The St. Regis Kuala Lumpur 6, Jalan Stesen Sentral 2, Kuala Lumpur Sentral, 50470 Kuala Lumpur

The St Regis Kuala Lumpur was love at first sight, sweeping us into a whirlwind of lush hospitality and splendour the moment stepped foot onto its hallowed grounds. The resplendent hotel is where a rich legacy meets modern history. Guests can bear witness to a curated, private art collection including ‘Horse’ a monumental 3.5 metres tall, mammoth sculpture crafted by Maestro Fernando Botero, ‘Grace Thunder’, hand-etched murals by Mark Evans depicting a powerful polo charge and three-dimensional ‘Birds and Butterflies’ wall feature featuring 100 birds and 200 butterflies by Barnaby Hosking, further embodying the brand’s commitment to polo and the iconic works of art.

Wining and Dining at The Brasserie

With Executive Chef Keith Hooker at the helm of the Michelin-selected The Brasserie, one can expect the blending of Malaysian flavours and modern European flair, par excellence. The new menu, inspired by his travels and experiences is reflected in the depth of flavours presented by each dish, from each course. Chef Keith recommends starting with a specially- curated amuse bouche that includes homemade Pearl Tapioca Cracker with Goat Cheese and BeetRoot Gel, Potato Espuma, Fresh Summer Truffle and Crispy Potato Air Bag, and Egg Crème Fraîche Gougères, Caviar and Gold Leaf. The first course sees the Hokkaido Scallop with Velouté Sauce, flown in from Japan, followed by a choice of Wagyu Beef Tartare or Kaviari Oscietra Caviar. For the third course, choose between the homemade Truffle Pappardelle with generous shavings of summer truffle from Australia as well as Maitake mushrooms or Hokkaido Uni and for the show-stopping main course, Chef Keith recommends the free-range Australian Lamb Rack, or his personal favourite — the Cod & Abalone, a matrimony of England and Japan, crafted using smoked fish bones and sauce, served with Shishito pepper, Wakame salad, and an herb oil atop the shiro kombu, conveying notes of seaweed and acidity from the pickled cucumber, or Sanchoku Wagyu Oyster Blade. Sweet endings come in the form of a deliciously-rich and addictive Chocolate Marshmallow made from Kelantan Chocolate Namelaka, Honey Marshmallow, Hokkaido Milk and Cocoa Nibs Ice Cream, followed by Petit by Fours.

Relaxation at the Iridium Spa

Ascend the lift to the sixth floor, where a host of timeless treatments amid cosy rooms await at Iridium Spa. A warm colour palette and hallowed hallway led us to a couple’s treatment room (two of its kind, and one with en-suite jacuzzi and sauna) – where a tranquil oasis awaited. We indulged in The Polo Connoisseur — a 150-minute of pure pampering and tranquillity, involving 30 minutes of sauna and jacuzzi, 20 minutes of Body Wrap and 90 minutes of Body Relaxation Massage. The ritual began with a 20 minute body wrap which detoxifies and cleanses the system. This is followed by 30 minutes of sauna to further rid of toxins and a jacuzzi bath to unwind. To conclude, powerful essential oils were employed for a calming personalised relaxation massage to revive fatigues muscles, concentrating on areas specific to Polo playing, such as the trapezius and lats muscle groups, pectorals, biceps and triceps as well as quads and hamstrings. Our senses were elevated, knots untied and the body relaxed.

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