Cover Chutoro toast, one of Ora Dining's signature items (Photo: Ora Dining)
Chutoro toast, one of Ora Dining's signature items (Photo: Ora Dining)
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The co-founders and head chef shed light on the experience they strive to offer at Ora Dining
“Embrace the now” is the ethos and Italian translation of Ora Dining, a newly opened modern European eatery based in TTDI. At the kitchen's helm is head chef Tan Xing Yu, who cut his chops at beloved local restaurant from the likes of Table & Apron and Gooddam and spent a year interning in New York.
I sit with Tan and co-founders Benny Haw Hui Hsiang and Ng Hsien Loong in the relaxing dining space, sipping the signature Ora Sour cocktail (it is deliciously well balanced, made with upcycled coffee and crème de cacao, if this is any indication of the meal to come).
“We want to serve dishes that are timeless, rather than trendy,” explains Haw. “Comforting food that makes people want to come back.” Selections on the menu include Wagyu beef tartare with crumpets, a selection of handmade pasta, proteins on grill, and the chutoro toast which is the first thing that catches this dining writer’s eye upon scrolling through the restaurant’s Instagram.
We speak to Tan about his favourite meal and his biggest influences.
Above Ng Hsien Loong and Benny Haw Hui Hsiang, co-founders of Ora Dining
Above Head chef Tan Xing Yu
Ng Hsien Loong and Benny Haw Hui Hsiang, co-founders of Ora Dining
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What is a dish at Ora Dining all diners should try?
The Paccheri Lamb Ragu. I am a fan of strong flavours, and in this case, they are balanced out with 10-year tangerine skin. The dish is a good representation of what we try to do at Ora Dining—comfort food with a twist.
Above Paccheri Lamb Ragu
Above The restaurant is warm and inviting
Paccheri Lamb Ragu
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Who has been the biggest influence on you professionally to date?
Asya Tan and Marcus Low from Table & Apron, who directed me on the right path, as well as the team at Sitka Restaurant who inspired me to be a good cook.
What show do you think every chef should watch?
The Bear. It is actually very similar to my experience interning in New York—the main character reminds me a lot of my sous chef.
See also: 8 most popular seafood restaurants to visit in Johor Bahru
Above A selection of Ora Dining's dishes
Above Ramen with Miso Cod
A selection of Ora Dining's dishes
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Which chef would you most like to cook with, dead or alive?
Max Coen of Dorian Restaurant in Notting Hill, London. He was previously from Ikoyi Restaurant, and I have been following his work for the past two years. He is incredibly talented and I would love to work with him one day.
What is one dish you can’t live without?
Pan mee! I love it, and can eat it everyday.
Above Gnocchi Frutti Di Mare
Above Dining here is relaxing and unpretentious
Gnocchi Frutti Di Mare
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What is the best restaurant you have ever eaten at?
Sitka Restaurant, back when it was in Plaza Batai—it was the best!
It’s your last meal, what is on the menu?
Pan mee with some wild boar ragu.
Don't miss: 11 places to explore in Chinatown, Kuala Lumpur
Above Black Forest Tiramisu
Black Forest Tiramisu
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What do you hope for the future of Ora Dining?
To be better everyday and strive for constant improvement.
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Images: Ora Dining
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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.
