Sometimes you lounge in the lobby for high tea, but sometimes afternoon tea takes you to the 38th floor — and all around Asia.

THIRTY8 at Grand Hyatt Kuala Lumpur is inviting diners to experience Asia through their latest offering, The Grand Afternoon Tea: A Journey Through Asia, available from May 20 to Nov. 30, 2026.

Served daily from 12 NN to 5 PM, the afternoon tea is priced at MYR138 nett per person on weekdays and MYR168 per person on weekends. The menu brings together flavors and traditions across Asia, reinterpreted with technique and refined through a contemporary lens.

Guests are first treated to a welcome mocktail, Tea Time Sonata, made with Earl Grey, peach, apricot cordial, watermelon and raspberry foam. From there, the menu moves into a savory spread that highlights ingredients and ideas from Malaysia, Thailand, China, and beyond.

Among the savory selections is an Herb Marinated Salmon Confit with green gazpacho, horseradish buckwheat crisp, and grape. The dish was created by Murugan Sathiskumar, Sous Chef at Grand Hyatt Singapore.

A Thai-inspiredChor Muang Flower Dumpling follows, filled with coconut, sweet turnip, seasonal peanut, and garlic chili. The dish comes from Thanyaluck Thumtarachai, Executive Sous Chef at Grand Hyatt Erawan Bangkok.

The menu also features a Mushroom Dinakdakan Taco with sriracha caviar, salted egg yolk, and calamansi gel by Leslie Tolentino, Chef de Partie at Grand Hyatt Manila, as well as a Cameron Highlands White Corn Custard with parmesan truffle foam and charcoal leek dust by Izmin Khairi, Chef de Cuisine at Grand Hyatt Kuala Lumpur.

Rounding out the savory lineup is Sichuan Chilli-infused Hainanese Chicken, served with daikon, pak choy, ginger essence, and white sesame. The dish was created by Tan Kar Wai, Chinese Chef de Cuisine at Grand Hyatt Kuala Lumpur.

The sweets continue to embody the cross-regional theme. Guests can look forward to The Sakanti Bali 68% Dark Chocolate Mousse with strawberry and vanilla, created by Azis Sofyan, Pastry Chef at Grand Hyatt Bali. There is also an Ube Mousse Cake layered with purple yam powder, coconut muscovado, and chocolate sablé by Leslie Tolentino, Chef de Partie at Grand Hyatt Manila.

Other desserts include Golden Siam Macaron with Thai milk tea ganache, vanilla leaf, and foi thong by Thanyaluck Thumtarachai, Executive Sous Chef at Grand Hyatt Erawan Bangkok, and Mont Blanc Chestnut Cream with hazelnut meringue, whipped cream, and candied chestnut by Hiroshi Kaneko, Executive Pastry Chef at Grand Hyatt Tokyo. The menu also features Red Velvet with mascarpone Chantilly by Owen Li, Executive Pastry Chef at Grand Hyatt Beijing.

THIRTY8 also serves an Orange Pound Cake Almond with orange zest and a Pandan Scone with salted coconut caramel, strawberry jam, and clotted cream. The pandan scone was created by Low Kin Kang, Executive Pastry Chef at Grand Hyatt Kuala Lumpur.

For a chilled finish, the afternoon tea includes MD2 Pineapple Coconut Ice Cream with mango compote, lime jelly, and waffle cone by Low Kin Kang, Executive Pastry Chef at Grand Hyatt Kuala Lumpur.

To wash it all down, the beverage menu features a wide array of options: tea, coffee, Champagne, wine, beer, cocktails, mocktails, and zero-proof selections. Premium Ronnefeldt teas are also available for an additional MYR25. Apart from the coffee and standard tea offerings, the rest of the beverages have additional charges per glass or bottle.

For more information and updates, visit Grand Hyatt Kuala Lumpur's website and follow THIRTY8 on Instagram.

Location: THIRTY8, Level 38, Grand Hyatt Kuala Lumpur, 12, Jalan Pinang, Kuala Lumpur, 50450 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur