Hospitality doesn’t stop at the table.
It’s every message, every touchpoint, every moment in between.
We work with restaurants, bars, and bottle brands to make sure everything stays connected, so the experience doesn’t drop off once the guest leaves.
Barkar means flame, and the whole restaurant is built around that idea. Open fire, wood-burning station, dry-aged fish and meat ageing in full view. You sit at the chef’s table, watch the kitchen work, and eat food that actually has something to say about where it comes from. Malaysian at its core, confident enough not to over-explain it. If you’re not already going, you should be.
@barkar.my
We’re hiring. 👋
We’re looking for someone based in Kuala Lumpur to join our global team — and if you’ve spent time working in the restaurants & bars scene, this one’s for you.
Volt Media works with some of the best hospitality operators in the world on loyalty and retention. We help them understand their guests, keep them coming back, and build the kind of relationships that actually last. It’s a people business, and we need someone who gets that.
The role is about building and managing relationships with restaurants and bars in the KL market. You’ll be the person on the ground — meeting with operators, understanding their world, and bringing them into ours. You don’t need a traditional sales background. You need to know this industry, know how to have a conversation, and care about doing good work.
If that’s you — or if you know someone it might be — tag them below, drop us a DM or send us an email at [email protected]
#KualaLumpur #Hospitality #FoodAndBeverage #Restaurants
Curated low-intervention wines, tinned seafood, sourdough, and sharing plates, Basic Wine Store at Arcoris Mont Kiara is KL’s little slice of Europe. 🍷
They’re not like us. 🍷
Your reservation platform fills seats. We fill the gap after they leave.
The data’s already there, we just make it work harder for you.
vm | Guest retention for restaurants that give a damn.
Alta, Bangsar. Started with the confit potato pave. Shatteringly crisp layers, whipped cod roe on the side. One of those dishes that’s technically simple on paper but takes real understanding to execute properly. Really good.
Kimchi rarebit flatbread with whipped ricotta, honey and bee pollen, finished in their wood-fired oven. Runny egg in the middle that you break into. Rich without being heavy.
The Alta Burger. Dry-aged, bone marrow, caramelised onion. It’s decadent. It earns it. Finished with a banana and caramelised popcorn dessert off the specials board. Expected it to be too sweet. It wasn’t. Nicely judged.
Service was warm throughout. The kind of place you go with a few people, order most of the menu, and figure out why you didn’t come sooner. Worth your time.
Location: @eatalta
NEO Bar KL sits high above the city on Level 37 of Ilham Tower, looking out across Kuala Lumpur with some of the better views around.
It’s not built around one fixed idea. The space shifts depending on the night, part bar, part somewhere to settle in, shaped by the people in it as much as anything else.
At the centre, a bar led by Giovanni, where the drinks lean into creativity without losing clarity. Thoughtful, inventive, and easy to spend time with.
Beyond that, it’s the music, the energy, and the view that carry everything through.
A place shaped by the drinks, the people, and the night itself.
Location: @neobarkl
Head Bartender: @giovanni_andrea_magliaro
Snaps: @notamixologistlol
At Bar Terumi, the menu is built around the five elements, Earth, Water, Wood, Fire, and Metal.
Led by Shirmy Chan, it’s a system rooted in balance, where what you choose plays a part in how everything comes together.
You notice it in the details, the pacing, the way flavours sit, how nothing feels out of place.
Location: @bar.terumi
Founder: @shirmychan_dws
📸: @notamixologistlol
You can post it on the gram — the guest shift, the new menu, the one-off event. But most people see it too late, or after it’s already happened. Staying on top of your messaging means the people who’d come don’t miss out.
It’s easy to treat the booking like just a booking. It comes in, it’s filled. It’s done. But it doesn’t sit on its own.
Timely messaging and utilising your guest data can be the difference between a guest who visits once and those who return again and again.
First time heading out to Kuala Lumpur Cocktail Week.. finally.
We’ve been to KL a few times but never managed to catch this, so really looking forward to it.
Loads going on across the week, bars, restaurants, collabs all over the city.
Swipe for what’s on.
@klcwofficial
