The Private Hot Pot promises a safe, plushly comfortable setting for a meal with your family, friends or colleagues in your own intimate space, all to yourselves. Tables start at a minimum of four persons; some rooms can seat a maximum of 15 guests (with five per table) depending on availability. Sit back and relax, as all health precautionary measures have been taken.
There are three set meals to choose from, with ingredients handpicked by Aloft's culinary star, Chef Emmanuel Chang, in collaboration with Executive Chef Arfizan Abdul Rahim.
The bases are a bevy of five distinct broths. Each set meal comes with two choices of soup.
The soothing signature, the Classic Chinese Cabbage with Winter Melon and Dry Scallops, is perfect for complementing the natural flavours of meat, seafood and vegetables, centred strikingly by a winter melon in the middle for a photo-worthy hotpot.
You can also pick from Asian favourites like the Hot & Spicy Tom Yum or the wholesome Tangy Chinese Tomato Broth. Plus, there are two Malaysian broths - Sarawak Laksa and the Assam Pedas - for guests who savour rich, deep-flavoured soups with unmistakably local spices.
Beef buffs, bookmark this hot pot: Standout ingredients include Australian Wagyu beef brisket and Angus shabu-shabu, ideal for dipping and dunking, smooth and succulent. Match the meat with house-made sauces and garnishes like the Sweet Thai Chilli Sauce, Roasted Sambal Belacan and Freshly Cut Siling Labuyo (a small chilli pepper) straight from the hotel's very own garden.
Seafood enthusiasts can look forward to everything from Marble Goby fish to tiger prawns, Norwegian salmon to Japanese scallops, Sabahan lobster to sapak clams, glistening at the peak and prime of their freshness. We also like the house-made fish and shrimp balls and pastes, which strike a brilliant balance between flavour, springiness and chew.
Hot pot sets comprise the Happy Hot Pot at RM55 per person (includes sirloin beef and salmon fillets), Hearty Hot Pot at RM70 per person (includes Angus beef and tiger prawn), and Heavenly Hot Pot at RM80 per person (includes whole grouper).
All sets are inclusive of Chinese tea. Additional dishes can be ordered from the à la carte menu, including desserts like the refreshing Chilled Longan with Sea Coconut and Gingko.
Aloft’s Hot in the Pot is available starting 7 January, Thursday to Saturday, at 12pm-3pm and 6pm-9pm. Reservations must be made at least 48 hours in advance, for a minimum of four diners.
Aloft Kuala Lumpur Sentral
5, Jalan Stesen Sentral, 50470 Kuala Lumpur.
To reserve a room, contact 03-2723-1154 or email kulal.b&f@marriott.com
This post first appeared on eatdrinkkl.com
