Cover Vegetables and Herbs, Chicken Liver, Gooseberries, a dish served at 圭 K (Photo: 圭 K)
Vegetables and Herbs, Chicken Liver, Gooseberries, a dish served at 圭 K (Photo: 圭 K)
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Is this the most exciting restaurant opening this year? 圭 K is helmed by Hidemichi Seki, previously of Aoyagi and Ryugin in Tokyo
While we’re barely two months into 2025, there is a new restaurant that just may be the most exciting this year. 圭 K presents ingredients from Southeast Asia through an elegant tasting menu that is both polished and restrained, rooted in Japanese and Chinese techniques.
Situated on Level 37 of Menara Ilham, the restaurant is helmed by Hidemichi Seki, who brings with him a wealth of experience, most notably from Aoyagi and Ryugin in Tokyo. His interest in cooking first stemmed from his father. “He ran a Chinese restaurant and always cooked delicious food, mainly Cantonese, for dinner,” the soft-spoken chef smiles.
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Above 圭 K is located on Level 37 of Ilham Tower
圭 K is located on Level 37 of Ilham Tower
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Seki hopes to preserve the distinct flavour, texture, and aroma of the local ingredients he presents, carefully handpicked by the restaurant’s dedicated forager. “Malaysia is rich in nature and has a variety of domestic ingredients, some of which I have always wanted to cook with,” he enthuses. “There is a wide variety of plants, and many ingredients I have never come across before, which is very stimulating.”
Above Nasi Ulam, a dish rooted in local produce
Above Sawara, one of the dishes on the tasting menu
Nasi Ulam, a dish rooted in local produce
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The menu at 圭 K changes daily, depending on what produce the forager presents—not an easy task, even for a chef as seasoned and talented as Seki. Furthermore, ingredients differ from what he is used to working with during his time in Japan and Hong Kong.
“For instance, radishes and green onions are sweeter in Japan, while seafood is fattier,” he explains. “However, by finding the right cooking method, it is possible to create sophisticated Japanese cuisine using ingredients that are available in Malaysia but not in Japan.”
Above Hidemichi Seki
Above Art fixtures from the owner’s private collection are centerpieces around the restaurant
Hidemichi Seki
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The passionate chef is determined to learn even more about the country’s rich local terroir through working with its produce. 圭 K is just one of the exciting dining experiences that will be unveiled at Menara Ilham in the upcoming year.
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Images: 圭 K
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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.
