Corporate Office
Tel: +60 3 2275 7883
Fax: +60 3 2031 1123
Email: rafina@hec.equatorial.com
EQ
Tel: +603 – 2789 7777
Email: tiffanychung@kul.equatorial.com
Hotel Equatorial Ho Chi Minh City
Tel: +84 28 3839 7777 ext. 8061
Fax: +84 28 3839 0011
Email: pr@hcm.equatorial.com
Hotel Equatorial Penang
Tel: +60 4 632 7000
Fax: +60 4 632 7100
Email: jeyaranjenee@pen.equatorial.com
Kampachi Restaurants Sdn. Bhd.
Tel: +60 3 2275 7849
Fax: +60 3 2275 7898
Email: kampachi-marketing@equatorial.com
New Straits Times – Lempeng? That single word that leaps out from a long list of dishes being offered to diners at EQ Kuala Lumpur’s Nipah all-day dining restaurant for their Negaraku promotion gets me strangely excited.
Not that the other items from this special spread — a veritable showcase of local regional specialties — are any less exciting, but somehow, the humble lempeng, juxtaposed against the other giants of Malaysian cuisine, seems oddly… charming.
The Star Metro – For some living in peninsular Malaysia, dishes such as Pansoh Manok, Ikan Ampap Bajau and Sayur Midin Belacan Sarawak might sound unfamiliar.
Those who fancy trying out these authentic dishes from Sabah and Sarawak, which are prepared by a local chef, can head to Nipah at EQ Kuala Lumpur to enjoy its “Negaraku” food promotion.
Hips Hut – I honestly love being in this hotel. Being a major fan of interior design, every corner of the EQ hotel sparks my attention. When it comes to food, I just can’t get enough. The variety of options are definitely a plus point. With the Malaysia Day promotion, everyone can enjoy the exquisite taste of the hotel’s local delicacies. From Nasir Ambeng (Johor) to Ikan Ampap (Sabah) and so much more, be sure you are ready to eat. Oh, and the kids will love the Ais Krim Malaysia too!
Prestige Online – With a little less than a month until the Mid-Autumn Festival, hotels have been selling mooncakes, like hotcakes. It’s no wonder too — these small, delectable desserts come around only once a year, but everyone looks forward to them. With the introduction of halal versions of these mooncakes, now everyone can enjoy them.
More than just mooncakes, they also make amazing gifts to others. Every year feels like a contest to see who can design the most gorgeous gift boxes. It’s also sustainable as these packages can always be reused, whether as jewellery boxes, decorative pieces, or even a wine box.
Hooi Khaw & Su – We are here for “An Italian Summer”, with Thomas Ling, a seasoned certified sommelier and specialist of wine from Entwine, leading us through a sumptuous wine dinner. We may not be in Tuscany, where folks would be enjoying a glass under the starry skies at this time, but the skyline looking out from Sabayon is still an amazing setting.
Kam Eat With Me – Sabayon at Sky51 where the stunning city skyline greets the eager diner, slowly melting into the night sky revealing a sea of blinking bright lights. Once the popular Equatorial Kuala Lumpur, the hotel has been rebranded as the trendy, chic EQ to reflect the times, and in the place of iconic Chalet is Sabayon on the 51st floor. Even if you don’t want to have dinner here, a drink on the open terrace makes for a memorable experience against the backdrop of the Petronas Twin Towers.
The Star Metro – The Star Mooncake Awards 2020 – Professional Edition saw 19 top hotels and restaurants in the Klang Valley submitting a total of 47 of their best mooncakes.
Award newcomer EQ Kuala Lumpur’s Yuzu Pandan with Pumpkin Seeds took the second spot in the Snow Skin category.
Nook Mag – As the Mid-Autumn Festival (or Mooncake Festival) rolls in, so does the colourful array of mooncakes! From traditional delights to quirky mooncakes with a modern twist, you can only get them during the festive season each year. 2020 may be a weird one but celebrate the Mid-Autumn Festival on 1 October with these sweet treats!
New Straits Times – Just in time for the Mid-Autumn Festival, EQ is presenting their Celestial Treasures, a selection of lovingly hand-crafted mooncakes, comprising traditional favourites in addition to six new delightful flavours of snow skin mooncakes made by Executive Sous Chef, Tan Tzaan Ling.
Food For Thought – For those familiar with the Kuala Lumpur fine dining scene, the name Sabayon may be quite new, but make no mistake, this restaurant has its deep roots in the history of Kuala Lumpur. The spiritual successor to Swiss cuisine Chalet, Sabayon takes its namesake from their iconic dessert, complete with pomp and circumstance of folk singers. Now in 2020, we take a look at their latest incarnation, serving contemporary European, with a stunning skyline to match.
