Corporate Office
DID: +60 3 2275 7883
Email: rafina@hec.equatorial.com
EQ
DID: +60 3 2789 7793
Email: mindyteh@kul.equatorial.com
Hotel Equatorial Ho Chi Minh City
Tel: +84 28 3839 7777 ext. 8061
Email: pr@hcm.equatorial.com
Kampachi Restaurants Sdn. Bhd.
Tel: +60 3 2275 7849
Email: kampachi-marketing@equatorial.com
Robb Report – In discovering himself, contemporary and abstract expressionist Malaysian artist Mark Lee found a life arc mirrored by colours. This journey starts from the red heat of his youthful exuberance, to the black and white of his life’s darkest episode, and into the realm of blue to reflect his state of tranquillity. Together with Robb Report Malaysia and Johnnie Walker Blue Label, Lee reinterprets this past, present and future into a singular art work to reflect his life’s progression, in which nature played a huge part in the healing…
Thus, on a rainy, mist-filled evening in the heart of downtown Kuala Lumpur, guests of Robb Report Malaysia and Johnnie Walker Blue Label arrived at EQ, and headed for Sky51’s Blue – the hotel’s rooftop lounge and bar. Here, they would witness the unveiling of a singular Striding Man – the emblem of Johnnie Walker, as interpreted by the creative mind of Mark Lee.
Citta Bella – 热爱美食的人也热爱生活，食物散发的香气，比梦境更烟火，比现实更生活，美食是治愈人生的避难所。随着开放堂食城中酒店和餐厅纷纷推出特色菜单，让你重回美食的怀抱。
Malaysian Foodie – EQ and Kampachi, Malaysia’s two leading brands in dining and hospitality, are bringing an entire Akaushi cow from Japan. For the first time ever, Malaysian diners have the rare opportunity during the exclusive Akaushi Festival to sample some of the finest beef Japan has to offer. The promotion will run for two weeks only and will include a line-up of events featuring esteemed guest chefs from Japan, premium omakase, fine dining and à la carte menus.
Travel and Leisure – It’s time to shine a spotlight on this Southeast Asian cuisine with so many stories to tell. Malaysian food is fascinatingly diverse, rich in flavor and heritage. Add these 10 dishes to your next culinary tour.
Satay: For satay KL’s A-listers love, head to EQ’s Nipah restaurant. The Malaysian version of these dishes popular across Southeast Asia features marinated skewers of beef, lamb or chicken. Satay is always a crowd-pleaser; this is because satay sellers interlace each stick of satay with both fatty and sinewy meat. The result? The fat is delectably seared over charcoal flames into the meat and the spices.
Jom Makan Life – As far as I’m concerned, old is still gold when it comes to mooncakes. While the local Mid-Autumn Festival market is fixated on packaging, the sweet-toothed glutton in me reckon the traditional speciality should taste as good, if not better than an impressive-looking box.
Hence, I was pleased as punch when the Pure Lotus Double Yolk mooncake from EQ Kuala Lumpur ticked all the right boxes at first bite. Not only did the lotus paste boast a nice ‘oily’ sheen, but the slightly sweet floral scent of lotus seed paste was discernible. The sweetness was to my personal liking too, offset by the savouriness of salted egg yolks.
Robb Report Malaysia – With the Mid-Autumn Festival approaching, confectioneries, restaurants and hotels have started offering their unique and diverse range to these festive delicacies. From classic styles to delightful new recipes, here are the top places to get your mooncakes this year.
EQ pays homage to the Jade Rabbit and the natural festive autumnal season with their festive mooncake boxes. Their traditional baked mooncakes include the beloved pure lotus with double yolk, Cantonese mixed nuts filling, as well as their Signature Pearl of Harmony made of black sesame and salted egg yolk. EQ has also introduced a new addition to their snow skin line-up with an interesting combination of taro and sugar winter melon filling paired with Chinese pickles. This is featured alongside their award-winning Yuzu Pandan mooncake and other crowd favourites.
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Tatler Malaysia – Lotus paste or red bean, traditionally baked or snow skin—there’s something for everyone with these mooncake offerings from these hotels.
The mooncake boxes from EQ this year are based on classical traditions. The Longevity Box is based on the legend of the Jade Rabbit, while The Autumn Box draws inspiration from the season.
GLAM – Diundi antara restoran terbaik dunia oleh TripAdvisor, Sabayon yang terletak di EQ Kuala Lumpur menawarkan menu panggang popular, Signature Roast yang kini boleh dinikmati secara eksklusif di rumah.
Menu Signature Roast daripada restoran fine-dning ini menampilkan keseluruhan bahagian daging rusuk OP yang akan dihidangkan bersama seleksi sayuran yang panggang dengan madu, puding Yorkshire serta roti sourdough. Rusuk OP atau oven-prepared rib menggunakan potongan bahagian tengah rusuk daging yang dipilih kerana ketebalan dagingnya, lantas membuatnya sempurna untuk menu panggang.
Lifestyle Asia – With the Mid-Autumn Festival happening on September 21, it’s time to think about this year’s celebration – and of course no celebration is complete without mooncakes. Notable hotels have come up with the most exquisite designs and delectable flavours this year. Mooncakes aren’t just for a sweet indulgence, they also count as stunning gifts to your loved ones. Imagine the smile on their faces when they see this arriving to their doorstep
Buro 24/7 – Whether you miss Sabayon’s Signature Roast or simply crave good roast beef, it’s now available for you to have at home. The whole beef OP (oven-prepared) rib is juicy, tender, and has a rich mouthfeel that’s amazing with the accompanying sauces including warm beef jus, Béarnaise sauce, and stone-ground mustard. Adding to the gastronomic experience is honey roasted root vegetables, beautifully puffed Yorkshire puddings, and Sabayon’s famous sourdough dinner rolls with hand-crafted Yuzu butter.
“With gourmet food—especially when it’s from a top hotel—while taste is important, so is presentation, texture and aroma. You’re paying top dollar for quality ingredients and a sensorial experience. Crunchy sweet potatoes, beets, carrots, squash, and pecan nuts contribute pops of colour to the dish. What they also bring to the table are sweet nutty overtones that pair well with the rosemary, thyme, marjoram, and other secret ingredients added to the meat for 24 hours of wet ageing. Beautifully charred and with just the right amount of fat, the beef has a mouthwatering aroma in addition to a rustic flavour.”
