Gael Moutet, The St Regis Kuala Lumpur’s executive pastry chef, draws inspiration from the city’s green lung to create four unique chocolate eggs (RM168+ per piece) this Easter. “My family and I are always in awe of the variety of animal species and tropical trees in the city’s parks and gardens,” he says. His ode to Easter this year come with a quartet of chocolate eggs; the dark chocolate “gold feather” egg (66 per cent Valrhona) and its polar opposite, the white chocolate “butterflies” egg (33 per cent Valrhona). The two are inspired by British artist Barnaby Hosking’s “Birds & Butterflies” art installation at the hotel, as well as the city’s bird and butterfly parks, with one displaying golden chocolate feathers to depict birds in flight and the other hand-cut white chocolate butterflies.
Next, there’s the milk chocolate “nutty” (40 per cent Valrhona) and the indulgent “dolce caramel” egg (32 per cent Valrhona), both influenced by the 132-year-old Perdana Botanical Gardens. The former features an assortment of nuts – pistachio, pecan, hazelnut, macadamia and Brazil nuts – symbolising the gardens’ diverse range of exotic tree species, while the latter offers a sticky caramel finish and chocolate leaf ornamentation. For an added layer of decadence, all eggs contain mini chocolate ganache, praline feuilletine chocolate and sugar eggs.
It takes several hours and the deft hands of a skilled pastry team to create these elegant eggs. “First, we temper the chocolate and use it to create the egg shape using a mould. Then we hand-cut the delicate designs, like our signature butterflies, feathers, and leaves, before carefully decorating them on the eggs,” explains Moutet. “The most difficult aspect of making our limited edition Easter eggs has to be the delicate nature of our designs, such as the intricacy of the thin-as-paper gold leaves, which requires a lot of time and patience to handcraft each one to perfection.”
In addition to these Easter eggs, the St Regis Kuala Lumpur’s has designed a special Easter Brunch Box (RM398+) for Sunday, 12 April which consists of The Brasserie’s signature focaccia, slow-cooked lamb shoulder, homemade tagliatelle, beef short ribs Rendang Tok with basmati rice and more. There’s also an option for drinks with the hotel’s iconic Asam Boi Mary, mocktails or an irresistible 1-for-1 Delamotte champagne offer.
To celebrate the spirit of Easter in a time of Movement Control Order (MCO), all you need to do is contact the hotel to order the eggs (available from Wednesday, 8 April) with a recommended 24-hour notice and 48-hours for the Easter Brunch Box. Those arranging for a pickup may collect anytime between 10am and 6pm. For more details and to order: call +603 2727 1111 or email dining.kualalumpur@stregis.com
