Eat & Be Merry
As the holiday season draws near, the air at EQ Hotel fills with anticipation—and delicious aromas. Spearheading the festive culinary creations is Executive Chef Federico Michieletto, whose vision for this year’s Christmas menu brings nostalgia, tradition, and a dash of modern flair to the table.
Hailing from Mogliano Veneto, Italy, Chef Federico’s Christmases growing up were a joyous time filled with laughter, warmth, and food shared with his large family. “Christmas was always a big celebration with my three brothers, four sisters, grandmother, parents, and all the uncles, aunties, and kids—almost 40 people, just family! It was a time to connect, and food was always the centrepiece of these gatherings,” he recalls.
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This year, Chef Federico brings those same memories to life at EQ. Drawing on traditional European Christmas staples, he incorporates dishes like roast duck and goose, stollen, and panettone, reminiscent of the hearty holiday meals he grew up with. But that’s not all—he also embraces the hotel’s multicultural flair. Whether you’re in the mood for a European feast at Sabayon or a refined omakase meal at Kampachi, Chef Federico ensures every dish has a unique twist that keeps guests coming back for more.
Festive Flavours with a Twist
Chef Federico believes tradition is personal. “Everyone’s mother makes the best brussels sprouts,” he laughs. His approach is to honour the timeless classics while adding his own unique touch. This year, the star of the show is the Wagyu bone-in beef shank, affectionately nicknamed “Thor’s Hammer” by the kitchen team. This special cut of Wagyu beef, sourced from Queensland, Australia, is a first for Kuala Lumpur. “We prepare it Italian-style, brining and slow-cooking it for 48 hours before braising and glazing it to perfection,” explains Chef Federico. It’s a dish that promises to dazzle.
But for those craving something familiar, fear not—the roast duck, roast goose, and Angus prime rib roast remain signature dishes, alongside beautifully crafted cakes that capture the magic of Christmas. And let’s not forget the indulgent stollen, a must for the holiday season.
Catering to Every Taste
Chef Federico ensures that EQ’s Christmas spread is inclusive. From gluten-free options to vegetarian-friendly dishes, the menus are thoughtfully curated to accommodate diverse dietary preferences. Whether guests are enjoying a lavish buffet at Nipah or an intimate meal at Sabayon, each bite is crafted with care. “We’re always mindful of our guests’ needs, and our team ensures there are choices for everyone,” says Chef Federico.
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From Leftt: Etoile's sizzling grilled meat platter; Bone-in Wagyu beef hammer served with winter vegetables, pan-roast gravy and chimichurri sauce; the Angus beef tartare with toast served at Sabayo
He also places sustainability at the forefront of his menu planning. EQ sources fresh produce locally, reducing their carbon footprint and supporting regional farmers. For instance, poultry comes from free-range farms in Pahang, while seafood is locally sourced from sustainable fisheries. “We even grow some of our own vegetables with our Boom Grow boxes, allowing guests to harvest their salads directly from the buffet,” shares Chef Federico, highlighting EQ’s commitment to freshness and sustainability.
A Warm Invitation
What’s Christmas without a little indulgence? “Eat first, and then go to the gym!” quips Chef Federico, though he is quick to assure guests that there is always a balance. The holiday spread may revolve around rich meats and seafood, but it’s complemented by an array of fresh salads, cooked vegetables, and fruits. After all, Christmas is a time to treat yourself!
For Chef Federico, the true spirit of the season lies in the joy of being together. Whether it’s families gathered around a buffet at Nipah, couples enjoying an elegant evening at Sabayon, or friends delighting in a game-changing dish like the Wagyu “Thor’s Hammer,” EQ Hotel offers something special for every diner.
Making Way for the Celebrations
In the lead-up to the big day, do make way to any of EQ’s restaurants for the array of Christmas Eve specials. Sabayon is hosting an exclusive six-course dinner and for an added touch of festivity, guests can enjoy selections from the champagne trolley, with bottles priced from RM488+. The six-course Christmas Eve dinner is priced at RM788+ per person for the limited window seats, and RM688+ per person for other seating.
For a more casual but equally festive option, Etoile, Kampachi, and Nipah are offering their own Christmas Eve experiences. Etoile will feature a bistro-style sharing platter, including a sizzling grilled meat and seafood selection, starting from RM118+ per platter, with a beverage package available from RM88+ per person. Kampachi will offer a five-course omakase dinner for RM508+ per person, with the option of a premium à la carte menu and sake buffet for an additional RM158+ per person. Nipah’s Christmas Eve buffet dinner begins at 6.30 PM, showcasing an international spread including seafood on ice and unlimited chilled juices and soft drinks for RM238+ per adult and RM119+ per child (6-12 years).
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EQ is offering a selection of roasts made to order which will range from roasted turkey, chestnut stuffing, roasted potatoes, cranberry sauce, giblet gravy, lobster mayonnaise, Russian salad, romaine lettuce and home-smoked Baltic salmon
30 Oct 2024
