“High on Sugar” at THIRTY8, Grand Hyatt Kuala Lumpur

[Hotel Happenings]

Conne Lim Jen Yng

My partner in crime and me with Chef Ashutosh

 

My partner in crime and I headed over to THIRTY8 on a recent Saturday afternoon for THIRTY8’s ‘High On Sugar’ afternoon tea. THIRTY8 is located on the second highest floor of Grand Hyatt Kuala Lumpur, and is one of the renowned romantic dining spots in Kula Lumpur city (you can read about my romantic dinner there last year – https://timchew.net/2017/07/21/romantic-dinner-with-a-view-of-klcc-thirty8-grand-hyatt-kuala-lumpur/) as it provides a spectacular view of the Kuala Lumpur city skyline.

THIRTY8’s “High on Sugar” afternoon tea ups the ante on normal afternoon teas with a luxurious and decadent spread of small sweet bites, cakes, homemade scones, assorted macarons, a luscious selection of chocolate desserts as well as childhood favourites such as French Hearts and marshmallows. Expect a heightened afternoon tea moment with interactive live stations presenting sumptuous Chinese noodles and sweet selections such as home-made ice cream and sorbet. Cooked to order, enjoy a wide variety of savouries served to table such as Black Angus beef meatballs, steamed sea bass, shepherd’s pie, assorted dim sum, salad and much more. Complete the High On Sugar experience with your choice of freshly brewed coffee and tea.

 

Chef Ashutosh Kumar

 

The tea is the brainchild of Chef Ashutosh – who has been to be part of Grand Hyatt Kuala Lumpur’s culinary team as the Pastry Chef since November 2016, and is in charge of all bakery and pastry operations in the hotel’s food and beverage outlets, THIRTY8 and JP teres. Chef Ashutosh Kumar was born in India, where his passion for pastry began at the age of ten when his mother taught him how to make gajar halwa, or Indian carrot pudding. His interest in pastry grew during an internship at a five-star hotel in Bangalore, where he realised that pastry was a unique marriage of science and art.

Bringing with him plenty of valuable experience from some of the finest luxury hotels in India, Chef Ashutosh joined the Hyatt™ family in November 2013 as an assistant pastry chef at Hyatt Regency Gurgaon, India. He was soon promoted to pastry chef, in charge of the bakery and pastry kitchen, as well as assisting the executive chef in running the hotel’s restaurants. His rich experience also includes being part of the preopening teams for a few five-star hotels in India.

Throughout his career, Chef Ashutosh has been featured in magazines thanks to his specialisation in contemporary French pastry combined with traditional Indian flavours using modern techniques. He draws inspiration from renowned pastry chefs such as Pierre Hermé, Paco Torreblanca and Christophe Michalak. He also constantly updates his skills and knowledge, combining his classic background with ideas from the new generation of pastry wizards.

 

You will get to enjoy a spectacular view of the Petronas Twin Towers


Scones with real clotted cream from the United Kingdom (not the fake stuff that you get here)

Fig Cheesecake with organic figs

Rhubard pandan chiffon

Look out for Chef Ashutosh’s signatures such as the Chocolate Hazelnut Cake, Apple Tart, Cookie Ice Cream Sandwich, Basque Cake and more!

Mango macarons

French hearts aka palmiers

 

Mango shortbread

 

 

Strawberry feta shortcake

Caramel opera – this was my partner in crime’s favourite dessert of the whole buffet! Beautifully and skilfully made and topped off with some gold leaf!

 

Marshmallow lollipops

Fried wantans

 

Pistachio éclairs

 

Yuzu and bergamot madeleine

 

Chocolate and salted caramel choux

Shepards Pie – very nice but very filling! So only order this if you’re really hungry!

 

Vanilla and coffee macarons

 

Raspberry and lychee choux

And yet more macarons!

Fried carrot cake (on the left)

Chocolate lollipops

Scones with real clotted cream from the United Kingdom (not the fake stuff that you get here)

Chocolate hazelnut cake – made from rich and luscious dark chocolate! I really enjoyed this one!

 

 

 

Berriolette mousse – blueberry, raspberry and violet flower

Citron cake

 

Strawberry lemon choux

 

Chocolate sable – Use two (2) of these to sandwich the rich salted caramel ice cream!

Assorted steamed dim sum (on the right)

A member of the culinary team preparing our croissants

 

Raspberry lemon tarts

Angus Beef Meatballs – my favourite item from the a la carte menu. Juicy and flavourful, they were absolutely delicious!

 

Yuzu Creme Brulee with Manjari Chocolate Cremeux

Chocolate pralines

Salad in a bottle – shaken for you right at your table. For those who want to feel a little less guilty…

 

To be entirely honest, I’m really not a dessert person. My idea of good desserts are ice cream and/ or really dark chocolate or better still – dark chocolate ice cream. Therefore I decided to attack the savoury items such as the made to order noodles, croissants, and a la carte items on the mini menu first. The Angus beefballs were my favourite while my partner in crime enjoyed the dim sum.

Then it was time to try the desserts which were a mixture of both traditional as well as modern interpretations of classic French desserts. Definitely no commercial or mass produced desserts here. To my surprise, I actually enjoyed desserts like the scones, and of course the ice cream and anything with chocolate especially the chocolate truffles.

Coffee and tea are free flow too so your can sit back and have a nice long chat with your partner or friends over some really great desserts while enjoying the view from thirty eight storeys high!

“High On Sugar” at THIRTY8, Grand Hyatt Kuala Lumpur, is available from 12noon to 5:00pm, priced at MYR 150 nett per person on Saturdays, Sundays and public holidays.

THIRTY8 is located at:

38th Floor, Grand Hyatt Kuala Lumpur,

12, Jalan Pinang,

50450 Kuala Lumpur, Malaysia.

 

Telephone: +60 3 2182 1234 extension 2340

Email: thirty8.kuagh@hyatt.com

Website: https://kualalumpur.grand.hyatt.com

Dresscode: Smart Casual – Daily from 6:00PM onwards, strictly no bermudas, slippers, sandals and singlet or sleeveless for gentlemen.

Operating Hours:
Breakfast:
Weekdays, 6:00 AM – 10:30 AM
Weekends & Public Holidays, 6:00AM – 11:00AM

Lunch: 12:00 Noon – 3:00 PM

Afternoon Tea: 3:00 PM – 5:00 PM

Dinner: 6:00 PM – 11:00 PM

 

Thanks for having us! Photo shot with the Huawei Mate 10 Pro.

 

Photos (except the selfie above which was shot with the Huawei Mate 10 Pro) were shot using the Panasonic Lumix LX10.

Panasonic Lumix LX10

To find out more about the camera, head over to http://www.panasonic.com/my/consumer/cameras-camcorders/lumix-digital-cameras/advanced-creative/dmc-lx10.html

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