Its attention to detail is what sets Gordon Ramsay Bar & Grill KL apart. Set in an opulent setting befitting the brand name in its first overseas address, every element is executed perfectly, from the customised tableware to the flawless plating. Anticipation was high for its signature beef Wellington and, judging from the feedback so far, it doesn't disappoint. 

"This is a phenomenal award to receive here in Malaysia," says Ryan Behr, general manager of Gordon Ramsay Bar & Grill KL.

Hidden behind a mini art gallery is Hide KL. The restaurant has experienced incredible growth in stature in 2022 with chef Ng Yi Shaun at the helm. A meal at Hide KL promises to be an eye-opening but impeccable one from start to finish, from service and ambiance to the food itself. Its entrance entices with its discreet door disguised as a large painting. When you enter, you'll spot an envelope with your name handwritten on it at your seat.

The attention to detail that you get to enjoy while dining here is what sets it apart. Personal touches abound. The plating is elegant yet playful. Every dish is explained clearly—and feedback is welcomed warmly. You're guaranteed a memorable meal every time. 

"It’s definitely an honour to be recognised for this award," beams Ng. "I'd like to to give special mention to my team, Kit, Michelle, Eason and Juiyuan Ong. If it wasn't for them, I would be nothing. We will strive to be better and to make Malaysia proud as a whole."

Twenty twenty-two had been a very good year for Su Kim Hock. For one, his restaurant, Restaurant au Jardin, received a star from the Michelin Guide. An advocate of George Town’s growing fine dining scene as well as natural flavours and ingredients, Su is expanding his culinary empire to include the recently opened modern tapas bar, Un Poco Loco.

"I would like to emphasise that we're not accolade-greedy but I'm super stoked to be named the Chef of the Year and Restaurant Au Jardin as one of the Top 20 restaurants in Malaysia for the third consecutive year," enthuses Su, who is respected in the industry for his humility and leadership. "It took us 10 years to get to this point. My advice to aspiring chefs is not to chase after the spotlight but work hard, keep your heads down, and focus on personal development. The accolades will follow."

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