InterContinental Kuala Lumpur Welcomes the Year of the Fire Horse with “Ember of Prosperity”

As the Year of the Fire Horse approaches, InterContinental Kuala Lumpur ushers in the festive season with Ember of Prosperity, a curated Lunar New Year celebration running from 15 January to 3 March 2026. At the heart of the festivities lies Tao Chinese Cuisine, where refined Cantonese craftsmanship meets premium seasonal ingredients in a feast designed to honour tradition while embracing modern sophistication.

Helmed by Senior Executive Chinese Chef Wong, the culinary programme reflects disciplined technique and deep respect for heritage flavours — elevated through thoughtful interpretation and sustainable choices.

Radiant Flame of Prosperity 光焰盈和宴

RM3,088 nett per table of 10

Among the celebratory offerings is the Radiant Flame of Prosperity Set, an eight-course banquet crafted for ten guests. Designed as a complete reunion table experience, the menu embodies abundance, refinement and symbolic blessings for the year ahead. Each table also receives a limited-edition ang pow, commemorating the season’s gifting traditions.

A Flourish of Auspicious Beginnings

The evening opens with a vibrant Yee Sang with Salmon Fillet, Ice Plant and Shredded Korean Crystal Pear (冰菜三文鱼雪梨捞生). The succulent salmon is complemented by the refreshing crunch of ice plant and the gentle sweetness of Korean pear — a modern yet elegant interpretation of the prosperity toss ritual.

A Broth of Depth and Refinement

Next arrives the comforting Braised Crab Meat, Fish Lips and Dried Scallop Broth (鱼唇瑶柱蟹肉羹). Rich yet refined, the broth layers oceanic sweetness with the luxurious texture of fish lips — increasingly embraced as a sustainable alternative to traditional shark fin — alongside premium dried scallops.

A Duo of Poultry Pleasures

The Duo Chicken Platter (风姿双味鸡) showcases contrast and harmony: crisp-skinned roasted chicken paired with marinated shredded chicken tossed with cucumber and peanuts. This balanced interplay of textures makes it both indulgent and convivial, ideal alongside celebratory toasts.

A Centrepiece of Freshness

Seafood takes centre stage with the Steamed Dragon Grouper with Crispy Radish, Bird’s Eye Chilli and Curry Leaves (椒仔菜脯蒸龙虎斑). The delicately flaky flesh speaks to impeccable freshness, while the aromatic chilli and curry leaves introduce a subtle contemporary flourish.

A Symphony of Land and Sea

The luxurious Stir-fried Australian Scallops with Garden Greens, Macadamia Nuts and Morel Mushrooms (夏果澳洲带子羊肚菌炒时蔬) delivers both elegance and texture — buttery scallops enriched by earthy morels and the gentle crunch of macadamias.

The savoury finale arrives in the form of Wok-fried Wild Rice with Abalone, Chicken Sausage, Mushrooms and Fish Roe (红烧鲍鱼鱼籽炒野米饭) — a robust, celebratory rice dish layered with prized ingredients that symbolise prosperity and abundance.

A Sweet and Symbolic Conclusion

Dessert unfolds in two stages. First, a cooling Chilled Almond Ice with Sea Bird’s Nest (冻杏汁雪燕) offers a light, nourishing finish. Sea bird’s nest, also known as coral grass, provides a sustainable alternative to traditional bird’s nest while retaining prized texture and collagen-rich qualities.

The banquet concludes with Steamed Koi Fish-shaped Ninko with Shredded Coconut (蒸鲤鱼椰丝年糕) — an auspicious rice cake symbolising abundance and advancement in the year ahead.

Throughout the meal, guests enjoy complimentary free-flow Jasmine tea, thoughtfully served to cleanse the palate between courses.

A Dining Experience Rooted in Heritage

Beyond the cuisine, Tao Chinese Cuisine offers an ambience that pays homage to Chinese history and refinement. The main dining hall features its signature “dining under the stars” concept, illuminated by a cascading fibre-optic chandelier that evokes celestial elegance.

For more intimate gatherings, six private dining rooms — named after historic Chinese dynasties including Tang, Yuan, Ming and Qing — provide an exclusive setting steeped in cultural inspiration.