Few restaurants in Kuala Lumpur’s culinary history command the reverence once reserved for Golden Phoenix, the iconic Chinese restaurant that defined fine Cantonese and Szechuan dining at the former Hotel Equatorial Kuala Lumpur. For decades, it was not merely a place to dine, but a destination where milestones were celebrated, traditions honoured and memories forged over impeccably executed cuisine.
Though the original establishment has long closed its doors, Golden Phoenix has never truly vanished. Instead, it returns each Lunar New Year in a form befitting its name — a phoenix rising, rekindling its legacy through an elegant annual pop-up at EQ Kuala Lumpur.
This revival has become more than a seasonal offering. It is a living bridge between generations: a sanctuary where loyal patrons rediscover the flavours of their past, and a rare opportunity for younger diners to encounter culinary traditions preserved with precision, restraint and reverence.
A Reunion Feast for the Year of the Horse
To usher in the Year of the Horse, Golden Phoenix presents a series of reunion menus curated by Executive Chinese Chef David Yee, whose stewardship honours the restaurant’s heritage while elevating it for the present. Set against a backdrop of understated grandeur, the experience speaks softly yet confidently — a hallmark of true luxury.
Among this year’s offerings, the Bright Auspicious Set (吉祥如意宴) stands as the most elaborate expression of Golden Phoenix’s philosophy: eight meticulously composed courses, each rich in symbolism and refinement.
The Art of Auspicious Dining
The feast opens with the ceremonial Ten-Head Abalone Yee Sang, where diners gather to perform the time-honoured “lo hei”. As vibrant strands are tossed skyward, the prized abalone — springy, deeply umami and profoundly symbolic — anchors the dish, representing abundance and enduring prosperity.
A sense of calm follows with the Double-Boiled Chicken Soup with Sea Coconut and Fish Maw, distinguished by exceptionally thick fish maw that lends a luxurious, silken texture. Slow-simmered with scallops and chicken, the collagen-rich broth is subtly sweetened by sea coconut, offering nourishment in its purest form.
The Steamed Tiger Grouper with Cordyceps Flowers, Black Fungus and White Fungus embodies vitality and renewal. Delicately prepared, the fish is complemented by health-enhancing ingredients that speak to longevity and youthful energy — themes deeply resonant at the start of a new year.
Symbolism intensifies with the Traditional Stewed Whole Chicken in Chinese Herbs, served alongside crisp ‘yu tiao’. Representing wealth overflowing the pot, the dish is both hearty and ceremonial, grounding the meal in tradition.
Joy arrives in the form of Wok-Fried Tiger Prawns with Kam Heong Paste and Cashew Nuts — prawns being an auspicious emblem of laughter in Cantonese culture. Their bold, aromatic flavours bring a celebratory rhythm to the table.
Luxury culminates with the Braised Fish Maw with Conch Slices, Pipa Tofu, Mushrooms and Sea Moss. Here, Golden Phoenix’s famed Pipa Tofu takes centre stage — a dish long revered for its delicate craftsmanship and textural harmony. The inclusion of sea moss (“fat choy”) seals its symbolic promise of prosperity.
Completing the savoury courses is the Steamed Glutinous Rice with Dried Oysters wrapped in Lotus Leaf, a fragrant dish that signifies gold and silver treasures carpeting the ground — a poetic close to the main feast.
Sweet Beginnings and Festive Icons
Dessert is presented as an elegant trio: Golden Phoenix Rice Cake, Snow Skin Mandarin Orange, and Chilled Peach with White Fungus and Red Dates — each crafted to usher in sweetness, harmony and auspicious beginnings.
Golden Phoenix’s festive set menus are priced between RM178+ and RM698+ per person, with a minimum of four diners. À la carte Yee Sang selections range from RM138+ to RM688+, featuring premium ingredients such as Norwegian salmon, Boston lobster, Hokkaido scallops, abalone and jellyfish.
A highlight beyond the set menus is the Premium Poon Choy, layered with ten-head abalone, sea cucumber, Japanese dried scallops, tiger prawns and roast duck, priced at RM688+ and ideal for six persons. The revered Traditional Roast Duck (RM288+) is also available, served in two stages — beginning with crisp skin wrapped in crêpes before transitioning into a richly flavoured main.
A Legacy Preserved
Despite its pop-up nature, Golden Phoenix remains unwavering in its standards — from impeccable service to refined presentation and uncompromising quality. It is this dedication that continues to position the restaurant as a preferred venue for intimate family reunions and prestigious corporate gatherings.
Complementing the pop-up, EQ Kuala Lumpur’s Lunar New Year banquet menus extend the festive spirit, with tables starting from RM3,288+ for ten persons. Additional celebrations unfold across the hotel, including Lunar New Year afternoon tea at Bottega Lounge, festive buffets at Nipah Restaurant, and curated retail offerings featuring artisanal hampers and exclusive Chinese zodiac pralines.
In a city where dining trends come and go, Golden Phoenix’s annual return is a poignant reminder that true culinary legacies do not fade — they endure, waiting patiently for the moment to rise again.