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Many upscale dining venues have reopened, with restaurants observing strict SOPs to keep their patrons safe.

Make your next dinner out a special one by checking out some of the best restaurants Kuala Lumpur has to offer.

Fine meals

For the first time ever, Malaysian diners will have the rare opportunity during the exclusive Akaushi Festival to sample some of the finest beef Japan has to offer.

EQ (formerly Equatorial Hotel) and Kampachi are bringing in an entire Tosa Akaushi cow, a brown-haired Japanese species that hails from the mountainous Kochi Prefecture on the island of Shikoku.

Charcoal Grilled Akaushi. — Seiyu Corporation

Exclusive dining experiences in Kuala Lumpur

Many upscale dining venues have reopened, with restaurants observing strict SOPs to keep their patrons safe.

Make your next dinner out a special one by checking out some of the best restaurants Kuala Lumpur has to offer.

Fine meals

For the first time ever, Malaysian diners will have the rare opportunity during the exclusive Akaushi Festival to sample some of the finest beef Japan has to offer.

EQ (formerly Equatorial Hotel) and Kampachi are bringing in an entire Tosa Akaushi cow, a brown-haired Japanese species that hails from the mountainous Kochi Prefecture on the island of Shikoku.

Charcoal Grilled Akaushi. — Seiyu Corporation Charcoal Grilled Akaushi. — Seiyu Corporation

Only approximately 400 cattle are made available each year, making it extremely rare and very sought-after, and this unique offering is made even more special in that the incoming beef is Halal certified.

EQ and Kampachi have secured one cow for 2021 and it will be available exclusively at all their restaurants – including award-winning Sabayon, Blue (the rooftop bar at Sky51), Étoile Bistro, Nipah, and even banqueting and in-room dining. Kampachi takes part with its flagship restaurant in EQ and its stand-alone restaurants in Pavilion and Plaza33.

The Kochi Prefecture takes pride in their Akaushi cattle, known for producing meat that is moderately marbled, finely textured and incredibly tender. The evenly distributed fat gives a bold and intense taste and amazingly, a buttery sweetness.

Chef Demizu and Chef Iwao — EQ Kuala LumpurChef Demizu and Chef Iwao — EQ Kuala Lumpur

The Akaushi gastronomic adventure features guest chefs Chef Demizu and Chef Iwao who bring with them culinary and butchery skills from two Michelin-starred restaurants. Both Japanese chefs will be available on rotation between the three Kampachi restaurants.

The Akaushi Festival is on from now to Oct 31, 2021 throughout all EQ and Kampachi restaurants. Advance reservations are required.

Local favourites

Experience warm hospitality and excellent local cuisine at OpenHouse Malaysia, which offers delightful diverse and authentic dishes.

From Malaysia Day until the end of this month, the restaurant will be presenting a collaboration with Tunku Datuk Paduka Khadijah Tunku Abdul Rahman, featuring recipes from her cookbook, Hidangan Kegemaran Dari Dapur Tunku. These 12 dishes were some of her father’s favourites, who himself was an avid cook.

In conjunction with the launch of Dapur Tunku, OpenHouse will be donating 10% of the proceeds from the sales of dishes from this special menu to the Malaysian Red Crescent, until Oct 31, 2021.

Fusion at its best

Known globally for his fusion cuisine blending traditional Japanese dishes with Peruvian ingredients, Nobu is one of the most recognised Japanese restaurants in the world.

Now located at the Four Seasons Place Kuala Lumpur, the restaurant has a new head sushi chef Masami Ouchi, who hails from a city known as the “Strawberry Kingdom” in Tochigi, Japan.

Black Cod Miso. — nobu_kualalumpur/InstagramBlack Cod Miso. — nobu_kualalumpur/Instagram

With almost 30 years of culinary experience, 16 of them with the Nobu brand, he previously worked with the outlets in Melbourne, Dubai, Monte Carlo, and Barcelona.

The well-travelled Chef Masa is regarded as one of the most skilled practitioners in the Nobu brand.

Book an Omakase session and indulge in fresh sushi, or try out some of their signature dishes such as the Yellowtail Jalapeno or the Black Cod Miso.

Carefully crafted meals

Dewakan’s dining experience is designed to create meaningful connections with the people and culture represented in every ingredient.

Their tasting menus are showcased in a succession of dishes over the evening, with carefully crafted wing pairings to complement the tasting menu.

Chef Darren Teoh believes in cooking with purpose, and each dish is made with ingredients sourced locally, put together to encourage deeper appreciation for the land and culture.

Modernity and tradition

Nadodi KL welcomes guests to experience cuisine from the southern lands of the Indian sub-continent, presented with creative flair and the benefit of modern techniques.Modernity and tradition go hand-in-hand at this restaurant, where artisanal creations make creative use of exclusively sourced ingredients, and speciality farmed produce.

Discover a fresh perspective on familiar cuisine tropes that must be experienced and savoured to be believed.



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