A STABLE OF CNY SPECIALS BY THE ORIENTAL GROUP

A playful yet auspicious centrepiece – a horse head-shaped ceramic pot by Color King – cradling the Takeaway Poon Choi steals the limelight at The Oriental Group’s recent Chinese New Year preview.

 
Priced at RM688 inclusive of the charming keepsake pot, this festive indulgence requires a minimum three-hour pre-order. Lift the lid and you’ll find a layered bounty to level up your family reunion meal.

 
Whole five-head abalone, sea cucumber, fish maw and dried scallops anchor the poon choi with deep umami accents. Dig deeper to uncover delectable chunks of free-range chicken, roast duck, roast pork, prawn balls and squid.

 
Rustic and comforting treasures: dried oysters, fatt choi (black sea moss), lingzhi mushrooms, yam, Chinese cabbage and gluten complete the picture — each ingredient chosen not just for symbolism, but for how it absorbs and enriches the broth. Collectively, the poon choi emerges as a tasty communal dish.

 
No CNY table is complete without loh hei, and diners are spoilt for choice with seven variations of Yee Sang. From Crispy Fish Skin (Medium RM118, Large RM158) and Soft Shell Crab (M RM138, L RM178) to Salmon & Anchovies or Grilled Iberico Pork Neck (both M RM138, L RM178), each version leans into palate-pleasing textures and flavours.

At the preview, a surf-and-turf pairing of soft shell crab and grilled Iberico pork neck stood out. Crisp, succulent and meaty elements intertwined seamlessly, unified by a house-made,  sweet and tangy plum sauce.

In homage to the Year of the Horse, culinary craftsmanship results in Roast Treasure Duck (RM78 half, RM148 whole), deftly carved and creatively reassembled into a galloping steed. Beyond its visual flourish, the duck impresses with crisp, lacquered skin and juicy flesh. A delicate stuffing of lotus seeds and chestnuts adds soft, nutty contrasts to temper the richness.

 
Equally impressive is the ‘Prancing Year of the Horse’ Farm Chicken (RM168 each). Smoked over fragrant pu-er tea leaves, the free-range chicken is tender and aromatic with the muted tea smoke lending a refined bitterness that showcases chef’s restraint and understanding of balance.

 
My personal favourite has to be the stellar Iberico Golden Pork Cheek (RM88 per portion). Pan-fried until meltingly tender, the pork cheek is coated in subtly sweet, glossy chef’s special sauce (industry speak for house-made saucy recipes). Cubes of Californian honeydew provide a refreshing counterpoint, cutting through the richness with its natural juicy sweetness.

 
Designed to spark joy around the table, the Abundance Claypot Rice (RM188 for four persons) came crowned with sizeable freshwater prawns, fried garlic mince and spring onions. Each grain of rice exudes enticing prawny sweetness and heady aromatics, making the whole pot of rice irresistibly moreish.

 
Traditionalists will appreciate the Evergreen Blooming Cabbage (RM118), a dish symbolising continuous growth and prosperity. Those tender braised pork tendons, soft beancurd sheets and dried scallops wrapped within tender cabbage leaves are deeply satisfying, elevating a humble vegetable dish into an epicurean delight.

 
The Steamed Nian Nian You Yu Soon Hock (seasonal price) also left a lasting impression with its notable garnishing of chopped Chinese black olives, three types of aged radish and preserved vegetables. 

Mildly salty and umami-laden, edged with subtle hints of aged mandarin peel, the condiments enhance the fish’s natural sweetness — a mark of confident Cantonese cooking.

 
To end on a sweet note, the customary Deep-fried Nian Gao with Yam & Sweet Potato makes its appearance. Crisp on the outside while remaining soft and chewy within, the festive treat carries heartfelt wishes for progress and success, appealing equally to the young and the young at heart.

 
The Oriental Group’s Chinese New Year set menus range from RM1,888 to RM9,888 per table of ten. Smaller families and intimate gatherings can opt for Individual Set Menus priced between RM198 and RM598 per person (minimum two persons). Thoughtfully crafted and rich in symbolism, this is a celebratory feast honouring tradition while showcasing culinary finesse.

For reservations and further information, please contact The Oriental Group of Restaurants through the official website: https://www.orientalrestaurants.com.my/
 
 
 

GOLDEN PHOENIX RISES FOR THE HORSE YEAR AT EQ

 

Saddle up with EQ Executive Chinese Chef David Yee’s festive set menus this Chinese New Year, marking the return of Golden Phoenix pop-up for the Year of the Horse.

 
Riding on a classical approach emphasizing familiarity and rich symbolisms, the chef seasons his stable of celebratory recipes with subtle Szechuan accents. Cantonese banquet hits such as Poon Choy, roast duck, premium braised seafood and rice cake desserts ensure broad appeal whilst some specialities provoke the tastebuds with judicious use of spices.

 
From the modest Peaceful Seasons and Rich Fortune lunches to the more indulgent Happy Reunion, Bright Auspicious, Wealth Treasures, Great Prosperity and a dedicated Vegetarian Feast, the set menus offer ample flexibility. At the media preview, the Bright Auspicious set made a persuasive case for the culinary team’s strengths.

Our opener of Ten Head Abalone Yee Sang was suitably grand, with QQ abalone lending luxe gravitas to the rainbow hued salad. The milieu of textures and flavours was agreeable enough, just managing to refrain from the cloying sweetness threshold.

A wholesome Double-boiled Chicken Soup with Sea Coconut and Fish Maw followed; its restorative, salubrious goodness hitting the spot nicely.

 
Leaning into the New Year’s symbolism of abundance, the Steamed Tiger Grouper with Cordycep Flowers, Black Fungus and White Fungus won instant approval. The fish flesh softly yielding whilst the worthy accompaniments amped up textural contrasts.

In a nod to old-school tradition, Stewed Whole Chicken with Chinese Herbs and Yu Tiao was the poultry offering of choice. This should find favour with those young-at-heart although my personal preference veers towards roasted fare.

 
Assertive fragrant, punchy accents from the Wok-fried Tiger Prawns with Kam Heong Paste and Cashew Nuts elicited convivial response, making this dish a crowd-pleaser.

 
We reckon the slippery succulence, custard softness and gelatinous resistance of the Braised Fish Maw with Conch Slices, Pipa Tofu, Mushrooms and Sea Moss is a palate-pleaser to bridge the familial generation gap.

You won’t leave the table unsatisfied after loading up on the hearty portions of Steamed Glutinous Rice with Dried Oysters wrapped in lotus leaves.

Adhering to tradition, chewy Golden Phoenix Rice Cakes with Snow Skin Mandarin Orange to sweeten the year ahead. Paired with Chilled Peach Dessert Broth with White Fungus and Red Dates, these dessert treats closed proceedings on an appropriately soothing note.

 
EQ Golden Phoenix’s set menus are priced from RM178+ to RM698+ per person (minimum four diners per table). Yee Sang ranges from RM138+ to RM688+ per serving, depending on ingredients and portion size. Premium Poon Choy is RM688+ (enough for six persons) and a whole roast duck at RM288+.

 
From 27 January to 3 March 2026, head over to EQ’s lobby pop-up booth to shop for festive hampers filled with premium abalone, Chinese teas and house-crafted treats; ideal gifts to get the Year of the Horse off to a galloping start.

 
For Golden Phoenix dining reservations and retail purchases, please contact EQ, tel: 03-2789 7839 or email: dineateqkl@kul.equatorial.com
 

HOLIDAY FESTIVE FLAVOURS AT SOFITEL KUALA LUMPUR DAMANSARA

An astonishing 40-kilogram Baked Beef Leg Wellington commands attention the minute we entered Kwee Zeen, to partake in Sofitel Kuala Lumpur Damansara’s Art de Vivre festive buffet.

Like a grand opera overture, the monumental creation of burnished pastry enfolds the huge leg of tender beef; setting a seductive tone for even the most well-travelled palate.

Earlier, roving Christmas carollers warmed our hearts with lively Yuletide renditions along with chilled mocktails.

We then waded into a shimmering oceanic bounty: towering displays of Boston and rock lobsters, crayfish, Alaskan king crab legs, springy prawns, snow-white scallops, and plump Irish, American, and the celebrated French ‘Fin De Claire’ oysters – each exuding its own saline dialect of the sea.

Japanese sashimi and sushi also made waves with us while a whole baked salmon shared the limelight with an on-point repertoire of French pâtés and artisan antipasti: smoked beef, beetroot-cured salmon, chicken liver terrine with smoked cranberries, and air-dried beef.

Enjoy the novelty of sampling turkey Wellington (the deliciousness is worth the calories) before proceeding to sample heartwarming platters of roasted honey & rosemary-glazed turkey, roasted prime rib or roasted rosemary chicken.

Offering a whistlestop culinary tour around the world are duck confit, saffron-scented seafood paella, braised short ribs with pomegranate, and creamy Mornay-baked broccoli and cauliflower.

Local specialities such as salted egg prawns, Singapore chilli crabs, steamed seabass, masak lemak tiger prawns, Goan fish curry, sambal sotong petai, short ribs rendang and ayam masak merah also make their presence felt. A timely reminder of Malaysia’s instinctive generosity at the table.

Traditional Christmas cookies, Yule logs, chocolate pralines, fruity stollen, frosted financiers, red bean dessert broth, assorted kuih and delicate French pastries are the sweet meal-enders to look forward to.  

On Festive Sundays (12.30pm–3pm), brunch extends into a leisurely celebration: seafood on ice, made-to-order pastas and eggs, wood-roasted vegetables, bright Malaysian sides, a handsome cheese and charcuterie array, and a dessert counter heaving with Yule logs, cookies, and petite pâtisserie.

Children will find joy in their own play corner whilst adults may opt for two hours of free-flow wine, beer, sparkling, or champagne to toast to the season.

Christmas Eve and Christmas Day bring the full pageantry of the holidays: jubilant carollers and a carvery perfumed with warm spices and crisp, golden roasts. The finale of delightful Yule logs, mince pies, gingerbread will invariably conjure up good memories and seasonal magic.

Prices begin at RM108+ for Festive Lunch, RM138+ for Festive Sunday Brunch, RM168+ for Festive Dinner, and RM228+ for the signature Festive Seafood Dinner.

Christmas Eve Dinner (24 Dec) and Christmas Day Mega Brunch (25 Dec) are RM228+, while Christmas Day Dinner is RM188+.

Ring in the New Year with Sofitel’s characteristic joie de vivre: a New Year’s Eve Dinner (31 Dec, RM228+) followed by music and midnight confetti, and a restorative New Year’s Day Brunch (1 Jan 2026, RM138+).

For home celebrations, the hotel offers an impressive roster of festive takeaways. Choices range from honey & rosemary glazed turkey, baked beef or salmon Wellington, peppercorn-crusted tomahawk, roasted lamb leg, and luscious Yule logs.

Orders may be placed via WhatsApp: +6017 511 7725 or email HA123-FB@sofitel.com (24-hour advance order and pre-payment required; pickup or delivery available).

Guests who reserve by 5 December enjoy 25% early-bird savings (blackout dates apply).