Pullman Kuala Lumpur City Centre Hotel & Residences proudly presents “Spice of Chuan Cai 川味饗宴”, a limited-time dining experience held from 10 to 23 November 2025, celebrating the authentic flavours and culinary heritage of Sichuan Province. In collaboration with Grand Mercure Chengdu East Hotel, the promotion brings to Malaysia a curated selection of bold, aromatic and culturally rooted Sichuan dishes.
To honour Sichuan’s rich thousand-year-old gastronomic history—boasting over 3,000 classic dishes and more than 50 cooking techniques—Pullman KLCC welcomes two acclaimed guest chefs from China: Chef Kevin Luo (罗强) and Chef Buck Lin (林叶斌).
Chef Luo, Executive Chef of Grand Mercure Chengdu East Hotel, has cooked for prestigious global events, including United Nations summits and the World Games in Chengdu. Chef Lin, based in Chengdu—a UNESCO City of Gastronomy—is renowned for his mastery of Sichuan-style roasts and his deep understanding of flavour layering.
Sichuan cuisine, famous for its interplay of heat, “mala” numbing sensation and aromatic complexity, offers far more than spice. Diners can expect a vibrant spectrum of flavours including smoky, citrus-floral, sweet, salty, fermented, pickled and toasty notes—an intricate symphony that defines the culinary soul of Sichuan.
CRYSTAL SET · 雅膳套餐 — A Curated Sichuan Tasting Experience (RM108 per person)
As part of the “Spice of Chuan Cai” showcase, Pullman KLCC presents the Crystal Set 雅膳套餐, an 8-course menu that encapsulates the essence of Sichuan gastronomy through refined preparation, authentic ingredients and modern culinary artistry. Recently experienced by diners, the set has been praised for its balanced storytelling of mala, fragrance, texture and technique.
Highlights of the Crystal Set include:
Trio of Artisan Dim Sum Platter (点心三拼)
A delicate opening ensemble featuring handcrafted dim sum, highlighting fine textures and subtle flavours.
Ginkgo Nut and Chicken Consommé (白果炖鸡汤)
A nourishing, double-boiled broth with clean chicken sweetness, enhanced by the gentle bitterness of ginkgo nuts.
Crispy Honeycomb Oyster with “Fish”-fragrance Reduction (蜂巢生蚝配鱼香汁)
Crisp, airy honeycomb batter with a juicy oyster centre, complemented by the signature 鱼香 (“yu xiang”) aroma—sweet, savoury, sour and mildly spicy.
Hand-pulled Lamb Chop with Onion & Pepper (手撕小羊排)
Tender, flavour-rich lamb infused with Sichuan pepper and onion sweetness, offering rustic charm elevated with fine-dining finesse.
“Mala-style” Braised Seabass with Soft Bean Curd (沸腾豆花鱼片)
A showcase of mala craftsmanship: silky seabass slices and soft tofu bathed in a hot, numbing, aromatic broth.
Sichuan-spiced Shredded Potatoes (香辣土豆丝)
Bright, crisp and lightly tangy, providing a refreshing counterbalance to the richer dishes.
Golden Brown Sugar Rice Cake (红糖糍粑)
Caramelised and chewy, delivering a nostalgic, comforting finish to the Sichuan journey.
The Crystal Set exemplifies the artistry behind Sichuan cuisine—bold yet balanced, traditional yet expressive, and deeply rooted in culinary philosophy.
✨ MUST-TRY SPECIALITY
Imperial Kung Pao Prawns with Caramelised Pineapple (宫保菠萝虾球)
A modern Sichuan masterpiece and a highlight of the menu.
Plump prawns are coated in a spicy-sweet Kung Pao glaze, uplifted by smoky caramelised pineapple that adds brightness and depth. A perfectly balanced dance of heat, tang, aroma and crunch—highly recommended for first-time visitors and Sichuan lovers alike.
Dining Information
SPICE OF CHUAN CAI 川味饗宴
10 – 23 November 2025
Lunch: 12:00pm – 3:00pm
Dinner: 6:30pm – 10:30pm
Menu Options
主厨推荐 À La Carte Menu — From RM38 per portion
翡翠套餐 8-Course Emerald Set — RM98 per person
雅膳套餐 8-Course Crystal Set — RM108 per person
钻石套餐 9-Course Diamond Set — RM128 per person (minimum 4 persons)
All prices are subject to prevailing applicable taxes.
Address: 4, Jalan Conlay, Kuala Lumpur, 50450 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
Phone: 03-2170 8888