I met Kim Hock Su a long time ago, before the Michelin star, and we’ve shared a connection ever since. It started, quite unexpectedly, with a flower. Lantana.

Since then, I’ve watched his work evolve, and what he has created is exceptional.

He has this ability to take something deeply local and reinterpret it in a completely new way. His chutney turned into butter with dosa turned into bread, turned into what feels like a French bread and butter course, is a perfect example. Familiar, but completely reimagined.

But what struck me most were the colours, and how they sit within the dish.

Not just beautiful, but precise. The yellow was perfect. The greens were exact. Nothing felt accidental. Working in design, you become very sensitive to colour, and when it’s done well, you recognise it immediately. Here, everything was in balance.

The visual composition supports it, of course. Every element is intentional. The flower speaks to the sauce, the sauce to the plate, the plate to the ingredient. It’s all connected, but never overworked.

And then there are the moments in between.

The small, unexpected gestures that stay with you just as much as the main dishes. The mini Magnum ice cream, served as a palate cleanser, simple, nostalgic, and perfectly placed.

And at the end, a beautiful detail. A small shelf unit brought to the table, presenting Malaysian classics, reinterpreted as desserts. Familiar flavours, but elevated, thoughtful, and very personal.

There is also a sense of restraint, which I appreciate. You leave satisfied, but not overwhelmed. It’s curated from beginning to end.

We were there celebrating a 60th birthday, and it couldn’t have been a better setting. Quietly special, beautifully executed.

And then, one last detail. The vegetarian hot dog you take home. I had mine the next morning, and it was just as enjoyable.

It’s rare to find a place where everything feels so considered.

And even rarer to see someone bring together flavour, colour, and composition with that level of clarity.