Mo R.
Google
My wife and I make it a point to dine at Michelin-starred restaurants whenever we travel — and I can confidently say, Molina KL by Chef Guillaume De Poorter deserves at least two more stars. This was one of the most refined and memorable dining experiences we’ve had anywhere in the world.
The moment we stepped into the restaurant, we were welcomed by an atmosphere that was elegant yet unpretentious — softly lit, minimal in design, and genuinely intimate. From the first bite to the last, the entire meal unfolded like a beautifully composed symphony. We began with a wild mushroom tartlet delicately crowned with black garlic and chervil — a tiny but powerful burst of umami, followed by a wooden tray of amuse-bouches adorned with dried flowers, as stunning visually as it was inventive in flavor. Each bite felt like an invitation into Chef Guillaume’s world: creative, restrained, deeply technical, and full of character.
The scallop dish was one of the most memorable — paired with bone marrow and salsify, it showcased incredible balance, with just the right touch of richness and acidity. Bread service often goes unnoticed, but here it was a highlight of its own — two tall, golden bricks with a caramelized, buttery crust and soft, airy crumb. Easily some of the best bread we’ve had in any fine dining restaurant.
When it came time for the main course, we chose the Hanwoo beef. It arrived plated like artwork, alongside morel mushrooms and mulberries in a lovage jus. The meat was tender, beautifully marbled, and complemented by an elegant earthiness and sweetness that lingered long after the last bite.
Dessert at Molina is not just an ending — it’s a continuation of the story. The sunchoke dessert, presented with dark chocolate, coffee, and calamansi, was playful and refined. It brought brightness, bitterness, and creaminess together with incredible harmony. Even the sheep’s yoghurt course, which came just before dessert, impressed with its clever mix of pistachio, avocado, thyme, and preserved lemon.
Though we didn’t go for the full wine pairing, we each sampled two glasses, and they were immaculately chosen. The non-alcoholic pairing was also exceptional — clearly given the same thoughtfulness and nuance. We deeply appreciated the effort in making both options feel equally sophisticated.
Service was smooth, attentive, and quietly confident — the kind that enhances the experience without ever drawing attention to itself. Every staff member was knowledgeable and gracious, effortlessly guiding us through the courses and pairings.
We’ve dined at many Michelin-starred establishments across the world — from Eleven Madison Park to Narisawa to L’Arpège — and Molina KL is absolutely on that level. A hidden gem in Kuala Lumpur that more people need to discover.
We’ll definitely return — and bring friends. Bravo, Chef Guillaume.
