Visit THIRTY8 at the Grand Hyatt Kuala Lumpur for a special Wellington Afternoon Tea while enjoying a 360-degree view of the capital’s cityscape.
Located on the 38th floor of Grand Hyatt Kuala Lumpur, THIRTY8 serves a generous and delicious Wellington Afternoon Tea every Sunday afternoon 12:30 to 3:30pm.
The Afternoon Tea includes a classic 3-tiered sweet indulgence accompanied by an international cuisine semi-buffet featuring Beef and Salmon Wellington dishes. Other buffet selections showcase a variety of Western, Chinese and Japanese flavours.
Upon arrival of my party of four to the stunning destination, we simply had to take out our camera for a quick snap of the captivating panoramic view, complemented by the modern dining areas, circular cocktail bar and lively show kitchens.
Elegant and comfortable lounges also make up the space, including a children’s play area to cater for younger families dining out.
The atmosphere is charming and hospitable. We can see balloons for an 18th birthday at one table, and flowers for a bridal shower at another; both set against the mighty backdrop of KL’s Petronas Towers. These are the world’s tallest twin skyscrapers – the Grand Hyatt is only metres from the iconic and famous landmark.
We’re greeted warmly with a selection of orange and guava juices at our table. The guava juice is a great palate cleanser before beginning our food journey.
To eat, we are brought fresh homemade sourdough. The naturally leavened bread has a recognisable tangy flavour and slightly chewy texture which pairs perfectly with the salsa verde butter and homemade eggplant dip. The butter is incredibly creamy albeit fresh from the herbs.
Within a few minutes we are brought additional drinks to sip including a Yuzu mocktail which is delicious and has a sour, potent yuzu flavour. We’re also given some iced coffee. I note the popularity of cold drinks at this Afternoon Tea perhaps explained by the tropical Malaysian climate.
The creator of the Afternoon Tea menu is Head Chef Salehin Safri. Chef Salehin has worked at the Grand Hyatt for eight years. He introduces himself to us by wheeling over a trolley featuring the Wellington Afternoon Tea signature dish, the Beef Wellington! Following introductions, he impressively slices and plates for us each the gorgeous pink meat encased in a golden crisp pastry. The Australian grass-fed black angus beef is tender and perfectly cooked and coated with pâté and duxelles. It has then been wrapped in a herb crêpe to retain the moisture and prevent it from making the pastry soggy. We are in heaven. The accompanying creamy spinach and garlic mashed potato is also splendid.
We move on to seafood next. We are kindly presented with a wonderful platter of large Irish oysters and sweet prawns from Japan. The seafood is fresh and exquisite, we especially enjoy the oysters paired with either the Thai coriander or Mignonette sauces.
We thoroughly enjoy the novelty of the sushi cones filled with either fresh salmon or tuna.
The Lobster bisque is rich and delicious and even contains lobster meat. It was moreish to eat with the Garlic Bread, which was a crunchy baguette, toasted and seasoned with just enough garlic.
Overwhelmed with the remaining savouries at the buffet we thought it smart to put together a plate with a few standout items in order to sample a variety of flavours and enjoy the highlights of the spread.
The braised wagyu beef brisket is perfectly tender and combined with the rich flavours of XO sauce to create a delightful culinary experience. XO sauce is a popular condiment in Chinese cuisine known for its umami-rich and spicy profile. The dried fish flavour from the XO sauce adds depth and complexity to the dish, with the chili providing a satisfying kick of heat. The fluffy bun that accompanies the braised beef brisket is an excellent choice to complement the dish. Its sweetness acts as a counterbalance to the spiciness of the chilli and XO sauce.
The roasted duck pancake combines all the usual suspects: chilli, cucumber, spring onion and hoisin sauce. It’s everything you can expect from an excellent, juicy Peking Duck pancake.
The steamed seafood dumplings are delicious. They are garnished with vibrant tobiko flying fish roe and chilli sauce. One of the great things about well-prepared seafood dumplings is that they can offer a delicate balance of flavours without being overly fishy. This allows the natural flavours of the seafood to shine through without overpowering the palate. The steaming process helps to preserve the freshness and tenderness of the seafood, resulting in a juicy and flavourful filling. The addition of tobiko flying fish roe adds a unique, slightly sweet and briny taste, which complements the seafood filling nicely.
A standout for me is the delectable golden crust four cheese toastie with truffle. The combination of cheeses and truffle creates a decadent and flavourful experience. The contrasting textures of the crunchy exterior and the oozy, melted cheese interior add to the overall appeal of the dish. Adding four different types of cheese takes this dish to another level of indulgence. Each cheese contributes its unique flavour profile, resulting in a harmonious blend of tastes. The creamy consistency of the melted cheese pairs perfectly with the truffle, which adds a luxurious and earthy aroma to the dish.
The moistness of the Kung Pao chicken suggests that it has been cooked just right, preserving its tenderness and juiciness. The spiciness doesn’t overpower and allows the ginger and other ingredients to shine through while still offering a pleasant level of heat.
We finish our savoury course with a Kombucha. We have the choice between the Green tea or Lychee flavour. The Green tea kombucha is a refreshing palate cleanser. Its slightly sour taste provides a pleasant contrast to help prepare our taste buds for dessert.
On the top tier of our afternoon tea stand sits a gorgeous looking red poached apple éclair. As I take my first bite, I’m greeted with pops of sweet and tender apple filling on the inside. The apples have been delicately poached to enhance their natural sweetness and provide a juicy burst of flavour. The exterior of the eclair is adorned with a crunchy hazelnut and chocolate coating, adding a delightful texture and a touch of nuttiness to each bite. Inside the éclair is a luscious black tea cream patisserie. The black tea-infused cream filling adds a subtle and sophisticated flavour to complement the sweetness of the apple filling. It adds a touch of elegance and depth to the overall dessert experience.
Another favourite treat from the top tier is the soft caramel. The luscious, velvety soft caramel gently oozes with rich sweetness and its smooth and buttery texture melts in your mouth, leaving a delightful lingering taste. To enhance the indulgence, a dollop of fresh cream is generously added on top. The finishing touch is a sprinkle of Maldon Sea salt. This salt is known for its delicate flakes and unique taste, adding a subtle hint of saltiness to balance the sweetness of the caramel.
A standout from the middle tier of our Afternoon Tea stand is the Grand Hyatt branded shortbread cookie and strawberry dessert. The shortbread is crumbly yet cohesive and provides a delicate and buttery base for the flavours to unfold. Beneath the shortbread, a layer of smooth and creamy cheese frosting adds a touch of richness and tanginess. The vibrant and concentrated strawberry pate de fruit adds a burst of fruity familiar sweetness, lifting the entire treat. As an elegant touch, the dessert is adorned with the Grand Hyatt logo, crafted from white chocolate. The white chocolate logo adds a touch of sophistication and visual appeal, making the dessert not only a treat for the taste buds but also a feast for the eyes. To enhance the overall experience, delicate crumbs of shortbread are scattered, adding an additional layer of texture and crunch. These crumbs complement the crumbly nature of the base, offering little surprises of buttery goodness throughout each bite.
Finally, we make it to the bottom tier, and each enjoy an excellent Madeleine cake. The Madeline is soft, light, and fluffy, with a hint of richness from the brown butter. The raspberry flavour is infused throughout, evenly swirled into the delicate cake. To enhance its visual appeal, the Madeline is dusted with a delicate sprinkling of icing sugar. The icing sugar adds a touch of elegance and creates a beautiful contrast against the golden-brown exterior of the Madeline. We enjoy each bite and savour the perfect combination of fruit, butter, and raspberry sweetness!
The Dessert journey is far from over once we finish our high tea stand. We are soon greeted by a skilled pastry chef who crafts a chocolate coffee cup right in front of us. The cup itself is made of rich, dark chocolate, carefully moulded to create an elegant vessel for our dessert. Its smooth and glossy exterior promises a luxurious experience. The velvety coffee foam is poured into the chocolate cup. The foam is infused with the aromatic notes of freshly brewed coffee, providing a rich and indulgent layer of flavour. Its light and airy texture adds a delightful contrast to the decadence of the chocolate cup. To add a delightful crunch and texture, candied nuts are sprinkled at the bottom of the cup. To balance the richness and add a refreshing element, a selection of fresh fruits is artfully arranged on top of the coffee foam.
It is an absolute pleasure to relish in the craftsmanship that went into creating this delectable dessert before getting to savour it.
If by some miracle you and your party are still hungry for more sweetness, the Wellington Afternoon Tea offers a dedicated Chocolate room for guests.
As you step into the chocolate room, you are greeted by an array of tempting treats and a tantalizing aroma of cocoa. The first thing that catches my attention is the novelty of slabs of chocolate to break. This interactive experience allows everyone to create their own unique chocolate pieces, adding a touch of excitement and customisation to the indulgence.
One of the highlights in the room is the homemade chocolate marshmallows. These fluffy delights are infused with a balanced chocolate flavour, providing a delightful combination of lightness and stickiness. Each bite is a heavenly experience, with the marshmallow’s texture and the rich chocolate flavour complementing each other perfectly.
Next, my attention is drawn to a variety of pralines in an assortment of flavours. Among them is a rich chocolate with lavender, adding a unique and floral twist to the classic combination. Another praline stands out with its fruity essence, reminiscent of the flavours found in Turkish delight.
For those who enjoy a chewier delight, the chocolate room offers nougat with an added layer of decadence—chocolate. The nougat retains its traditional texture, but the addition of chocolate takes it to new heights of indulgence. Each bite reveals a delightful balance of sweetness and chewiness, with the rich chocolate enhancing the nougat’s flavours.
Overall, the chocolate room provides a variety of options and selections that cater to the preferences of both children and adults. Every guest will find something to enjoy in this chocolate wonderland.
Outside the chocolate room, both a waffle station and ice cream station are also available to guests.
Without a doubt, the Wellington Afternoon Tea at the Grand Hyatt Kuala Lumpur has been my favourite and most generous, indulgent High Tea experience. I will recommend to anyone vacationing or who lives in Kuala Lumpur to visit level thirty-eight of the Grand Hyatt for the most incredible, stunning and hospitable afternoon out.
Champagne offered includes Moet, Veuve Clicquot, Victoire Brut and Bollinger. These are all a la carte orders.
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