This Pink October, Banyan Tree Kuala Lumpur brings a little more meaning to the afternoon with its Pink October Afternoon Tea. Bringing together vibrant savouries and delicate artisanal sweets, the experience invites guests to gather, share and savour while supporting a cause that extends beyond the table. Created in support of breast cancer awareness, the Pink October Afternoon Tea combines Torito’s vibrant culinary character with a selection of refined sweet creations. From the Peruvian Japanese savouries by Chef Sergio Porras, Chef de Cuisine at Torito, to the delicately crafted pink-hued desserts by Chef Tony Hoyle, Executive Pastry Chef of Banyan Tree Kuala Lumpur, each element brings its own character to the experience. Together, they create an afternoon designed for meaningful moments shared with family, friends and loved ones. Adding purpose to the experience, a portion of the proceeds from every Pink October Afternoon Tea will be contributed to the National Cancer Society...
Foie gras phở consommé, chargrilled abalone and pan-seared turbot with lotus-seed purée are among highlights of The Anam Mui Ne's new fine-dining pop-up, where just eight guests take their seats of an evening. Launched at The Indochine Restaurant, the intimate experience is staged every Tuesday and Thursday from 6-10pm in a private space adjoining the restaurant’s outdoor terrace. With just four tables accommodating a maximum of eight guests, the setting gives the resort’s chefs a stage for more ambitious and experimental cooking in an unusually intimate alternative to traditional resort dining. At the helm is Chef Le Huu Nghia, who has crafted two five-course tasting menus, based on seasonal ingredients, by coupling European techniques with Asian influences. The menus unfold as a progression of contrasting flavours, textures and temperatures, with optional curated wine pairings accompanying the journey. Tuesday's menu begins with a nori tart with salmon belly tartare, salmon r...