An Exquisite Chapters in Culinary Excellence
An immersive culinary journey uniting award-winning chefs, heritage-inspired menus, and premium pairings.
Coastal India Meets the Andaman Sea: Kayuputi x JHOL Kuala Lumpur
Head Chef Gaurav Gupta of JHOL Kuala Lumpur, the acclaimed restaurant founded by Indian-born, New York-based restaurateur Chef Hari Nayak, took the helm at Kayuputi with an eight-course journey through coastal India, unfolding into flavors like the playful Dimer Devil with quail egg and caviar, the crunch of Calicut Pepper Crab Toast, and a reimagined Bombay Bhel.
Six Hands. Three Chefs. One Experience.
An exclusive six-hands dinner brought together Chef Delvin M. Danker of The St. Regis Langkawi, Chef Shiota Kenta of Michelin-recognised Sushi Azabu, and Chef Yuma Okuda of The Oriental Park KLCC. Their 10-course tasting menu showcased zero-waste innovation, the precision of Japanese tradition, and soulful global flair, uniting regional ingredients and technical mastery in one extraordinary experience.
An Exquisite 4-Hand Dining Experience
A four-hands dinner, presented by Executive Chef Unaver of Kayuputi and Executive Chef Norazizi of Brasserie at The St. Regis Kuala Lumpur, celebrated Malaysia's rich culinary heritage through an eight-course Farm-to-Table Local Harvest Degustation. The collaboration featured Tanjung Malim caviar from T'LUR and sustainably sourced lobster, reflecting the island's dedication to eco-conscious dining.