly Toffee Butterscotch, exquisite Yuzu Lotus Seed Paste with Bird’s Nest, delicately creamy Custard Lava and fragrant Osmanthus White Lotus Seed Paste with Yolk.

 
The floral themed Blossom Gift Set (RM318) with eight petite mooncakes (60g each) of bold, creative flavours such as creamy-rich Musang King, sweet-tart burst of Mixed Berries, premium and tropical Bird’s Nest & Coconut, and the earthy with choco-nuttiness combo of Black Sesame & Nutella is conceived to appeal to the modern palate.

Die-hard durian lovers will be smitten by the Celestial Gold Musang King Treasure Gift Set (RM528) with eight snow skin mooncakes (60g each) filled with premium Musang King durian.

 
Ideal for personal and corporate gifting, Shangri-La KL’s 2025 Mid-Autumn Collection can be customised with company logos on the mooncake boxes for orders of 100 boxes and above, with minimum prior notice of seven working days.

 

Corporate clients enjoy exclusive bulk purchase benefits:
•            15% off for 200–599 boxes
•            20% off for 600 boxes and above (All discounts applicable on a single receipt).
 
Shangri-La Circle members will also enjoy 10% off purchases via Shangri-La Boutique from now until 6 October 2025, using the promo code SLCMAF25.
 

EQUATORIAL KUALA LUMPUR CELEBRATES 50TH ANNIVERSARY

Opened in December 1973, Hotel Equatorial Kuala Lumpur is celebrating its 50^th Anniversary this year.

Equatorial Group CEO Donald Lim (pix above) said: “Over the past five decades, the Equatorial brand has built a strong reputation for delivering exceptional service and excellent hospitality; its restaurants: the Kampachi, Chalet, Nipah Coffeeshop, Golden Phoenix, Étoile Bistro and Blue Moon lounge were household names.

 

“We’ll be celebrating our golden anniversary with our loyal customers, partners, and employees who have supported us throughout the years. Starting 5 July 2023, we will have a series of 50 commemorative events spanning a whole year, each offering a distinctive take against the historical backdrop or with an eye toward the future.”

The old Chalet restaurant remains fondly remembered by loyal guests

Highlights will include pop-ups of the famed Chalet and Golden Phoenix restaurants in August 2023 and January 2024 respectively, and a Blue Moon Night on 31 August 2023, evoking a playlist of the era. Also, in the pipeline are visiting guest chefs, winemakers, sake masters and even specially commissioned products — stay tuned for updates at www.equatorial.com/equatorial-50

 

Boxing great Joe Bugner was a guest of Hotel Equatorial KL for his fight with the legendary Muhammad Ali in 1975

A memory wall will be created in the lobby of EQ where guests can view photos of memorable events involving Equatorial since 1973. Guests can share their own memories on Facebook and Instagram as well.

According to Lim, Equatorial has redefined the hospitality landscape; its well-regarded restaurants has successfully gain mindshare and familiarity with the many birthdays and weddings held at the Hotel.

 

He also cited some of the groundbreaking trends set by Hotel Equatorial Kuala Lumpur: it’s the first hotel to have electronic key cards and fire sprinklers, and WiFi connectivity — things people take for granted now.

Kampachi, the oldest Japanese restaurant in Malaysia, remains famed for its Sunday buffet. During its heydays, reservations has to be made months in advance. The brand’s endurance is unmatched and remains one of the best Japanese restaurants today.

Equatorial Group's Chief Commercial Officer Charles Lim (left), CEO Donald Lim (centre) and EQKL GM, Gerard Walker (right)

In the four years since opening in 2019, EQ has become the standard bearer among hotels in the city, having won a slew of local and international accolades, including being ranked #1 hotel in the city by Tripadvisor since August 2019. Just last month, EQ was named Hotel of the Year Asia Pacific by Preferred Hotels group, the first time any hotel from Malaysia has won the title.

 

The new 440-room property is the first and only 5-star hotel in Kuala Lumpur with a Green Building Index Gold certification. Lim explained EQ’s sustainability measures in place means a night’s stay at EQ uses far fewer resources and has less environmental impact compared to other hotel rooms. For example, the carbon output which is equivalent to a return drive from KL to Ipoh can save up to 1500 trees.

Hotel Equatorial Penang will reopen in 2 years' time

Lim said the newer EQ brand is more stylish and innovative; its premium positioning aimed at attracting today’s younger clientele whilst the Equatorial Hotel brand - recognisable among the older generation - will retain its ‘business class’ offerings. 

The Equatorial Penang is currently under renovation and is anticipated to open in 2 years’ time. He affirms should the opportunity arises, the group will consider expanding EQ and Equatorial branded properties in Malaysia or even overseas. 

For more information on EQ 50^th Anniversary, visit www.equatorial.com/equatorial-50

TIFA TOUTS ‘THREE IN ONE’ CONCEPT

Tifa means three in Latin. It’s also the name of veteran restaurateur Angie Hiew’s latest venture at Trillion KL.

Insisting her European-inspired restaurant should not be classified as a fine-dining outpost, Angie explains Tifa incorporates three different concepts under one roof.

“Opened last March, Tifa serves reasonably priced good food in cosy, modest surroundings. Every dish, from the mayonnaise to the sauces, is prepared from scratch by me using market-fresh ingredients.”

The restaurant straddles a spacious and well-shaded patio area where quick and affordable meals are served; an al fresco seating area next to an outdoor fountain area meant for chilling out over drinks, and a nicely decorated ‘by reservation only, private kitchen’ dining space.

Angie cut her teeth in the restaurant business when she was just 18 years old, learning the ropes at Movenpick Singapore which belonged to her late husband. She came into her own with the opening of Flamenco Spanish restaurant in 1995, setting the imagination of local food lovers alight with her signature paella, tapas and Spanish wine selection.

After that stellar decade, Angie took a short break before she pivoted into the restaurant consulting business. To date, she was instrumental in the successful openings of Sentidos Tapas at Starhill, and EQ Kuala Lumpur’s Sky 51 and Blue.

The passionate cook relishes being back in the thick of the kitchen action at Tifa. “Seeing people enjoy my cooking gives me great satisfaction. I also love taking care of my guests, and at Tifa, it’s like having friends over except we're in a restaurant environment. I enjoy the freedom and flexibility to curate menus to suit my guests’ preferences; I can customise dishes based on their food intolerances, dietary requirements, and budget. All I need is advance notice so that I’d have enough time to buy the ingredients and prepare whatever’s necessary. I believe people can have a good meal without paying the earth for it.”

As proof, Angie serves good-value lunch deals on weekdays (12pm-3pm) priced from RM25++ upwards per person at Tifa. Her four-course menu degustation starts from RM148++ per person (by advance reservations only).

We are astounded by the pretty as a picture appetiser: the succulent salmon slices with avocado cream and pine nuts tastes as good as they look.

The subsequent forest mushroom soup is lightly creamy with the discernible aroma of truffle oil. Grilled sliced boletus mushroom, cherry tomatoes and edible flowers piled atop a long slice of toast lend colour and textural contrast.

Less is more seems to be Angie’s approach for main courses. She has mango-red capsicum salsa bestowing subtle fruity sweetness to the smoked chicken breast with pommery mustard cream whilst a full-bodied Rioja is used to braise beef cheeks, suffusing the tender chunks of meat with rich, deep flavours. Accompanied by silky mashed potato, the dish leaves us replete.

Her artisan dessert is whimsically delightful to bring the curtains down on your visit to Tifa. Depending on her inclination, it could be a new-fangled black forest cake in the shape of a luscious, oversized ‘cherry’ atop crumbly chocolate ‘soil’, walnuts and fresh strawberries or a pink, heart-shaped lychee-raspberry mascarpone with chocolate flakes and cookie crumble.

Angie says, “I can rustle up whatever my customers fancy as long as they give me enough time to prepare before their intended visit or any occasion they plan to celebrate. Let me work around your budget and expectations. Anything is possible at Tifa.”

TIFA KL, Ground Floor, KL Trillion, 338, Jalan Tun Razak, Kuala Lumpur. Tel: 017-358 1338. Business hours: Monday – Saturday 11am to 11pm (last order 9.30pm). Closed on Sunday.