Master of Meat, Chef Natsasi Noo-in Collaborates with Meat and Livestock Australia for a Showcase in EQ Nipah and Étoile

On the 24th of June, I was at EQ Kuala Lumpur for the media preview of the limited-time culinary showcase by Thai Chef Natsasi Noo-in (Chef Natt), the celebrated lady butcher from Bangkok. As one of the top hotel in Kuala Lumpur, EQ hosted this exclusive collaboration between Chef Natt and Meat and Livestock Australia (MLA) from 25 to 29 June 2025.

From left: Chef Natsasi Noo-in and Rose Yong, Country Manager of Meat & Livestock Australia

This collaboration which will see the renowned Lady Butcher presenting her brand of tantalising fusion cuisine at both Nipah and Étoile. Chef Natt is Meat and Livestock Australia’s beef ambassador, and Thailand’s best-known sustainable meat pioneer. 

During her five-day guest residency, she will showcase her butchery expertise and mastery of meat with special menu items at Nipah and a one-day guest stint at Étoile.

As a PhD scholar, and the acclaimed Chef Proprietor of Lady Butcher, her restaurant in Nonthaburi, outside Bangkok, Chef Natt thrives on innovation, passion, and the relentless pursuit of excellence. With over 15 years’ experience in the study and mastery of red meat, Chef Natt has redefined sustainable butchery, combining scientific precision with artistic creativity to elevate Australian beef preparation into an unparalleled dining experience.

An innovator in Stagionello technology and the Cuomo Method, she approaches meat with the rigour of a scientist and the intuition of a chef. "Choosing ingredients is like choosing a partner - Australian beef is my perfect match.” This mantra reflects Chef Natt’s commitment to quality, sustainability and zero-waste cooking, ensuring that every cut - from ribeye to shank - is transformed into crave-worthy culinary art.

Chef Natt's accolades speak for themselves. She has collaborated with Michelin-starred chefs, pioneered the use of farm-to-table meats and championed the harmony of flavour and texture in every dish. Her Bangkok restaurant, Lady Butcher, is a testament to her vision - where butchery meets fine dining and every plate tells a story of craft, heritage and innovation.

Mango sticky rice is a must and Bua Loy was like our tang yuan but in packed with coconut milk taste

Her creations will include Australian beef carpaccio with jaew dressing, Thai-spiced Australian braised beef with rice noodles, Wagyu steak with makwaen jaew sauce, grilled Australian beef in banana leaf and Australian beef gaeng om.

“Bringing Chef Natt to Nipah is not just about a meal - it’s about an exchange of knowledge, a celebration of craftsmanship, and a bold step forward in culinary excellence,” said Justin Lee, General Manager of EQ, “Food is more than sustenance - it is a cultural bridge, a learning opportunity, and an artistic expression. By hosting Chef Natt, we are showcasing world-class culinary talent in our local dining scene, empowering our chefs with cutting-edge techniques and sustainable practices, and delivering unparalleled value to guests seeking premium, thoughtfully crafted cuisine.”

Curry Noodles and Crab Curry were good too!

“This is more than a dining event - it is a culinary movement. Join us as we explore the future of meat, the art of butchery, and the joy of exceptional food with my talented teammates here at EQ," adds Chef Natt. Chef Natt will present her incomparable feast for the senses, bringing together tradition meets innovation with a taster buffet dinner at Nipah restaurant from 25 to 28 June 2025, followed by a semi-buffet brunch at Étoile on 29 June 2025.

An array of fresh seafood at Nipah EQ

Overall, I enjoyed the dishes curated by Chef Natt which works pretty well with Thai flavours. If you would like to know more about dining and food offerings from EQ, you can check out their website here.

.: Peace Out :.