Chef Hidemichi Seki spent a year explore the ingredients in Malaysia before opening @kkualalumpur. Quite a few dishes stood out during the night starting with the first signature dish - Tumeric Buds Porridge cooked in niebana style with white clam stock. Not only was the use of tumeric buds in lieu of mountain vegetables unique, but starting the meal with a hot dish instead of the usual progression from cold to hot was also intriguing. The salad of Vegetables & Herbs was fantastic - we were instructed not to mix it but instead eat from top to bottom so we can taste the salad with 2 different dressing (gooseberry miso and dill vinegar). The clean taste of the Guinea Fowl Soup with fish maw was impressive, as was the Oyster ice cream served in a rice cracker oyster shell. I learned that the Corn dish is a crowd pleaser and for good reason - every kernel had been meticulously hand-peeled to enhance its sweetness and the combination with century egg was a surprising hit. The finale with the gorgeous Nasi Ulam was definitely a highlight and the pairing with the duck soup was simply perfection. For desserts, we were in the good hands of pastry chef Elwyn Boyles who has led the pastry team for Thomas Keller’s restaurants and shaped the pastry program for Daniel Calvert at Sezanne. Both of the desserts we tried were well-balanced with a depth of flavors. And finally, the night concluded with a box of Mignardises with a variety of fun creations including a Nasi Lemak bon bon! Thank you chefs and team for the wonderful first night in Kuala Lumpur.

Our meal in pictures:

Turmeric Buds Porridge
Fig, Macadamia, Tofu
Vegetables and Herbs, Chicken Liver, Gooseberries
Guinea Fowl Soup
Abalone Soba
Coral Lobster
Eel
Oyster and Mushroom Cracker
Squid
Tiger Grouper
Tachiuo
Corn
Patin and Gao Tou Yu Tempura
Nasi Ulam, Duck Jibuni
Iced Cucumber, Green Apple, Wen Shan Bao Zhong
Gula Kabung, Pine Nuts, Shoyu Syrup, Soy Milk Bubbles
Mignardises

See more about my dining experience in my reel 👉🏻
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圭 K
Kuala Lumpur, Malaysia
#supermelMalaysia Less