Latest news with #TheStRegis
The Star
29-05-2025
- Entertainment
- The Star
Immersive Sunday dinner of seafood, tableside theatre experience
The Brasserie's 'Pince, Fins and Chardonnay' dinner offers a luxurious seafood experience. THE Brasserie at The St Regis Kuala Lumpur, a Michelin-selected restaurant, redefines Sunday evenings with 'Pince, Fins and Chardonnay' – a sensorial seafood experience where theatrical tableside rituals meet oceanic opulence and timeless Astor hospitality. Inspired by the opulence of coastal feasts and the House of Astor's signature flair for refined indulgence, this culinary performance beckons guests to indulge in a slow, luxurious dining experience. Set against the warm ambience of The Brasserie's French-inspired interior, each dining element is choreographed to delight the senses and transform a meal into a memory. The evening opens with a signature welcome where guests are greeted with warm focaccia and 'Le Beurre Bordier' brown butter. A delicate amuse-bouche of Scallop Tartare with Oscietra Caviar sets the tone for the dinner ahead. At the heart of the experience is the signature Seafood Tower – a dazzling display of Boston lobster, Alaskan king crab, oysters, tiger prawns, pearl clams and mud crab, served with artisanal sauces. Guests are encouraged to forgo cutlery and enjoy the feast with their hands, echoing the joy and conviviality of a true coastal gathering. After the velvety Lobster Bisque is served in a rustic bread bowl, guests are invited to gather their trays and make their way to the live stations. There, the expert chefs will serve a sumptuous Seafood Casserole, nestled atop creamy pumpkin risotto, heirloom vegetables and a delicate seafood crumble, with each portion crafted to order. For those seeking to elevate their experience further, the wine wagon rolls through the room with curated Chardonnays, thoughtfully selected to complement the briny sweetness of the sea's bounty. To conclude the evening, The Brasserie's famed dessert trolley weaves between tables, presenting a decadent trio of tiramisu, lemon meringue tart and chocolate fudge cake for a sweet and stylish finale. Whether for a romantic evening, a celebration with friends or a luxurious end to the weekend, 'Pince, Fins and Chardonnay' promises an unforgettable culinary escape in the heart of the city. The dinner is served on Sundays from 6pm onwards. It is priced at RM242 nett per adult, or RM316 nett per adult with wine wagon experience. For reservations, call 03-2727 6696, or email
The Star
08-05-2025
- Business
- The Star
Touring Malaysia for the best of local cuisine
Ramesh (third from right) with the chefs who created The Malaysian Kitchen menu which includes 'nasi kerabu' and 'char kuey teow'. TO showcase Malaysia's cuisine, a hotel group has challenged its top chefs to highlight 10 local dishes that represent the country's rich culinary identity. The dishes are part of Marriott Bonvoy's year-round campaign called The Malaysian Kitchen. From nasi lemak ayam rendang and beef satay to Sarawak laksa and chicken briyani, diners will embark on a gastronomic journey that connects them to the roots of the nation's most beloved dishes. Marriott International Indonesia and Malaysia vice-president Ramesh Jackson described Malaysian cuisine as a true reflection of the nation's diversity and heritage. Nasi Kerabu 'The idea is to bring the same level of scrumptiousness to our guests. 'When people ask where they can get the best char kuey teow or nasi lemak, we want them to savour these dishes at our hotels,' he said. The 10 Malaysian dishes are available at participating Marriott Bonvoy hotels and resorts, with each prepared by a chef from that property. Of favourite Malaysian rice dishes with chicken, nasi lemak ayam rendang is cooked up by The St Regis Kuala Lumpur executive chef Norazizi Taslim, nasi ayam by Renaissance Kuala Lumpur executive chef Cheah E. Keong and chicken briyani by Westin Kuala Lumpur Indian sous chef Linggeswaran Sathavisam. For marinated meat offerings, there is ayam percik by W Kuala Lumpur chef de cuisine Anas Luqman and beef satay by Ritz-Carlton Langkawi junior sous chef Syafiq Ruzi. Char kuey teow is expertly stir-fried by Penang Marriott Hotel executive chef Lee Keen Suaan while authentic nasi kerabu is prepared by Perhentian Marriott Resort and Spa junior sous chef Fuad Yusof. Char koay teow Noodle fans can look forward to curry mee by Le Meridien Kuala Lumpur chef de tournant Sazli Nazim, asam laksa by Four Points by Sheraton Kuala Lumpur head chef Lee Tyng Gio, and Sarawak laksa by Aloft Kuala Lumpur banquet chef Elossa Danette. Ramesh said Mariott Bonvoy also planned to host a one-of-a-kind wedding fair on April 26 with 21 participating hotels. 'We are also exploring destination concerts which will see international artistes invited to perform in our hotels,' he added.
Evening Standard
02-05-2025
- Evening Standard
Six Senses Kyoto and five more of Japan's best hotels
The ultimate luxury address in Osaka, The St Regis is well placed among all of the action. Straddling the city's landmark Midosuji boulevard, and sandwiched between a slew of designer boutiques, you'll be just minutes away from bustling Dotonburi. Pampering pads offer sweeping views over the skyscraper-studded skyline, and are kitted out with all of the mod-cons you'd expect: generous space for sprawling is a guarantee in all of them. Reflecting Osaka's status as Japan's culinary capital, you'll find plenty of opportunity for wining and dining within the hotel, with French, Italian, and teppanyaki restaurants all under St Regis' roof. In fact, food and drink are taken so seriously here that the hotel hosts a daily evening champagne sabre ritual, where you'll be topped up with endless bubbles.
