New Chef, New Menu at THIRTY8, Grand Hyatt Kuala Lumpur

It's been awhile since I've been to the Grand Hyatt Kuala Lumpur, and had forgotten the spectacular views afforded by THIRTY8, which is the restaurant on the 38th Floor.  Getting there is rather unique, because you take the express elevator from the ground floor, to the lobby which is on the 39th floor, and walk down to the 38th.

THIRTY 8 currently has a new Executive Sous Chef, Stefan Beck (German Chef) who has transferred over from Park Hyatt Sydney.

To start with, a lovely Tuna Tartare, Mango Condiment and Crunchy Vegetables. RM74.  Of course since tartares are raw, the freshness is crucial, and the tuna was very fresh indeed.

Another raw-ish starter, the Black Angus Beef Carpaccio, Quails Eggs, Confit Mushroom, and Shaved Parmesan.  Loved the texture of the beef, which had a primal feel about it, as if this was the way food was meant to be eaten, raw. RM70

Chef Stefan Beck

Slow cooked Beef Short Ribs with crushed sweet potato and gremolata...apparently it's been slow cooked for 48 hours.  The result of which is an exceedingly tender chunk of meat, falling off the bone but still retaining the beefy texture.  One afterall does not want the meat to just dissolve in the mouth.  RM105.

Plump juicy Grilled Scallops with Capers and Pomegranate, RM120.  Seared well, cooked on the outside and just rightly done inside.

My favourite dish of the night, Sustainable Alaskan Black Cod, with black bean chilli sauce.  A very Asian feel to this dish. By the way, the menu at THIRTY8 does include an Asian or Chinese Wok Section for every category of food, so it's not just WESTERN.  RM120.

I really loved this daring dessert of Lavender Cheesecake with Marinated Rhubard and Strawberries. The tartness of the rhubarb really complemented the cheesecake, and the lavender flavour was subtle so as not as to feel you were having a mouth spa. RM40.

Trio of Macaron Sliders, with Raspberry Lychee, Green Apple, Coconut Mango and Passion Fruit. RM45.  As I am not a macaron fan, this would not be something I would order, although the sorbets on its own were fine.

Desserts are created by the new pastry chef, Chef Ashutosh Kumar who came over from Hyatt Regency Gurgaon in New Delhi, India

The stunning city views from the poolside.

A little background  about the new Executive Sous Chef Stefan Beck, the newly appointed Executive Sous Chef of Grand Hyatt Kuala Lumpur. Born and raised in Germany, Stefan specializes in classic European and Western fine-dining cuisine which he prepares with a creative modern twist and the use of fresh ingredients. From the time he was young, Stefan has often involved himself in harvesting fresh fruit and vegetables from his home-garden and creating dishes from these. Recognizing his enthusiasm for food, his family encouraged him to pursue a career in cooking.


Prior to joining the Hyatt family, Stefan worked in several well-known hotels and restaurants within
Germany as well as in the United Kingdom. His experience within the Hyatt family began with Hyatt
Regency Mainz, Germany in 2008. Two years later, Stefan joined Park Hyatt Canberra, Australia and
in 2011, he was part of the re-opening team for Park Hyatt Sydney, and, later on, led kitchen
operations as the Chef de Cuisine. Since January 2017, Chef Stefan has worked in Malaysia as part of
Grand Hyatt Kuala Lumpur’s culinary team.

Grand Hyatt Kuala Lumpur

12 Jalan Pinang

50450, Kuala Lumpur, Malaysia

+ 60 3 2182 1234 PHONE
+ 60 3 2203 9166 FAX