A Feast for the Hol­i­days

Cel­e­brate Christ­mas in style with the finest fes­tive menus in Kuala Lumpur, writes phoebe cheong

Prestige (Malaysia) - - Indulgence -

Un­doUbt­edly, Christ­mas is a hol­i­day most would rather spend in the com­pany of their loved ones. But of­ten, one is at a loss when it comes to de­cid­ing where to cel­e­brate – es­pe­cially when you have so many opin­ions thrown into the mix. Well, look no fur­ther: to ease your hol­i­day din­ing wor­ries, here are some of the finest fes­tive din­ing ex­pe­ri­ences that the city has to of­fer.


For the hol­i­day sea­son, ex­ec­u­tive chef Phillip Leong and his team at Nobu KL have planned out a sev­en­course Christ­mas Omakase din­ner that fea­tures de­light­ful dishes like Green Tea Smoked Salmon, King Prawn with Matcha Foam and Jalapeno Miso, Wagyu with Wasabi Black Bean Glaze, and even a Snow­man dessert that is com­posed of green tea panna cotta, white cho­co­late mousse, and green tea sponge. Mean­while, the Christ­mas Omakase lunch in­cludes Salmon Tar­tar, Risotto with Furikake, and Jun­sai Ponzu, a sig­na­ture Nobu style sushi cup. Those who dine at Nobu on Christ­mas day it­self will also be treated to live en­ter­tain­ment through­out their evening.


To cel­e­brate its first Christ­mas this year, the metropoli­tan Brasserie Fritz pairs its spe­cially de­signed menu with spe­cial fes­tive cock­tails a great cu­ra­tion of wines. Its menu fea­tures oys­ter gelée with pota­toes and leeks, cheese Vacherin Mont-d’Or with pota­toes and mus­tard and berries blanc­manger for dessert. For the main cour­ses, choose from hamachi mar­i­nated with lemon, fen­nel and horse­rad­ish; lob­ster poached with berg­amot and cel­ery; chicken poached with truf­fle, parsnips, but­ter­nut squash and cab­bage; or beef roasted with onions, braised red wine and foie gras. Its spe­cial Christ­mas turkey feeds 10 to 12 peo­ple, and al­lows din­ers to choose their pref­er­ence from tra­di­tional brine, spice and laven­der honey, and cher­moula. The Christ­mas turkey is also served with ap­ple ch­est­nut and raisin stuff­ing, or­ange cran­berry rel­ish, sautéed fes­tive veg­eta­bles and roasted pota­toes.


It’s all about su­gar, spice and all things nice this year at the Hil­ton Kuala Lumpur. Vasco’s, Hil­ton’s sig­na­ture all-day din­ing restau­rant, brings to the ta­ble tra­di­tional favourites like roasted tur­keys, gin­ger­bread good­ies, cho­co­late Yule logs and cin­na­mon stars. Hil­ton’s ORO Café, on the other hand, will be serv­ing up stuffed tur­keys with veg­eta­bles, gravy, and cran­berry sauce, Christ­mas stollen, log cakes, mince pies, gin­ger­bread houses and tra­di­tional Christ­mas cook­ies. Hil­ton’s mod­ern Euro­pean brasserie Graze also of­fers guests a spe­cial four-course menu on Christ­mas Eve and Christ­mas day, end­ing things on a sweet note with clas­sic Christ­mas pud­ding for dessert.



This year, The Grand Mil­len­nium Ho­tel’s Mill Cafe wel­comes the sea­son with a cu­rated se­lec­tion of culi­nary de­lights. The Christ­mas day brunch is a lav­ishly merry feast that in­cludes home-smoked salmon with as­sorted meats, freshly shucked oys­ters with salmon roe and to­biko roe, stuffed lamb

leg, chilli crab, pan-seared seabass with or­ange but­ter sauce and rata­touille, cho­co­late log cakes, al­mond stollen, mince pies, ap­ple cran­berry crum­ble pie and more; while the Christ­mas din­ner fea­tures oven-roasted tur­keys, Nor­we­gian salmon fil­lets topped with lemon herb crust, Aus­tralian chilled beef rib­eye, braised black pep­per lamb shanks, chicken cor­don bleu, and even a Christ­mas dessert counter.


Dine with your fam­ily and friends over a view of the city’s cen­tre this Christ­mas at the Cantaloupe. Prid­ing them­selves on their cui­sine made with in­ven­tion and in­tegrity, Cantaloupe’s fes­tive menu this year in­cludes plenty of lavish de­lights: geo­duck carpac­cio with caviar d’Aquitaine, shi­itake fet­tucine, cham­pagne mous­se­line, and lemon zest; beet­root cured ocean trout with crème fraîche, potato fon­dant, and roquette salad; torched Aus­tralian scampi with grilled wa­ter­melon and mizuna salad; poached oys­ter with green gar­lic cus­tard and sea­weed con­sommé; roasted wagyu with shaved truf­fle, burnt onion, and red miso glaze; and tar­ragon noodles with rasp­berry pearls, yuzu crémeux, and Gua­naja crum­ble - per­fect for those who want a lux­u­ri­ous edge to their Christ­mas din­ing.



Cel­e­brate Christ­mas by the city sky­line with Hori­zon Grill’s el­e­gantly mem­o­rable feast for the senses. As the Banyan Tree Kuala Lumpur’s sig­na­ture seafood and grill restau­rant, its four­course din­ner on Christ­mas eve com­prises a spe­cial Christ­mas salad made with roasted roots and smoked salmon, ch­est­nut soup with con­fit cele­riac and beef ba­con, a main course of roasted prime rib with horse­rad­ish es­puma, but­tered baby pota­toes, spinach salad and beef jus, and its Christ­mas Ball dessert made with cho­co­late soil and mixed fruits jelly. Its Christ­mas brunch the next day fea­tures salt baked seabass with or­ange and oregano dress­ing, Avruga caviar, Christ­mas turkey with ch­est­nut stuff­ing, whole roasted we­taged prime rib and whole roasted lamb shoul­der.


For a twist on your clas­sic Christ­mas feast, drop by fiery Fuego with your loved ones this hol­i­day sea­son. Made for shar­ing, the menu pre­sents din­ers with a choice of Lit­tle Plates or Big Plates, the se­lec­tion for the for­mer fea­tur­ing red em­peror snap­per and scal­lop ce­viche with burnt tomato dress­ing and pa­paya salsa pi­cada, jalapeño cro­que­tas with cu­cum­ber rib­bons and rosemary com­pressed pineap­ple, and ar­ti­choke huan­caina with duck breast and quail egg. Mean­while, the Big Plates of­fer up grain­fed sir­loin steak with molho à cam­panha, slow cooked salmon with fly­ing fish roe and zuc­chini flower, pollo con lima with spicy Colom­bian salsa and pas­sion­fruit, and fresh­wa­ter prawn with ajillo but­ter sauce. End the meal with the sac­cha­rine af­ter­taste of pan­dan ‘un­fried’ ice cream with ca­cao crust and deep fried co­conut po­lenta cake.



This fes­tive sea­son, Ho­tel Stripes Kuala Lumpur takes us into the heart of Blooms­bury by bring­ing back some good old Bri­tish favourites. For din­ner on Christ­mas Eve, the rus­tic Brasserie 25 bar starts its menu off with a prawn cock­tail that’s fol­lowed by spiced but­ter­nut soup with cros­tini. The main course pre­sents din­ers with two op­tions, the first be­ing a tra­di­tional roasted turkey stuffed with sage and chest­nuts that comes served with Brus­sels sprouts, roasted pota­toes, car­rots, parsnips, cran­berry sauce and giblet gravy. Pan-seared bar­ra­mundi is the lat­ter choice, the dish served with roasted pota­toes, car­rots and parsnips with lemon but­ter sauce.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.