Food Explorer & Home Chef
So what’s it like dining in the clouds? If you don’t know try Nimbus which offers 4 course dinners, given a touch of artistry by chef Fred Choong. Dishes here are a result of his experimentation, fusion at its best, and unlike French-skewed cuisines, flavours …
This coming Ramadan season, Commune Lifestyle, is having a “Buka Puasa with Commune” campaign from March 14 to April 10. Nacho Average Taco food truck will be stationed within the premises of Commune flagship store at 69 Jalan Maarof, Bangsar, KL every Thursday, Friday, and Saturday …
Iftar at Nipah has been a long-standing tradition at EQ. The breaking of fast provides the perfect opportunity for families, friends and work associates to gather to enjoy the authentic Malay delights.
This year, EQ will present two different ways to enjoy the good food offered here. Citarasa Nipah offers the classic Iftar experience with a buffet spread encompassing the best of Malay flavours, curated by Chef Zaini.
“A good Malay meal is like a good story. There needs to be a variety of elements to make everything work. The sour components need a sweet opposite, rich tastes will need some sharp flavours to offset it. My goal this year is to present a complete experience of Malay food for all to enjoy,” says Zaini.
Start with traditional salads ranging from fiddlehead fern (pucuk paku) to fresh raw crudites (ulam-ulaman) like pennywort (pegaga), winged beans and dips such as sambal belacan, air asam and budu.
The highlight of every Iftar buffet, the whole roast lamb, is grilled to perfection. The kambing golek is best savoured with fluffy beriani rice. Other classic dishes on the buffet include seabass, sliced beef (daging dendeng berlada) and bubur lambuk.
The Nipah Shell Out will feature a delectable assortment of fresh seafood, perfectly marinated and lightly cooked to ensure retention of flavours. Featured in the mix will be prawns, lala, mussels, bamboo clams and crabs in 3 flavours: kam heong/sweet and sour/salted egg.
Citarasa Nipah will be from March 12 to April 9 from 6.30PM to 10.30PM daily, priced at RM238+/adult and RM114+/child (age 6-12). Early Bird promotion from March 12-17, and April 7-9 is priced at RM198+/adult.
The all new EQ Bazaar, seeks to recreate the street Ramadan bazaar common in suburban neighbourhoods. Malay street food usually available here include rotisserie chicken (ayam golek), roti John and a variety of sweet treats and small bites.
EQ Bazaar will be held at Level 1 from March 12 to April 19 from 6.30PM to 10.30PM daily, priced at RM148+/adult and RM74+/child (age 6-12), from 12 to 17 March 2024. From March 18 to April 9, charges will be RM168+/adult and RM84+/per child. Group dining is at RM148+ for adults, with a min of 10 diners.
“Ramadan is a beautiful time of the year characterised by an emphasis on community and relationship-building. EQ is honoured to host many gatherings of fraternity and good-will, and will always ensure our guests enjoy food that transports them back to the old days, even as they work on building future relations,” said General Manager, Gerard Walker.
Both Citarasa Nipah and EQ Bazaar are already open for reservations. Guests can email dineateqkl@kul.equatorial.com, or WhatsApp +60122789239 or book through TableApp at
At the relocated MadHatter in Kepong, you can expect food that you’re not going to find anywhere else. Dessert maestro Marcus Low now offers mains as well, with a focus on breads and brunch. We started our review with a platter of Cold Cuts and …
After all these years, only now do I have the chance to try Yun House in Four Seasons. Totally smitten by the interior – elegant and sophisticated, yet not at all cold or distant, you feel welcomed and invited to join in the warmth and …
I’d like to say chef Andy Choy is the Canelé King but then, his soufflé is also to die for, and now that I’ve tasted his Beef Wellington, I’m definitely in heaven.
With the sleek bar at the front and intimate dining area inside and romantic pseudo art galley space upstairs, one could be forgiven for imagining you’re dining somewhere in Paris instead. Part owner and executive chef of Chateau Dionne, Andy Choy is charmingly modest about his amazing food. From his truffle butter, shaped like a canelé, to lovely freshly house-made breads, exquisite amuse bouche of Gruyere Cheese with Basil Powder Choux and Crispy Parmesan Tuille to the signature Cold Capellini with Kaviari Kristal Caviar and Truffle Ponzu, I feel the love poured into the making of each dish and devotion to details. Though not really French, the capellini has become a house staple due to popular demand. And rightly so as the springy pasta, made in-house, absorbs the truffle ponzu wholeheartedly and makes you believe the world is right again with each mouthful.
Long before Gordon Ramsay started the Beef Wellington trend here with his resto, CD was already serving this. Try as he might to omit this from his menu, Andy has relented as diners can’t seem to get enough of it. The pastry flaky, crisp and fluffy, the meat pink and meltingly tender, accompanied by feisty Madeira and black truffle sauce, the perfect lubricant to deliver art in meaty composition.
I’m left speechless with the Pan Seared Foie Gras with Port Wine Shallot and Almond Florentine as it was that good, luxurious and decadent.
After a short refreshing palate cleanser of Yuzu Sorbet with Limoncello for a breather, the meal was brought to a climactic end with the Sansho Grand Marnier Souffle Dark Chocolate Orange and Vanilla Ice Cream. IMO, no one does a souffle quite like Andy does and he’s done plenty, 13,500 to be exact, and counting.
Lunch comes to a close with petit fours of canele and chocolate truffle.
If food be the language of love, I’d say Andy is a deity!
Add: 4G, Jalan Medan Setia 2, Bukit Damansara, Kuala Lumpur. Hp: 018-318 8199
Saw someone posting about Sood yod Thai (which means delicious) and tried it out with the family. “Flavours of Chiangmai” was flaunted at the front and on the wall inside. Featuring one-dish noodles mostly, and a couple of rice dishes like Khao Kah Mu (braised …
Long associated with power, authority and largesse, the Year of the Wood Dragon is said to be a time of evolution, improvement and abundance. The annual pop-up of EQ’s legendary Chinese restaurant, Gol8den Phoenix, known historically as one of Kuala Lumpur’s finest, most popular Chinese …
In conjunction with the 25th anniversary of Oriental Group of Restaurants as it also ushers in the Year of the Dragon, its latest “Soaring Dragon Brings Joy” Chinese New Year series has been launched.
It features a vast array of dishes ranging from Charcoal Grilled South American Pork Ribs, Pagoda Pork Belly, Qing Yun Village Chicken, Shunde Stewed Duck with Taro, Baked Pork Ribs with Prawn Medallion and Foie Gras and Charcoal flamed Claypot Rice with Waxed Meat and Hong Kong Goose Liver Sausages, among many others. There are also CNY set menus that offer these dishes.
Indulge in a rich variety of tempting Chinese New Year delicacies like the Shunde Poon Choi, a symbol of abundance and prosperity, for RM988 with 15 premium ingredients enough for 6 pax.
The Oriental Prosperity Set comes with Crispy Fish Skin Yee Sang, Radish Cake with Dried Scallops and Chinese Waxed Meats and Sausages. This would be ideal as a gift or even to treat your family.
Make your reservations with any of the 14 Oriental Group restaurants.
The Emperor Chinese Restaurant at Dorsett Subang is all set to usher in the Lunar New Year of The Dragon. Right up till the 15th day of the new Lunar New Year, the culinary maestros at The Emperor led by Executive Chinese Chef Lee have …