6 new menus to try in Kuala Lumpur this October

Summer has reached Menara Hap Seng 3’s Skillet KL. Known for its menus that change with the seasons, its latest collection of dishes sees a spinach amuse bouche topped with fatty tuna tartare inspired by Spanish tuna fritters, clams swimming in flounder infused custard, ratatouille served with a subtly floral lavender and tomato consommé, aged Cherry Valley duck, and a take on carpaccio using isaki fish, ponzu gel, and green herb whey. 

See also: Inside the highly anticipated Skillet KL 2.0
 

To celebrate its 25th anniversary, the esteemed Lai Po Heen is offering a glimpse into 1999—the year it debuted. From October 8 to December 8, guests will be able to share in the restaurant’s nostalgia and experience the same menu the restaurant opened its doors with including dishes like deep fried crispy chicken spring rolls with foie gras, steamed grouper fish dumplings, deep fried Australian Wagyu beef puff pastry, and more.

Each item will also be served at the same price points as its 1999 counterparts. The Cantonese restaurant has taken this celebratory opportunity to launch all new a la carte dishes like braised free range chicken with black truffle, wok fried marinated lamb chops with dried chilli, and fish bone soup with prawns, scallops, enpiko mushrooms, and spinach in young coconut. 

Traditional Indian dishes tailored to resonate with local palates takes centerstage at Frangipaani. Curated by Erina Gomez, its new menu allows guests to savour plates from the coasts of Goa and Mangalore to the South of the subcontinent, all while keeping true to the restaurant’s roots of Anglo-Indian cuisine. Notable highlights include fish cutlets served with red garlic and mint chutneys, a decadently savoury and slow cooked lamb trotter broth called paya shorba, Mangalorean prawn ghee roast with ghee dosa, homestyle mutton curry, and a selection of nourishing side dishes like gotukola carrot salad and beet, kale, and cabbage thoran.

Alongside its new collection of dishes, you’ll also find a lineup of recently unveiled cocktails from the tropical but spicy jal jeera infused Mirchi Masti to the Yuzin that brightens coconut water with kaffir lime leaves and yuzu. 

Don’t miss: 5 weird and wonderful cocktails to try in Kuala Lumpur

Sabayon at EQ Kuala Lumpur has unveiled its new menu. A collection that brings together Malaysian produce and international influences, its new lineup takes shape with tiger grouper sourced from the waters of Langkawi and Sarawak pepper which you’ll find transformed into sauce and drizzled over lamb loin. Diners can also expect Wagyu steak paired with truffle potato puree, pan fried goose liver on a bed of smashed avocado, and a sweet course of dark chocolate crémeux served with a quenelle of whiskey ice cream. 

Set to be unveiled in October, Ora Dining’s new menu takes its signature playful fusion to new heights. Guided by modern European cuisine, the restaurant consistently weaves global influences into its creations.

You’ll notice this in new dishes like its baby romaine salad with black sesame mayo, buttermilk fried chicken wings paired with calamansi and seaweed aioli, and chicken parmigiana spiced with harissa. Expect plates of squid ink spaghetti aglio olio with Avruga caviar, Wagyu cheeseburgers, steak frites, dutch baby pancakes with stracciatella, Black Forest tiramisu, and more. 

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