Golden Phoenix returns to EQ for CNY 2026

EQ welcomes the return of Golden Phoenix pop-up restaurant, the hotel’s heritage Cantonese and Szechuan restaurant, revived each Lunar New Year to honour a legacy spanning more than five decades. Once a celebrated icon of the original Hotel Equatorial in the 1970s, Golden Phoenix was renowned for its mastery of classic Cantonese and Szechuan flavours and festive specialities.

For 2026, Golden Phoenix presents a renewed menu that honours traditional techniques while embracing a contemporary touch. Led by the culinary mastery of Executive Chinese Chef David Yee, the annual Golden Phoenix menus are crafted with precision and  artistry, drawing from treasured recipes passed down through generations.

Celebratory Menus for the Year of the Horse – Golden Phoenix returns with a full selection of festive menus, ranging from the Peaceful Seasons and Rich Fortune lunch sets to elaborate Happy Reunion, Bright Auspicious, Wealth Treasures, Great Prosperity and the Vegetarian Feast.

Highlights include:

• Eight treasures traditional stewed whole chicken with Chinese herbs 

• Double-boiled fish bone soup with fish maw, black morels and dried scallops

• Steamed pomfret, tiger grouper or cod prepared in traditional Cantonese and Szechuan styles

• Boston lobster with rice in superior soup and crispy rice

• Braised seafood with longevity noodles and eggplant with ‘topa’ sauce

• Braised sea cucumber with dried oysters, abalone and mushrooms in claypot

• A wide range of yee sang, with options such as Norwegian salmon, Boston lobster, Hokkaido scallops, jellyfish, abalone, prosperity fruits and upgrades such as soft shell crab

• Festive desserts like Golden Phoenix rice cake, snow-skin mandarin orange and hot ginger tea with glutinous rice balls

The menu also features Golden Phoenix’s signature Poon Choy, layered with delicacies such as ten-head abalone, sea cucumber, Japanese dried scallops, tiger prawns, roast duck and vegetables, acentrepiece dish designed for sharing. À la carte dishes and the celebrated traditional roast duck, served two ways, further round out the seasonal offering.

Set menus are priced from RM178+ to RM698+ per person (minimum four persons), while Yee Sang ranges from RM138+ to RM688+ per portion depending on selection and size. Premium Poon Choy is available at RM688+ per pot for eight, and traditional roast duck is priced at RM288+ per bird.

For corporate gatherings and larger reunions, EQ also offers Lunar New Year banquet menus which offer dishes such as:

• Norwegian salmon and jellyfish yee sang

• Double-boiled chicken soup with cordyceps, abalone and dried scallops

• Steamed golden pomfret with black fungus and soya sauce

• Braised sea cucumber with abalone, fish maw, black moss and dried oyster

• Roasted sesame chicken with fragrant garlic and spicy vinegar

• Deep-fried prawns in butter with curry leaves and crispy oatmeal

• Steamed glutinous rice with dried shrimp, yam and mushrooms wrapped in a lotus leaf

Lunar New Year banquet menus start from RM3,288+ per table of ten persons, upwards.

For reservations, call EQ KL at 03-2789 7331.