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If you're in search of a high tea experience that not only looks beautiful, but tastes exquisite, you need to visit Grand Hyatt Kuala Lumpur
Set within THIRTY8, the hotel's signature dining space on the 38th floor, this high tea offers a sophisticated culinary journey with panoramic views of the KL skyline as its backdrop.
Your jaw will drop the minute to walk into the restaurant. With floor-to-ceiling windows, you get a full view of the city in all its glory. That alone makes the trip worth it.
The interiors are tastefully minimal yet warm, allowing the natural light and breathtaking view to take centre stage. It's the kind of space that immediately slows you down, inviting you to linger over tea and conversation.
The experience begins with a welcome mocktail, The Archipelago. It's a vivid blend of hibiscus tea, guava, orange bitter, citrus, and honey nutmeg espuma.
It's light, floral, and bright, with just enough tang to give you a kick of freshness. This was especially important because the mocktail was topped with generous helpings of cream. We were obsessed.
For something extra, there's the Breeze of Nusantara priced at RM28, a signature mocktail featuring lemongrass-infused jasmine tea, lychee, citrus, and a delicate cloud of salted coconut air foam.
Rather than relying on traditional European high tea fare, the savoury selection draws inspiration from Malaysian ingredients and culinary traditions
The Poached Tasmanian Salmon, paired with a green pea and mint purée, pickled radish, and kale emulsion, offers a delicate balance of richness and freshness. Of all the many salmon dishes I have had at various high teas around Kuala Lumpur and Selangor, this one was my favourite, offering an unexpected surprise to a very classic flavour profile.
The Organic Dry-Aged Pumpkin Mousse was another standout. Earthy, velvety, and paired beautifully with beetroot pearl, mushroom fudge, and Sarawak pepper.
Next up, we were served three more savoury dishes in a classic format with a new twist
Nestled in a dim sum steamer was the Steamed Sweet Potato Bun, filled with cage-free chicken, asparagus, and black bean sauce. Taste-wise it was delicious with tender, flavourful chicken. But more than that, it brought a sense of comfort and nostalgia to the table.
The Cameron Highlands White Corn Custard, topped with chive and chargrilled onion dust, delivered depth with lightness and sweetness in every bite. Similar to a chawanmushi, but elevated.
The Crispy Seafood Roll was packed with shrimp, scallop, and shiitake mushroom, and was served with a Sichuan chilli sauce for dipping.
No complaints. The savoury selection was a 10/10 home run.
The sweet course showcases both creativity and restraint. Every item is presented with care, each flavour distinct yet cohesive as a set.
My photo does not do justice to how stunning the desserts looked on the three-tier stand. From top to bottom we had:
- Cherry Lollipop — a dark chocolate almond cake with sweet dark cherry
- Kueh Pulut Hitam — coconut custard, black sticky rice financier, and caramalised white chocolate
- Strawberry Cube — a vanilla strawberry cake with homemade strawberry marmalade, topped with ganache
- Teh Tarik Cheesecake — a black tea cheesecake, tea sablé and Chantilly
- Dulce de Leche Mousse — a dacquoise with salted caramel and nougat
- Rose Tea Cake — a rose-infused cake with rose raspberry jam and gourmand glaze
- Almond Scone with calamansi curd, strawberry jam, and clotted cream
The Teh Tarik Cheesecake is a thoughtful reinterpretation of a national staple. Made with black tea cheesecake, tea sablé, and Chantilly, it's rich without being overwhelming, and finishes with a familiar hint of teh tarik sweetness.
The Kueh Pulut Hitam reinvents the traditional dessert with coconut custard, black sticky rice financier, and caramelised white chocolate. I only wish there was a stronger element of pulut hitam as it's one of my all-time local favourites.
Meanwhile, the Cherry Lollipop, Strawberry Cube, and Dulce de Leche Mousse all offer refined, bite-sized pleasures with impressive attention to detail.
The Rose Tea Cake was as delightful as it was pretty.
Finally, we get to the Scone with Condiments. For us, scones will make or break an afternoon tea. Personally, I loved the chunky, robust almond scone. On its own, it was already full of flavour and texture. Topped with clotted cream and strawberry jam, I was in heaven.
My colleague, however, felt it was a little too heavy and tends to prefer smaller scones, especially with so many other dishes to savour. She is wrong. The scone was lovely.
To end the experience, we were served a Citrus Pistachio Ice Cream in a waffle cone, garnished with candied orange, pistachio brittle, and strawberry
It's a thoughtful, palate-cleansing finale that doesn't shy away from flavour. At this point we were stuffed to the brim and more than content with how exquisite our meal had been.
High tea at Grand Hyatt Kuala Lumpur is more than just a midday indulgence. It's a beautifully executed showcase of local ingredients, culinary craft, and quiet luxury.
Whether you're celebrating a special occasion or simply want to treat yourself, this experience invites you to slow down and savour every moment.
From the impeccable service to the thoughtfully curated menu and serene skyline views, it's the kind of afternoon that lingers long after the last sip of tea. I couldn't recommend it more.
WEEKDAY AFTERNOON TEA
Available: Monday – Friday
Hours: Noon – 5pm
Price: RM128 nett per person
WEEKEND AFTERNOON TEA
Available: Saturday – Sunday
Hours: Noon – 5:00 PM
Price: RM158 nett per person
