Set the Tables

The front of house isn’t talked about enough — yet they are the heartbeat of the industry. They’re the ones who make guests feel welcomed, seen, and taken care of. But beyond the smiles and service — what keeps them showing up, day after day? In partnership with @klcwofficial , and in line with this year’s theme to 𝗦𝗛𝗢𝗪 𝗨𝗣, we turn the spotlight to the people on the floor. We asked them — why do you love what you do? 🍸We spoke to Marcus @jwc.cabinet8.kl Joshua @lavantha.kl James @threexco_kl Bimmy @fifty_tales Han @terradining.kl All of them will be part of Kuala Lumpur Cocktail Week 2026 — from cocktail pairing dinners and bar takeovers to industry-led conference, leading up to the Festival Village at Sentul Depot on 2 May. Show up, and raise a glass to the people who make the experience what it is. 🍸 📍 28 April – 3 May 🎟 Festival Village tickets at @sentuldepot via @funnow.my or via the link in @klcwofficial bio 🙏🏻 B-rolls credits: @awwsquirrel @aarondotk @joshhhhk @hinhanlai

We heard that @thedatailangkawi is so rich with stories that it even has a dedicated historian. Naturally, we had to find out more. So here we are, chatting with Shakira Mobarak, Historian and @thedataipledge Coordinator at The Datai Langkawi. #TheDataiLangkawi #DiscoverDatai #TheDataiPledge

A weekend-only (Thursday to Saturday) @nooshejan.kl tucked within @fari.and.ali . It is the kind of place that feels like home—comforting, generous, and full of bold, soulful flavours. Considering the history, influence, and warmth of Iranian cuisine, Nooshe Jan fits the bill effortlessly. Dinner service hums with conversation and boisterous laughter, the room animated by the simple joy of good food shared. What makes it even more remarkable is that its founders have never worked in a restaurant before—yet they run one of the city’s most genuine. Led by *Leily Amini alongside daughter, Sharifah Samira (Samira) and niece, Sharifah Athirah (Athirah)*, Nooshe Jan—meaning “nourish your soul”—is guided not by formality, but by instinct, hospitality, and heart. The menu is concise yet thoughtfully, designed for sharing. The meal begins with the Mezze Platter (RM68), a generous spread of caramelised onion hummus, kashk-e bademjan, mirza ghasemi, zeytoon parvarde, and mast-o-khiar—each offering a different expression of Persian comfort. Heartier plates follow: khoreshte ghorme sabzi (RM58), a deeply fragrant herb stew of herbs, kidney beans, dried lime and tender lamb; zereshk polo ba morgh (RM40), where honey-caramelised barberries cut through tender chicken braised in a rich tomato-saffron sauce, a staple in many Persian homes; and kabab chenjeh (RM58), marinated beef grilled over open flame, served simply with bread, blistered tomato and traditional accompaniments. Dessert brings the story full circle. The Pistachio Dream (RM26) layers light pistachio sponge with pistachio whipped cream and crushed pistachios, while noon khamei (RM15)—Fari & Ali’s signature cream puffs deliver nostalgic sweetness. Ending the meal with what started it all—Samira’s cream puffs, feels only right. Bring friends. Order generously. Let the table fill, and may Nooshe Jan truly nourish your soul. 📍Nooshe Jan at Fari & Ali’s Kitchen, 65G, Jalan Medan Setia 1, Plaza Damansara 🍴Thursday to Saturday, 6.30pm to 9pm ☎️Reservation is required at 011-2408 9838 or DM @nooshejan.kl

No need to book a flight to Busan for this Korean style hotpot! Sawee Sikdang — Korea’s No.1 Nak-Gop-Sae spot — has officially landed in @mytownkl , bringing its famous bubbling Korean hotpots straight to KL. Originating from Busan, this popular chain already has around 30 outlets across Korea, and we can totally see why. We tried their signature Nak-Woo-Sae (RM89, good for 2–3 pax), loaded with octopus, short plate beef and shrimp 🍲 The best part? Enjoying it 4 different ways, including Bibimbap-style 🥢Pro tip: add ramen, udon or glass noodles because you’ll want every drop of that sauce 🍜 Their secret weapon is the signature sauce — made with 17 carefully selected ingredients and aged for 72 hours at low temperature for that deep, addictive flavour. Add in fresh beef intestines, premium shrimp and chewy octopus, and every bite hits differently. Must-orders alongside the hotpot: 🥞 Dong-Rae Buchujeon — Busan-style Korean pancake 🧀 Flying fish roe cheese fried rice — mandatory ending honestly 🥛 12GOK Misutgaru — traditional Korean multigrain drink Rainy day meal? Supper spot? Post-work comfort food? This checks all the boxes. 📍 Sawee Sikdang @mytownkl Daily, 10am — 10pm

What defines identity? What is Chinese cooking? At @restaurantshukl , Chef Chin Wong continues his exploration of diaspora dining through Identity Volume 3 — a menu that moves beyond fixed definitions of “Chinese food”. Describing himself as “a third culture kid”, Restaurant Shu KL is a medium for Chin to question and explore an ongoing dialogue shaped by heritage, movement, memory and lived experience. Each course in Identity Volume 3 carries fragments of that journey. 🧄 早餐 Breakfast Inspired by the familiarity of Chinese breakfast culture. Caramelised soy milk pillows and scallion oil are tucked into a tartlet, finished with @tlurcaviar 🐟 蒸 Steamed? Titled as a question, “Steamed?” playfully subverts the familiar Cantonese steamed fish. Instead of heat, cured pomfret is served cold and seasoned with a house-blend soy infused with roasted fish bones 🍳 怀念 Memory One of Shu’s staple dishes. Inspired by the pork lard rice with egg that Chef Chin’s mother grew up eating, reinterpreted with Shu’s decade-long jasmine rice bread, chilli oil egg and pork fat emulsion 🍊 成年 Aged Duck liver parfait seasoned with 10-year-aged tangerine peel for balance and acidity 🍶 黄酒 Yellow Wine Shellfish marinated overnight in Shaoxing wine, paired with a silky Hua Diao butter sauce 🍵 冬瓜茶 Winter Melon Tea Winter melon tea sphere coated in white chocolate, delivering a creamy bittersweet finish 🪴 南洋 Nányáng Perhaps the clearest expression of the menu’s theme. A dish rooted in shared heritage and cultural intersections. Wet-aged grouper is paired with a curry shaped by Chinese diaspora influences across Southeast Asia — from evaporated milk to krachai and regional spice blends inspired by Singaporean, Thai and Cambodian curries 🍄‍🟫 家世 Heritage A tribute to Chin’s Foochow lineage and his grandmother’s red wine dishes. Pork loin stuffed with pork farce and chestnut is served with Foochow red wine lees purée, watercress foam and mushroom rice infused with 12 varieties of mushrooms flown in from Yunnan

A luxurious French caviar affair at Entier. @entierfrenchdining partners with @caviarsturia , the renowned French caviar house from Aquitaine. To launch the partnership, Executive Chef Romain presented an exclusive tasting experience featuring three signature caviars — Vintage Baeri, Baeri IGP and Oscietra. Sturia’s caviar selection is now available at Entier. Each course showcased the distinct nuances of every caviar pairing. Here’s what we experienced: 🦪 Oyster — Japanese oyster, dashi, seaweed salad & pickled chayote complemented by the richly aged Vintage Baeri. 🦀 Crab — Japanese crab, tomato jelly & mayonnaise elevated with Sturia IGP Baeri, alongside classic blini accompaniments. 🐟 Shima Aji — cured shima aji, pomelo & tartare sauce beautifully matched with nutty Oscietra caviar. 🐚 Scallop & Sea Urchin — raw French scallops and Japanese uni in sea urchin cream, crowned with Vintage Baeri. 🥚 Egg & Smoked Salmon — confit organic egg yolk, smoked salmon & clams royale layered with the creamy salinity of IGP Baeri. 🐠 Sea Bream — grilled Japanese sea bream in tomato consommé finished with Vintage Baeri for an intensified marine umami. 🍫 Chocolate Tart — Araguani 72% & Pahang 70% chocolate ganache with tonka ice cream, balanced unexpectedly with Sturia IGP Baeri. An elegant exploration of French caviar craftsmanship woven seamlessly into contemporary French cuisine. 📍Entier French Dining Level 41, Alila Bangsar Daily 12pm-3pm; 6pm-9pm

@klcwofficial 2026 wrapped on a spirited high at @sentuldepot with the return of Festival Village — a vibrant finale to six days dedicated to mixology, hospitality, and cocktail culture. Under this year’s theme, SHOW UP!, the community did exactly that. From top global and local bars to over 30 renowned spirits brands, the festival brought together cocktail lovers and industry players for a celebration filled with drinks, live music, masterclasses, and immersive performances — all spotlighting the craftsmanship behind every pour. Adding to the energy was the launch of @martellofficial ’s “Make It With Martell” campaign in collaboration with @rotten__paradise , bringing street culture into the mix with electrifying dance performances and an energetic atmosphere. This year also marked the debut of Tipple Talks: A Food & Beverage Conference at @wkualalumpur , gathering leading voices from across Asia for a full day of thought-provoking discussions on hospitality, culinary identity, workforce evolution, AI, and the creator economy shaping the future of F&B. More than a cocktail week, KLCW continues to foster cross-industry collaboration and grow appreciation for fine drinks while cementing Kuala Lumpur’s place on the global cocktail map. See you in 2027 🍸

[May to August] A classic cocktail, every time. This time? Make It With Martell. 🥃 @martellofficial launches Make It With Martell — a global campaign reimagining classic cocktails with a smoother, richer, and more balanced profile. From May to August, the experience unfolds across selected bars in Malaysia, beginning with Penrose and Lavantha by Jon Lee. Simply ask to “Make It With Martell” and discover how Martell’s signature clear wine distillation transforms familiar classics into something altogether more flavour-forward. Alongside the cocktails, Martell introduces Swift Rewards, where guests can earn points through challenges, quizzes, and check-ins to redeem rewards including Martell bottles, branded merchandise, and the limited-edition Night Shift capsule with @rotten__paradise . Inspired by cocktail culture and late-night bar energy, the collectible streetwear capsule brings the world of Martell beyond the glass. #MartellMY #MakeItWithMartellMY #RottenParadise

Malaysia’s first modern Korean fusion restaurant, @junghee.my (정희), has officially landed at @thecampusampang — bringing a whole new generation of Korean dining to the city. Inspired by the words affection (情) and joy (喜), JUNGHEE is all about warmth, happiness, and seriously good food — served through a bold, shareable, Seoul-born experience. Think retro × trendy interiors, a lively “Seoul city-walk” vibe, and a concept already proven across 22 outlets in Korea. On the menu — playful, modern Korean plates made to hit: 🔥 Wagyu Beef Kimchi Fried Hot-pot Rice (RM37) Sizzling hot pot, rich wagyu, kimchi, and that runny yolk moment 🍝 Bracken Fern Cream Noodles (RM40) Korean roots, reimagined into creamy, gnocchi-style comfort 🧀 Kimchi Cheese Tteokbokki Chicken Fries (RM35) Crispy, cheesy, tangy — pure indulgence 🥔 Shrimp & Potato Pancake (RM33) Golden, crisp, and perfectly balanced From contemporary flavours to a space that feels like Seoul in motion, JUNGHEE is perfect for casual catch-ups, late-night cravings, and everything in between. Come hungry, bring your people, and experience Korean dining, reimagined. G-33, The Campus Ampang 11am to 10pm, daily

Consider @ormondsandakan your next getaway. Set along the open horizon of the Sulu Sea in Sabah —fondly known as the “Land Below the Wind”—Ormond Sandakan, the gateway to Borneo’s Wildlife is Borneo’s latest stay to have on your radar. Think of it as your sanctuary after days spent exploring seas, rivers, and rainforests—built around its philosophy of “essential comforts, thoughtfully delivered.” Fun fact: every room faces the sea! Step in and you’ll feel it instantly: calming earthy tones and design details rooted in tropical textures. It’s understated, intentional, and quietly luxurious—the kind of place that welcomes you home after a day out in nature. Cruise along the Kinabatangan River in search of proboscis monkeys, crocodiles, and hornbills, visit the Sepilok Orangutan Rehabilitation Centre, or spend time with rescued sun bears at the Bornean Sun Bear Conservation Centre—where we even met its inspiring founder, Dr Wong Siew Te. Back at Ormond, it’s all about grounded comfort, warm hospitality, and an atmosphere designed for you to slow down and settle in. Dining flows effortlessly through the day: 🌞 Start your mornings at Rise with a hearty buffet spread. 🍸 Head to Bayu, a poolside bar overlooking the infinity pool—just in time for sunsets over Sandakan Bay. 🍴 For dinner, RASA brings together bold Bornean and Malaysian flavours. 🍻 Bring your friends, have some beers, and catch live performances at Brew to unwind at the end of the week. 😁 And for those late-night cravings, in-room dining has you covered. 🔥 Coming soon: Pietro—set to be the town’s first Mediterranean restaurant. There’s more to come. But for now, here’s your sign to go: @flyairasia @airasia flies direct from Kuala Lumpur to Sandakan. What are you waiting for?

[Limited time only till 7 May] Experience Poland through a contemporary lens at @thirty8kl @grandhyattkualalumpur , where Polish-born Executive Chef Grzegorz Odolak joins forces with Marcin Budynek and Mariusz Olechno to reinterpret regional Polish traditions into an intimate dining experience—in collaboration with Polish Embassy @plinkualalumpur Held in conjunction with Poland Constitution Day on 3 May, this marks the third consecutive year of collaboration between the Polish Embassy and Grand Hyatt Kuala Lumpur! This year’s showcase also introduces @antoniuscaviar —one of Europe’s leading caviar producers and Poland’s largest family-run caviar business with over 50 years of expertise in sturgeon farming. Expect comforting Polish classics alongside contemporary dishes: • House-Cured Juniper Duck Breast — RM68 Buttermilk dressing, toasted hazelnut, fermented grapes & house pickles • Herring Fillet, Kohlrabi & Apple Salad — RM68 Fire-roasted potato & watercress emulsion • Żurek Sour Rye Soup — RM58 Lamb sausage, cage-free egg, boletus mushroom & marjoram • Hand-Cut Pasta with Crayfish — RM178 Butter emulsion, Antonius Caviar & chives • Slow-Braised Wagyu Beef Cheek — RM168 Horseradish potato, honey-glazed carrot & pickled kohlrabi • Pierogi Polish Dumplings — RM98 Pan-fried potato, white cheese, onion dumplings, sour cream & chives End on a sweet note with the Cherry Carpathian Cake (RM58), inspired by the peaks of the Carpathian Mountains, or the Poppy Seed Meringue Cake (RM58) with fresh raspberries and blackcurrant sorbet. A rare chance to discover the soul of Polish cuisine—right in the heart of Kuala Lumpur 📍THIRTY8 , Level 38, Grand Hyatt Kuala Lumpur, 12, Jalan Pinang

[18–21 June] Mark your calendars—Miri is about to take the global stage this June. The 3rd edition of the World National Tapas & World Asia Tapas Competition, Exhibition, Festival & Seminar @worldtapasasia arrives in Borneo—bringing together award-winning chefs, industry tastemakers, and food lovers from across the world for a celebration of flavour, culture, and creativity. Set against Miri’s vibrant cultural tapestry and natural beauty, this is where small plates make a big impact—where Spanish roots meet bold Southeast Asian expression, and tradition is reimagined through a modern tapas lens. A powerhouse lineup of jurors—including Jasbir Kaur, Abang Abdul Rahman Bin, Alex Ting, Billy Lee, Su Kim Hock, Johnson Wong, Lee Zhe Xi, YC Chong, Leslie Teong, Jason Manson, Danny Ho and Pieter Fitz-Dreyer—joins a strong regional presence, with 30 Malaysian and 25 Southeast Asian chefs showcasing the region’s rising culinary influence on the world stage. Expect innovation at every turn as chefs spotlight local treasures like gula apong, dabai, terung Dayak, sago, pandan, and mambangan—championing sustainability while celebrating Borneo’s rich biodiversity. Beyond the competition, dive into live demos, masterclasses, workshops, and a buzzing tapas festival—an immersive playground for both industry insiders and curious food lovers alike. Head over to https://sustainableborneo.my/wntc-watc-2026/ to find out more. The 3rd Edition of this event is organised by ETHOS CONNECT International Consulting SDN BHD and Sarawak International Technical and Vocational Education Association, with support from the Ministry of Tourism, Creative Industry & Performing Arts Sarawak and Tourism Malaysia in cooperation with Valladolid City Council of Spain.