A month-long festival of guest chefs, global flavours, and late-night conversations over seriously good food.&nbsp;

At Grand Hyatt Kuala Lumpur, May is not just another month on the calendar, it is a standing reservation. From 1 to 31 May 2026, the hotel&rsquo;s signature dining series returns under a new name, Go Grand, Go Makan, and a bigger ambition. What began as a chef-led dinner concept is now a full-scale culinary festival spread across the hotel&rsquo;s dining spaces, including THIRTY8, JPteres, and Poolhouse.&nbsp;At its core, Go Grand, Go Makan is about the dinner table as a meeting point. Chefs, cultures, techniques, and stories come together in a way that feels unforced, generous, and quietly ambitious. Or simply put: good food, made interesting.&nbsp;

THIRTY8 leads the charge with a line-up that feels more like a culinary passport than a menu. The month opens with Polish Week: From the Mountains to the Sea, bringing in chefs Marcin Budynek and Mariusz Olechno for a limited run of Polish-inspired dishes backed by the Polish Embassy. Expect refined, hearty flavours with a Caviar Club Dinner adding a touch of theatre.&nbsp; Then things get even more layered.A special Asian Afternoon Tea series brings together six chefs from Grand Hyatt properties across Asia, reworking the classic ritual into something more travelogue than tea service. The month closes at THIRTY8 with a collaboration between Chef Ryan Newman of Singapore&rsquo;s Le Bon Funk and the hotel team with a two-night menu built around shared creativity and a little controlled chaos in the kitchen.

If THIRTY8 is the international stage, JPteres is where things get local and loud in the best way.&nbsp;Every Saturday night in May, Gerai@JPteres: Chef Hero Series puts the hotel&rsquo;s own chefs in the spotlight. Expect live cooking, nostalgic Malaysian flavours, and the kind of communal energy that feels closer to a pasar malam than a hotel restaurant, intentionally so.Mid-month, the kitchen shifts to Mumbai with a guest takeover from Chef Sachin Singh of Grand Hyatt Mumbai, bringing spice-forward dishes into the lunch buffet rotation. And throughout it all, JPteres leans into what it does best: food that doesn&rsquo;t overthink itself, but still knows exactly what it&rsquo;s doing.

Down by the pool, things loosen up. Fridays and Saturdays bring Fun and Flames BBQ Nights of smoky, casual, and built for long conversations that stretch past dinner. Sundays belong to The Sunday Brunch Club, a slow, sunlit affair designed for doing absolutely nothing in a very intentional way. It&rsquo;s the hotel at its most relaxed, no dress code energy, just good food and better pacing. Beyond the main dining spaces, Go Grand, Go Makan builds in a series of one-off collaborations that give the festival its edge. Starting with a Sushi Azabu pop-up omakase featuring bluefin tuna and sea urchin at Level 5. Followed by a dessert takeover by JY Food Lab, blending French pastry training with modern flavour play. Last but not least, a kombucha workshop with WONDERBREW, exploring fermentation, flavour, and why your gut might deserve more attention than your inbox.

Visit <a href="https://www.hyatt.com/grand-hyatt/en-US/kuagh-grand-hyatt-kuala-lumpur">www.hyatt.com</a> for more info. For reservations and dining inquiries, email restaurant.kuagh@hyatt.com or WhatsApp +60 12 621 9869.

Grand Hyatt KL turns dining into a festival with Go Grand, Go Makan

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