20 April 2025 (Sunday) I 12.30 noon – 3.30 p.m.
Celebrate the essence of Merdeka with THIRTY8 Merdeka Brunch, featuring an exquisite selection of international delights and Malaysian favourites.
MYR 198 nett per person (Adult)
MYR 68 nett per person (Child)
15 % OFF First 68 Guests
10 % OFF World of Hyatt Members
Highlights
Interactive Photobooth I Colouring Activities
Dedicated Kids Corner
Creative Balloon Artist
At Hyatt, we want to meet the needs of the present generation without compromising what's best for future generations. We have a responsibility to ensure that every one of our dishes is thoughtfully sourced and carefully served.
Look out for this symbol on responsibly sourced seafood certified by either MSC, ASC, BAP or WWF.
"Sustainable" - Pertaining to a system that maintains its own viability by using techniques that allow for continual reuse.
This is a lifestyle that will inevitably inspire change in the way we eat and every choice we make. Empower yourself and others to make the right choices.
Grand Hyatt Kuala Lumpur is committed to using exclusively cage-free eggs for all food preparations in 2025, in partnership with a dedicated producer aligning with Hyatt Hotels' global responsible sourcing guidelines.
We commit that our Food & Beverage venues are ISO 22000:2018 certified, internationally recognised as the highest food safety management system.
If you have any allergies, intolerances, or dietary requirements, please feel free to let us know.
MENU
CHEF GREG
BBQ lamb belly
Pita bread, BBQ lamb flap, sriracha aioli, crispy lettuce, pickled shallot
CHEF SALEH Nicoise
Tuna belly, French bean, egg, potato, lemon dressing
CHEF IZMIN
Merdeka barbeque spread
Grass fed beef striploin steak | Whole grass fed lamb leg
Peri – peri chicken, wagyu beef sausage
Baked jacket potato | Creamy spinach | French fries
Grilled pineapple | Corn on cob | Roasted cherry tomato
Chimichuri | Sriracha aioli | BBQ sauce
Dijon mustard | Pommery mustard
CHEF IZZAT
Salmon papillote
Gratinated mussel, dill, lemon, thyme, caper
CHEF EISHAM
Homemade beetroot spätzle
Gruyere, emmental, cheddar, parmesan, arugula, crushed walnut
CHEF JOHN
Homemade prawn gyoza
Prawn mousse, gyoza kawa, spring onion, sesame oil
Ponzu sauce, chili oil
JP MALAYSIAN HERITAGE - CHEF EFEZIE
Nasi hujan panas
Steamed rainbow rice, cinnamon, star anise, clove, cardamom, pomegranate
Ayam masak merah
Chicken leg, tomato, chili, onion
Daging masak hitam
Australian grass fed angus beef, ginger, garlic, soy sauce
Acar jelatah
Pickled vegetable, carrot, pineapple, cucumber, onion
CHEF HILL
Dynasty seafood platter
Sea grouper filet, tiger prawn, blue mussel, lemongrass-chili
CHEF MING
Steamed seafood coconut soup
Prawn, squid, ginseng, red date
CHEF KANG
Pancake rasa Malaysia
Durian, mango, red bean, mascarpone cream, crepe
CHEF WING
Pandan doughnut skewer
Condiment: palm sugar kaya, pandan kaya, vanilla sauce, peanut butter, Mango compote, strawberry compote, teh tarik cream, cinnamon sugar
SUSHI & SASHIMI
Alaskan petuna trout, yellow tail, flat fish, red snapper Soy sauce, wasabi, pickled ginger
POACHED SEAFOOD ON ICE
Freshly shucked Oyster
Tiger prawn
Mangrove swamp lokan clam
Lemon , Marie rose sauce , tomato-horseradish dressing, Mignonette , Lemongrass-chili sauce , tabasco
MEZZA STATION
Muhammara | Crushed Avocado | Beetroot hummus | Baba ghanoush | Tzatziki
Marinated Kalamata olive | garlic | chili | parsley
BREAD
Sesame flat bread | Manakish za’atar labanese bread | Simit Turkish bread | Moroccan bread | Lavash | poppadum
CHEESE TABLE
Artisanal cheese selection
Grape, fig, assorted nut, dried fruit, Kalamata olive, walnut bread, lavosh
RACLETTE CHEESE
Beef bresaola | boiled young potato | gherkin | olive | pickled onion
NOODLE STATION
Seafood & poultry - Tiger prawn, scallop, squid, chicken
Vegetable - Lettuce, baby bok choy, Shimeji mushroom, enoki mushroom
Noodle - Longevity, wanton mee, vermicelli
Broth - Chinese mushroom , hot and sour , chicken
PASS AROUND
Mushroom risotto
Wild mushroom, porcini powder, truffle essence, shaved parmesan
DESSERT
Red velvet
Pandan burnt cheesecake
Strawberry shortcake
Mango almond tart
Caramel walnut brownie
Sago gula Melaka
Passion coconut trifle
Assorted profiterole
Teh tarik cake
Hibiscus roll cake
Chocolate roll cake
Cendol roll cake
CHOCOLATE BITE
Chocolate brittle dark, milk & white
Chocolate nougat
Homemade marshmallow
Chocolate cake ball
Assorted praline
Assorted macaron
Chocolate lollipop
Strawberry dip
Pandan hazelnut cookie
Chocolate cookie
ICE KACANG STATION
Shaved ice, palm sugar syrup, pandan syrup, evaporated milk, rose cordial, cendol, Attap seed, grass jelly, mango boba, red kidney bean, cream corn, longan, lychee, toasted peanut
ICE CREAM
Vanilla, pulut hitam, jackfruit, coffee salted caramel
SORBET
Dragon fruit, pandan coconut
Sauce - Chocolate, vanilla, salted caramel
Compote - strawberry, mango
Topping - marshmallow, toasted almond flake, chocolate chip, toasted coconut flake, Jelly Bean, brownies, cranberry cookie, Pavlova, waffle cone
FRESH SEASONAL CUT & WHOLE FRUIT
SIGNATURE DRINKS
MOCKTAIL | Hijau Breeze MYR28
A refreshing blend of pandan water, lychee purée, and calamansi, topped with a cloud of coconut meringue.
Inspired by tropical rainforests and sea breezes, this mocktail is a light, fragrant escape in every sip.
Pandan, Lychee, Calamansi, Coconut meringue
COCKTAIL | Bunga Raya MYR38
Inspired by Malaysia’s national flower,Bunga Raya is bold, vibrant, and tropical.
Floral hibiscus, juicy pineapple, and tangy passion fruit blend with zesty lemon and a bittersweet touch of Campari, all grounded by smooth rum.
Rum, Campari, Hibiscus, Pineapple, Passionfruit, lemon
