EQ is welcoming the Thanksgiving season with its signature Roasted Turkey, prepared by the hotel’s culinary team and available to order for home celebrations throughout the festive period. The launch comes as the Kuala Lumpur hotel expands its seasonal offerings ahead of both Canadian and American Thanksgiving dates later in the year.

The 6-8kg turkey is halal-certified and sourced from Russia, supplied by Damate. It is roasted and served with chestnut stuffing, roasted potatoes, cranberry sauce, giblet gravy and mixed vegetables, and is priced at RM108 per kg. The turkey is prepared to order, intended as a generous feast for sharing with family and friends at home.

The offering is presented in collaboration with Sannis Frozen Product (M) Sdn Bhd, which is bringing Damate’s halal-certified turkey to the Malaysian market.

EQ recently hosted the official launch of the Russian-sourced turkey with an evening titled “A Taste of the Season Ahead”, introducing the seasonal offering and the story behind it to invited guests. The evening featured a Turkey Parade led by executive chef Nor Azizi Taslim and chef de cuisine Steve Ariffin, followed by a ceremonial first carving by Dato’ William Sat, founder of Sannis Frozen Product; En Silahuddin bin Jamaluddin, executive director of Melewar Industrial Group; and Justin Lee, general manager of EQ.

We were also introduced to the hotel’s festive takeaway turkey and the inspiration behind its home-style preparation, giving us a first look and taste of the dish before it becomes available for wider ordering.

“There is something wonderful about welcoming people around your table, especially at this time of year. Hospitality is about making people feel cared for, and we wanted to extend that feeling beyond the hotel. Our roasted turkey brings a little of EQ’s hospitality into our guests’ homes, with the preparation taken care of so they can spend less time in the kitchen and more time enjoying the company of those they love.”

Justin Lee, General Manager of EQ

The turkey is intended as a centrepiece rather than a standalone dish, arriving with the accompaniments needed to build out a full spread at home, from the stuffing to the gravy and vegetables. Because it is prepared to order, guests are advised to place their bookings ahead of their intended celebration date, particularly given the six to eight kilogram size is meant to serve a gathering of family or friends rather than a small household. The pricing structure, calculated per kilogram rather than as a flat rate, means the final cost will vary depending on the size of the bird ordered, allowing hosts to scale the feast to the size of their gathering.

Advance orders for the takeaway turkey are now open. Guests may place orders via dineateqkl@kul.equatorial.com or WhatsApp at +60 12 583 5319

For those who prefer to celebrate at the hotel rather than at home, Thanksgiving will also be marked at Étoile, EQ’s in-house restaurant.

The celebrations begin with a Canadian Thanksgiving BBQ Buffet Brunch on 11 October, running from 11.30am to 3.30pm, giving guests who observe the earlier holiday date a chance to celebrate at the hotel rather than at home. For American Thanksgiving, Étoile will host a BBQ Buffet Dinner on 28 November, from 6.30pm to 10.30pm, followed by a BBQ Buffet Brunch on 29 November, from 11.30am to 3.30pm, spreading the later celebrations across both an evening and a daytime sitting.

All Thanksgiving buffets are priced at RM168+ per adult and RM84+ per child aged six to 12.

For Thanksgiving dining reservations, guests may email dineateqkl@kul.equatorial.com or contact the hotel via WhatsApp at +60 12 583 5319

For Kuala Lumpur diners weighing up how to mark Thanksgiving this year, EQ’s offering gives two distinct ways to enjoy the occasion, whether that means hosting at home or letting someone else do the cooking. The takeaway turkey is a welcome option for anyone who loves the idea of a proper Thanksgiving spread — chestnut stuffing, cranberry sauce and all the trimmings — but would rather not spend the better part of a day wrestling a whole bird into shape. Getting a bird that size cooked through evenly while still finding time to pull together the sides is no small task, so having the hotel’s kitchen handle the roasting means the centrepiece arrives ready to carve, leaving more of the day free for the parts that actually matter: setting the table, catching up with family, and simply being together.

For anyone who fancies a night off entirely, the Étoile buffets spread the celebrations across both the Canadian and American Thanksgiving dates in October and November, giving diners more than one chance to mark the season, whether with colleagues, extended family or friends. With children’s pricing included, it is an option that keeps the whole family in mind rather than treating Thanksgiving as an adults-only affair.

Either way, the appeal is the same: a chance to sit down to a proper festive table without having to do all the work yourself, at a time of year when time with the people you care about tends to be worth more than time spent in the kitchen.

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Photos by EQ and the author’s own (with watermark) using the vivo X300 Pro.