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

[Hotel Happenings]

 

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.

 

 

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.

 

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

Strawberry feta shortcake

 

 

 

 

Berriolette mousse – blueberry, raspberry and violet flower

 

 

 

 

Chocolate pralines

 

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

 

 

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