The Michelin Guide Kuala Lumpur and Penang 2027 list was announced today via an official press release on the guide’s website, marking the first time the results have been announced online.
Kuala Lumpur restaurant Potager, helmed by acclaimed Japanese chef Masashi Horiuchi earned its first Michelin star this year. Horiuchi is a seasoned chef who has worked with legendary chefs like Joel Robuchon, when he was the sous chef at L' Atelier de Joel Robuchoni n London.
Potager incorporates classic French techniques but uses a wide range of Malaysian ingredients sourced throughout the country.
“I am so happy for my team and I thank them for all their hard work and to my bosses and the guests and regular customers who have always been supporting Potager.
“The restaurant is called Potager – which means ‘own garden’ and so I am so grateful to the farmers that I work with who have supplied me with ingredients from all over Malaysia,” says Horiuchi.
Potager joins nine other Malaysian restaurants which have retained their Michelin stars. Dewakan – which is helmed by revolutionary chef Darren Teoh – is still the only Malaysian restaurant with two Michelin stars.
The other one-starred restaurants include Kuala Lumpur restaurants Akar Dining, Terra Dining, DC by Darren Chin, Beta, Chim by Chef Noom and Molina. In Penang, the two one Michelin-starred restaurants on the island are Au Jardin and Auntie Gaik Lean’s Old School Eatery.
Potager’s induction into the Michelin-starred list also makes it one of the growing number of starred Malaysian restaurants with a focus on Malaysian ingredients or cooking styles, with others like Dewakan, Beta, Akar Dining, Au Jardin, Terra Dining and Auntie Gaik Lean’s Old School Eatery having already paved the way.
The Michelin Guide also doled out four special awards that recognised individual achievement. The Michelin Young Chef Award for instance went to celebrated chef Aidan Low of Akar Dining who celebrates Malaysian terroir while also combining classic French techniques and his Japanese culinary pedigree.
“I think for me this award is about my team and also the whole generation of young chefs popping up in Malaysia and trying to give a voice to Malaysia as a whole,” says Low.
The Michelin Service Award meanwhile was awarded to Nazahar of newly promoted one Michelin starred Potager while the Michelin Sommelier Award went to Joyin Goh of Michelin Selected restaurant Tangram in KL.
The Michelin Opening of the Year Award meanwhile went to Michelin Selected Penang eatery Root House by Gen, which is helmed by acclaimed chef Johnson Wong. At Root House by Gen, Wong traces how migration has influenced Malaysian Chinese cuisine and the ways in which it connects with both Malaysia as well as China.
“I think it’s nice to get recognition for people appreciating a new wave of Chinese cuisine. The rise of Malaysian Chinese cuisine is something I am truly happy about because it shows that people are interested in our food history,” says Wong.
Michelin Selected restaurants now comprise 89 establishments, including 12 new entrants like KL restaurants like As I Am by Chef Ton, Jhol, Merdeka Grill, Tangram, White N Black Kampong and Yellow Fin Horse.
In Penang, new inclusions are Deens Maju, Flower Mulan, Hameediyah, Khaosan, Root House by Gen and See Kong Ooi.
In the Bib Gourmand (value-for-money category), four new restaurants join the selection this year, including 7 Chai Ipoh Hor Fun and Minji Bak Kut Teh in KL and Lemon Koay Teow Soup and Serabai Istimewa in Penang.
