As the year winds down and Kuala Lumpur begins to shimmer with festive spirit, DoubleTree by Hilton Kuala Lumpur unveils its most lavish year-end celebration yet — The Season to Savor, a culinary and hospitality experience that spans from 1 November 2025 to 1 January 2026. This year, the hotel transforms into a warm, glittering retreat, made even sweeter with the signature warm cookie on arrival — a small gesture that sets the tone for the indulgence to come.

From generous buffets brimming with holiday staples to Italian creations laced with winter truffle, this year’s showcase proves to be one of the hotel’s most ambitious festive offerings. Here is our full review of the dishes that truly impressed.

MAKAN KITCHEN — A Feast of Malaysian Flair and Festive Classics

Holiday High Tea Buffet & Festive High Tea Buffet

The Roasted Australian Leg of Lamb is one of the stars of Makan Kitchen’s festive rotation — tender, juicy, and served with a beautifully seasoned crust. The meat carves effortlessly, with a delicate gaminess balanced by herbaceous notes and a gentle smokiness.

The perennial favourite, Irish Oxtail Stew, is slow-cooked to a melt-in-the-mouth consistency. The gravy is thick and hearty, layered with sweetness from root vegetables and the deep, rounded flavour of long-simmered bones — a comforting dish perfect for rainy December afternoons.

Seafood lovers will appreciate the Wok-Fried Chili Crab (and BB Crab variants on rotation): fresh crab tossed in a spicy, sticky, and aromatic chili sauce reminiscent of Malaysian zi-char traditions. The sauce clings tightly to each shell, offering a fiery but addictive finish.

Dessert lovers shouldn’t miss the Pahang Origin Chocolate & Chestnut Yule Log — the chocolate is rich but balanced, and the chestnut adds an earthy sweetness. It’s festive without being overly sugary, making it a fitting finale to the hearty spread.

Holiday Dinner Buffet & Festive Dinner Buffet

The rotation features a standout: Pastrami Spiced Beef Brisket. The brisket is impressively tender, infused with peppercorn, coriander, and smoky paprika, delivering a festive twist that leans into Western holiday traditions.

The Mud Crab Dum Briyani is an unexpected but delightful fusion — aromatic basmati rice layered with mud crab, resulting in a briyani that’s rich in seafood sweetness without overpowering spices.

On the prized holiday nights (24–25 December), the kitchen brings out showstoppers like the Slow-Roasted Wagyu Leg, remarkably succulent with fat that bastes the meat as it roasts. The Smoked Beef Ribs deliver a deep char and tenderness, while the Goan-Style Red Snapper adds a tangy, spicy coastal flair.

New Year’s Eve Dinner Buffet

The spread here is particularly indulgent. The Sashimi of Four Kinds offers freshness and precision in slicing, worthy of a standalone Japanese dining room.

The dramatic Thor Hammer Beef — a large beef shank — is fall-off-the-bone tender with gelatinous richness enveloped in a savoury glaze.

For something luxurious, the Wok-Fried Noodles with Abalone brings together springy noodles, umami-rich abalone, and a glossy sauce that coats each strand thoughtfully.

To finish, the Black Forest Clafoutis is a clever play on the classic cake — warm, custardy, studded with cherries, and perfect with a cup of coffee as fireworks await the city.

New Year’s Day High Tea Buffet

Highlights include Seafood on Ice, featuring fresh prawns, mussels, and crab, served chilled with classic cocktail sauces.

The BBQ Glazed Lamb Ribs are sweet, smoky, and wonderfully sticky — the meat slides off the bone with just enough resistance to keep each bite satisfying.

Local flavours shine in the Australian Lamb Varuval, which packs heat, depth, and spice complexity typical of good South Indian Malaysian cooking.

Dessert standouts include the Ipoh White Coffee Tiramisu, which swaps espresso bitterness for a gentler, fragrant coffee note, and the Strawberry Victoria Cake, light, airy, and layered with fresh berries.

TOSCA — Italian Indulgence with a Truffle-Laced Twist

For diners seeking a quieter, more refined festive experience, Tosca’s truffle-themed offerings shine.

November Truffle Specials

The Truffle & Brie Croquette is creamy inside with a crisp golden shell, enhanced by heady truffle aroma. The Truffle Boscaiola Pizza features earthy mushrooms, creamy sauce, and generous truffle accents on a thin, nicely blistered crust.

The Flame-Grilled Wagyu Rump Steak surprises with its tenderness and depth of flavour, pairing well with the subtle truffle undertones that elevate the dish without overpowering the beef.

December Truffle Specials

The Truffle & Chicken Parfait is silky and rich, balancing savouriness with luxurious truffle notes.

The Truffle Ravioli stands out — each parcel filled with delicate, creamy filling, bathed in butter and elevated by aromatic truffle shavings.

The Truffle Tagliolini with Chicken Supreme is equally delightful, with handmade pasta tossed in a lightly creamy, truffle-perfumed sauce and served with perfectly cooked chicken.

Festive & New Year’s Set Dinners

Notable dishes include:

• Cured Swordfish with Royal Oscietra Caviar — clean flavours with a touch of ocean salinity.
• Turkey & Mushroom Scarpinòcc — a festive twist on stuffed pasta.
• Wagyu Striploin / Poached Lobster — both executed beautifully.
• Lavender Floral Dessert — fragrant, light, and a refreshing palate cleanser.

For New Year’s Eve, the Harima Oyster, Quail Rondelle with Fig & Truffle, and Black Cod Fish shine, while the Highland Strawberry Meringata finishes the meal with sweetness and crunch.

FOODSTORE — Afternoon Treats & Gourmet Takeaways

Festive Afternoon Tea

The savouries impress with finesse:

• Truffle Egg Crémeux — creamy, aromatic.
• Chicken Pastrami Sandwich — savoury and lightly smoky.
• Smoked Salmon Sandwich — fresh and balanced.
• Wild Mushroom & Chestnut Sandwich — earthy and festive.

On the sweet end, the Black Forest Log is rich, while the Christmas Fruit Cake is dense and nostalgic. The Mixed Nuts Tart adds buttery crunch, and the Cranberry Scones with Red Bean Butter offer a creative East-meets-West festive twist.

Savory Splendor Takeaway Roasts

These centrepieces are ideal for home celebrations:

• Braised Angus Beef Short Ribs — fork-tender and deeply flavourful.
• 120-Day Angus Beef Wellington — flaky pastry with juicy, well-seasoned beef.
• Slow-Roasted Australian Lamb Leg — aromatic, juicy, and perfectly roasted.

A Celebration Beyond Dining

Adding heart to the festivities is The Tree of Hope, where guests hang handwritten wish cards. These messages inspire real community initiatives in 2026, reflecting Hilton’s sustainability and outreach values.

DoubleTree by Hilton Kuala Lumpur’s Season to Savor is not merely a festive promotion — it is a well-curated culinary experience. Between the standout lamb dishes, refined truffle creations, hearty holiday classics, and beautifully presented desserts, the hotel presents one of the city’s most comprehensive holiday dining line-ups.

Whether you’re seeking a buffet with family activities, an elegant Italian dinner, or festive treats to bring home, DoubleTree ensures there’s a memorable feast waiting this holiday season.