[Malaysia: Kuala Lumpur] K 圭

Rating: 4.25/5

Follow me to K Kuala Lumpur which offers a unique marriage of Japanese kaiseki cuisine with Malaysian ingredients in Kuala Lumpur! Chef Hidemichi Seki brings a wealth of experience - having worked in Nihonryori Ryugin in both Tokyo and Hong Kong for a number of years. Inspired by the rich natural bounty of Malaysia, the restaurant has its own dedicated forager who scours the country for the finest seasonal produce. Staying true to Japanese kaiseki philosophy, Seki San allows the natural flavors of these ingredients to shine while thoughtfully incorporating them into his dishes.

Located on the 37th floor, the expansive restaurant offers two types of seating for guests - counter seats facing the open kitchen or table seats with views of the city skyline. The menu transcends cultural boundaries with influences from Japan, Malaysia, and also Hong Kong. Chef Hidemichi Seki spent a year explore the ingredients in Malaysia before opening the restaurant. 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.    

Turmeric Buds Porridge

Fig, Macadamia, Tofu

The salad of Vegetables and Herbs, Chicken Liver, Gooseberries 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.

Abalone Soba

Coral Lobster

Eel

Oyster and Mushroom Cracker

Squid

Tiger Grouper

Tachiuo

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.

Patin and Gao Tou Yu Tempura

The finale with the gorgeous Nasi Ulam was definitely a highlight and the pairing with the duck soup was simply perfection. 

Nasi Ulam, Duck Jibuni

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. 

Iced Cucumber, Green Apple, Wen Shan Bao Zhong

Gula Kabung, Pine Nuts, Shoyu Syrup, Soy Milk Bubbles

And finally, the night concluded with a box of Mignardises with a variety of fun creations including a Nasi Lemak bon bon. 

Pairing with the creative dishes was a mix of wines, sake, and teas - the restaurant offers an extensive tea menu where Seki San has gone to great lengths to ensure the teas are brewed in the best way. Thank you chefs and team for the wonderful first night in Kuala Lumpur.

Follow me on Facebook! www.facebook.com/supertastermel

Follow me on Instagram! www.instagram.com/supertastermel