Potager earns its first star as Dewakan’s two and eight more one-star restaurants continue to light the sky, in an edition that also adds twelve Michelin Selected restaurants and four Bib Gourmands.

A new star has appeared over Kuala Lumpur. Potager earns its first MICHELIN Star in the fifth edition of the MICHELIN GUIDE Kuala Lumpur & Penang, joining a constellation that now counts nine one-star restaurants and one two-star kitchen across 159 recognised establishments, up from 151 last year. Dewakan retains its two stars, while every restaurant that held a star in the previous edition has kept its distinction. Beyond the starred kitchens, the latest selection also welcomes twelve new MICHELIN Selected establishments and four Bib Gourmands, extending the guide’s reach across two cities with different appetites.

For the first time in Malaysia, the selection was announced through a press release without the traditional awards ceremony, marking a change in how the annual guide makes its appearance.

A Star Is Born

Opened in September 2023, Potager has spent three years proving itself to the inspectors, first appearing in the MICHELIN Selected category in 2025 and retaining its place the following year before earning its first star. Under Executive Chef Masashi Horiuchi and Head Chef Yeoh Leng Chee, the restaurant approaches contemporary French cuisine through a combination of classical French techniques, Japanese precision and a pronounced interest in Malaysian produce.

Horiuchi brings experience from European kitchens, including a five-year tenure at the now-closed MICHELIN-Starred L’Atelier de Joël Robuchon in London, while Yeoh contributes his own interpretation of classical French technique. Their collaboration gives Potager a culinary identity that is international in technique but increasingly local in its sourcing and expression. Potager is French for “kitchen garden”. Alongside its work with local producers, the restaurant grows some of its own herbs and greens, which find their way onto the menu. It does not get much more hyperlocal than having part of your produce growing on the premises.

The tasting menu was a good illustration of its approach. An early look at a corn custard with seared scallop, smoked sturgeon and Kaviari Kristal caviar was among the afternoon’s highlights, its natural sweetness heightened by an astute pairing with a Savennières from the Loire Valley. Elsewhere, Alaskan black cod poached in olive oil and wrapped in zucchini arrived with ratatouille for acidic balance, a scallop mousse-filled zucchini blossom and an intensely flavoured saffron jus. The blue lobster risotto, prepared with heirloom Bario rice from Sarawak, brought together crustacean richness, dashi and a touch of lime, while a deeply savoury mushroom course with kombu sabayon from the vegetarian Harvest menu showcased lion’s mane, shiitake and enpiko mushrooms cultivated in Semenyih.

There were other local references along the way, including a palate cleanser of ten-day fermented cider jelly and bamboo leaf sorbet dusted with kaffir lime powder, a nod to the restaurant’s Bamboo Hills neighbourhood. The meal eventually arrived at a chocolate tart presented in the hollow of a cacao pod, made with 80% dark chocolate from Borneo, and a quintet of sorbets and granitas with mystery flavours that invite guests to take a gander at which local ingredients hide in plain sight.

Potager’s recognition extends beyond the kitchen. Mr Nazahar, who has overseen service since the restaurant opened, received this year’s MICHELIN Service Award for his contribution to the dining experience. A star for the kitchen and an award for the dining room make for a satisfying double recognition.

The Malaysian Constellation

Dewakan remains the brightest point at two stars, with Chef Darren Teoh continuing to explore the country’s indigenous ingredients, endemic produce and lesser-known culinary traditions. Its approach to local sourcing and preservation has also earned it a place in MICHELIN’s new Mindful Voices platform this year.

Kuala Lumpur’s one-star roster spans a remarkable range of influences in contemporary dining. Akar and Terra Dining continue their stewardship of Malaysian cuisine, while Beta presents its own interpretation of the country’s flavours. Chim by Chef Noom brings modern Thai cuisine to the table, Molina works in avant-garde European, and DC Restaurant by Darren Chin joins Potager in conversation over fine French.

Akar’s Chef Aidan Low also received the MICHELIN Young Chef Award, recognising his work with local ingredients. A fitting distinction for a chef whose kitchen reflects the growing confidence of Malaysia’s gastronomy.

Up north, Penang retains both of its one-star restaurants. Au Jardin continues to serve modern European and French cooking, while Auntie Gaik Lean’s Old School Eatery puts Peranakan cuisine on the Guide, a reminder that MICHELIN recognition extends beyond the polished tasting rooms and into kitchens carrying generations of culinary heritage.

Rising Lights: Newly MICHELIN Selected

Twelve restaurants make their debut in the MICHELIN Selected category this year, bringing the total to 89 across both cities. Among the newcomers are JHOL Kuala Lumpur and Merdeka Grill, two establishments that have already made their presence felt in the local dining scene.

JHOL, the Mont Kiara restaurant by Chef Hari Nayak, explores the cuisines of India’s nine coastal states through its Coast to Coast tasting menu, under Executive Chef Gaurav Gupta. Among its highlights are the Bhapa Maach and Kundapura Ghee Roast crab.

READ ALSO: JHOL Kuala Lumpur Review: Coast to Coast, One Table at a Time

At Merdeka 118, Merdeka Grill occupies Level 75 of Park Hyatt Kuala Lumpur, bringing a contemporary European grillhouse sensibility to one of the city’s most striking addresses. Its approach, led by Executive Chef Stig Drageide and Chef de Cuisine Marcus Ooi, incorporates Nordic influences and local produce, with dishes such as cedar wood-roasted salmon and Kalix vendace roe.

READ ALSO: Merdeka Grill Review: The View Is Just the Beginning

Another notable addition is As I Am by Chef Ton, the Kuala Lumpur outpost of Chef Thitid “Ton” Tassanakajohn, whose Bangkok restaurants Le Du and Nusara have both received immense recognition. Its contemporary Thai cuisine is presented through a twelve-course tasting menu inspired by the communal samrub style of dining. It joins Sood by Chef Ton in Penang, which has in the Selected category since last year.

The remaining Kuala Lumpur debuts are Tangram, a contemporary Asian restaurant combining culinary influences with French techniques in a seasonal tasting menu developed with Chef Johnny Tsai of Taipei’s one-starred T+T; White N Black Kampong, a casual eatery serving rustic kampung-style dishes for sharing; and Yellow Fin Horse, a contemporary Mediterranean restaurant.

Penang contributes six new entries of its own: Root House by Gēn, Flower Mulan, Khaosan, See Kong Ooi, Hameediyah and Deens Maju. The last two are bringing nasi kandar into the MICHELIN Guide’s selection for the first time. Hameediyah, established in 1907, is among the country’s oldest nasi kandar institutions, while Deens Maju has won its own following through the familiar combination of rice, curries and an extensive selection of accompaniments.

Not every notable name on the list is new. Nadodi, where Executive Chef Yavhin Siriwardhana explores the migratory cuisines of Tamil Nadu, Kerala and Sri Lanka through a nine-course tasting menu at Four Seasons Kuala Lumpur, retains its place. A first star in a future edition would not look out of place.

READ ALSO: Nadodi KL Review: What the Nomads Carried Across the Globe

The Hands Beneath the Stars

MICHELIN’s special awards also recognise the people and establishments whose contributions extend beyond the food itself. Root House by Gēn, Chef Johnson Wong’s exploration of Malaysian Chinese cuisine within George Town’s 1926 Heritage Hotel, received the MICHELIN Opening of the Year Award.

Its concept draws on the culinary traditions of Hokkien, Teochew, Hakka, Cantonese and Hainanese communities, examining how these traditions have evolved through generations of cultural exchange in Malaysia. Its recognition so soon after opening makes it one of the more interesting newcomers to watch.

Joyin Goh of Tangram received the MICHELIN Sommelier Award for her wine list of nearly a hundred labels, with an emphasis on lesser-known boutique wineries and flexible pairing options. She joins Aidan Low and Mr Nazahar among this year’s individual honourees, a reminder that a memorable meal is the work of many hands, from kitchen to dining room to wine cellar.

Bib Gourmand

Four new establishments join the Bib Gourmand selection, bringing the total to 60 across Kuala Lumpur and Penang. Kuala Lumpur welcomes 7 Chai Ipoh Hor Fun and Minji Bak Kut Teh, while Penang adds Lemon Koay Teow Soup and Serabai Istimewa.

The additions are a welcome reminder of familiar Malaysian dishes. From Ipoh-style hor fun and herbal bak kut teh to Penang’s koay teow soup and coconut milk rice pancakes, they demonstrate the guide’s recognition of everyday dishes done well. It is also a useful reminder that a country’s culinary standing cannot be measured by tasting menus and white tablecloths alone.

READ ALSO: Fine Dining Was Never Designed for Everyone

Looking Ahead

For those intending to explore this year’s selection, the newly recognised establishments make a good starting point. JHOL serves an à la carte menu alongside its tasting experience, making it an approachable introduction to the restaurant, while Merdeka Grill has historically been easier to secure than its lofty address might suggest.

Congratulations to Potager on its first MICHELIN Star, and to every kitchen and individual recognised in this year’s selection. Malaysia’s constellation has grown one star brighter, but the better story may be the expanding range of voices, traditions and ingredients finding their place beneath it.

Learn more at the MICHELIN Guide Malaysia.

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