Imperial Lexis Kuala Lumpur rides high with 2026 Lunar New Year set menus

Find your strongest footing for the Year of the Horse at Imperial Lexis Kuala Lumpur, featuring The Imperial Phoenix: Empress Feast.

Three set menus triumph for lunch (12pm to 3pm) and dinner (6pm to 10pm), showcasing confident culinary strides for the Lunar New Year, from 1 February to 3 March 2026.

The top set is Flaming Stallion Celebration (RM3,388 nett), charging in with:

Lobster Yee Sang with Assorted Fruits, Vegetables & Crispy Fish Skin

Double-Boiled Sakura Chicken Soup with Peru Maca, Dried Scallop, Abalone & Yacon

Steamed Red Grouper with "Hainan" Yellow Chilli Sauce

Hong Kong-Style Roasted Duck & Hakka Salted Chicken

Deep-Fried Crispy Salted Egg Cereal Prawns

Braised Six-Head Australia Abalone with Sea Cucumber & Seasonal Vegetables

Fried Jasmine Rice with Waxed Duck Meat, Foie Gras Sausage & Sakura Prawns

Chilled Chrysanthemum Tea with Chia Seeds, Figs & Longan

Deep-fried Nian Gao with Sweet Potato & Yam

Blazing Steed Gala (RM2,888 nett) and Fortune of Flavours (RM3,088 nett) set menus are also available.

Dining venue options comprise Roselle Coffee House (minimum 10 persons; 48-hour advance booking required) and Banquet Halls (minimum 30 persons; five-day advance booking required).

The following add-ons are also available: RM150 nett for free-flow premium house pour red/white wine; RM60 nett for 1 glass of Moët & Chandon Brut Imperial. 
 
For bookings or enquiries, email eat@imperiallexiskl.com or WhatsApp +6010-784-0176








Flaming Stallion Celebration (RM3,388 nett per table of 10) blazes in with Lobster Yee Sang for a high-energy toss. Sabah lobster lends sweetness and substance, layered with luscious fruits, vegetables and crisp shards of fish skin for brightness and crunch. A fragrant dressing blends plum sauce with strawberry jam, finished with keropok and sesame seeds.

Double-Boiled Sakura Chicken Soup surfaces with clarity and calm, simmered with seaweed-fed chicken, soulful with the heartwarming savouriness of Peru maca, dried scallops, abalone and yacon, nourishing the spirit for everything the new year brings.

Steamed Red Grouper is showered with a sauce crafted with yellow chillies flown in from Hainan, aromatically smoky, alluringly spicy, whetting the appetite for auspicious abundance.

The Hong Kong-Style Roasted Duck & Hakka Salted Chicken signal shared prosperity with its pairing of poultry: The duck is divine, drawing a distinctive profile from seven secret herbs, while the free-range imported Ching Yuen chicken is full-bodied with a golden-sheen skin and meaty, mighty bite.

Deep-Fried Crispy Salted Egg Cereal Prawns offer irresistible indulgence for all generations, generously coated in a salted egg glaze with crackly oats for an addictively toasty edge.

Braised Six-Head Australian Abalone with sea cucumber and seasonal vegetables is a centrepiece for hopes of love and longevity, patiently cooked over four hours for deeply delicious results, richly textured with the treasures of the sea.

Fried Jasmine Rice with Waxed Duck Meat, Foie Gras Sausage & Sakura Prawns comes comforting with masterful preparation, grounding premium produce in reassuring familiarity.

Chilled Chrysanthemum Tea with Chia Seeds, Figs & Longan, plus Deep-Fried Nian Gao with Sweet Potato & Yam, wrap up a lively feast with a skilled sense of community and continuity.

Other sets: 

Fortune of Flavours (RM2,888 nett per table of 10)

Salmon Yee Sang with Cantaloupe & Crispy Fish Skin

Double-Boiled Sakura Chicken Soup with Abalone, Matsutake Mushroom & Dried Scallop

Steamed Tiger Grouper with Fresh Fungus & Aged Tangerine Peel

Crispy Boneless Chicken with Flax Seeds & Thai Mango Sauce

Deep-Fried Crispy Grated Coconut Cereal Prawns

Braised “Sha Jing” Oysters with Black Moss, Flower Mushrooms & Broccoli

Fried Jasmine Rice with Waxed Duck Meat & Foie Gras Sausage

Chilled Chrysanthemum Tea with Figs, Red Dates & Peach Gum

Served with Fried “Nian Gao” Balls

Blazing Steed Gala (RM3,088 nett per table of 10)

Abalone Yee Sang with Assorted Vegetables, Yacon & Crispy Fish Skin

Double-Boiled Sakura Chicken Soup with Morel Mushrooms, Cordyceps Flower & Dried Scallops

Steamed Tiger Grouper with Golden Garlic Sauce

Hong Kong-Style Poached Hakka Free-Range Chicken

Pan-Fried Jumbo River Prawns with Egg Floss & Chicken Floss in Tangy Barbecue Sauce 

Braised “Fa Cai” Fish Maw, Dried Oyster & Black Moss with Broccoli

Seafood Fried Jasmine Rice with XO Sauce & Golden Fish Roe

Chilled Peach Gum, Dried Longan & White Fungus Soup with Osmanthus 

Served with Steamed “Nian Gao” & Grated Coconut

Imperial Lexis Kuala Lumpur
15, Jalan Kia Peng, 50450 Kuala Lumpur.
For bookings or enquiries, email eat@imperiallexiskl.com or WhatsApp +6010-784-0176