Hilton KL wraps up 2022 with Season of Splendor

The hotel offers sumptuous feasts, gifts and great company 

by HAZATUL SYIMA HARON 

THIS year has been an eventful year for us, the recently-concluded 15th General Election notwithstanding. 

I, for one, feel like celebrating the ending of 2022 with good food, great company and positive vibes. A recent invite from Hilton Kuala Lumpur (Hilton KL) to preview its “Season of Splendor” hits the spot just right. 

The hotel presents a selection of gourmet indulgences to wrap up the year. From classic menus to innovative events, its culinary teams have whipped up an extensive collection of festive experiences that you can enjoy together with your loved ones in style at the hotel’s award-winning restaurants or within the cozy comforts of home

The festive theme “Season of Splendor” is inspired by timeless mid-century modern elegance. It encompasses heartwarming traditions, get-togethers and family moments with a touch of luxury. 

According to Hilton KL GM Linda Pecoraro, this year’s festive line-up is a mix of wonderfully crafted cuisine and entertainment, combined with upscale surroundings and warm hospitality. 

Pecoraro (second from left) with the F&B team at Hilton KL. (From left) Chef Hamada Kunihiko, executive Japanese chef for Iketeru, F&B manager Vicknes, Chamber’s Grill sous chef Chef Steven Wong, commercial director Carmen Teo, Chef Lam Hock Hin (celebrity chef for Chynna) and Chamber’s Grill senior sous chef Wei Chean

“We welcome friends and family to bask in enchanting evenings and magical moments with the ones who truly matter over great feasts and gifts at Hilton KL.” 

The hotel also recently welcomed a new director of food and beverage (F&B), Justin Wermers, who’s no stranger to South-East Asia having spent many years in Vietnam. Wermers was keen to highlight the variety of festive offerings from the F&B outlets at KL Hilton, which he said is suitable for all ages whether at home or at the hotel. 

“Season of Splendor” offers great feasts and gifts available at Vasco’s, Chynna, Iketeru, Chamber’s Grill, The Lounge, Aviary Bar and Oro Café. Besides buffets and full-course set menus, you may also want to nibble on sweet and savoury delights alongside a bright pot of tea. For a Hilton Christmas at home, there are special takeaway sets and other goodies available. 

Special festive experiences include live band performances at The Lounge, special acts by Christmas carollers, as well as Santa Claus appearances. The hotel lobby will be decked with a life-sized traditional gingerbread house and an 18ft Christmas tree, along with poinsettias embellished along the grand staircase. 

The Feast 

The Hilton KL team, headed by talented chefs namely Chef Kazi Hassan, Chef Lam Hock Hin and Chef Hamada Kunihiko, has put together an array of festive delights meant to truly bring out the magic of the season. 

My colleague Kim Liong and various media friends were treated to a preview of the menu that would be available at the Hilton KL in December and we were not disappointed. 

For one, the Christmas pudding was good and I have it on good authority that the Mont Blanc tart was good too (by the time I wanted to try the tart, they were all gone). 

Both types of fruit cake were a tad too sweet, but I don’t have a sweet tooth so don’t mind me, and Miss Liong assured me that the hot mulled wine was nice and fragrant from the star anise and other spices that were in it. 

Hilton KL also recently welcomed Wermers as its new F&B director

The tomahawk roast beef was not as juicy and tender as I expected. It was still good, but I prefer my beef juicier. 

The aglio olio soft-shell crab was a little too bland, needs a bit more seasoning and missing chilli flakes. The seafood paella was also a little too bland. 

I felt overall, the food were under-seasoned, but a media friend of mine who spent years in the UK told me that was typical of dishes in the Western world, as diners were expected to add the seasoning to their taste, she said while pointing at the salt and pepper grinders on the table.

What I absolutely loved were the delicious slipper lobster mornay, freshly poached prawns and juicy shucked oysters, I kept going back for more. I also loved their briyani rice and spicy chicken, the smoked chicken with quinoa and pine nut salad (the addition of beets was so good), the pizza and the sushi offerings. There’s definitely something for everyone at Hilton KL, so you may want to check out their festive offerings by calling +603 2264 2264 or visiting www.eatdrinkhilton.com. 

Outlet: Vasco’s All-Day Dining

Vasco’s award-winning culinary team at Hilton KL has prepared a well-curated Christmas buffet spread featuring seasonal classics such as Honey Glazed Spice Brined Roast Turkey and Australian Prime Ribs Slow Roasted with Mustard Jus, to Christmas Yule Log Cake, Panettone Pudding, Traditional Fruitcake and more. 

For a crustacean feast, you can dig into Vasco’s Seafood Market at the festive seafood-themed lunch or dinner, available on most Decem- ber weekends. Seafood highlights includes Freshly Shucked Irish Premium Oysters (Traighenna) and Freshly Shucked French Oysters (Fine de Claire). 

The Festive Buffet Lunch is available from Dec 1 to Dec 31 with prices from RM148 nett per adult and RM88 nett per child. The Festive Buffet Dinner on Dec 1-31 is priced from RM198 nett per adult and RM98 nett per child. 

The Christmas Eve Dinner Special on Dec 24 is set at RM298 nett per adult and RM128 nett per child, while Christmas Day Lunch is priced at RM298 nett per adult and RM128 nett per child, with Christmas Dinner at RM268 nett per adult and RM118 nett per child. 

The New Year’s Eve Dinner on Dec 31 has been set at RM298 nett per adult and RM149 nett per child, while the New Year Lunch on Jan 1, 2023, is priced at RM208 nett per adult and RM108 nett per child. 

Outlet: Chynna 

For a limited time only, Chynna highlights familiar comforts and contemporary takes via celebrity chef Lam Hock Hin’s month-long set menu. Its festive signatures include Salmon “Salsa” Served with Cream Egg White and Trio Signature Sauce, Braised Seafood Cauliflower Soup with Green Pepper and Crispy Popcorn Meat and Steamed Tiger Prawn with Oriental Herbs and Butterfly Pea Flower “Chawanmushi”. 

The Christmas Special Set Menu from Dec 1 to Dec 31 is priced at RM288 nett per person, with a minimum of two persons. 

Outlet: Iketeru 

From the wintry oceans of Japan, Japanese executive chef Hamada Kunihiko curates the highest quality ingredients and seasonal produce for diners. For starters, diners begin the multi-dish course with a Seared Sea Bream Carpaccio with Garden Lettuces, Broccoli and Snap Snow Peas served with Citrus Soy Vinaigrette, Garlic Oil and Dried Miso Crumbs to whet the appetite. 

Then, you get to dine on an assortment of Sliced Fresh Raw Fish Sashimi, Grilled Yellow Tail Teriyaki, Fried Breaded Prawn and Abalone Butter-yaki. A Matcha Tiramisu seals the deal on this festive meal. 

Also on offer is a special hearty creation of Chef Hamada’s Omakase special dishes curated with early winter ingredients. The highlight will be the Tara (Cod Fish) and Hotategai (Japanese Scallop). 

The Festive Course Menu (Dec 1-31) is set at RM480 nett per course. The Shiwasu No Omakase: Early Winter Chef Creations from Dec 1 till Dec 31 is priced from RM650 nett. 

Outlet: Chamber’s Grill 

From Queensland Augustus Station, indulge in premium beef cuts best paired with a selection of wines. Every diner gets a slice of Flambé Traditional Pudding with Brandy Sauce for free. 

Chambers Carnivore Platter highlights include a Monster “Bull Head” Steak 1kg, Australian Wagyu Prime Rib Butterflied Lamb Cutlets 270g from Victoria, Turkey Roulade Stuffed with Mushroom and Chestnuts served with a choice of sauces such as Rosemary Jus, Cranberry Chutney, Port Wine Jus, and Orange and Tarragon Infused Mustard. 

Set at RM1,388 nett for three to four people, the Festive Inspired Carnivore Platter is available from Dec 1 till Jan 1, 2023. Add on Wine Pairing is RM120 nett onwards by glass, RM620 nett onwards by bottle. 

Outlet: The Lounge 

The Lounge’s Festive High Tea offers contemporary afternoon and high tea favourites. An extensive range of teas are accompanied by twists on classic sandwiches, homemade scones with clotted cream, jam and lemon curd, as well as a selection of pastries. 

The Christmas and New Year 2023 Festive High Tea is available from Dec 1 to Jan 2, 2023, and is priced at RM98 nett per person. 

At RM198 per person, the New Year Countdown Party at the Lounge on Dec 31 features canapés and a glass of sparkling drink. Fun activities for all ages include a three-piece band playing, magic shows and DJ spinning to countdown with balloon drop. 

Outlet: Aviary Bar 

Meanwhile, enjoy the Jingle Bird Cocktail at RM49 nett. The half-century-old Tiki drink was invented in the 1970s in the heart of Hilton KL’s Aviary Bar. 

It brings together an unexpected combination of Jamaican Dark Rum, Blue Curacao, grapefruit, pineapple puree and fresh Sarawak Pineapple Juice. 

The Platinum Sweet Box is priced at RM488

Outlet: Oro Café Ready- To-Eat Sweet and Savory Boxes

Available from Dec 1 till Jan 1, 2023, Hilton KL offers festive gift boxes perfect for friends, family and business associates with the return of its festive ready-to-eat savoury takeaways. 

Featuring three packages — turkey, beef and lamb — each box includes servings of salads, vegetables and trimmings, and desserts. Choose from the sweet or savoury options, or customise selections from the à la carte items with treats such as fruit cake, chocolate pralines, Christmas cookies, mince pie, traditional yule log cakes and more. 

The festive takeaways comprise the Savory Turkey Box, recommended for 10 persons at RM588, the Savory Beef Box (for 10) at RM588 and the Savory Lamb Box (for 10) at RM488. 

The Savory Box add-ons are Salmon Gravlax Garden Salad at RM58, Crab and Macaroni Bake, Chili Crumb (RM58) and Sea Salt and Caramel Cheesecake (six pieces) (RM38). 

The festive gift box consists of the Sweet Box (Platinum Box) at RM488 and the Sweet Box (Gold Box) at RM288.


  • This article first appeared in The Malaysian Reserve weekly print edition