Cover Whether you like your luxury worn or eaten, J & Kel The Salon at The Renaissance Hotel has combined the two for the utmost indulgence
Whether you like your luxury worn or eaten, J & Kel The Salon at The Renaissance Hotel has combined the two for the utmost indulgence
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Renowned chef Alan Coxon is the chef behind the latest culinary venture of J & Kel, where opulence, whether in gemstones or dining, celebrated as one
Within the world of high-end luxury, fine jewellery and fine dining have long been separate pillars of indulgence. Whether you like your luxury to be adorned on the body, or savoured on a plate, J & Kel The Salon at the Renaissance Kuala Lumpur Hotel has combined the two. What you’ll find is a dining concept where the food doesn’t just complement the jewellery, but mirrors it.
This concept, described as Malaysia’s first destination for uniting fine jewellery and fine dining under one roof, has created a buzz for not just the lovers of gemstones, but the lovers of gastronomy.
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Each refined dish, under Chef Alan Coxon, is a celebration of artistry, mirroring the elegance of fine jewellery.
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The culinary approach has been led by chef Alan Coxon, where he explains “the goal was to mirror the artistry of the jewellery on the plate, transforming each presentation into a culinary masterpiece.”
This philosophy manifests itself in the presentation. Diners will find delicate bubbles on select dishes, designed specifically to mimic the glass domes that are dotted throughout the restaurant, encasing rare gemstones.
Pea and Celeriac Millefeuilles
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Their signature creation, “Gems of the Forest Floor”, is inspired by the salon’s beautiful interior. Featuring natural moss, warm wood textures, and opulent accents in its interior design, it is akin to a mystical forest filled with gemstones—who can say no to that? The dish is highlighted with its chocolate mushrooms, truffles, and chocolate soil, all to capture the magical surroundings in an edible form.
Chef Coxon makes sure that your plate is not just filled with beautiful items, but also representative of classical gastronomy. It was important to him that classical French cooking techniques here shine as brightly as the gemstones, adapted also with a slight modern touch. A great example of this is the Coquelet Four Ways, a refined interpretation of the classic Coq au Vin.
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Luxury can be worn or eaten
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Whilst chef Coxon is the orchestrator in the kitchen, the soul of J & Kel belongs to founders Mandy and Kelly. This powerful duo envisioned a space where luxury portrays itself as an emotional experience, rather than just a transaction.
Above The table setting to accompany your journey with jewels
The table setting to accompany your journey with jewels
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For Mandy and Kelly, the leap from gemstones to gastronomy was a natural evolution. Looking at a beautiful bespoke necklace, they see the parallels between the two art forms as an expression of artistry, patience, and the joy of creation.
Step into the dining experience at J & Kel and immerse yourself into the blending of the worlds of luxury. Explore brilliance in every sense of the word, and savour beauty through your sight, sounds, and taste.
