Press & Media

The Malaysian Insight, Kuala Lumpur, 8 June 2024 – Dilling is from the two Michelin-star restaurant named after himself in London. He is in EQ Kuala Lumpur for a culinary showcase, from now till June 15.

Hunter chicken is the chef’s signature dish, his refined take on chicken cacciatore, a classic Italian dish. “Cacciatore” comes from the Italian word for hunter, believed to have originated with Italian hunters preparing chicken over an open fire with the ingredients they had on hand. Dilling’s famed hunter chicken is covered with a thin, stripey layer of blended chicken mousse, and another of mushroom duxelle, almost like a beef Wellington, then finished with sauce albufera. It’s an intensely flavoured, dark, rich meat sauce that delivers the winning touch to the chicken. Hunter chicken was served with a delightful pomme purée and salad with a lemony dressing.

Reserve a table here to experience Chef Dilling’s cuisine.

Kuala Lumpur, 12 June 2024 – The event brought together two of Malaysia’s top mixologists for an exceptional show of cocktail craftsmanship. The evening featured Jon Lee, founder of Penrose, recently named 2023’s Best New International Cocktail Bar by Tales of the Cocktail, and Boy Fazy, the resident mixologist at Blue.

Jon Lee curated four innovative recipes specifically for the event, highlighting the versatility of Nikka Whisky. Meanwhile, Boy Fazy captivated the audience with his dynamic bartending skills, adding flair and excitement to the evening.

Together, these two mixology greats showcased their talent and creativity, providing a unique experience that celebrated the art of cocktail-making with Nikka Whisky at its core. Attendees left with a deeper appreciation for the skill involved in crafting world-class cocktails.

Click here to relive memorable moments through Tatler Dining’s Instagram reel.

Kuala Lumpur, 7 June 2024 – An exquisite dinner evening featuring fine Japanese whisky and Kampachi’s exceptional cuisine was held on Friday. The evening began with a first course of golden eye snapper, yellowtail, scallops, and spotted prawn sashimi, beautifully paired with Taketsuru pure malt whisky. This was followed by a second course of simmered duck with asparagus, with the main course being the highly anticipated Miyazaki wagyu.

It was a memorable dining experience and a unique opportunity to purchase some of the last remaining bottles of the much-acclaimed Taketsuru 17- and 21-year whiskies in Malaysia. These whiskies, known for their exceptional quality, have been discontinued due to depleted stock driven by unprecedented demand. Both expressions have received prestigious accolades, including awards from the World Whisky Awards and the International Spirits Challenge.

Send us a message via WhatsApp at +6012 278 9239 to secure the remaining few bottles available.