Le Méridien Kota Kinabalu


Jalan Tun Fuad Stephens, Sinsuran, Kota Kinabalu, 88000, Malaysia   •  Weather:   

Local Time Phone (60) 8832 2222 Hotel Reservations 1-800-80-6079



Eclairs Le Meridien Kota Kinabalu

Transforming the traditionally chic Parisian pastry into something decidedly modern, éclairs at Le Méridien inject your day with a little sweet joie de vivre. A delectable nod to our European heritage, enjoy these signature confections in classic or unexpected flavours inpired by the destination, Sabah, Malaysia.

What is an éclair? Pronounced as é•clair (eɪˈklɛər, ɪˈklɛər, ˈeɪ klɛər).

A true éclair is a long, thin pastry made with choux pastry dough, filled with a cream, and topped with icing. The dough, which is the same as that used for profiterole, is piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a crème pâtissière, whipped cream, or chiboust cream; and then iced with fondant icing.


Complete with its rich coffee filling and iced with coffee fondant. The light brown fondant icing plus the artistic coffee beans on top are delicately, delicious.



Filled with vanilla filling and iced with vanilla fondant. Its neat, white fondant icing is delicious as well as artistic.



Chocolate filling and iced with chocolate fondant. A plain, rich-brown chocolate fondant with a delectable artistic garnish on top.



Calamansi is commonly used as a flavour enhancer for dishes. It is also enjoyed as a drink together with assamboi, a type of preserved fruit here in Malaysia.


Coconut Palm Sugar

Palm sugar, or well known as “Gula Melaka” is an essential ingredient in Malaysian cuisine. It is derived from the coconut tree nectars, and is best used in desserts. The winning combination of coconut and palm sugar in Malaysian desserts is the inspiration behind this éclair, which many a sweet-toothed Malaysian will love as an afternoon treat or all-day snack.


Purple Potato

Purple sweet potato, or “Ubi Manis” in Malay, is a widely used ingredient in local Sabahan cuisine. An important food crop, the sweet, edible, root-like tuber is eaten as you would a potato, and is available in every local market and supermarket. The sweet potato is eaten by many in the rural areas as a staple, like rice, and is often used in desserts, and made into chips as snacks. The creamy texture of the sweet potato gives a smooth sensation when combined with the diplomat cream.



Roselle flowers, also known as “Asam Belanda” in Malay, are a well-known ingredient in Sabah. The flowers are bought from the local indigenous weekly market, known as “Tamu”, fresh from the flower gatherers.  These are often made into herbal drinks, beverages, jams and jellies, as they are believed to reduce cholesterol.  Our Chef found inspiration from the bright red colour of this flower and its unique flavours


Oxtail Assam Pedas

The oxtail assam pedas, combining it with marscapone cheese as the filling and topped with roasted beef floss, the Oxtail Assam Pedas Éclair is a must try.


The éclairs are available for eat in at Latitude 05 and take away in all available flavours at the price of MYR 10nett per piece. To make an order, please contact us at +6088322232. For bulk orders, please order preferably 24 hours in advance.

T: +6088322232 (Latitude 05)

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