top of page

A Grand Lunar New Year @ Thirty8


Looking to bring your new year to greater heights this Chinese New Year? THIRTY8 @ Grand Hyatt has you, your friends and family covered their carefully curated menu. You'll literally be tossing your Yee Sang so high up (on the thirty eight ), it'll be difficult for anyone to deny you of greater fortune in the year ahead!

For a more casual gathering with friends, you may opt for their ala carte menu and choose from a variety of dishes ranging from vegetarian/salmon/soft shell crab sang to Sze Chuan style half grouper, lotus leaf glutinous rice and more.

But if you struggle with picking out the right dishes, then leave it to the experts to plan out your 8-course meal and choose between 2 available menus priced at RM338/ & RM438/ (minimum 6 ).

During our visit, we opted for the ala carte option. We picked out a couple of our CNY included the sang, half grouper fish, braised dried oyster, wok-fried prawns and lotus glutinous rice.

The dishes were well-balanced in and it does a good job in retaining the homely essence of a reunion dinner. Not over complicating the dishes with modern culinary techniques, but instead, focusing on perfecting the existing craft. Just when you thought we've reached the epitome of great Chinese cuisine, we're once again left in awe.

Our personal amongst the dishes were the sang, glutinous rice and grouper fish. We'd definitely recommend all to try out these dishes.

Having consumed so many rounds of sang from the regular 'coffee ' and even some directly out of the box, we've forgotten what 'real' sang should taste like. The sang prepared here is one that you would not want to be tossing all about the table. The ingredients co-exist harmoniously with one another to form this and tasty dish. The freshness of the shredded carrots, pomelo pulps and thick salmon slices held together with the wonderful citrus-sweet plum sauce instantly reminded us of how good of a dish sang should be. This dish up our appetite for the following dishes.

The grouper fish needs no introduction. Being one of the picks during Chinese New Year thanks to its firm meat texture and all around taste when prepared correctly. Nevertheless, being huge fans of spicy food, we couldn't be more delighted to learn that about the style preparation for this particular dish. Fear not because the dish is in fact not overly spicy but yet retains the aroma and fragrance of the chili peppers. This dish was our personal and the highlight of our visit. The spices did not overpower the natural sweetness of the grouper fish. Instead, it complimented the sweetness and texture so well. We could not help but to devour the entire fish and thought to ourselves if 年年有魚 still applies since we've eaten up everything.

And lastly, the glutinous rice. Garnished with a generous amount of spring onions and chestnuts, the glutinous rice was not overly starchy neither was it overly seasoned with soy sauce as prepared in many other restaurants. With that, the of the yam and chestnut was really about to shine through, adding to the fragrance and aroma of the dish. We also enjoy how it wasn't too starchy, making it possible for us to enjoy the dish without slowly falling into a severe food coma after.

All in all, we'd definitely recommend THIRTY8 as a potential venue to host your reunion dinners. It's definitely a complete package of good food, ambiance and worthy scenery.

Lastly, EatNowKL would like to wish Happy Chinese New Year to our fellow readers, fans and fans to be!

Grand Hyatt – A Grand Lunar New Year @ Thirty8

from 1-19 February 2019 for lunch and dinner at THIRTY8, Grand Hyatt Kuala Lumpur.

For set menu, a minimum order for six (06) persons . Drinks are not included in the menus listed above. Please click here to view the full menu:

Prices are inclusive of 10% service charge and 6% service tax. For reservation, please call THIRTY8 at +603 2182 1234 or email to

Address: Grand Hyatt Kuala Lumpur, 12, Jalan Pinang, Kuala Lumpur, 50450 Kuala Lumpur, Federal Territory of Kuala Lumpur


Recent Posts

See All
bottom of page