What to expect from Kuala Lumpur’s most exciting luxury hotel opening of the year
Most jet-setters fall into one of two camps — those who would rather spend on a luxurious flight experience or those who prefer to splurge on splendid accommodations. If you fall into the latter category and have plans to be in the Malaysian capital soon, then call it kismet as the newly opened Park Hyatt Kuala Lumpur awaits the traveller with a taste for the finer things in life.
Located between levels 75 and 114 of the Merdeka 118 skyscraper, just a stroll from vibrant Chinatown, Park Hyatt KL is the latest addition to the hospitality brand’s global collection and the first of its kind in the country. Privacy and remoteness are among the top trends in luxury travel, and this hotel is taking that concept to new heights by sweeping guests into the clouds and making their worries fade away during their stay.
Infinity pool
Space + wellness
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Let’s start with the guestrooms, where the senses will be taken on a journey. Upon entry, you are greeted by hand-painted tiffin carriers, sourced from local women’s initiative Jeiwa, containing chocolate truffles and confections such as kuih lapis and curry puffs to set the mood for an indulgent stay. If you still feel peckish, the minibar is stocked with an assortment of snacks and beverages at an additional cost. The usual sources of caffeine are complimentary, as is a mini carton of milk if that is how you like your daily cuppa.
In keeping with the Park Hyatt brand, the design is clean and simple. Warm woods, golds and beiges dominate, accented with the occasional pop of bolder colour in the form of artwork on the walls, floral arrangements in the living areas, as well as throw pillows. The neutral cohesiveness creates a sense of calm, enhanced by the removal of city noise and a neatness that dictates everything has its own place — TV remotes are stored in a decorative Peranakan-style enamel box, while ironing boards are tucked into a push-to-open wall cabinet. Here, there are few distractions to trouble the mind or disturb the tranquillity.
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The interiors are led by warm woods, golds and beiges
As the stunning panoramas are a key selling point, all accommodations have expansive windows to create that “top of the world” feel — a glass box but with privacy, from which you may watch the world pass by below. Nothing, though, quite beats the views from the Park Suite bathrooms where bathtubs sit next to floor-to-ceiling glass. Ideal times for taking a soak are at sunset on clear days when the sky is set ablaze with fiery tones, or during storms when a milky mist cloaks the building and rain pelts across the view. Bath salts are replenished daily, so worry not about rationing the first sachet, while fluffy robes and dense rugs stave off post-wash shivers.
In the shower stalls adorned with gold lattice tiles meant to evoke woven handicrafts, Le Labo Bergamote 22 toiletries perk up the senses with their mellow citrus scent. A unique experience at the Park Hyatt is the shower steamer — a curious little white puck wrapped in foil that comes with the rest of the bath amenities. Leave it in the corner of a running shower for a couple of minutes, and the moisture in the air will activate it, releasing a bergamot and chamomile fog in your own aromatherapy chamber.
The neutral tones create a calming space to relax
While the in-room amenities are a good way to start the pampering, it would be remiss of you not to visit The Spa on the 99th floor. Its signature Circadian Therapy is the bucket list treatment. Depending on the time you swing by and what you wish to achieve, the massage will use various combinations of breathwork and acupressure to energise you for a full day ahead or ease you into a restful evening. The objective is simple — to realign our natural clocks with nature’s rhythm.
Body oils from Irish wellness brand Ground are used in all the massage therapies offered. Founded by spa industry expert Peigín Crowley, who designs programmes and products for some of the world’s hospitality behemoths, the company uses vegan ingredients that nourish the skin and offer lasting benefits. The geranium bourbon and sweet orange-infused Balancing version, in particular, works well regardless of the time of day. These oils, as well as other products by Ground and selected brands, can be purchased for at-home use.
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The 24-hour fitness centre and indoor infinity pool are right next to The Spa. The pool area is air-conditioned, but the water is surprisingly not heated, so be sure to towel down after a swim. If you simply must laze on the lounge seats after completing your laps, slip into dry clothes first at the nearby changing rooms; your body will thank you.
Park Lounge serves all day and is the spot for afternoon tea
Culinary class
After nurturing the body and soul, one must also fill one’s stomach. Each morning starts with breakfast at the Park Lounge, which is also the hotel’s all-day dining and afternoon tea venue. We recommend skipping the main buffet and ordering from the à la carte menu. Standouts include the kaya toast — lightly toasted Japanese milk bread with strips of pandan jam and butter, sprinkled with flaky salt and served alongside a soft-boiled egg garnished with chives; the plant-based French toast zhushed up with cinnamon, agave syrup and pineapple; and the black truffle dumplings stuffed with jicama, snow peas, shiitake mushroom and beetroot.
Heartier offerings such as Penang mee mamak and grouper congee are also available if you are craving something more substantial, while the Bakery Bar’s kaya financier, chiffon cake and mille-feuille (a speciality of executive pastry chef Holger Deh’s) are perfect mid-day pick-me-ups. Vegan bread is apparently another speciality here — something to keep in mind if you have strict dietary requirements.
The Angus steak tartare blends French technique with Korean flavour
As the sun begins to set, head to Merdeka Grill, where executive chef Stig Drageide merges Scandinavian flair with creativity and global experience in a menu that defies the norm. Before ordering, consult sommelier Peter Teng, who will likely insist on a glass of champagne as well as recommend the right vino to suit your preferences and food order.
Then, begin with vendace roe (or kalix löjrom) spread on slices of shokupan with red onion and crème fraîche. This starter is an elevated version of a dish from Drageide’s Norwegian childhood, and the ideal prelude to the angus steak tartare — a fusion of French sensibilities and Korean flavours that sees tender slivers of meat seasoned in gochujang and paired with egg yolk and crunchy matchsticks of nashi pear. Instead of bread, the protein is served with thin crackers made from deep-fried beef tendons.
You cannot say you have dined at Merdeka Grill without tasting the cedarwood-roasted salmon. The large cut of fish (enough for two moderate eaters or a single famished diner) arrives at the table in a steel dish, presented on the same block used to cook it before being plated with cucumbers, green grapes and a rich caviar and smoked butter sauce. Tables of two or more should also opt for the seven-day dry-aged Chateaubriand, which melts in the mouth and is minimally seasoned to let the condiments sing. The sherry vinegar beef jus has just a slight tang, while the creamy Béarnaise sauce is buttery but herby enough not to be overly heavy. Those who love a subtle kick must try a bite with the fermented green pepper or nam jim sauce, while braver and more experimental palates should take on the challenge of freshly grated wasabi.
A second stomach for dessert is non-negotiable — not many can turn down a delicate quenelle of Penang vanilla ice cream dressed with a bump of Oscietra caviar as the cherry on top, anyway.
Chocolate takes centre stage at Cacao Mixology and Chocolate
The final stop for the night has to be Cacao Mixology and Chocolate, the highest watering hole in all of KL. In the extensive menu curated by beverage manager and 2024 Monin Cup finalist Lee Wei Lung, chocolate takes centre stage, opening the mind to its endless possibilities and complexities. In the evenings, expect to find full tables and a smooth bossa nova soundtrack merging with the chatter of patrons. Just beyond the bar is the sweets table, which holds an assortment of brittles, pralines and truffles, as well as the 70% dark chocolate block designed by chef Deh, which guests may even attempt to chisel away at for a bit of fun.
The Cacao Flights (whiskey, cognac, rum and zero-proof mocktail options are available) are perhaps the most fuss-free way to immerse yourself in the bar’s concept. However, when in Malaysia, getting a taste of the local fondness for unusual combinations is imperative. Go for The Cacao Club — a smooth base of whiskey and Li Chu 64% raspberry chocolate, brightened by the fruity nuances of Ratafia Rossi, lemon and durian. It comes topped with an edible printed sugar decoration, and is nowhere near as peculiar-tasting as its most bizarre ingredient may lead you to expect. The salted caramel praline and dark chocolate truffle are the most recommended pairings for this tipple — feel free to stay true to its unorthodox nature and sample the calamansi praline and pistachio dulcey brittles for a change.
