2025 CELESTIAL TREASURES COLLECTION FROM EQ

This year, EQ’s Celestial Treasures 2025 mooncake collection brings timeless flavours and playful indulgences together, tastefully wrapped up in gift-worthy keepsake boxes.

 
Baked mooncakes like White Lotus, White Lotus with Single Yolk, the nostalgic Traditional Cantonese Mixed Nuts, Red Bean, and EQ’s own signature creation: the Pearl of Prosperity should appeal to traditionalists.

 
More contemporary snow skin variants are available too. The Golden Charcoal Musang King Durian is a drawcard for durian lovers, while the refreshing Emerald Yuzu Pandan and indulgent Mint Chocolate with Hawaiian Macadamia strike a delightful balance between tradition and innovation.

 
Sample the more inventive Butterfly Pea Flower with Vitagen White Lotus or the umami-rich Sun-dried Scallop with Mixed Nuts encased within delicate snow skin.

 
For corporate and personal gifting purposes, EQ offers four distinct collections:

Autumn Jade Collection (RM288 for 4 baked mooncakes/ RM298 for 6 snow skin) features a refined gift box in warm autumn hues.

Premium Collection (RM988 with Hennessy VSOP / RM888 with Bottega Gold Prosecco) proffers a stylish leather gift box containing mooncakes and fine spirits.

Longevity Collection (from RM128) comes in elegant and understated box designed exclusively with optional logo customisation. Only available for bulk orders.

 
Miniature Collection (RM68) – Eight bite-sized mooncakes in green tea or white lotus variants, sold exclusively at EQ’s pop-up booth at the hotel lobby.

 
Early bird deals make it even sweeter: Enjoy 20% off until 31 July and 15% off from 1–31 August (valid for Autumn Jade, Premium, and Miniature sets).
 
EQ’s Celestial Treasures 2025 mooncakes are also sold at Kampachi and IPPUDO restaurants.
 
For enquiries or to place an order, please WhatsApp 012 583 5319 or email: dineateqkl@kul.equatorial.com
 
 

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.
 

MAN OF FOUR SEASONS IN KUALA LUMPUR

Simon Barnett’s career in hospitality began at the ground level—quite literally. He started out parking cars and working as a bellman, long before stepping into the polished shoes of a hotel general manager.

Now helming the prestigious Four Seasons Hotel Kuala Lumpur, Barnett brings with him over three decades of hands-on industry experience. Despite his impressive résumé, the Sydneysider remains refreshingly grounded.

“I was drawn to hospitality because I love meeting people,” he recalls with smile. "Back then, the idea I actually got rewarded for doing a good job was incredibly appealing."

With his parents working overseas, Barnett pursued his university studies in Brisbane, where his sister was living at the time. His first hotel job was in the front office of a five-star Brisbane property where he quickly discovered a passion for the fast-paced world of luxury hospitality.

As he climbed the ranks, Barnett expanded his expertise across various departments before finding his niche in sales. His journey took him from Australia’s Gold Coast to the global cities of London and New York, strengthening his knowledge of international hotel operations.

In 2011, he joined Four Seasons Hotel Sydney as Director of Catering and Conference Services. His strong business acumen and people-first mindset saw him rise swiftly, first to Director of Marketing, and later to Hotel Manager. His dual role in Singapore—as both Hotel Manager and Director of Marketing—further sharpened his leadership skills.

Barnett’s first General Manager role was in Jakarta where he played a pivotal role in stabilising and relaunching the property post-pandemic. Before moving to Kuala Lumpur, he spearheaded the award-winning Four Seasons Hotel Bangkok.

Thanks to his astute operations and sales and marketing background, Barnett has a natural affinity for connecting with team members across the board. 

“I used to be really focused on climbing the ladder,” he reflects, “but now, I try to be more intentional about the relationships I build. Hospitality is a 24/7 industry, so creating the right structure to support our people is fundamental to ensuring our guests always have a great experience.”

Barnett is particularly passionate about nurturing young talent. “What I love about this industry is that you can come in at any level and still go far, as long as you’re committed. That kind of opportunity is very powerful—and I think it resonates with the younger generation.”

Work-life balance is another area he takes seriously. “It’s not just about taking time off—it’s about being present when you do,” he says. “There’s no point going on holiday if you’re glued to your phone the whole time. That’s why I always ask my team what they did on their days off. I want to encourage them to enjoy that time and be present for their loved ones.”

A sports enthusiast at heart, Barnett unwinds by watching the Australian Football League matches, rowing, playing rugby, and hitting the gym. Although he’s just moved to Kuala Lumpur, Malaysia isn’t new to him.

“When I was based in Jakarta, I’d come here several times for vacations. I love the culture, the people, the food—it’s such a dynamic place,” he says, expressing his desire to explore more of the country, especially Penang and East Malaysia. His aim? To gather firsthand experiences to share with Four Seasons guests looking for something beyond the ordinary.

A strong believer in open communication, Barnett makes it a point to create safe spaces for his team to speak up. “I spend an hour each month with every department so they can share what’s on their mind. I even walk them to my office and tell them, ‘My door’s always open’ but no one has taken up my offer yet,” he laughs. “I want them to know the offer stands.”

And what’s his guiding philosophy?

“Don’t take things too seriously,” he quips. “We have high standards and as we strive to meet them, we should still find moments to laugh, to have fun, and to make the workplace an enjoyable one."

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