On the 48th floor, a tasting menu built almost entirely from Malaysian and indigenous ingredients — some so obscure the team foraged and researched them into the culinary record. Cerebral, national in ambition, and the single most important reservation in the city. Book far ahead.
M·TSEAL
“The kitchen that put Malaysian fine dining on the world map. Still the most daring in the city.”
Mei Tan
former Regional Director, Michelin Guide Asia
Anonymous visit · Celebration
B·ASEAL
“Indigenous ingredients treated with real scholarship. Eat here first.”
Budi Arifin
food historian & fixer; consults for Netflix and NHK food docs
Disclosed visit · General