Cover Holger Deh slicing into the signature Mille Feuille at Park Lounge (Photo: Park Hyatt Kuala Lumpur)
Holger Deh slicing into the signature Mille Feuille at Park Lounge (Photo: Park Hyatt Kuala Lumpur)
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At Malaysia’s first Park Hyatt, bold culinary innovation meets local flair
Kuala Lumpur’s dining landscape just got a lot more exciting with the opening of Park Hyatt Kuala Lumpur, introducing three new distinct venues—Merdeka Grill, Cacao Mixology & Chocolate, and Park Lounge. In true Park Hyatt style, each space is a celebration of artistry, local hospitality, and exquisite taste.
Here is everything you need to know before you visit the three standout culinary offerings at Malaysia’s first Park Hyatt, from leading chefs to individual concepts.
Read more: 10 new restaurants, cafés, and bars in Malaysia to visit in September 2025
The country’s first chocolate-themed bar
Above Drinks from Cacao Mixology & Chocolate
Drinks from Cacao Mixology & Chocolate
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Groundbreaking concept Cacao Mixology & Chocolate fuses chocolate artistry with cocktail culture—a true space for indulgence. From a 19kg house-made 70% dark chocolate block designed by executive pastry chef Holger Deh, that is carved upon order to artisan pralines and truffles, the space is a celebration of cacao in all forms.
When it comes to drinks, try the Cacao Nut Highball, crafted with Kelantan 70% Cacao Bitters, as well as the Cacao Flights, which pair premium whiskies, cognacs, and rums with gourmet chocolate in an immersive tasting experience.
See also: Bitter foods in Asia: 5 ingredients that challenge the palate and nourish the body
Afternoon tea, but not as you know it
Above The afternoon tea experience at Park Hyatt includes a dessert trolley wheeled to your table
The afternoon tea experience at Park Hyatt includes a dessert trolley wheeled to your table
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At Park Hyatt’s Park Lounge, tradition meets innovation with an all-day dining menu and a standout afternoon tea experience. Forget the classic tiered stand of scones and sweets—here, tea is a four-course journey that culminates in a dessert trolley wheeled to your table for the final flourish. Save space for the theatrical Mille Feuille, a towering pastry masterpiece, sliced tableside.
Global expertise with a local soul
Above Executive Pastry Chef Holger Deh at Cacao Mixology & Chocolate with the 19kg chocolate block
Executive Pastry Chef Holger Deh at Cacao Mixology & Chocolate with the 19kg chocolate block
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Park Hyatt KL’s culinary direction is led by internationally acclaimed chefs, executive chef Stig Drageide and executive pastry chef, Holger Deh. While their vast experiences span across the globe, the culinary program here remains grounded in Malaysian identity.
For instance, you will find Penang vanilla featured in both the Cacao Mixology & Chocolate experience and Merdeka Grill’s signature Vanilla Ice Cream with Oscietra Caviar—a luxurious play on sweet and savory. Park Lounge’s all-day menu pays homage to lost Malaysian recipes too, allowing guests to rediscover their roots.
Contemporary elegance at Merdeka Grill
Above Cedar-Wood Roasted Salmon with caviar and smoked butter sauce
Cedar-Wood Roasted Salmon with caviar and smoked butter sauce
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Spearheaded by Stig Drageide, Merdeka Grill offers a rare taste of European and Nordic culinary influences, through dishes like the Nordic Vendace Roe with red onion, crème fraîche, and shokupan as well as the signature Cedar-Wood Roasted Salmon with caviar and smoked butter sauce. The grill’s concept is bold yet balanced, showcasing global technique while remaining rooted in local inspiration.
A culinary destination in its own right
Above Another signature dish from Park Hyatt’s Merdeka Grill is the Chateaubriand
Another signature dish from Park Hyatt’s Merdeka Grill is the Chateaubriand
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Whether you’re after indulgent desserts, expertly grilled meats, or experimental cocktails, Park Hyatt Kuala Lumpur offers a curated dining journey unlike anything else in the city. From the immersive playground of Cacao Mixology and Chocolate to the finesse of dishes at Merdeka Grill, the trio of venues is set to elevate the country’s culinary industry.
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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.
