Cover Hide’s interior (Photo: Hide)
Hide’s interior (Photo: Hide)
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We take a look inside Hide, one of Tatler Dining Malaysia’s Best 20 Restaurants of 2025
You might have trouble finding the restaurant, located within the foyer of the Ritz-Carlton Residences. Hint—push the large grey painting with gold accents to reveal the intimate chef’s table. “This layout represents who I am as a person—I’ve always been more of an introvert, and the space allows me to be hidden but still express my thoughts through my creations,” says chef-owner Shaun Ng.
Few may know that Ng began his career in law, but decided later in life to take a leap of faith and pursue his calling as a chef.
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Above Shaun Ng of Hide
Shaun Ng of Hide
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Centered around seafood, the latest menu marries Western and Asian cooking techniques, reflecting Ng’s culinary background, having trained in New York. Every guest has a front-row seat to the show, and the experience here is as much about connection as cuisine. There is an emphasis on interaction, encouraging guests to speak to each other as they explore playful textures and dishes.
Above Dinosaur Crisp, filled with budu
Dinosaur Crisp, filled with budu
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The first bite, a dinosaur crisp, sets the tone for the evening. It is filled with budu, which like dinosaurs, is a long and forgotten condiment—a witty nod to our local culinary heritage.
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Above “This is not bread”, one of the playful bites
“This is not bread”, one of the playful bites
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What could be a bread course is instead melting meringue, a vessel for Comté honey, Chinese red dates, shaved summer truffle, and crunchy, golden croutons.
Above Foie gras-stuffed chicken wing
Above Barely cooked salmon is one of the mains
Foie gras-stuffed chicken wing
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Chicken is stuffed with foie gras and tamarind, crab curry is paired with textural nasi kerabu, but a personal favourite is salmon gently poached in flavoured olive oil, its silken flesh yielding to the slight push of a fork, dissolving on the tongue, served with a yellow wine sabayon.
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Credits
Images: Hide
About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
