March Fare at Hotel Nikko Kuala Lumpur

Benkay Japanese Restaurant, Level 1

Lunch : 12.00 noon to 2.30 pm

Dinner: 6.30 pm to 10.30 pm

Reservations at +603 2782 6118

Delicious Spring Offerings - 1 to 31 March

Spring is the end of winter. A time of growth, renewal and of new life. A season where the freshest of vegetables, fruits and fishes such as tara sprout, butterbur, rape blossom, sierra, mash melon and strawberries are aplenty in Japan.

Come and enjoy this delightful selection of spring harvest in Benkay Japanese Restaurant, where every dish is prepared to tease and satisfy your palate for the best.

Japanese Head Chef Kawamura and his culinary team have conjured up an interesting menu featuring vegetable tempura using tara sprout, butterbur and rape blossom; marinated rape blossom with mustard and vinegar; Sierra prepared in different preparation style such as sashimi, pressed sushi, grilled with Saikyo paste; grilled with salt or with teriyaki.

To complement a perfect meal, there’s an option of fruits of the season….the sweet and melt-in-the-mouth Hokkaido mash melon or Tochiki strawberries.

Price: RM45.00++ to RM150.00++ per selection

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Toh Lee Chinese Restaurant, Level 1

Lunch : 12.00 noon to 2.30 pm (Mon to Fri) & 11.00 am to 2.30 pm (Sat, Sun and public holidays)

Dinner: 6.30 pm to 10.30 pm (daily)

Reservations at +603 2782 6128

Of Enzyme and Vinegar by the culinary maestro - 1 to 31 March

A splash of enzyme or a dash of vinegar and viola! A new flavour that everyone will love. For centuries, people from Asia and Europe have used Enferzer and different types of Vinegar to add flavor and zest to their food. And that’s not all there is to it….these ingredients are great anti-oxidant as well and are known to assist with digestion and promotes appetite.

Kiwi enferzer with fresh vegetables and tobiko salad; crispy boneless chicken with strawberry vinegar; deep fried prawn balls with lemon vinegar dip; poached Udon noodles with cod fillet, red dates and vinegar soup ; poached scallops with dragon fruit enferzer; deep dried sea garoupa with red dates vinegar; braised shark’s fin with red dates and dried longan in vinegar broth; and chilled strawberry vinegar pudding are just a glimpse of what’s in store for your enjoyment.

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Lobby Lounge

(Lobby Level)

Operations Hours: 10.00 am to 12.00 midnight daily

Reservations at +60 3 2782 6168

Bentley’s Pub

(Level 1)

Operations Hours: 4.00 pm to 12.00 midnight except on Sundays

Reservations at +603 2782 6268

Go Coco – 1 March to 30 April

Think of hot summer days and white sandy beaches. Think of the tropical thirst-quencher…the refereshing coconut drink. Now available at the Lobby Lounge and Bentley’s Pub in a myriad range of innovative cocktails and mocktails …. Coconut Grove, Florida Pina Colada, Caribbean Pineapple,Tropical Splendour, Coco-Nut and Mad about Coconut.

A truly exhilarating cocktail, the Cocktail Grove is a mixture of coconut rum, crème de bananes, white rum, pineapple juice and lemon juice; garnished with slices of pineapple and lemon whereas the ever-so-famous Florida Pina Colada is a definite must-have. This exotic cocktail features a blend of pineapple juice, vanilla ice-cream, coconut rum, dark rum, orange juice and cream together with ice cubes. The refreshing cocktail of Caribbean Pineapple is made from part Malibu coconut rum and part pineapple juice; served garnished with a maraschino cherry. All cocktails are priced at RM30.00++ per glass.

For non-alcoholics, fret not as our mixologists have created the Tropical Splendor using coconut cream, strawberries puff, milk, pineapple juice, pomegranate juice and vanilla extract; all blended together with ice and served with whipped cream. Or go nuts with Coco-Nuts, a nutrient-filled mocktail of vanilla yogurt, coconut milk, apple juice and banana with crushed ice and honey to sweeten. Alternatively order the Mad about Coconuts. A delightful frosty mocktail of coconut ice cream, vanilla ice cream, pineapple juice, sprite and sliced kiwi.

Mocktails are priced at RM28.00++ per glass.