WHO WE ARE
The Malay word for “root”. Rooted in highlighting the local terroir. Akâr pays homage to local bounties in Malaysia while offering modern interpretations of dishes.
We offer a tasting menu revolving around seasonal quality local produce.
COÂKTION
Just like how nature replenishes itself, Akâr Dining is also taking inspiration from that to deepen our roots, receive nourishment and grow even more. Our restaurant location will be closed from now until the end of April but we will uproot ourselves to temporarily take up a short residency at Ed.ju Omakase located in DC Mall.
Our popups will be a trio of collaborations of cuisine, culture, and culinary creativity which we lovingly call Coâktion.
First to start the ball rolling for the team will be Akâr Kappo where we see an amalgamation of Malaysian and Japanese produce where we aim to unlock and remove all barriers to present an intimate yet liberating Tasting Menu Experience. It will truly be a cross-cultural dialogue between our Chefs and guests.
Second, Hot on the heels of our Coâktion comes an exciting Dessert Tasting Menu for all you dessert lovers. Chef Ariel - a maestro when it comes to avant-garde desserts - will cross dessert plates with our very own Chef Nicole who will be drawing inspiration from our Malaysian local ingredients to create an unforgettable experience. We will also be serving some savoury bites to start the course before moving into our dessert fare.
Our final Coâktion welcomes Chef Shohei, former Head Chef of The Tokyo Restaurant KL. He’s back in town and has brought an exciting new culinary project with him to share with us! We will be sharing our Akâr repertoire with Chef Shohei’s unique food DNA to curate a never-seen menu. Creative and fearless, we look forward to having these two ingredients in the kitchen as we synergize our resources and thoughts on a plate for our guests!
AKÂR KAPPO ; 4 - 7, 18 - 21 APRIL
ARIEL X AKÂR ; 11 - 13 APRIL
SHOHEI X AKÂR ; 25 - 28 APRIL
OPENING HOURS
THURSDAY - SUNDAY
LUNCH
Saturday & Sunday
11 AM - 3 PM
DINNER
Thursday - Sunday
6 PM - 11 PM
MICHELIN GUIDE 2023
MICHELIN Guide’s Point Of View
Founded in 2020, this theatre-like dining room with neat designs faces an open kitchen where Chef Low and his energetic team perform. The set menu is mostly informed by European cuisine, using local ingredients like gula apong and engkabang. Creatively refashioned with interesting surprises, the menu changes with the seasons and goes beyond the realms of typical Malaysian cooking. The signature green salad with bagna cauda is packed with flavour.