First up, Sunset Sips: A Cocktail Soirée on Nov 8 at ON23 Skybar, Hyatt Centric. Here, three of KK’s best bartenders– Steve Stephen of ON23 Sky Bar at Hyatt Centric, Junior Rizal Utto of Flips, and Osmund Bernard of Mari Drinks, will be working together to pump out three stellar cocktails, including Lihing Sour using a local rice wine, Latok Gimlet which reinvents the classical gimlet with seaweed, and last not least a Sandakan Sling.

A selection of tasty bites by Oliver Truesdale-Jutras of Re:Growth, Singapore and Ho Jun Yip of Hyatt Centric will also be served to complement these creative concoctions.

Sunset Sips: A Cocktail Soirée
Date: 8 November 2024
Time: 6PM to 9PM
Venue: ON23 Sky Bar, Hyatt Centric, Kota Kinabalu
Price: RM88+ per pax

Buy tickets here

Save the date: Kota Kinabalu November 8-10 2024.

It’s our last set of festivities for the year, and we’re going out with a bang. This time a mini-Weekender in the gloriously gorgeous stomping grounds of Sabah.

There will be a range of events happening, including:

A cocktail evening on November 8 with the best bartenders in KK collaborating on a series of cocktails which use and infuse exotic herbs and endemic fruits from Sabah at On23 Sky Bar at  Hyatt Centric, Kota Kinabalu. 

Ray Adriansyah of Locavore NXT in Bali with Linn Yong at Limau & Linen, KK will be hitting the pans together for a long and langerous brunch on November 9 at Limau & Linen.

That night, Aidan Low of Akâr Dining, KL and Raphael Peter Lee at Oitom, KK, two Malaysian chefs with a common flair for turning the finest local ingredients into haute cuisine will join hands for a degustation dinner.

And that’s a wrap on Kita Food Festival’s KL Weekender Dining Series– with back to back dinners featuring the collaboration of local and international chefs, sometimes as kitchen takeovers and sometimes as four hand dinners.

Speaking of collaborations, Kita also joined hands with Royal Brackla to add even a little more spark to a few dinners, including:

• Ben Devlin (Pipit, NSW Australia) kitchen takeover at Yellow Fin Horse
• Prin Polsuk (Sam Rub Samrab Thai, Bangkok) kitchen takeover at Raw
• Louis Tikaram (Stanley, Brisbane) kitchen takeover at Fifty Tales

Diners had the opportunity to pair their meal with a cocktail exclusively designed for the event, followed by a flight of Royal Brackla 12-Year-Old, 18-Year-Old and 21-Year-Old to match savoury dishes and then dessert.

There’s a reason Dewar’s 15 is known as “The Monarch” among whiskies. With its smooth, balanced profile and rich heritage, this blended Scotch represents the pinnacle of craftsmanship and tradition. Using a meticulous double-ageing process, Dewar’s 15 stands out with a unique technique that ages the blend twice, allowing the flavours to meld seamlessly. Matured in a combination of bourbon and sherry casks, it boasts notes of honey, vanilla, toffee, and dried fruits, rounded off with a gentle hint of spice and oak. The result is an exceptionally smooth and balanced finish, making it perfect for any occasion—whether enjoyed neat, on the rocks, or in a classic highball.

Dewar’s 15 is rich in character and heritage, capturing the essence of the Scottish Highlands and drawing inspiration from Sir Edwin Landseer’s iconic painting “The Monarch of the Glen.” This exceptional blend pays tribute to the centuries-old art of whisky-making, perfected over generations. It’s more than just a drink—it’s a connection to a legacy dating back to 1833, marked by a balance of luxury and sophistication. 

Curious to try it? Visit the Marketplace during A Food Affair on 7 September from 2:30 PM to 4:30 PM for free Dewar’s 15 nips, served neat or in a classic highball.

Also at Marketplace on September 7,  there will be a range of local artisanal producers like HONESTFARMS, Oylhaus, Baska Premium Deli, PichaEats, Secai Marche, PaperKite, Masaru Knives, Beca Tea, Feeka Coffee Roasters, Cap Bunga Rose, Wonderbrew and MU Artisan Soy Sauce,  and last but not least– Prin Polsuk of Samrub Samrub Thai  will be serving free samples of his Kua-kling chicken and coconut skewers.

We’re turning up the heat with a series of exceptional foodies and cocktail activations at Else KL during Kita Food Festival.

Kicking things off are two exclusive kitchen takeovers by renowned chefs.

• On 5 & 6 September, Ben Devlin from Pipit in New South Wales, Australia, will bring his distinctively clean and Antipodean approach to the menu at Yellow Fin Horse. Expect dishes that tell the story of the Northern Rivers region through innovative use of native bush foods with local produce.
  
  

• Then on 6 September, Prin Polsuk of Samrub Samrub Thai in Bangkok will be taking over the kitchen at Raw, offering a taste of his bold and vibrant flavours, while highlighting the cuisine of the island people of the Southern Thai gulf.
  
  
• Both Ben and Prin’s dinners will feature complimentary welcome cocktail and whisky pairings of Royal Brackla 12-Year-Old, 18-Year-Old, and 21-Year-Old, elevating your dining experience with finely crafted whiskies that carry a royal legacy dating back to 1833.
  
  

Until 8 September, gin lovers can raise a glass to The Botanist at Yellow Fin Horse, where the art of mixology meets refreshing, botanically-driven flavours. Sip on crafted happy hour cocktails such as The Botanist Dry Martini (RM28) and The Botanist & Tonic (RM20) perfect for winding down after a long day or gearing up for a night out.

On the ground floor, every Sunday from 11:30 AM to 2:30 PM, Raw offers brunch. Dive into an array of dishes such as Beef Brisket Hash, Banana Mango Bowl, Chicken Prata Waffle, and much more. Each bite, made with the freshest ingredients, offers a delicious way to start your Sunday in the heart of Kuala Lumpur.

With interiors that blend contemporary design with a touch of urban sophistication, the hotel offers a tranquil escape from the bustling city outside. The rooms are thoughtfully designed to provide a serene and stylish sanctuary, featuring plush bedding, bespoke furnishings, and modern amenities that ensure a comfortable stay. So whether you’re looking to explore new culinary horizons, indulge in a relaxed brunch, or simply soak in the chic surroundings, Else KL has something for everyone.

As we all know, whisky is best enjoyed neat to truly appreciate the rich, deep blends of its flavours. But let’s be honest– pairing fine liquor with food can be an experience like no other when done the right way.

For this September’s KL Weekender, we’re offering three whisky pairing dinners. Yellow Fin Horse, Raw, and Fifty Tales will include flights of Royal Brackla 12-Year-Old, 18-Year-Old and 21-Year-Old. Here’s a sneak peek of what’s in store.

To start: Australian Ben Devlin, owner and chef of Pipit, NSW, Australia will be bringing his distinctively Antipodean style cooking to Yellow Fin Horse at Else Kuala Lumpur. Here he will introduce us to native Australian bush foods such as lemon myrtle, bunya nuts and dorrigo peppers, integrating them with Malaysian-grown vegetables, proteins and fruits to create dishes like Paperbark smoked Alfonsio with slipper lobster jus, and strawberry gum leaf mochi.

Prin Polsuk of Samrub Samrub Thai in Bangkok will be serving Southern Thai fishermen cuisine at Raw, Else Kuala Lumpur. The exploratory menu will have bold and punchy dishes such as fresh seaweed and cashew salad with mussels, then southern prawn curry with Vietnamese mint. These dishes are more than just food on a plate. Each dish narrates the diverse, community-driven cuisine of the island people of the Southern Thai gulf.

Finally, a combination of class and comfort with modern Chinese cuisine by Brisbane chef Louis Tikaram Fifty Tales, a little restaurant nestled in the neighbourhood of Petaling Jaya. Putting a modern twist to comfort Chinese food, Louis is all set to bring dishes such as mackerel sar kok liew with chilli emulsion and smoked green capsicum puree.

Each dinner will be paired with rich and exuberant Royal Brackla, a single malt whisky with a legacy as rich as its flavour. Established in 1812 and nestled in the heart of the Scottish Highlands, Royal Brackla is not just another distillery—it’s the first Scotch whisky to receive a royal warrant from King William IV, earning the distinguished title of “Royal” in 1833. Renowned for its refined smoothness and luxurious taste– with every sip revealing a symphony of rich, fruity notes, layered with honey, vanilla, and a hint of spice, all perfectly balanced through maturation in ex-bourbon and sherry casks. Where most distillers choose to use Oloroso sherry casks in the maturation of whisky. Stephanie MacLeod, Royal Brackla Malt Master, wished to explore other sherries and the flavour profiles they imprint. As such, Royal Brackla is a study in sherry finishing; how different sherries can profile and frame the light fruitiness of the distillery character in various ways which makes it a perfect whisky to compliment many dishes.