As a champion of the country’s emerging culinary scene, the event is aimed at drawing attention to Malaysia’s rising status in the global restaurant industry, while highlighting the importance of its culinary heritage and ethical producers.
The Kita Food Festival, which kicked off in Langkawi in September and Penang last month, provides inspiration and training for the next generation of food producers and cuisine creators, building a platform for thought leadership and community.
To that end, here’s what gourmands can look forward to in KL towards the end of the month.
Friday, Nov 25
- Shhhbuuuleee, REXKL
Johanne Siy of Lolla Singapore – No. 75 on the list of Asia’s Best Restaurants – cooks alongside chef Mui Kai Kuan at Shhhbuuuleee, located at the rooftop of this popular event space in Chinatown.
- Hide, Ritz-Carlton Residences
Newly crowned two-Michelin-starred Cloudstreet’s Rishi Naleedra will cook for two consecutive nights with Hide‘s Shaun Ng at his intimate, elegant restaurant.
Saturday, Nov 26
- Flock, W Kuala Lumpur
The feasting begins with a stylish lunch as David Tang of Singapore’s Rosemead joins forces with Binchotan – grillmaster extraordinaire of KL’s perpetually sold-out Atelier – and Haznizam Hamzah, mastermind behind the colourful Pan-Asian-inspired creations at Flock.
Sunday, Nov 27
- Entier, Alilah Bangsar
Partake of a sumptuous French feast at KL’s much-lauded Entier, where chef Jeremy Gillon of Singapore’s one-Michelin-starred JAG collaborates with the maestro of French and Japanese fusion, Masashi Horiuchi.
- Raw Kitchen Hall, Else KL
Chilean chef Cristian Encina brings punchy South American flavours to the freshly minted Raw Kitchen Hall alongside its head chef, Leong Chee Mun, and chef Jun Wong of the soon-to-launch Yellow Fin Horse.
Monday, Nov 28
Kita’s first TED Talk-style event, titled “Conversations & Ideas”, is a full-day symposium at W Kuala Lumpur during which trends, ideas, and major issues shaping the food world in Asia will be discussed.
This series is designed by the F&B industry for the F&B industry – chefs, cooks, producers, and professionals – promising informative, enlightening, and perhaps even controversial talks and panel discussions.
Here’s some of what you can expect:
- Hotelier and restaurateur Loh Lik Peng, the CEO of Singapore’s Unlisted Collection, shares how he identifies talent.
- From Cloudstreet, Rishi Neleendra discusses his transition from chef to successful businessman.
- Legendary chef Daniel Chavez talks about the rise of vegan and vegetarianism – is it a trend, or is it here to stay?
- Jordy Navarra will outline “The Art of Hospitality: Building the connection between the kitchen and front of house”.
There will also be conversations on sourcing and traceability; dealing with no-shows diplomatically without losing money; authenticity in traditional cuisine; and the growing role of women in today’s commercial kitchens.
The lineup further includes Tamara Chavez (Canchita), Lilian Chen (Langit), Ong Ning Geng (Chocolate Concierge), Ivan Brehm (Nouri), Benjamin Yong (The Big Group), Ray Adriansyah and Eelke Plasmeijer (locavore), Johanne Siy (Lolla), and David Tang (Rosemead).
Great food, networking, and a cocktail hour will wrap up the day!
For more information on the Kita Food Festival, including bookings, click here. Tickets for ‘Conversations & Ideas’, priced at RM250 each, are available here or via this giveaway!
Win one ticket to ‘Conversations & Ideas’ on Nov 28:
- Follow @kitafoodfestival and @setthetables on Instagram.
- Like the giveaway post, and comment why you should win. Each comment is counted as one entry.
- One winner will be contacted via direct messaging by Nov 16.
Terms and conditions:
- Your Instagram account needs to be public.
- IC number, mobile number and email address will be required for verification.
- You will be emailed your ticket once the DM and details are acknowledged.
This article was written by Theri Burhan for Set the Tables. Set the Tables is positioned to inspire and educate those in the industry as well as the aspiring reader who dreams of a future in the food business, and maybe even the merely curious tantalised by the vast and irresistible universe of food and drink.