Midtown Brasserie at Hyatt Regency Kuala Lumpur at KL Midtown has launched its Fin-tastic Seafood Boil, a hands-on dining experience that will be held exclusively on the first Sunday of each month. To mark the debut, the restaurant is offering a limited-time Buy 1 Free 1 promotion across all menu tiers, available only while the launch offer lasts.
The seafood boil menu is structured around three tiers, each built for sharing. The King Crab Boil, priced at RM538 nett per person, features Alaska king crab legs alongside calamari, tiger prawns, mussels, blue swimmer crab, scallops, and sar pak clams. The Lobster Boil, offered at a promotional price of RM432 nett per person, is centred on local Sabah green lobsters paired with the same selection of calamari, tiger prawns, mussels, blue swimmer crab, scallops, and sar pak clams. The Classic Seafood Boil, priced at RM326 nett per person, includes calamari, tiger prawns, mussels, blue swimmer crab, scallops, and sar pak clams without the premium crustacean upgrades.
Across all three tiers, the seafood is tossed together with sweet corn, baby potatoes, and onions, and diners select between two seasoning profiles to finish the dish: a local Kam Heong preparation, or a Louisiana Spices blend. The format is designed around communal, hands-on eating, with the boil served directly to the table for guests to portion and share.
Beyond the seafood itself, every Seafood Boil order includes full access to Midtown Brasserie’s Open Kitchen setup for the duration of the meal. This includes an appetiser and salad bar offering crisp greens, a selection of dressings, and cold cuts, as well as a dessert section featuring cakes, pastries, and local sweet treats. A roving trolley circulates through the dining room over the course of the meal, serving unlimited steamed mantou, steamed rice, and a rotating assortment of breads intended to accompany the boil’s sauces.
The monthly cadence means the Seafood Boil functions as a standing fixture on the calendar rather than a one-off promotion, giving diners — particularly families and larger groups — a recurring reason to plan a Sunday outing around it. For corporate clients, the format also lends itself to informal team gatherings or client appreciation lunches outside the usual boardroom setting, with the restaurant’s private dining room and adjoining lounge space offering scalable capacity for groups of varying sizes.
Midtown Brasserie itself is designed by Japanese architect Kengo Kuma and operates as an all-day dining restaurant within the hotel, with an entrance bar area that draws on natural light from the driveway approach. The restaurant has a flexible seating capacity of 188, which includes a private dining room accommodating up to 18 guests for smaller functions. For larger events, the space can extend into the adjacent Midtown Lounge, adding a further 50 seats, and individual sections of the restaurant can be partitioned or closed off entirely to host private events.
Outside of the monthly Seafood Boil, Midtown Brasserie’s regular offerings include a daily buffet breakfast and a semi-buffet lunch service, along with a full buffet dinner held every Friday and Saturday. Its open kitchen concept spans a range of culinary stations on a typical service day, including a live noodle station, local Asian dishes, an Indian tandoor station, Japanese specialties, and a Western grill for steaks and satay, in addition to the dedicated appetiser and dessert stations.
Midtown Brasserie is one of four dining concepts operating under the hotel’s roof. China House, helmed by Master Chef Alan Shao, serves Northern Chinese cuisine built around a wood-fired Peking duck and a tea list running to more than 50 selections, and is positioned as a venue for both family dining and business entertaining. ENSŌ Izakaya & Bar, located on the fourth floor, offers Japanese small plates and seafood sourced from Tokyo’s Toyosu Market alongside an extensive sake and spirits programme, catering to a more evening-led, client-entertainment crowd. Midtown Lounge rounds out the lineup with afternoon tea service.
The restaurants operate within Hyatt Regency Kuala Lumpur at KL Midtown, located at 7 Jalan Dutamas 2, opposite the Malaysia International Trade and Exhibition Centre (MITEC) in the Dutamas and Mont Kiara area. Also designed by Kuma, the hotel offers 410 accommodations in total, comprising 306 guestrooms and suites along with 104 fully serviced residences for extended-stay guests.
Its event facilities include a pillarless Regency Ballroom and 16 flexible function rooms in total spanning roughly 27,000 square feet of meeting space across three floors, positioning the property as a venue for conferences and corporate functions alongside its leisure and dining offerings. Additional amenities include two saltwater swimming pools, a 24-hour fitness centre, and a Regency Club lounge offering private check-in and dedicated guest services for eligible members.
Reservations for the Fin-tastic Seafood Boil at Midtown Brasserie are recommended, given limited monthly seating. Inquiries can be directed to +03 3093 1234 or KULRK-FB.Reservation@hyatt.com
Photos by the author (feature) and Hyatt Regency Kuala Lumpur (cover photo)
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