ABANICO

07/05/2026

After a week of constant movement, this family restaurant that loves seeing families come together around the table, is excited with 𝐌𝐨𝐭𝐡𝐞𝐫’𝐬 𝐃𝐚𝐲 this coming weekend!

We are starting early! From 𝐭𝐨𝐦𝐨𝐫𝐫𝐨𝐰 𝐌𝐚𝐲 𝟖𝐭𝐡 𝐭𝐢𝐥𝐥 𝟏𝟏𝐭𝐡, enjoy a 𝐜𝐨𝐦𝐩𝐥𝐢𝐦𝐞𝐧𝐭𝐚𝐫𝐲 𝐂𝐫𝐞̀𝐦𝐞 𝐁𝐫𝐮̂𝐥𝐞́𝐞 with every 𝐌𝐞𝐚𝐭 𝐏𝐥𝐚𝐭𝐭𝐞𝐫 (options of Iberico, Beef or Lamb).

It’s back to where it matters most... a full table, shared plates, and time spent together with people who matter most.
Have you made your reservations?
__________

06/05/2026

Always good to see the work and the thinking behind what we do - being shared. Thank you to The Star for the feature on Chef Eric’s approach to secondary cuts... a reminder that good cooking is not just about premium names, but how you handle and respect the cut of the meat.

At ABANICO, that has always been part of what we do.
Not just what goes on the plate, but the people it’s shared with... around a table, together.

Read more: https://share.google/S8puo5CnpZmPTcThY
__________

SECONDARY cuts of beef and lamb are often overlooked, but one chef is making a strong case for why they deserve a place at the table.

04/05/2026

Always nice to see moments like this being shared. Thank you Happylizzieeats for dropping by EQ capturing chef Eric Siew in his element. Different setting, same hands, same heart. 💖
__________

02/05/2026

Congratulations! 𝒀𝒐𝒖 have the 𝒑𝒆𝒓𝒇𝒆𝒄𝒕 𝒓𝒆𝒍𝒂𝒕𝒊𝒐𝒏𝒔𝒉𝒊𝒑 ❤️ 𝐰𝐢𝐭𝐡 𝐀𝐁𝐀𝐍𝐈𝐂𝐎'𝐬 𝐒𝐭𝐞𝐚𝐤 & 𝐄𝐠𝐠𝐬.

Yes, you do. Why? Because it’s the ultimate chemistry.
You’ve got the bold, rugged steak providing the substance, and the rich, golden yolk bringing that smooth charm. Think of the salad and fries as the essential conversation fillers... they're there to keep things interesting, but the Steak and the Eggs - they don’t just sit on a plate; 𝐭𝐡𝐞𝐲 𝐜𝐨𝐦𝐩𝐥𝐞𝐭𝐞 𝐞𝐚𝐜𝐡 𝐨𝐭𝐡𝐞𝐫.

So let's keep it pink this long weekend! Come for the spark, stay for the 𝐟𝐫𝐞𝐞 𝐝𝐫𝐢𝐧𝐤 and enjoy the you really deserve.
__________

01/05/2026

𝗘𝗦 𝗮𝘁 𝗘𝗤 𝘁𝗵𝗶𝘀 𝗟𝗮𝗯𝗼𝘂𝗿 𝗗𝗮𝘆 - while the ABANICO kitchen is in steady hands with chef Felix Siew and the team. Both kitchens are open, both teams are working and we’re choosing to make today meaningful.

In a time where job uncertainty is real and many are facing layoffs, we don’t take this lightly. For the long hours, the pressure, the people we work with and the chance to keep doing what we do -- , knowing not everyone has that right now.

So here’s to the teams at 𝐄𝐐 and 𝐀𝐁𝐀𝐍𝐈𝐂𝐎! 𝐈𝐟 𝐲𝐨𝐮’𝐫𝐞 𝐨𝐮𝐭 𝐭𝐨𝐝𝐚𝐲, 𝐜𝐨𝐦𝐞 𝐛𝐲! Both kitchens are open, and all chefs are quite literally putting the labour back into Labour Day all ready to serve you.

And to those taking a well-earned break, we hope you’re resting well this International Workers' Day.
__________

28/04/2026

A proud moment for us as our executive chef, 𝐄𝐫𝐢𝐜 𝐒𝐢𝐞𝐰, is currently featured as a Guest Chef at 𝐄𝐐 𝐊𝐮𝐚𝐥𝐚 𝐋𝐮𝐦𝐩𝐮𝐫.

For those in KL... corporate professionals and meat lovers alike - if you’ve enjoyed the beef & lamb at ABANICO, this is your chance to experience the same - in a 5-star setting, delivered by the same hands, by 𝐭𝐡𝐞 𝐬𝐚𝐦𝐞 𝐩𝐞𝐫𝐬𝐨𝐧 𝐛𝐞𝐡𝐢𝐧𝐝 𝐭𝐡𝐞 𝐓𝐨𝐦𝐚𝐡𝐚𝐰𝐤 many of you have come to enjoy at ABANICO.

Our Chef Eric’s journey began in Switzerland, where he first developed the discipline and precision on how true kitchen standards function in international hotels at a global level. After years of that rhythm, he chose a different path; he 𝐨𝐩𝐞𝐧𝐞𝐝 𝐀𝐁𝐀𝐍𝐈𝐂𝐎 with his wife, Han-Ni, in 𝟐𝟎𝟏𝟖. There, he brought quality meat and honest cooking into a neighbourhood space where creativity had room to breathe, and where families could simply gather, eat well and feel at home.

Now, for a short season, that journey comes 𝐟𝐮𝐥𝐥 𝐜𝐢𝐫𝐜𝐥𝐞. He's now back in a 5-star kitchen at the award winning EQ Kuala Lumpur, albeit for 7-days. EQ has always been part of KL’s dining story for decades, and though we miss him at ABANICO, we are so very proud of his achievements there.

Maybe that’s what 𝐭𝐰𝐞𝐧𝐭𝐲 𝐟𝐢𝐯𝐞 𝐲𝐞𝐚𝐫𝐬 𝐨𝐟 𝐰𝐨𝐫𝐤 give you... not just skill, but calm confidence, joy in the craft and true passion for this unrelenting industry and its tough people, that never really leaves the flame.
__________

An evening shaped entirely around your taste.

From 30 April to 6 May 2026, Étoile welcomes acclaimed guest chef Eric Siew for a limited-time dining experience in collaboration with Meat & Livestock Australia.

Select from a curated display of premium Australian beef and lamb, from tomahawk to lamb rack, and have it prepared with flaming precision. An interactive experience with à la carte selections and thoughtfully paired add-ons, each dish shaped to your preference.

With over two decades of experience, Chef Eric’s modern European-Asian approach has earned international recognition, including a gold medal at the Salon Culinaire Mondial 2013.

Reserve your table through [email protected]
or WhatsApp us at +60 12 583 5319.

27/04/2026

Happy Birthday to our very own 'Secret Oppa'!
𝐌𝐚𝐧𝐲 𝐡𝐚𝐩𝐩𝐲 𝐫𝐞𝐭𝐮𝐫𝐧𝐬 𝐨𝐟 𝐭𝐡𝐞 𝐝𝐚𝐲, 𝐭𝐨 𝐨𝐮𝐫 𝐇𝐞𝐚𝐝 𝐂𝐡𝐞𝐟 - 𝐅𝐞𝐥𝐢𝐱 𝐒𝐢𝐞𝐰!

Some here have even heralded him akin to 𝐶ℎ𝑒𝑓 𝑆𝑜𝑛 𝐽𝑜𝑛𝑔-𝑤𝑜𝑛... for his ability to make even the most intense dinner rush look like a K-drama. May your year be as perfectly balanced as your energy and as aesthetically pleasing as your plating :)

We love you, Chef Felix... Enjoy celebrating you!
__________

23/04/2026

𝐎𝐮𝐫 𝐂𝐡𝐞𝐟 𝐄𝐫𝐢𝐜 𝐒𝐢𝐞𝐰 - 𝐋𝐢𝐯𝐞 𝐟𝐫𝐨𝐦 𝐅𝐇𝐀 Food & Hospitality Asia 𝐒𝐢𝐧𝐠𝐚𝐩𝐨𝐫𝐞! 2,750 Exhibitors from 63 Countries & Regions, including 78 Group Pavilions.

He's there 𝟒 𝐃𝐚𝐲𝐬. 𝟑 𝐄𝐯𝐞𝐧𝐭𝐬. 𝟏 𝐏𝐚𝐬𝐬𝐢𝐨𝐧.
The show has been in full swing for the past 3 days, and if you're in Singapore, you can find him at the 𝐌𝐋𝐀 Meat & Livestock Australia booth till tomorrow Friday, April 24th at Singapore EXPO. This year's focus is on showcasing premium Australian beef, lamb and goat, featuring culinary demonstrations, trade & network appreciation, and highlighting sustainability-raised initiatives and carbon-neutral goals.

So stop by to say hi to Eric, he will be so pleased! He's at the (MLA) Booth 8D2-01, 8C2-01 in Hall 8. Come meet some Australian Meat Exporters, get the latest updates on developments and logistics - and catch a bite or two of the choicest Aussie lamb & beef.
__________

22/04/2026

𝑴𝒆𝒂𝒕 𝑭𝒊𝒓𝒔𝒕, 𝑵𝒐𝒕 𝑻𝒐𝒎𝒂𝒕𝒐. Echoing the culinary instructions of our Chef Eric Siew: “ABANICO's Sanbato Pork Bolognese is a meat sauce first, not a tomato sauce with meat".

Come enjoy this curated pasta, perfect as an accompaniment to complete any of our value Meat Platters.
__________

18/04/2026

We are seeing regulars enjoying our 𝑷𝒐𝒓𝒕𝒖𝒈𝒖𝒆𝒔𝒆 𝑺𝒆𝒂𝒇𝒐𝒐𝒅 𝑺𝒕𝒆𝒘 by adding our 𝑴𝒆𝒅𝒊𝒕𝒆𝒓𝒓𝒂𝒏𝒆𝒂𝒏 𝑷𝒊𝒍𝒂𝒇 𝑹𝒊𝒄𝒆 and stirring it into a bowl of hearty soupy-rice-dish. Genius! The way you folks are eating are so smart and inspiring till we are eating it likewise ourselves!
_________

12/04/2026

Tea and smoked duck slices, in a sunny Sunday dream.
Taking it light before the Monday fight.
__________