THIRTY8 surrounds its contemporary dining room with panoramic views across Kuala Lumpur.
Last updated: August 2026
We visited THIRTY8 in 2019, when Grand Hyatt Kuala Lumpur offered its weekend “High on Sugar” afternoon tea buffet. The restaurant now serves a different afternoon tea experience. This review preserves our original visit, photographs and impressions, while the practical information at the end of the article has been updated for 2026.
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Grand Hyatt Kuala Lumpur did not approach afternoon tea with restraint. During our visit, the hotel’s weekend “High on Sugar” experience combined an extensive dessert buffet, freshly prepared savoury dishes and panoramic views from the 38th floor. It was afternoon tea in name, but arriving without a proper appetite would have been a strategic mistake.
We already knew that Hyatt could make this tradition its own after enjoying afternoon tea at Park Hyatt Saigon. Kuala Lumpur, however, is a different kind of stage. Several of the city’s leading hotels sit around KLCC Park, each presenting its own interpretation of afternoon tea.
THIRTY8 distinguished itself through scale. There were delicate pastries and fine teas, but also salads, meatballs, sea bass, noodles, ice cream and enough chocolate to make sensible decisions increasingly difficult.
THIRTY8 sits on the 38th floor of Grand Hyatt Kuala Lumpur, high above the busy streets surrounding KLCC Park. Floor-to-ceiling windows open the restaurant towards the skyline, with the city unfolding far below.
Kuala Lumpur looks especially impressive from this height. Its dense collection of towers, roads and greenery feels almost composed when viewed through the glass. It is the sort of setting that makes you pause before sitting down, even when an entire buffet of desserts is waiting nearby.
Larger tables also made the former High on Sugar experience particularly suitable for groups. Guests could return to the buffet, compare their discoveries and order savoury dishes for the table without interrupting the occasion.
Our own reason for celebrating was less specific. Sometimes being together in Kuala Lumpur, sitting above the skyline with tea and an unreasonable quantity of cake, is reason enough.
With so many flavours moving across the table, tea became more than a supporting detail. It offered a welcome pause between rich chocolate, spices, savoury dishes and fruit desserts.
Both tea and coffee were served on a free-flow basis during our visit. The loose-leaf collection included familiar varieties alongside more aromatic blends.
Ian chose Masala Chai, made with Assam black tea and warming spices. It began smoothly before developing a mild bitterness towards the end. Its spices worked particularly well with the savoury dishes and helped reset the palate before another visit to the dessert counter.
I was drawn towards Morgenthau, a sencha-based tea with mango and citrus notes. The fruity aroma made it an obvious choice for an experience called High on Sugar. It was soft, fragrant and pleasant on its own, although no single tea could realistically accompany everything served that afternoon.
A tea suited to chocolate might not be ideal beside sea bass, noodles and a fruit tart. We accepted this problem with remarkable composure and simply continued drinking.
The scale of the High on Sugar buffet became clear almost immediately. The central display was dominated by desserts, but the experience extended far beyond cakes and pastries.
Scones arrived at the table, freshly prepared savoury dishes could be ordered from an à la minute menu, and a noodle station added another layer to the selection. It felt less like a conventional afternoon tea and more like a complete weekend lunch built around desserts.
Naturally, our first instinct was to try everything.
This proved optimistic.
The buffet looked manageable from a distance, but each closer inspection revealed another counter, cake or tray of pralines. The abundance was exciting, although it required a little planning. Starting with several large desserts would have brought the afternoon to an unnecessarily early conclusion. For once, beginning with a salad was not merely virtuous. It was tactical.
Before turning our attention to the dessert buffet, we first explored the à la minute menu. It included ten savoury dishes prepared to order, giving the experience a more refined character than a buffet where every dish waits beneath a heat lamp.
I began with the Shake salad, combining lettuce, red quinoa sprouts, pomegranate, almonds and feta cheese. Its freshness and sweet-and-sour dressing offered a clean start before the richer dishes arrived.
The Caprese salad brought together several varieties of tomato, mozzarella and homemade pesto. The pesto and mozzarella were its strongest elements, although the tomatoes themselves could have carried more flavour.
Ian took a more substantial approach from the beginning and ordered the Black Angus beef meatballs and Shepherd’s pie. This was perhaps less strategic than my salad, but considerably more satisfying.
The bite-sized meatballs were delicately seasoned and rich in umami, accompanied by a creamy paprika and sour cream sauce. The Shepherd’s pie was warm, fragrant and comforting, with a moist filling and creamy texture.
We also shared the sea bass with tofu, bamboo and cabbage. The fish was tender and precisely cooked, while soy sauce and ginger gave the dish depth without overpowering it.
The noodle station could have been a separate meal. Guests could choose between wonton soup and dry noodles, then add condiments according to taste. We had encountered many noodle stations during our travels in Asia, but few with a selection presented quite this carefully.
By this point, we had eaten what would normally qualify as lunch. The dessert buffet remained almost untouched.
Plain and raisin scones were served at the table with a generous amount of real clotted cream.
The scones had a light, flaky interior and a firmer crust. Their unusual soufflé-like shape made them visually distinctive, although a slight floury note remained in some bites.
Clotted cream quickly solved most of that concern.
We did miss jam, which we neither received at the table nor found at the buffet. For a classic afternoon tea, scones, clotted cream and jam form an almost inseparable trio. High on Sugar was not especially concerned with tradition, but jam would still have completed this part of the experience.
The absence felt more noticeable because almost every other possible sweet accompaniment appeared to be present somewhere in the room.
The dessert counter was where the name High on Sugar fully made sense.
Western pastries stood beside Asian sweets, while pralines, cookies, cakes, tarts and fruit occupied their own sections. Everything was presented with the precision expected from a luxury hotel, making restraint difficult before the tasting had even begun.
We started with house-made pralines prepared using Valrhona and Callebaut chocolate. The dark chocolate praline with freeze-dried raspberry offered a familiar but excellent balance of bitterness and fruit. A milk chocolate version contained smooth ganache and nuts, while the white chocolate praline introduced a lighter fruit note.
All three melted beautifully. Choosing another was easy. Remembering that several counters still remained required more discipline.
The hazelnut Rocher cake was one of the most memorable desserts. Smooth chocolate ganache was balanced by the crunch of hazelnuts, giving it richness without losing texture. It reminded us of a chocolate mousse cake we had enjoyed at the nearby Mandarin Oriental Kuala Lumpur.
Deciding which was better seemed unnecessary. Kuala Lumpur had given us two excellent chocolate desserts, and we were not inclined to complain about the duplication.
The chilled chocolate and banana cake revealed more flavour as it warmed in the mouth. The red velvet cake was moist, creamy and not excessively sweet, while the carrot and walnut cake offered a denser texture and a generous amount of nuts.
At some point, we agreed that one more chocolate dessert would be the last.
This agreement was revised several times.
Beyond chocolate, the buffet included coffee macarons, fresh berry tartlets, English trifle, mille-feuille, crème brûlée, pistachio éclairs, opera cake and profiteroles.
The coffee macaron was a particular highlight. Its delicate shell and buttery filling made it especially good beside a cup of coffee. Fresh berry tartlets provided some welcome acidity, while the English trifle combined berries, cream cheese mousse, strawberry jam and vanilla cream.
Some desserts were more successful than others, as is almost inevitable in a selection of this size, but the overall standard remained remarkably consistent.
Among the polished French pastries was an apple pie that tasted unexpectedly familiar. Its crisp crumble, soft apple filling and touch of cinnamon recalled the kind of dessert served at home on a Sunday.
Luxury does not always need to surprise. Sometimes its greatest strength is presenting a familiar flavour with enough care to make you notice it again.
Nearby, miniature chocolate tarts, profiteroles and carefully decorated pastries returned the buffet to a more playful mood. Their size suggested moderation, although the number of available choices made that rather theoretical.
The visual presentation remained one of the strongest aspects of the experience. Even the desserts we no longer had any realistic capacity to eat continued to look persuasive.
It is difficult to explain to a perfectly arranged miniature tart that you have already had enough.
Handcrafted ice cream and sorbet offered a welcome change from cakes and pastry.
The Valrhona chocolate ice cream was deep and intense, while the mango and passion fruit sorbet brought a refreshing balance of sweetness and acidity. After several rich desserts, the sorbet felt almost cleansing.
Almost.
Asian sweets expanded the buffet beyond a purely European pastry selection. Cendol, pandan flavours and desserts made with beans and jelly reflected the broader culinary identity of Kuala Lumpur.
Not every texture suited our personal preferences, but their inclusion mattered. Malaysia’s food culture is shaped by intersections, and the buffet felt more complete because it did not limit itself to familiar Western classics.
Fresh fruit was also available for anyone searching for a lighter ending. We noticed it near the end of the experience, which probably says more about us than it does about the buffet.
Service throughout the afternoon was warm and professional, although this was one area where the experience could have been slightly more polished.
With such an extensive buffet, plates accumulated quickly as we returned to the different stations. A little more attentive clearing would have kept the table comfortable and allowed the meal to flow more naturally. We never felt rushed, but at times our enthusiasm for trying everything moved faster than the empty plates disappeared.
This was a relatively small detail within an otherwise memorable afternoon. The generous serving time encouraged us to slow down, revisit our favourites and enjoy the view without watching the clock.
Beyond the service, a few individual dishes were less accomplished than the strongest items. The wok-fried carrot cake with egg and seafood, for example, did not leave the same impression as the sea bass or Black Angus meatballs.
Some variation is almost inevitable in a buffet of this size. What mattered more was that most of the dishes were carefully presented and genuinely enjoyable, with plenty that we would happily return for.
We had also expected a few traditional afternoon tea sandwiches alongside the cooked savouries. Their absence reinforced the impression that High on Sugar was never intended to reproduce a British afternoon tea. It was creating its own, considerably larger interpretation.
The missing jam beside the scones remained the clearest traditional omission. Considering the quantity of food surrounding us, it was hardly a tragedy.
Taken as a whole, the elegant setting, remarkable variety and sense of occasion easily outweighed these smaller imperfections. THIRTY8 delivered an afternoon that felt both indulgent and genuinely enjoyable.
Yes, our High on Sugar experience at THIRTY8 was worth it, particularly for guests who value abundance, skyline views and a celebratory atmosphere.
This was not a restrained afternoon tea built around a three-tier stand and a few quiet cups of tea. It was closer to a leisurely weekend lunch, followed by a pastry counter that appeared to have no natural end.
The savoury menu made the experience substantial enough to replace a full meal. The dessert selection gave it a sense of theatre, while the location on the 38th floor made even a simple cup of tea feel connected to Kuala Lumpur.
Couples could enjoy the views and take their time, while families and groups benefited from the variety. Guests looking for a strictly traditional afternoon tea might have preferred the hotel’s weekday three-tier set available at the time.
For us, the excess was part of the pleasure.
We arrived expecting tea and cake. We left having eaten salad, meatballs, sea bass, noodles, scones, pralines, several cakes and ice cream.
Calling it afternoon tea almost felt modest.
THIRTY8 is located on the 38th floor of Grand Hyatt Kuala Lumpur at 12 Jalan Pinang, beside the Kuala Lumpur Convention Centre and within walking distance of the Petronas Twin Towers.
Its elevated position is a large part of the experience. Floor-to-ceiling windows open towards the Kuala Lumpur skyline, and tables beside the glass offer some of the restaurant’s most memorable views.
The High on Sugar buffet featured in this review was the weekend afternoon tea available during our visit in 2019 and is no longer offered in the same format.
As of 2026, THIRTY8 serves its Grand Afternoon Tea from 12:00 PM to 5:00 PM at the following prices:
Monday to Friday: MYR 138 nett per person
Saturday and Sunday: MYR 168 nett per person
Dress code: Smart casual
Menus, prices and serving times may change. Check the official THIRTY8 website for the latest information and reservations.
These ratings reflect our 2019 visit and the former High on Sugar weekend afternoon tea buffet.
Our afternoon at THIRTY8 was generous, polished and occasionally excessive in the best possible way. The skyline established the setting, while the buffet gave the experience its distinctive personality.
Not every bite stayed with us equally, but the experience as a whole certainly did. The elegant surroundings, warm service and seemingly endless buffet turned an ordinary afternoon into one of those Kuala Lumpur memories that still feel vivid years later.
The concept at THIRTY8 has since changed, but the reason for visiting remains much the same: excellent city views, a sense of occasion and the pleasure of taking afternoon tea somewhere above the everyday.
Yes, particularly if you appreciate panoramic city views, elegant surroundings and a generous selection of food. Our 2019 High on Sugar experience felt closer to a leisurely weekend lunch followed by an extensive dessert buffet than a traditional afternoon tea.
As of 2026, THIRTY8 offers its weekday Grand Afternoon Tea for MYR 138 nett per person and its weekend version for MYR 168 nett per person. Prices and menus may change, so check the official THIRTY8 website before booking.
No. The High on Sugar buffet featured in this review was the afternoon tea concept available during our visit in 2019. THIRTY8 now serves a different Grand Afternoon Tea experience on weekdays and weekends.
THIRTY8 is located on the 38th floor of Grand Hyatt Kuala Lumpur at 12 Jalan Pinang, close to the Kuala Lumpur Convention Centre and the Petronas Twin Towers.
Yes. THIRTY8 is known for its panoramic views across Kuala Lumpur, including impressive views towards the Petronas Twin Towers. A table beside the windows offers the best experience, although specific tables cannot always be guaranteed.
The current Grand Afternoon Tea is served from 12:00 PM to 5:00 PM, Monday through Sunday. The format and price differ between weekdays and weekends.
Yes. The stated dress code at THIRTY8 is smart casual. The atmosphere is polished but comfortable, so formal evening wear is unnecessary. Check our complete dress code for afternoon tea guide.
Yes. Reserving in advance is recommended, especially for weekends and if you would like a table near the windows. Check the latest menu, prices and availability on the official THIRTY8 website.
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