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
Kampachi Restaurants Sdn. Bhd.
Tel: +60 3 2275 7849
Fax: +60 3 2275 7898
Email: kampachi-marketing@equatorial.com
Prestige Online – If you never know what to eat, then 100 traditional Malay and Southeast Asian dishes to choose from may be a problem, or a blessing when you get to choose as many as you want. From those choices, the dishes you definitely need to sample include the Rendang Daging, Sambal Tumis Udang Galah, and Chef Ali’s signature Briyani Gam Johor Ayam or Daging. EQ is also offering 3-tier tiffin carrier sets containing car, rice, a signature dish, dessert, and imported dates.
Malaysian Flavours – EQ Kuala Lumpur returns with Citarasa Nipah, a diverse buffet spread over 100 delectable traditional Malay and Southeast Asian dishes. The menu will be rotated weekly during the promotional period from 13 April until 31 May 2021, held in Nipah with traditional music performances to set the atmosphere. From appetizing Rendang Daging to fragrant Sambal Tumis Udang Galah, there is something for everyone to enjoy in the feast, making it the ideal choice for family reunions, gatherings of friends and also business partners.
Buro 24/7 – Over 100 traditional Malay and Southeast Asian dishes will be served throughout the course of the Citarasa Nipah buffet at EQ Kuala Lumpur. However, the spread will be rotated weekly so that there’s something different each time you visit. Expect the popular seafood on ice section, a carving station, and an outdoor live station.
Lifestyle Asia – Need a quiet yet cosy spot in KL to hang out or to host your business meetings? The Bottega Lounge is the place to be if you’re in the neighbourhood. From 12 PM to 5 PM, you can whisk your day away with a 3-tier set to enjoy with chicken pepperoni and wild mushroom crostini, matcha macarons, smoked salmons crepe rolls and more. Be sure to explore the excellent tea selections or enjoy a side of Prosecco Brut or Rosé for a cheeky treat.
The City List – EQ returns with Citarasa Nipah, a diverse buffet spread of over 100 delectable traditional Malay and Southeast Asia dishes. The menu will be rotated weekly during the promotional period from 13 April until 31 May 2021, held in Nipah with traditional music performances to set the atmosphere. From appetising Rendang Daging to fragrant Sambal Tumis Udang Galah, there is something for everyone to enjoy in the feast, making it the ideal choice for family reunions, gatherings of friends and also business partners.
PIN Prestige – 位于吉隆坡EQ酒店第51楼的Sabayon餐厅，在每个星期日中午十二点到三点都会有Rothschild Sunday Roast午餐配套。一边享受美食，搭配无限量续杯Baron De Rothschild香槟，懒洋洋的周日，来顿丰盛惬意的午餐，棒哉。 以下让品将带你一览配套中的重点推荐美食。
Tommy Ooi Travel Guide – Sabayon launches Champagne Barons de Rothschild Rare Vintage 2010 with a pairing dinner. The champagne is the finest expression after long ageing of more than 9 months in vats with regular bâtonnage (stirring of the lees), matured on its lees for 8 to 10 years and then allowed to rest for at least 12 more months after disgorgement to regain its balance. Only 6,240 bottles worldwide and 70 bottles allocated for Malaysia have been sold out.
Free Malaysia Today – After months of making do with takeaways and deliveries, many are no doubt hankering for some good food enjoyed the old-fashioned way – dressed in your Sunday best in a fancy restaurant.
Starting this month, EQ Kuala Lumpur’s Sabayon is the restaurant to do just that now that they’re hosting the Rothschild Sunday Brunch every week from 12pm to 3pm for all in the family.
Buro 24/7 – Kampachi first opened its doors in 1974 at Hotel Equatorial—which you may now recognise as the recently-revamped EQ—and has remained a pioneer of authentic Japanese cuisine in Malaysia ever since. The restaurant has built its sparkling reputation on its commitment to quality, serving only the finest air-flown ingredients in each dish at the hands of their team of Tokyo-trained chefs.
The latest addition to the team is none other than Mr Kyohei Igarashi, the restaurant’s newest Sushi Master. Chef Igarashi has over 20 years of experience in sushi making, with a resume that places him all around the world, from Canada, Macau, Bangkok, Hawaii and now Malaysia.
I had the absolute privilege of witnessing Chef Igarashi’s work in-person, opting to try his 6-course omakase menu. Without further ado, here are my thoughts.
Tatler Malaysia – Having discovered a passion for sushi towards the end of his teenage years, Chef Kyohei Igarashi has not looked back since. With more than 20 years of experience under his belt, the well-travelled Yamagata native has always stayed true to his Japanese roots. A great new addition to the ever-growing team at EQ’s Kampachi, whose philosophy is to deliver the most authentic Japanese dining experiences, Igarashi is here to promote the art of omakase in Malaysia.
The Japanese gastronomical journey begins with a trio of zensai, Japanese for appetisers, composed of kazunoko (cured herring roe), kurumi konago (walnut with anchovies) and take no mozuku (vinegared seaweed with octopus). The latter is laced with a hint of acidity that prepares the senses for the next course.
