The Grand Afternoon Tea At Grand Hyatt KL Brings Together Nine Chefs From Across Asia

Available at Thirty8, the afternoon tea showcases creations by nine chefs from Grand Hyatt properties in Malaysia, Singapore, Thailand, the Philippines, China, Bali, and Japan.

An afternoon tea 38 floors above KL already sounds like a good idea. This June, Thirty8 at Grand Hyatt KL gives you another reason to linger a little longer with The Grand Afternoon Tea, a collaborative menu created by nine chefs from Grand Hyatt properties across Asia.

Bringing together culinary talent from KL, Singapore, Bangkok, Manila, Beijing, Bali, and Tokyo, the chefs gathered in the kitchen at Grand Hyatt KL to create an afternoon tea that travels across the region without requiring a passport.

The experience begins with your choice of Ronnefeldt teas, from Earl Grey and Darjeeling Summer to Jasmine Gold and Pure Chamomile. Before the first bite arrives, you’ll be served the Tea Time Sonata, a welcome drink combining black tea, apricot cordial, and raspberry foam, a refreshing overture to the afternoon ahead.

Representing the home team are chefs Izmin Khairi, Tan Kar Wai, and Low Kin Kang, who have created bites tailored to local tastes. Savoury highlights include Cameron Highlands White Corn Custard and Sichuan Chilli-Infused Hainanese Chicken, while the sweeter side features Orange Pound Cake and freshly baked Pandan Scones served with salted coconut caramel, strawberry jam, and clotted cream.

From Grand Hyatt Singapore, Chef Murugan Sathiskumar presents Herb-Marinated Salmon Confit made with green gazpacho, horseradish buckwheat crisp, and thinly sliced grapes, bringing brightness and texture to the spread.

Chef Thanyaluck Thumtarachai of Grand Hyatt Erawan Bangkok contributes the elegant Chor Muang Thai Flower Dumpling, filled with coconut, sweet turnip, and garlic chilli. For dessert, the Golden Siam Macaron combines Thai milk tea, vanilla tuile, and foi thong, those delicate golden egg-yolk threads often found in traditional Thai sweets.

Grand Hyatt Manila’s Chef Leslie Tolentino offers a playful Mushroom Dinakdakan Taco topped with sriracha caviar, salted egg yolk, and calamansi gel. His Ube Mousse Cake follows, delivering the familiar comfort of purple yam with coconut moscovado notes.

From Grand Hyatt Beijing, Chef Owen Li keeps things timeless with a classic Red Velvet cake finished with Mascarpone Chantilly. Chef Azis Sofyan of Grand Hyatt Bali contributes The Sakanti Bali, a rich 68% dark chocolate mousse, while Grand Hyatt Tokyo’s Chef Hiroshi Kaneko rounds out the dessert selection with a Mont Blanc Chestnut Cream featuring hazelnut meringue and candied chestnut.

Just when you think the experience is winding down, one final surprise arrives. Chef Low’s MD2 Pineapple Coconut Ice Cream pairs sweet Malaysian pineapple with mango compote and lime jelly, ending the afternoon on a bright, tropical note.

The Grand Afternoon Tea is priced at RM138 nett per person on weekdays and RM168 nett on weekends. Guests visiting during the latter can also look forward to exclusive chef’s specials, accompanied by a touch of tableside theatre, because a little culinary showmanship never hurts.

Image courtesy of Grand Hyatt KL