The St. Regis Kuala Lumpur has introduced Plant & Palate, a new monthly vegetarian brunch at its Michelin-selected restaurant, The Brasserie. The initiative represents a shift toward plant-forward dining at one of the city’s premier luxury establishments.

Beginning on the first Saturday of every month, the brunch runs from 12:30 PM to 3:30 PM and is priced at MYR238 nett per adult and MYR118 nett per child. An option with premium non-alcoholic pairing is available for MYR298 nett per person.

Under the direction of Executive Chef Azizi Taslim, the menu reflects growing consumer interest in sustainable dining and wellness-focused cuisine. The Brasserie, which has held Michelin selection status for three consecutive years, is positioning itself to serve both traditional fine dining enthusiasts and health-conscious patrons.

The brunch concept centers on partnerships with two Malaysian companies: BoomGrow and D’Artisan Cheese. BoomGrow specialises in precision farming, cultivating greens in controlled indoor environments designed to optimise flavour and nutritional content year-round. The company grows Ulam Raja exclusively for The Brasserie’s use in this program.

D’Artisan Cheese contributes artisanal products made using sustainable production methods, transforming overlooked ingredients into specialty cheeses.

The menu features several participatory components designed to engage diners. A “Salad on Wheels” station brings fresh ingredients tableside, while the restaurant’s reimagined signature Celeriac Pithivier is prepared and served at the table. Guests are invited to garnish their own plates with Ulam Raja, creating what the hotel describes as a collaborative moment between diner and chef.

Beverage pairings include botanical infusions and premium non-alcoholic options selected to complement the plant-based menu.

Beyond plated courses, the brunch includes semi-buffet stations featuring items such as a Seaweed Bar with kelp and sea lettuce, and a Vegetable Terrine showcasing seasonal produce. These offerings align with the restaurant’s emphasis on whole-ingredient preparation and sustainable sourcing.

The Brasserie opened in 2016 within The St. Regis Kuala Lumpur and has established itself as a fixture in the city’s fine dining scene. The restaurant’s interior design, featuring pressed-tin ceilings, references Malaysia’s colonial history and tin mining heritage. Executive Chef Azizi’s approach combines ingredients from across Malaysia’s 14 states with European culinary techniques. The restaurant’s menu emphasises local provenance and seasonal availability.

Reservations can be made by visiting The Brasserie at Level 2 of The St. Regis Kuala Lumpur, calling +603 2727 6696, via WhatsApp at +6012 280 1303, or by email at dining.kualalumpur@stregis.com

Additional information is available at http://thebrasseriekl.com

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Images courtesy of The St. Regis Kuala Lumpur